Just imagine biting into a warm, fluffy strawberry muffin bursting with sweet berry flavor! Whether you’re planning a cozy weekend brunch, packing lunchbox treats, or craving a simple afternoon snack, these delightful muffins are the perfect solution. We’ve gathered 20 irresistible strawberry muffin recipes that will satisfy every craving and occasion—get ready to find your new favorite bake!
Classic Strawberry Muffins with a Crumb Topping
Crisp autumn mornings practically demand these tender strawberry muffins crowned with buttery crumbles. Capture peak berry season with this straightforward recipe that fills your kitchen with sweet, comforting aromas. Perfect for breakfast or an afternoon pick-me-up, they come together in under an hour.
Ingredients
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 tsp baking powder
– ½ tsp fine sea salt
– 1 cup whole milk
– 2 large farm-fresh eggs
– ½ cup melted unsalted butter
– 1 tsp pure vanilla extract
– 1½ cups diced fresh strawberries
– ½ cup light brown sugar
– ¼ cup cold cubed butter
– ½ tsp ground cinnamon
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. Whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 2 tsp baking powder, and ½ tsp fine sea salt in a large bowl.
3. In a separate bowl, beat 2 large farm-fresh eggs until frothy, about 1 minute.
4. Pour 1 cup whole milk, ½ cup melted unsalted butter, and 1 tsp pure vanilla extract into the eggs, whisking until fully combined.
5. Gently fold the wet ingredients into the dry mixture using a spatula—stop when just combined to avoid tough muffins.
6. Pat 1½ cups diced fresh strawberries dry with paper towels to prevent sinking.
7. Fold the dried strawberries into the batter until evenly distributed.
8. Divide the batter evenly among the 12 muffin cups, filling each ⅔ full.
9. For the crumb topping, combine ½ cup light brown sugar, ¼ cup all-purpose flour, and ½ tsp ground cinnamon in a small bowl.
10. Cut in ¼ cup cold cubed butter using a pastry cutter until pea-sized crumbs form.
11. Sprinkle the crumb topping generously over each muffin batter portion.
12. Bake at 375°F for 20–25 minutes, until a toothpick inserted into the center comes out clean and tops are golden brown.
13. Cool muffins in the pan for 5 minutes before transferring to a wire rack.
14. Serve warm or at room temperature once completely cooled.
Out of the oven, these muffins boast a moist, berry-studded crumb beneath a crunchy, cinnamon-spiced topping. The sweet-tart strawberries burst with flavor against the rich, buttery base. For a decadent twist, split them warm and spread with cream cheese or serve alongside vanilla bean ice cream for dessert.
Double Chocolate Strawberry Muffins
Zesty chocolate lovers, meet your new obsession. These double chocolate strawberry muffins combine rich cocoa with sweet fruit bursts. They’re perfect for breakfast or an indulgent snack.
Ingredients
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 3/4 cup unsweetened cocoa powder
– 2 tsp baking powder
– 1/2 tsp fine sea salt
– 2 large farm-fresh eggs
– 1 cup whole milk
– 1/2 cup melted unsalted butter
– 1 tsp pure vanilla extract
– 1 cup fresh diced strawberries
– 1/2 cup semi-sweet chocolate chips
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. Whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 3/4 cup unsweetened cocoa powder, 2 tsp baking powder, and 1/2 tsp fine sea salt in a large bowl.
3. In a separate bowl, beat 2 large farm-fresh eggs until frothy.
4. Pour 1 cup whole milk, 1/2 cup melted unsalted butter, and 1 tsp pure vanilla extract into the eggs and whisk until smooth.
5. Gently fold the wet ingredients into the dry ingredients until just combined—don’t overmix.
6. Carefully fold in 1 cup fresh diced strawberries and 1/2 cup semi-sweet chocolate chips.
7. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
8. Bake at 375°F for 20-22 minutes until a toothpick inserted comes out clean.
9. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.
Rich, fudgy crumb surrounds juicy strawberry pockets and melted chocolate chips. The contrast between tart fruit and deep cocoa makes these irresistible warm. Try them with a dollop of whipped cream for an extra treat.
Lemon Glazed Strawberry Muffins
Craving something sweet yet bright? These lemon glazed strawberry muffins deliver fresh berry flavor with zesty citrus notes. Perfect for breakfast or an afternoon pick-me-up.
