Strawberry Muffins

Hello friends! Soft, fluffy, and bursting with juicy strawberries, these Strawberry Muffins are the perfect way to celebrate fresh berries. They feature a moist, tender crumb thanks to sour cream and a rich buttery base. A crunchy strawberry crumble topping adds an irresistible texture, while a smooth cream cheese glaze brings a hint of tangy sweetness. These muffins are a delicious balance of fruity, buttery, and creamy flavors—perfect for breakfast, brunch, or a sweet afternoon treat!

The Best Strawberry Muffins

These strawberry muffins stand out because they’re packed with real strawberry flavor and a soft, melt-in-your-mouth texture. The batter includes both fresh strawberries and freeze-dried strawberries in the crumble topping for an extra punch of berry flavor. The combination of butter, oil, and sour cream keeps the muffins light and moist, while a touch of vanilla enhances the sweetness. Top them with the cream cheese glaze for an extra-special finish!

Full step-by-step instructions, total time estimates, and ingredient amounts can be found at the bottom of this post!

Strawberry Crumble

Before making the muffins, prepare the strawberry crumble to enhance the muffins’ texture and flavor.

In a small bowl, whisk together the flour, granulated sugar, brown sugar, and chopped freeze-dried strawberries. Add the melted butter and mix until the mixture resembles coarse crumbs. Set aside in the fridge while you make the muffins.

Strawberry Muffin Recipe

Preheat the oven to 425ºF. Line a muffin tin with 16 paper liners or grease with oil. This recipe yields about 16 regular muffins or 8 jumbo muffins.

In a large bowl, whisk together the melted butter, vegetable oil, sour cream, eggs, milk, and vanilla extract until fully combined. In a separate medium bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.

Pour the wet ingredients into the dry ingredients, folding gently with a rubber spatula until just combined. Be careful not to overmix. Toss the chopped strawberries with 1 tsp of flour, then fold them into the batter.

Divide the muffin batter evenly between the muffin tins, spoon the filling into each one about ¾ full. Sprinkle about 1 tbsp of the strawberry crumble over each muffin. If you prefer, you can skip the crumble and sprinkle the muffins with coarse sugar instead.

Baking the Strawberry Muffins

Bake at 425ºF for 7 minutes.

Lower the oven temperature to 350ºF and continue baking for 12 to 15 minutes, or until the muffins are golden brown around the edges and a toothpick inserted in the center comes out clean.

Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack to cool completely before glazing.

Cream Cheese Glaze

Using a hand mixer or whisk, beat the cream cheese, butter, powdered sugar, and 1 tbsp of milk until smooth.

If the glaze is too thick, add more milk, stir in one teaspoon at a time, until it reaches a drizzle consistency.

Drizzle the glaze over the cooled muffins before serving.

Serving & Storage

These muffins are best the day they are made but can be stored for later. Unglazed muffins can be kept at room temperature in an airtight container for 1 day. For longer storage, refrigerate them for up to 4 days and let them come to room temperature before serving or warm briefly in a toaster oven. To freeze, place unglazed muffins in a freezer-safe bag for up to 2 months and thaw at room temperature for about 1 hour or in the fridge overnight. Reheat in the microwave for 15-second intervals or wrap in foil and warm in a 350ºF oven for 10-15 minutes until heated through.

Recipe Notes & Tips for Strawberry Muffins

• Preventing Soggy Muffins: Tossing the chopped strawberries in flour before adding them to the batter helps prevent excess moisture from making the muffins too wet.
• Crumble Variation: If you don’t have freeze-dried strawberries, you can omit them or replace them with chopped nuts for a different texture.
• Glaze Consistency: If the glaze is too thick, add more milk a teaspoon at a time until it reaches a smooth, pourable consistency.
• Serving Suggestion: These muffins pair perfectly with a cup of coffee or tea!

Variations on Strawberry Muffins

• Strawberry Lemon Muffins: Add 1 tbsp of lemon zest to the batter and a squeeze of fresh lemon juice to the glaze for a citrusy twist.
• Blueberry Muffins: Turn these into blueberry muffins using fresh blueberries!
• Chocolate Strawberry Muffins: Fold in ½ cup of mini chocolate chips for a strawberry-chocolate combination.
• Almond Strawberry Muffins: Add ½ tsp of almond extract to the batter and sprinkle sliced almonds over the crumble topping.
• Add nuts: Add some of your favorite nuts like walnuts or pecans to give this a nutty crunch!
• Gluten-Free Option: Swap the all-purpose flour for a 1:1 gluten free flour to make these muffins gluten-free.

If You Love This Recipe, Try These Next!

• Strawberry Shortcake Cake
• Strawberry Tiramisu
• Strawberry Cake
• Strawberry Brownies
• Strawberry Crunch Cake

These Strawberry Muffins are soft, fluffy, and full of fresh berry flavor! Whether you enjoy them plain, with a crumble topping, or drizzled with cream cheese glaze, they’re the perfect treat for any time of day. If you try this recipe, I’d love to see your creations—share your photos with me on Instagram!

