Strawberry Muffin Recipe
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Last Updated on May 13, 2026 by becky
During peak strawberry season, this simple strawberry muffin recipe is always on regular rotation in my kitchen. Featuring a blend of fresh and freeze dried strawberries, plus a crunchy Demerara sugar topping, these strawberry muffins offer a fun twist on traditional blueberry.
Why Make this Strawberry Muffin Recipe?
This easy recipe for strawberry muffins makes the perfect project for days when you want to make something from scratch, but don’t have time for anything overly complicated. These muffins come together in less than an hour from start to finish, and will make your kitchen smell absolutely heavenly as they bake.
Serve homemade strawberry muffins alongside a bowl of soup for a light lunch, bake them for brunch, or enjoy one for breakfast or a mid-morning snack. They’re also great for on-the-go snacking, or for lunch at work or school. (For easy transport, I suggest wrapping each muffin individually in foil or clingfilm/plastic wrap.) No utensils required, although a napkin might be handy for catching the crumbs!
Strawberry Muffin Ingredients
To make these strawberry muffins, you’ll need:
- All Purpose Flour – In the US I test my recipes with Gold Medal or Pillsbury all purpose flour. In the UK, I like McDougalls plain flour in the red-and-white striped bag.
- Granulated Sugar – You can use granulated sugar, caster sugar (measured by weight), or homemade strawberry sugar.
- Freeze-Dried Strawberries – I recommend freeze-dried strawberry pieces or crushed freeze-dried strawberries. If using whole freeze-dried berries, use your hands or a kitchen mallet to crush the berries into smaller pieces.
- Fresh Strawberries – You’ll need about 130 grams, or 1 cup of berries. Save the leftovers to make a strawberry galette.
- Baking Powder – Baking powder gives the muffins their lift.
- Salt – I tested this recipe with Diamond Crystal kosher salt.
- Egg – You’ll need one large egg, at room temperature.
- Oil – I recommend a neutral-tasting oil, such as vegetable oil, canola oil, or sunflower oil.
- Milk – Use whole milk, skim milk, or your favorite plant milk.
- Vanilla Extract – Choose a good-tasting vanilla extract, or a quality vanilla bean paste, from a brand like Nielsen-Massey.
- Demerara Sugar – Demerara sugar creates the crunchy topping. Billington’s makes my favorite Demerara sugar. If you can’t find Demerara, you can also use Turbinado sugar, or Sugar in the Raw.
How to Make Strawberry Muffins
Fresh, Frozen, or Freeze Dried Strawberries?
I tested these muffins using both fresh and frozen sliced berries. Fresh works best (there just isn’t any substitute for a ripe, juicy, red strawberry, especially when they’re at their peak in late spring/early summer) but frozen berries will also work. If opting for frozen, do not thaw the berries before adding them to the batter.
The freeze dried strawberry pieces add a deeper, more pronounced strawberry flavor, without the need for extracts or artifical flavorings. They also lend a slightly pink tint to the batter. Feel free to omit this ingredient if you don’t have access to freeze dried fruit. Do not use dried strawberries.
Note: Do not sprinkle freeze dried berries on top of the muffins! They will shrivel and burn.
What is Demerara Sugar?
Demerara sugar is a partially refined sugar similar to sugar in the raw and Turbinado sugar, although they’re all slightly different. (If you’re curious, The Spruce has a good piece on buying and using different types of coarse cane sugars.) The golden brown color, caramel flavor, and larger sugar crystals make Demerara a lovely finishing touch for topping these simple strawberry muffins.
I always keep a box or bag of Demerara sugar in my kitchen cabinet—it’s perfect for adding a “crunch” to muffins, hand pies, rolled cookies, or slice and bake shortbread. I also enjoy adding it to my coffee.
Tips and Tricks for Making this Strawberry Muffin Recipe
Use silicone muffin liners! The second best option is a silicone muffin pan, but paper liners will also work in a pinch. One thing I do not suggest doing is baking the muffins in an unlined metal tin—they’re just too difficult to remove.
Allow the muffins cool briefly in the tin before transferring them to a wire rack, but do not let them cool all the way. In testing, I allowed a batch to cool in the tin for several hours, and found that the Demerara adhered to the tin. I had to pry the muffins away with a knife, damaging the edges of the muffin in the process. So remove the muffins while they’re still slightly warm.
Make-Ahead and Storage Suggestions
These strawberry muffins are best eaten on the day they’re made. Because of the berries, they increase in moisture when stored overnight. (That said, they’re still perfectly edible on day two or three!)
To freeze: Allow the muffins to cool completely, remove the silicone liners (if using paper liners, you can freeze directly in the paper), wrap the muffins in foil, and freeze for up to three months. Thaw at room temperature.
Other strawberry recipes you might enjoy:
Strawberry Marshmallows
Patriotic Berry Bark
Triple Berry Eton Mess
Strawberry Puff Pastry Hearts
Strawberry Nutella Pizza
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Print
Strawberry Muffin Recipe
- Total Time40 minutes
- Yield12 muffins 1x
A simple strawberry muffin recipe featuring fresh and freeze dried strawberries, plus crunchy Demerara sugar on top. A refreshing twist on traditional blueberry!
Ingredients
192 grams all-purpose flour (1 1/2 cups; 6 3/4 ounces)
150 grams granulated sugar (2/3 cup)
9 grams freeze-dried strawberry pieces (3 tablespoons)
2 1/4 teaspoons baking powder
1/2 teaspoon kosher salt
1 egg, at room temperature
60 milliliters vegetable oil (1/3 cup)
125 milliliters whole milk (1/2 cup)
1 teaspoon vanilla extract
130 grams diced fresh or frozen strawberries (1 cup; about 4 1/2 ounces), plus more for decorating
Demerara sugar, for sprinkling
Instructions
Preheat oven to 400° F (205° C). Line a 12-cup muffin tin with silicone or paper liners.
In a mixing bowl, whisk flour, sugar, freeze-dried strawberries, baking powder, and kosher salt.
In a separate bowl, whisk together egg, vegetable oil, whole milk, and vanilla extract.
Add wet ingredients to the flour bowl, and use a wooden spoon or rubber spatula to stir until just combined. Do not overmix. (Batter will be lumpy.)
Fold in the diced strawberries.
Spoon batter into prepared tin, dividing it equally between the cups.
Press a few additional strawberries into the top of each muffin, to decorate.
Sprinkle with Demerara sugar.
Bake in preheated oven for 21 – 25 minutes or until golden brown and nicely risen, and muffins spring back lightly when touched.
Transfer to a wire rack to cool. Serve warm or at room temperature.
Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
Notes
If using frozen berries, do not thaw.