Ingredients
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large farm-fresh eggs
– 1 cup fresh strawberries, diced
– 1/2 cup whole milk
– 2 tsp baking powder
– 1 tsp pure vanilla extract
– 1/2 tsp fine sea salt
– 1 cup powdered sugar
– 2 tbsp fresh lemon juice
– 1 tbsp lemon zest
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. Whisk together 2 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp fine sea salt in a medium bowl.
3. Cream 1/2 cup softened unsalted butter and 1 cup granulated sugar in a large bowl until light and fluffy.
4. Beat in 2 large farm-fresh eggs one at a time until fully incorporated.
5. Stir in 1 tsp pure vanilla extract and 1 tbsp lemon zest.
6. Alternate adding the flour mixture and 1/2 cup whole milk to the butter mixture, beginning and ending with flour.
7. Gently fold in 1 cup diced fresh strawberries until just combined.
8. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
9. Bake at 375°F for 20-22 minutes until golden brown and a toothpick inserted comes out clean.
10. Cool the muffins in the pan for 5 minutes, then transfer to a wire rack.
11. Whisk 1 cup powdered sugar with 2 tbsp fresh lemon juice until smooth for the glaze.
12. Drizzle the lemon glaze over cooled muffins.
These muffins boast a tender crumb with juicy strawberry pockets and a crisp lemon glaze. The bright citrus cuts through the sweetness beautifully. Serve warm with coffee or chill for a refreshing summer treat.
Vegan Strawberry Oat Muffins
Never underestimate the power of a simple muffin. These vegan strawberry oat muffins deliver tender crumb and bright berry flavor without any dairy or eggs. Perfect for busy mornings or afternoon snacks.
Ingredients
– 1 ½ cups all-purpose flour
– 1 cup old-fashioned rolled oats
– ¾ cup granulated sugar
– 2 teaspoons baking powder
– ½ teaspoon fine sea salt
– 1 cup unsweetened almond milk
– ⅓ cup melted coconut oil
– 1 teaspoon pure vanilla extract
– 1 cup fresh strawberries, diced
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. Whisk together 1 ½ cups all-purpose flour, 1 cup old-fashioned rolled oats, ¾ cup granulated sugar, 2 teaspoons baking powder, and ½ teaspoon fine sea salt in a large bowl.
3. Pour 1 cup unsweetened almond milk, ⅓ cup melted coconut oil, and 1 teaspoon pure vanilla extract into the dry ingredients.
4. Gently fold the wet and dry ingredients together until just combined—do not overmix. Tip: A few streaks of flour are okay; overmixing creates tough muffins.
5. Fold in 1 cup fresh diced strawberries until evenly distributed.
6. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
7. Bake at 375°F for 20-25 minutes until golden brown and a toothpick inserted in the center comes out clean. Tip: Rotate the pan halfway through baking for even browning.
8. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack. Tip: This prevents soggy bottoms and makes them easier to remove.
9. Cool completely on the wire rack before serving.
These muffins boast a moist, tender crumb with chewy oat texture and juicy strawberry bursts. The subtle coconut flavor complements the bright berries beautifully. Serve warm with a drizzle of almond butter or crumble over yogurt for breakfast parfaits.
Strawberry Cheesecake Muffins
Fragrant strawberry cheesecake muffins bring bakery-quality indulgence to your morning routine. These moist, tender treats feature sweet berry pockets and creamy cheesecake swirls throughout. Perfect for breakfast or dessert, they come together in under an hour with simple ingredients.
Ingredients
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 tsp baking powder
– ½ tsp salt
– 2 large farm-fresh eggs
– 1 cup whole milk
– ½ cup melted unsalted butter
– 1 tsp pure vanilla extract
– 1 cup fresh diced strawberries
– 8 oz cream cheese, softened
– ¼ cup powdered sugar
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. Whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 2 tsp baking powder, and ½ tsp salt in a large bowl.
3. Beat 2 large farm-fresh eggs in a separate bowl until pale yellow, about 1 minute.
4. Pour 1 cup whole milk, ½ cup melted unsalted butter, and 1 tsp pure vanilla extract into the beaten eggs.
5. Combine the wet ingredients with the dry ingredients using a spatula, mixing just until no dry streaks remain.
6. Gently fold in 1 cup fresh diced strawberries until evenly distributed.
7. Beat 8 oz softened cream cheese with ¼ cup powdered sugar until smooth and creamy.
8. Fill each muffin cup halfway with batter using a cookie scoop for even portions.
9. Add 1 tablespoon of cream cheese mixture to the center of each muffin cup.
10. Top each with remaining batter, covering the cream cheese completely.
11. Bake at 375°F for 20-25 minutes until golden brown and a toothpick inserted comes out clean.
12. Cool muffins in the pan for 5 minutes before transferring to a wire rack.
Keep these muffins refrigerated due to the cream cheese filling. The tender crumb contrasts beautifully with the creamy cheesecake swirls and juicy strawberry bursts. Serve slightly warmed with a dusting of powdered sugar or alongside afternoon coffee.
