BakeryDiary is a recipe curation and editorial platform. We research and curate recipes from public sources, considering ratings, reviews, comments, and feedback. We then refine and present them clearly for home cooks. We are committed to an ad-free, focused experience that makes discovering and preparing recipes easier.
These strawberry muffins are a wonderfully simple way to turn fresh strawberries into a batch of soft, fluffy homemade treats.
Each muffin is filled with chopped strawberries, giving the tender crumb little pockets of juicy fruit throughout.
A combination of melted unsalted butter and neutral cooking oil brings together buttery flavor and a moist, soft texture, while buttermilk adds a gentle tang and helps create a delicate crumb.
Vanilla extract rounds out the flavor without overpowering the strawberries.
The batter also includes a small amount of cornstarch, which contributes to the tender texture, while baking powder provides the lift needed for light, fluffy muffins.
Once the strawberries are folded through the batter, the muffins are finished with a light sprinkling of coarse sugar.
This simple topping adds a pleasant sugary crunch to the surface and gives the muffins an especially inviting bakery-style appearance.
One particularly useful feature of this recipe is the optional batter-resting step.
Allowing the prepared batter to sit before baking can encourage higher muffin tops, although the muffins can still be baked immediately when you are short on time.
The high-temperature start followed by a lower oven temperature helps create a nicely risen muffin while keeping the center soft.
These muffins are ideal for breakfast, a casual snack, or a sweet addition to a brunch spread.
They are made completely from scratch, require straightforward ingredients, and offer a lovely balance of fresh strawberry flavor, sweetness, tenderness, and texture.
Tender Strawberry Breakfast Muffins
Ingredients
Equipment
Method
- Combine Butter and Oil: Add the melted, cooled butter and neutral cooking oil to a large mixing bowl. Whisk until the two fats are thoroughly combined.
- Add the Sugar: Whisk the granulated sugar into the butter mixture until evenly incorporated.
- Mix the Eggs and Vanilla: Add the egg, egg white, and vanilla extract. Whisk vigorously until the mixture is thoroughly combined.
- Add the Buttermilk: Gradually whisk the buttermilk into the wet mixture until fully incorporated.
- Prepare the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, cornstarch, and salt until evenly distributed.
- Combine the Batter: Gently fold the dry ingredients into the wet mixture. Avoid over-mixing. When approximately half of the dry ingredients have been incorporated, add the chopped strawberries and continue folding gently until the batter is just combined.
- Rest the Batter: For a higher muffin top, cover the bowl with a dry towel and let the batter rest for 30–60 minutes before baking. This step is optional; the muffins can also be baked immediately.
- Prepare the Oven and Tin: Preheat the oven to 425°F (215°C). Line a 12-count muffin tin with paper liners.
- Fill the Muffin Tin: Once the oven has reached temperature, divide the batter evenly among the prepared muffin liners. The recipe can make 12 muffins, while dividing the batter among 9 liners will produce larger, bakery-style muffins.
- Add the Sugar Topping: Sprinkle a small amount of coarse sugar over the top of each filled muffin.
- Bake at High Temperature: Place the muffin tin on the center rack of the preheated 425°F (215°C) oven and bake for 8 minutes.
- Lower the Oven Temperature: Without opening the oven door, reduce the temperature to 350°F (175°C). Continue baking for another 10–12 minutes, or until the muffin tops are just beginning to turn golden brown.
- Cool the Muffins: Let the muffins cool in the tin for 5–7 minutes. Carefully remove them from the tin and transfer them to a cooling rack. Allow them to cool completely before serving.
Notes
- Buttermilk: Real buttermilk gives the best moist, flavorful result. If needed, a buttermilk substitute can be used while keeping the amount at ½ cup.
- Strawberries: Hull the strawberries before chopping so the pieces can be distributed evenly throughout the batter.
- Coarse sugar: Bakery-style coarse sugar works well for the topping, but turbinado sugar or regular granulated sugar can also be used.
- Resting the batter: Resting is optional but can help produce higher muffin tops. The source recommends 30–60 minutes, with even a shorter 15-minute rest providing a noticeable rise.
- Baking sequence: Keep the oven door closed when lowering the temperature after the first 8 minutes.
- Muffin size: Use 12 liners for standard muffins or divide the batter among 9 liners for larger, bakery-style muffins.
- Storage: Keep muffins in an airtight container at room temperature for up to 2 days. For longer storage, individually wrap the muffins and place them in an airtight container in the freezer for up to 3 months.
Chef’s Secret
For the best-looking muffin tops, take advantage of the resting period before baking.
Once the batter has been mixed and the strawberries have been folded in, cover the bowl with a dry towel and let it sit before portioning it into the muffin tin.
The source notes that a longer rest can encourage a higher rise, while even a shorter rest can still improve the result without adding much time to the preparation.
When baking, the temperature change is equally important: begin at 425°F (215°C) and reduce the oven to 350°F (175°C) after 8 minutes without opening the door.
This preserves the initial heat that helps the muffins rise before they finish baking more gently.
Serving Suggestions
Serve these strawberry muffins once they have cooled completely, either on their own or as part of a breakfast or brunch spread.
The coarse-sugar topping provides a simple finishing touch, so no additional topping is necessary, but the muffins can also be served alongside fresh strawberries for extra fruit flavor.
For a sweeter finish, the original recipe notes that a vanilla glaze can be drizzled over the muffins instead of using the sugar topping.
They also pair naturally with a hot cup of coffee or tea for a simple snack or relaxed breakfast.
Conclusion
These homemade strawberry muffins bring together fresh fruit, a soft tender crumb, gentle vanilla flavor, and a lightly crisp sugar topping in an easy-from-scratch bake.
The combination of butter, neutral oil, buttermilk, and fresh strawberries keeps the muffins pleasantly moist while the two-stage baking method encourages beautifully risen tops.
Whether baked as standard muffins or larger bakery-style portions, they make a delicious choice for breakfast, brunch, or an anytime treat.
