These Strawberry Muffins are soft, fluffy, and packed with fresh strawberries in every bite – exactly the kind of easy bake you’ll reach for again and again!

Soft, Sweet Strawberry Muffins You’ll Bake on Repeat !

These are the Best Strawberry Muffins made with simple pantry staples and juicy berries! They come together quickly and bake up tender with lightly golden tops. Whether you’re serving them for breakfast, brunch, or a grab‑and‑go snack, these homemade strawberry muffins deliver classic bakery flavor with minimal effort and maximum payoff.

Why this Recipe Works

Simple Ingredients Let the Strawberry Flavor Shine – With classic pantry staples and no competing flavors, the strawberries remain the star, making these muffins taste fresh, comforting, and homemade.

Soft, Fluffy Texture – A balanced wet-to-dry ratio gives the muffins a light rise without making them dense or dry.

Fresh Strawberries Provide Natural Sweetness – Using diced fresh strawberries gives the muffins juicy bursts of flavor throughout while keeping the crumb tender and soft.

Homemade strawberry muffins made with fresh strawberries

Ingredients You’ll Need

4 tbsp Salted Butter (Melted) – Adds rich, buttery flavor and helps create a tender crumb. Since it’s salted, it also lightly seasons the batter.

1/4 cup Oil – Keeps the muffins extra moist and soft, even after they cool. Using oil alongside butter gives the best balance of flavor and texture.

1 cup Sugar – Sweetens the muffins and helps them brown nicely while baking.

1 Egg + 1 Egg White – The egg provides structure and richness, while the extra egg white adds lightness without extra fat.

1 1/2 tsp Vanilla – Enhances the overall flavor and complements the sweetness of the strawberries.

1/2 cup Buttermilk – Adds moisture and a slight tang while reacting with the leavening to create a soft, fluffy texture.

1 3/4 cup Flour – Forms the structure of the muffins while still allowing them to stay tender.

2 tsp Baking Powder – Gives the muffins lift so they bake up light and fluffy.

2 tsp Corn Starch – Softens the crumb, helping the muffins stay pillowy rather than dense.

1 1/2 cups (Hulled & Chopped Strawberries) – Add juicy bursts of fresh strawberry flavor and natural sweetness throughout the muffins.

Close‑up of soft strawberry muffins showing tender crumb and berries

How to Make the Best Strawberry Muffins

NOTE: You can swap the strawberries for blueberries and make the Best Blueberry Muffins .

Preheat the oven to 425 degrees.

In a large bowl, combine 4 tbsp melted salted butter and 1/4 cup oil. Mix well. Add 1 cup sugar and mix well again.

Add 1 egg, 1 egg white, and 1 1/2 tsp vanilla extract. Mix well and add 1/2 cup buttermilk. Stir again.

In a separate bowl, whisk together 1 3/4 cup flour, 2 tsp baking powder, and 2 tsp corn starch.

Pour dry ingredients into wet and combine well.

Add 1 1/2 cup hulled and chopped strawberries and stir.

Line muffin pan with 12 muffin liners and lightly spray with non-stick spray.

Distribute batter evenly between the 12 liners. Sprinkle sugar on the tops of the batter.

Bake for 8 minutes, then reduce the oven temperature to 350 degrees (don’t open the oven door, leave muffins in the oven) and bake for another 12 minutes.

Remove from oven and allow to cool.

Best Blueberry Muffins

Fluffy strawberry muffins packed with fresh strawberries

Can I use frozen strawberries instead of fresh?

Yes, but I prefer using fresh. If using frozen strawberries, do not thaw them first. Chop while frozen and gently fold them into the batter to prevent excess moisture from making the muffins soggy.

Can Strawberry Muffins be frozen?

Yes! Let the muffins cool completely, then place them in a freezer-safe bag or container. Thaw at room temperature or warm briefly in the microwave before serving.

Can I use other fruit in these muffins?

Absolutely! You can swap the strawberries for blueberries and make the Best Blueberry Muffins or swap for cranberries and make the Best Cranberry Muffins . I haven’t tried other variations, but you should be able able to use blackberries or raspberries as well.

Buttermilk Substitute – If you don’t have buttermilk, combine 1/2 cup milk with 1/2 tbsp lemon juice.

Optional Drizzle – If you would like to top the muffins with a glaze, combine 3/4 cup powdered sugar and 3-4 tsp milk and drizzle over the muffins once cooled.

How to Freeze – These freeze nicely in a freezer safe bag for up to 3 months.

Use Fresh Strawberries – I recommend using fresh strawberries, not frozen.

Don’t Overbake – Remove muffins as soon as a toothpick comes out with a few moist crumbs. Overbaking dries them out fast, especially with fresh fruit involved.

Fruit Substitutes – You can swap the strawberries for cranberries and make the Best Cranberry Muffins . I haven’t tried other variations, but you should be able to use blackberries or raspberries as well.