Whole Wheat Strawberry Muffins with Honey
Oven-warm whole wheat strawberry muffins sweetened with honey make the perfect morning treat. These wholesome bites combine juicy fruit with nutty flour for a satisfying breakfast. Simple to prepare and endlessly adaptable to seasonal fruits.
Ingredients
– 2 cups finely ground whole wheat flour
– 1/2 cup golden raw honey
– 1 cup fresh ripe strawberries, diced
– 2 large farm-fresh eggs
– 1/2 cup creamy whole milk
– 1/4 cup rich melted butter
– 2 tsp aromatic baking powder
– 1/2 tsp fine sea salt
– 1 tsp pure vanilla extract
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. Whisk together 2 cups finely ground whole wheat flour, 2 tsp aromatic baking powder, and 1/2 tsp fine sea salt in a large bowl.
3. In a separate bowl, beat 2 large farm-fresh eggs until frothy, about 1 minute.
4. Add 1/2 cup golden raw honey, 1/2 cup creamy whole milk, 1/4 cup rich melted butter, and 1 tsp pure vanilla extract to the eggs, whisking until fully combined.
5. Gently fold the wet ingredients into the dry ingredients using a spatula, mixing just until no flour streaks remain.
6. Carefully fold in 1 cup fresh ripe strawberries, diced, being careful not to overmix the batter.
7. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
8. Bake at 375°F for 18-22 minutes until the muffins are golden brown and a toothpick inserted in the center comes out clean.
9. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.
10. Cool completely before serving, about 30 minutes.
Just-baked muffins offer a tender crumb with bursts of sweet strawberry throughout. Their subtle honey flavor pairs beautifully with morning coffee or afternoon tea. For an extra treat, split them warm and spread with creamy butter or almond butter.
Strawberry Banana Muffins with Walnuts
Satisfyingly simple yet packed with flavor, these strawberry banana muffins with walnuts come together quickly for a perfect breakfast or snack. Sweet ripe bananas and juicy strawberries create a moist crumb, while crunchy walnuts add texture. They’re freezer-friendly and ideal for busy mornings.
Ingredients
– 1 ½ cups all-purpose flour
– 1 teaspoon baking soda
– ½ teaspoon fine sea salt
– ¾ cup granulated sugar
– ½ cup unsalted butter, melted and slightly cooled
– 2 large farm-fresh eggs
– 1 teaspoon pure vanilla extract
– 1 cup mashed ripe bananas (about 2 medium)
– 1 cup diced fresh strawberries
– ½ cup chopped walnuts
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. Whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon fine sea salt in a medium bowl.
3. In a large bowl, combine ¾ cup granulated sugar, ½ cup melted unsalted butter, 2 large farm-fresh eggs, and 1 teaspoon pure vanilla extract until smooth.
4. Stir in 1 cup mashed ripe bananas until fully incorporated.
5. Gently fold the dry ingredients into the wet mixture until just combined—do not overmix.
6. Fold in 1 cup diced fresh strawberries and ½ cup chopped walnuts until evenly distributed.
7. Divide the batter evenly among the 12 muffin cups, filling each about ⅔ full.
8. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden.
9. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.
10. Cool completely before serving or storing. Vibrant and tender, these muffins boast a soft, fruit-studded interior with a crisp, nutty top. Serve them warm with a pat of butter or crumble over yogurt for a delightful parfait. They stay moist for days, making them a reliable grab-and-go treat.
Gluten-Free Strawberry Almond Muffins
Craving something sweet but need to skip the gluten? These strawberry almond muffins deliver moist texture and bright berry flavor without any wheat. Perfect for breakfast or an afternoon pick-me-up, they come together quickly with simple ingredients.