Strawberry Muffins

Camila Hurst

These Strawberry Muffins are soft, moist, and packed with juicy strawberries in every bite. Topped with a buttery strawberry crumble and finished with a sweet cream cheese glaze, they offer the perfect balance of fruity, buttery, and creamy flavors. Whether enjoyed fresh out of the oven or saved for later, these muffins make a delightful breakfast or snack!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 22 minutes mins

Cool Time 20 minutes mins

Total Time 57 minutes mins

Course Breakfast, Dessert

Cuisine American

Servings 16 muffins

Calories 310 kcal

Ingredients

  

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Strawberry Crumble

• ½ cup plus 1 tbsp all-purpose flour 72 grams
• 2½ tbsp granulated sugar 33 grams
• 3 tbsp brown sugar 45 grams
• 3 tbsp chopped freeze dried strawberries 16 grams
• ¼ cup unsalted butter melted (56 grams)

Strawberry Muffin Recipe

• 6 tbsp unsalted butter melted 84 grams
• ¼ cup vegetable oil 60 ml
• 2 large eggs room temperature
• ¾ cup sour cream 180 grams
• 1 tsp vanilla extract
• 1 cup milk 240 ml
• 2½ cups all-purpose flour 318 grams
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup granulated sugar 200 grams
• 2 cups chopped strawberries 250 grams
• 1 tsp all-purpose flour

Cream Cheese Glaze

• 3 tbsp cup cream cheese at room temperature 42 grams
• ½ tbsp unsalted butter 7 grams
• 3-4 tbsp powdered sugar 31 grams
• 1-3 tbsp milk

Instructions

 

Strawberry Crumble

• To make the crumble, mix the flour, granulated sugar, brown sugar, and chopped freeze dried strawberries in a bowl. Add the melted butter and mix to combine. Set aside. You can keep it in the fridge while you make the muffins.

Strawberry Muffin Batter

• Pre-heat the oven to 425ºF.
• Grease or line 16 muffin tins with bakingpaper liners. This recipe yields about 16 regular size muffins, and 8 jumbo.
• Add the melted butter, vegetable oil, sour cream, eggs, milk, and vanilla extract to a bowl. Whisk until completely incorporated.
• In another large bowl, whisk the flour, baking powder, bakingsoda, salt, and sugar together.
• Pour the wet mixture into the dry ingredients. Mix with a rubber spatula until the batter comes together.
• Toss the strawberries with the remaining tsp of flour, and add the strawberries to the batter. Fold to combine.
• Don’t over mix or the muffins can turn out dry or dense.
• Divide the batter between the muffin tins lined with cupcake papers. You want to fill each one up until almost full, about 3/4 full.
• Sprinkle about about 1 tbsp of the crumble over each muffin. You can skip the crumble and sprinkle the muffins with coarse, turbinado, or raw sugar.

Baking

• Bake the muffins in the pre-heated 425ºF oven for 7 minutes.
• Lower the temperature to 350ºF and bake for another 12 to 15 minutes until golden around the edges, and a toothpick inserted in the muffin should come out clean.
• Let the muffins cool down before serving.

Cream Cheese Glaze

• To make the glaze, beat the cream cheese, butter, powdered sugar, and 1 tbsp of milk using a hand mixer. You can also use a whisk as long as you can vigorously whisk the mixture.
• Once the glaze is smooth, it’s ready. If you notice the glaze is too thick, add the remaining milk, so you are able to drizzle.
• Pour the glaze over each cooled down muffin.

Notes

Serving and Storage:

The muffins will be the freshest the day they are made. But they can be stored in the fridge, or freezer. Unglazed muffins can be stored at room temperature for 1 day. To store the muffins in the fridge, place them in an airtight container. Keep them in the fridge for up to 2 days. Before serving, let them come to room temperature fully, or place briefly in a toaster oven before serving. The muffins stay well in the fridge for up to 4 days.
To freeze the muffins simply place them in a freezer bag or in an air-tight container and freeze for up to 2 months. It’s best to freeze muffins without the glaze so it doesn’t get messy.
To thaw, let them sit at room temperature for about 1 hour, or in the fridge overnight.
You can also wrap the muffin in paper towel and microwave for 15 second intervals to thaw. The other option is to wrap each muffin in foil, and bake them in a 350ºF oven for about 10 to 15 minutes, until completely thawed in the center.

Add nuts: Add some of your favorite nuts like walnuts or pecans to give this a nutty crunch!

Gluten-Free Option: Swap the all-purpose flour for a 1:1 gluten free flour to make these muffins gluten-free.

Crumble: If you don’t have freeze dried strawberry, leave it out and sub with all-purpose flour.

Nutrition

Serving: 1 muffinCalories: 310kcal

Keyword strawberry muffins

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