Go Back
–+ servings
Strawberry and white chocolate muffin on a plate with a muffin liner and berries.

Homemade Strawberry Muffins

Amanda
Strawberry muffins! Big, fluffy muffins loaded with juicy strawberries! And those bakery style, sugar topped domes that make you feel like you’re biting into a bakery’s best.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 9 muffins

Equipment

  • Muffin tin
  • Muffin liners
  • Measuring cups or kitchen scale
  • Measuring Spoons
  • Mixing bowls
  • Whisk or mixer

Ingredients
 

  • 1 ¾ cups (225 grams) all purpose flour Use the fluff and spoon method if not weighing, see notes
  • 1 tablespoon baking powder
  • ½ teaspoon fine kosher salt
  • 1 large lemon, zested can also use orange zest
  • ⅔ cup (145 grams) granulated sugar plus more for tops
  • 8 tablespoons (113 grams) unsalted butter melted
  • 2 large eggs room temperature
  • ½ cup whole milk whole or 2%
  • 2 teaspoons vanilla extract
  • 1 and ½ cups (255 grams) fresh strawberries chopped ¼ inch thick

Instructions
 

  • Preheat the oven to 425°F. Line a muffin pan with 9 liners, spray the liners and top of the pan with nonstick spray to ensure they come out of the pan.
  • Place the lemon zest and sugar in a large bowl, rub together or beat together until fragrant and combined.
  • Add the melted butter, vanilla extract, eggs, and milk in the bowl, whisk until combined.
  • Whisk together the flour, baking powder, and salt. Add it to the wet ingredients.
  • Whisk until combined and a batter just forms. Do not over mix.
  • Fold in the chopped strawberries, making sure they are distributed evenly.
  • Divide the batter evenly over the 9 muffin liners. It will look like a lot of batter for one liner, it’s not! This is how you get big tops. Top with a little more sugar (I like coarse raw sugar) to just coat the tops.
  • Place in the oven on the center rack of the oven to ensure even baking, avoiding placement too close to the top or bottom and immediately turn the oven temperature down to 400°F. Bake for about 18-22 minutes or until a toothpick comes out clean, check earlier if your oven runs hot.
  • Let cool before removing them from the pan.

Notes

*Start by fluffing up the flour with a spoon to loosen it, then gently scoop it into your measuring cup without packing it down. Once the cup is slightly overfilled, use a straight edge like the back of a knife to level it off. 
Room temperature: Store the muffins in an airtight container at room temperature for up to one day to keep them fresh and moist. I like to freeze the muffins the day they were made if any are leftover. 
Refrigerator: Avoid storing in the refrigerator, as it can make the muffins dense and less enjoyable to eat.
Freezer: Freeze the muffins for up to two months. When ready to eat, thaw them at room temperature and enjoy as if they were freshly baked!
Tried this recipe?Leave a comment below and tag @stir.taste.smile on social.