Ingredients
– 2 cups finely ground almond flour
– 1/2 cup granulated cane sugar
– 2 teaspoons baking powder
– 1/4 teaspoon fine sea salt
– 2 large farm-fresh eggs
– 1/3 cup rich almond milk
– 1/4 cup melted coconut oil
– 1 teaspoon pure vanilla extract
– 1 cup fresh diced strawberries
– 1/4 cup sliced almonds
Instructions
1. Preheat your oven to 350°F and line a muffin tin with paper liners.
2. Whisk together the finely ground almond flour, granulated cane sugar, baking powder, and fine sea salt in a large bowl.
3. In a separate bowl, beat the farm-fresh eggs until frothy.
4. Stir in the rich almond milk, melted coconut oil, and pure vanilla extract until fully combined.
5. Pour the wet ingredients into the dry ingredients and mix just until no dry streaks remain.
6. Gently fold in the fresh diced strawberries.
7. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
8. Sprinkle the sliced almonds evenly over the tops of each muffin.
9. Bake for 22-25 minutes until the tops are golden brown and a toothpick inserted comes out clean.
10. Cool the muffins in the pan for 5 minutes before transferring to a wire rack.
Unbelievably moist and tender, these muffins feature pockets of juicy strawberry throughout. The almond flour creates a delicate crumb that pairs perfectly with the crunchy almond topping. Serve warm with a dollop of Greek yogurt for breakfast or enjoy as an afternoon treat with tea.
Strawberry Rhubarb Muffins with Cinnamon
Savor the perfect balance of sweet and tart in these seasonal muffins. Strawberry rhubarb muffins with cinnamon deliver comforting warmth in every bite. They’re surprisingly simple to make from scratch with basic pantry staples.
Ingredients
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 tsp baking powder
– 1 tsp ground cinnamon
– 1/2 tsp salt
– 1 cup buttermilk
– 1/2 cup melted unsalted butter
– 2 large farm-fresh eggs
– 1 tsp pure vanilla extract
– 1 cup diced fresh strawberries
– 1 cup chopped rhubarb
– 1/4 cup coarse sugar for topping
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. Whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 2 tsp baking powder, 1 tsp ground cinnamon, and 1/2 tsp salt in a large bowl.
3. In a separate bowl, whisk 1 cup buttermilk, 1/2 cup melted unsalted butter, 2 large farm-fresh eggs, and 1 tsp pure vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Gently fold in 1 cup diced fresh strawberries and 1 cup chopped rhubarb until evenly distributed.
6. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
7. Sprinkle 1/4 cup coarse sugar evenly over the muffin tops for a crunchy finish.
8. Bake at 375°F for 20-25 minutes until golden brown and a toothpick inserted comes out clean.
9. Cool the muffins in the pan for 5 minutes before transferring to a wire rack.
10. Allow muffins to cool completely before serving.
A tender crumb surrounds juicy pockets of strawberry and tart rhubarb in every bite. The cinnamon adds warm spice that complements the fruit perfectly. Serve them warm with a pat of butter or enjoy as an afternoon snack with coffee.
Strawberry Yogurt Muffins with Vanilla Bean
Satisfyingly simple yet impressive, these strawberry yogurt muffins deliver tender crumb and bright berry flavor. Vanilla bean adds aromatic depth that elevates this everyday treat. Perfect for busy mornings or afternoon pick-me-ups.
Ingredients
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1 cup plain Greek yogurt
– 1/2 cup unsalted butter, melted and cooled
– 2 large eggs, room temperature
– 1 teaspoon vanilla bean paste
– 1 1/2 cups fresh strawberries, diced
Instructions
1. Preheat oven to 375°F and line 12 muffin cups with paper liners.
2. Whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt in large bowl.
3. In separate bowl, combine 1 cup plain Greek yogurt, 1/2 cup melted unsalted butter, 2 room-temperature eggs, and 1 teaspoon vanilla bean paste.
4. Pour wet ingredients into dry ingredients and mix until just combined.
5. Gently fold in 1 1/2 cups diced fresh strawberries.
6. Divide batter evenly among 12 prepared muffin cups, filling each 3/4 full.
7. Bake at 375°F for 20-25 minutes until golden brown and toothpick inserted comes out clean.
8. Cool muffins in pan for 5 minutes before transferring to wire rack.
9. Let cool completely before serving.
These muffins boast a moist, tender crumb thanks to the Greek yogurt, with juicy strawberry pockets bursting in every bite. The vanilla bean creates aromatic warmth that complements the bright fruit. Try them warm with a dollop of whipped cream for dessert or toasted with butter for breakfast.
Strawberry Coconut Muffins with Lime Zest
Baking these tropical-inspired muffins fills your kitchen with the sweet aroma of summer. They combine juicy strawberries with creamy coconut and zesty lime for a bright flavor profile. Perfect for breakfast or an afternoon snack, they come together in under 30 minutes.
Ingredients
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, melted and slightly cooled
– 2 large farm-fresh eggs
– 1 cup buttermilk
– 1 cup sweet ripe strawberries, diced
– 1/2 cup shredded coconut
– Zest of 2 fresh limes
– 2 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp fine sea salt
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. Whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt in a large bowl.
3. In a separate bowl, combine the melted unsalted butter, farm-fresh eggs, and buttermilk until smooth.
4. Fold the wet ingredients into the dry ingredients until just combined—do not overmix.
5. Gently stir in the diced sweet ripe strawberries, shredded coconut, and fresh lime zest.
6. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
7. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.
Hearty and moist, these muffins boast a tender crumb studded with bursts of strawberry. The coconut adds subtle chewiness, while the lime zest cuts through the sweetness. Serve them warm with a dollop of Greek yogurt or alongside iced coffee for a refreshing treat.
Strawberry Chia Seed Muffins
Mornings just got brighter with these wholesome strawberry chia muffins. Moist, fruity, and packed with nutrition, they’re perfect for busy days. You’ll love how simple they are to whip up.
Ingredients
– 1 ½ cups all-purpose flour
– ½ cup granulated sugar
– 2 tsp baking powder
– ¼ tsp fine sea salt
– 2 large farm-fresh eggs
– ½ cup creamy whole milk
– ¼ cup rich melted butter
– 1 tsp pure vanilla extract
– 1 cup fresh chopped strawberries
– 2 tbsp nutrient-packed chia seeds
Instructions
1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. Whisk together 1 ½ cups all-purpose flour, ½ cup granulated sugar, 2 tsp baking powder, and ¼ tsp fine sea salt in a large bowl.
3. In a separate bowl, beat 2 large farm-fresh eggs until frothy.
4. Stir in ½ cup creamy whole milk, ¼ cup rich melted butter, and 1 tsp pure vanilla extract until fully combined.
5. Tip: Don’t overmix the batter—just fold until no dry streaks remain for tender muffins.
6. Gently fold in 1 cup fresh chopped strawberries and 2 tbsp nutrient-packed chia seeds.
7. Divide the batter evenly among 12 muffin cups, filling each about ⅔ full.
8. Bake at 375°F for 18-22 minutes until golden brown and a toothpick inserted comes out clean.
9. Tip: Rotate the pan halfway through baking for even browning.
10. Let muffins cool in the pan for 5 minutes before transferring to a wire rack.
11. Tip: For extra flavor, sprinkle chia seeds on top before baking for a crunchy finish.
12. Cool completely before serving.
Your muffins will have a soft, moist crumb with juicy strawberry bursts and a subtle crunch from chia seeds. They’re fantastic warm with a pat of butter or packed for on-the-go snacking. You might even crumble them over yogurt for a quick parfait.
Mini Strawberry Muffins with White Chocolate Chips
Only have ripe strawberries begging for a purpose? These bite-sized treats transform seasonal berries into portable perfection. One batch disappears faster than you can say “seconds please.”
Ingredients
– 1 ½ cups all-purpose flour
– ½ cup granulated sugar
– 2 tsp baking powder
– ½ tsp salt
– ½ cup whole milk
– ⅓ cup melted unsalted butter
– 1 large farm-fresh egg
– 1 tsp pure vanilla extract
– ¾ cup diced fresh strawberries
– ½ cup white chocolate chips
Instructions
1. Preheat oven to 375°F and line a mini muffin tin with paper liners. 2. Whisk together 1 ½ cups all-purpose flour, ½ cup granulated sugar, 2 tsp baking powder, and ½ tsp salt in a large bowl. 3. In a separate bowl, combine ½ cup whole milk, ⅓ cup melted unsalted butter, 1 large farm-fresh egg, and 1 tsp pure vanilla extract. 4. Pour wet ingredients into dry ingredients and stir until just combined—do not overmix. 5. Gently fold in ¾ cup diced fresh strawberries and ½ cup white chocolate chips. 6. Fill each muffin cup ⅔ full using a small cookie scoop for even portions. 7. Bake for 12-14 minutes until tops spring back when lightly pressed. 8. Cool in the pan for 5 minutes before transferring to a wire rack. Soft interiors burst with juicy berries while melted white chocolate creates sweet pockets. Serve warm with coffee or freeze extras for spontaneous dessert cravings.
Strawberry Cream Cheese Stuffed Muffins
Warm strawberry cream cheese muffins bring bakery-quality indulgence right to your kitchen. These tender muffins hide a sweet, creamy surprise inside every bite. Perfect for breakfast or an afternoon treat.
Ingredients
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 tsp baking powder
– ½ tsp salt
– 1 cup whole milk
– ½ cup melted unsalted butter
– 2 large farm-fresh eggs
– 1 tsp pure vanilla extract
– 8 oz softened cream cheese
– ¼ cup powdered sugar
– 1 cup diced fresh strawberries
– ½ tsp lemon zest
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. Whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 2 tsp baking powder, and ½ tsp salt in a large bowl.
3. In a separate bowl, beat 2 large farm-fresh eggs until light and frothy.
4. Pour 1 cup whole milk, ½ cup melted unsalted butter, and 1 tsp pure vanilla extract into the beaten eggs.
5. Combine the wet ingredients with the dry ingredients, mixing just until no flour streaks remain.
6. Beat 8 oz softened cream cheese with ¼ cup powdered sugar until smooth and creamy.
7. Fold 1 cup diced fresh strawberries and ½ tsp lemon zest into the cream cheese mixture.
8. Fill each muffin cup halfway with the batter using a cookie scoop for even portions.
9. Place 1 tablespoon of the strawberry cream cheese filling in the center of each batter-filled cup.
10. Top each filled cup with remaining batter, covering the filling completely.
11. Bake at 375°F for 20-25 minutes until golden brown and a toothpick inserted near the edge comes out clean.
12. Cool the muffins in the pan for 5 minutes before transferring to a wire rack.
Soft, cake-like exteriors give way to pockets of tangy cream cheese studded with juicy strawberry pieces. Serve them warm when the filling is slightly molten, or chill for a firmer, cheesecake-like texture. Either way, they disappear fast.
Strawberry Basil Muffins with Balsamic Drizzle
Every baker needs this vibrant twist on classic muffins in their repertoire. Expect sweet-tart berries and aromatic basil in every bite. The balsamic drizzle adds a sophisticated finish that elevates these from ordinary to extraordinary.
Ingredients
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 tsp baking powder
– ½ tsp salt
– 2 large farm-fresh eggs
– 1 cup whole milk
– ½ cup melted unsalted butter
– 1 tsp pure vanilla extract
– 1 cup fresh strawberries, diced
– ¼ cup fresh basil leaves, finely chopped
– ½ cup powdered sugar
– 2 tbsp aged balsamic vinegar
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. Whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 2 tsp baking powder, and ½ tsp salt in a large bowl.
3. In a separate bowl, beat 2 large farm-fresh eggs until frothy.
4. Pour 1 cup whole milk, ½ cup melted unsalted butter, and 1 tsp pure vanilla extract into the eggs, whisking until fully combined.
5. Gently fold the wet ingredients into the dry ingredients until just incorporated—don’t overmix.
6. Fold in 1 cup fresh diced strawberries and ¼ cup finely chopped fresh basil until evenly distributed.
7. Divide the batter evenly among the 12 muffin cups, filling each about ⅔ full.
8. Bake at 375°F for 20-22 minutes, until the tops spring back when lightly pressed.
9. Cool the muffins in the pan for 5 minutes, then transfer to a wire rack.
10. Whisk ½ cup powdered sugar and 2 tbsp aged balsamic vinegar in a small bowl until smooth.
11. Drizzle the balsamic glaze over the cooled muffins using a spoon or piping bag.
12. Let the glaze set for 10 minutes before serving. Here, the tender crumb contrasts with juicy strawberry bursts and fragrant basil. Serve them warm with a dollop of whipped cream or alongside afternoon tea for a delightful treat.
Strawberry Protein Muffins for Breakfast
Busy mornings demand smart fuel. These strawberry protein muffins deliver sweet satisfaction with lasting energy. They come together quickly with simple ingredients you likely have on hand.
Ingredients
– 1 cup creamy almond butter
– 2 large farm-fresh eggs
– ⅓ cup golden raw honey
– 1 scoop vanilla whey protein powder
– 1 tsp pure vanilla extract
– ½ tsp baking soda
– ¼ tsp fine sea salt
– ¾ cup chopped fresh strawberries
Instructions
1. Preheat your oven to 350°F and line a muffin tin with paper liners.
2. In a large bowl, combine 1 cup creamy almond butter, 2 large farm-fresh eggs, and ⅓ cup golden raw honey.
3. Whisk vigorously until the mixture becomes smooth and fully incorporated.
4. Add 1 scoop vanilla whey protein powder, 1 tsp pure vanilla extract, ½ tsp baking soda, and ¼ tsp fine sea salt to the wet ingredients.
5. Fold everything together until no dry streaks remain, being careful not to overmix.
6. Gently fold in ¾ cup chopped fresh strawberries until evenly distributed throughout the batter.
7. Divide the batter evenly among 10 muffin cups, filling each about ⅔ full.
8. Bake at 350°F for 18-20 minutes until the tops spring back when lightly pressed.
9. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.
10. Cool completely before storing in an airtight container.
Keep these moist muffins refrigerated for up to 5 days—the strawberry pieces stay surprisingly fresh. Their tender crumb contrasts beautifully with juicy berry bursts. Try them toasted with a swipe of almond butter for extra protein power.
Strawberry Cinnamon Roll Muffins
Cinnamon-spiced strawberry muffins bring bakery-style indulgence to your morning routine. These tender swirls combine sweet fruit with warm spice in perfect handheld form. They’re surprisingly simple to make from scratch with common pantry ingredients.
Ingredients
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1/2 teaspoon fine sea salt
– 1 cup granulated sugar
– 1/2 cup unsalted butter, melted and slightly cooled
– 2 large farm-fresh eggs, at room temperature
– 1 cup whole milk
– 1 teaspoon pure vanilla extract
– 1 cup fresh strawberries, diced into 1/4-inch pieces
– 2 tablespoons ground cinnamon
– 1/4 cup light brown sugar, packed
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. Whisk together the all-purpose flour, baking powder, and fine sea salt in a medium bowl.
3. In a separate large bowl, combine the granulated sugar with melted unsalted butter using a wooden spoon.
4. Beat in the farm-fresh eggs one at a time until fully incorporated.
5. Stir in the whole milk and pure vanilla extract until the mixture is smooth.
6. Gently fold the dry ingredients into the wet ingredients using a spatula, mixing just until no flour streaks remain.
7. In a small bowl, mix the ground cinnamon and light brown sugar to create the filling.
8. Spoon one tablespoon of batter into each prepared muffin cup.
9. Sprinkle half of the diced fresh strawberries evenly over the batter in all cups.
10. Dust the cinnamon-sugar mixture over the strawberry layer, reserving two tablespoons for topping.
11. Divide the remaining batter equally among the muffin cups.
12. Top with the remaining diced fresh strawberries and reserved cinnamon-sugar mixture.
13. Use a toothpick to gently swirl the layers together in each cup, creating a marbled effect.
14. Bake for 18-22 minutes until the tops spring back when lightly pressed and a toothpick inserted comes out clean.
15. Cool the muffins in the pan for 5 minutes before transferring to a wire rack.
16. Serve warm or allow to cool completely before storing.
Soft, pillowy interiors give way to pockets of jammy strawberries and warm cinnamon swirls. The contrasting textures of tender crumb and fruit bursts make these irresistible fresh from the oven. For an extra indulgence, drizzle with cream cheese glaze or serve alongside vanilla bean ice cream.
Strawberry Pistachio Muffins with Cardamom
A perfect balance of sweet and nutty, these strawberry pistachio muffins feature warm cardamom that fills your kitchen with irresistible aroma. They come together quickly with simple ingredients yet deliver sophisticated flavor. You’ll want to make these for weekend brunch or afternoon snacks all season long.
Ingredients
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon ground cardamom
– 1/2 teaspoon salt
– 2 large farm-fresh eggs
– 1 cup whole milk
– 1/2 cup melted unsalted butter
– 1 teaspoon pure vanilla extract
– 1 cup chopped fresh strawberries
– 1/2 cup chopped roasted pistachios
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. Whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, 1 teaspoon ground cardamom, and 1/2 teaspoon salt in a large bowl.
3. In a separate bowl, beat 2 large farm-fresh eggs until frothy, about 1 minute.
4. Add 1 cup whole milk, 1/2 cup melted unsalted butter, and 1 teaspoon pure vanilla extract to the eggs, whisking until fully combined.
5. Pour the wet ingredients into the dry ingredients, mixing gently until just combined—do not overmix.
6. Fold in 1 cup chopped fresh strawberries and 1/2 cup chopped roasted pistachios until evenly distributed.
7. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
8. Bake at 375°F for 20-22 minutes until golden brown and a toothpick inserted comes out clean.
9. Cool the muffins in the pan for 5 minutes, then transfer to a wire rack. Warm cardamom scent means they’re perfectly baked when the tops spring back lightly to touch. What makes these muffins exceptional is their tender crumb studded with juicy strawberry bursts and crunchy pistachios. Serve them warm with honey butter or enjoy their subtle spice alongside afternoon tea.
Strawberry Maple Muffins with Oat Streusel
Baking these strawberry maple muffins with oat streusel transforms ordinary mornings into something special. They combine juicy fruit with warm maple notes and a crunchy topping. Perfect for breakfast or an afternoon pick-me-up.
Ingredients
– 2 cups all-purpose flour
– 1 cup old-fashioned rolled oats
– ¾ cup pure maple syrup
– ½ cup packed light brown sugar
– ½ cup unsalted butter, cold and cubed
– ½ cup whole milk, room temperature
– 2 large farm-fresh eggs, room temperature
– 1 cup fresh strawberries, diced small
– 2 tsp baking powder
– 1 tsp pure vanilla extract
– ½ tsp fine sea salt
– ½ tsp ground cinnamon
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. Whisk together 1¾ cups flour, baking powder, and salt in a large bowl.
3. In a separate bowl, combine ½ cup oats, ¼ cup flour, brown sugar, and cinnamon for the streusel.
4. Cut ¼ cup cold cubed butter into the streusel mixture using your fingers until crumbly.
5. Beat eggs, maple syrup, milk, and vanilla in another bowl until fully combined.
6. Pour the wet ingredients into the dry ingredients and stir gently until just mixed.
7. Fold in diced strawberries carefully to avoid overmixing.
8. Divide the batter evenly among the 12 muffin cups.
9. Sprinkle the oat streusel topping generously over each muffin.
10. Bake for 20–22 minutes until the tops are golden and a toothpick inserted comes out clean.
11. Cool muffins in the pan for 5 minutes before transferring to a wire rack.
Each bite delivers tender crumb with bursts of sweet strawberry and crunchy oat topping. Enjoy warm with a drizzle of maple syrup or alongside your morning coffee for extra indulgence.
Strawberry Lavender Muffins for a Floral Twist
Naturally sweet strawberries and aromatic lavender create an unexpected flavor pairing in these tender muffins. Perfect for spring brunches or afternoon tea, these floral treats offer a sophisticated twist on classic bakery fare. Their delicate purple-speckled crumb makes them as beautiful as they are delicious.
Ingredients
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1/2 teaspoon fine sea salt
– 1 cup granulated sugar
– 2 large farm-fresh eggs
– 1 cup buttermilk
– 1/2 cup melted unsalted butter
– 1 teaspoon pure vanilla extract
– 1 1/2 cups fresh diced strawberries
– 2 teaspoons culinary-grade dried lavender buds
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. Whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, and 1/2 teaspoon fine sea salt in a large bowl.
3. In a separate bowl, beat 1 cup granulated sugar with 2 large farm-fresh eggs until pale and fluffy.
4. Pour in 1 cup buttermilk, 1/2 cup melted unsalted butter, and 1 teaspoon pure vanilla extract, mixing until just combined.
5. Gently fold the wet ingredients into the dry ingredients using a spatula, being careful not to overmix.
6. Toss 1 1/2 cups fresh diced strawberries with 1 tablespoon of the flour mixture to prevent sinking.
7. Fold the coated strawberries and 2 teaspoons culinary-grade dried lavender buds into the batter.
8. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
9. Bake at 375°F for 20-22 minutes until golden brown and a toothpick inserted comes out clean.
10. Cool the muffins in the pan for 5 minutes before transferring to a wire rack.
These muffins feature a tender, moist crumb with juicy strawberry pockets and subtle floral notes. The lavender aroma intensifies as they cool, creating a sophisticated bakery-style treat. Serve slightly warm with honey butter or alongside Earl Grey tea for an elevated breakfast experience.
Summary
Excitingly, these 20 strawberry muffin recipes offer something delicious for every taste and occasion. Whether you’re baking for breakfast, a special treat, or just because, there’s a perfect recipe waiting for you. We hope you find a new favorite—give one a try, leave a comment to share which you loved, and don’t forget to pin this article on Pinterest to save these ideas for later!
