Strawberry Muffin Recipe

Last Updated on April 11, 2025 by becky

As we head into warmer weather, and with peak strawberry season on the way, this simple strawberry muffin recipe will be on regular rotation in my kitchen. Featuring a blend of fresh and freeze dried strawberries, plus crunchy Demerara sugar on top, these sweet, moist strawberry muffins offer a refreshing twist on traditional blueberry.

Why Make this Strawberry Muffin Recipe?

I love this strawberry muffin recipe because it’s easy to make. You won’t need any fancy tools, and can bake up a batch in about 40 minutes from start to finish. This easy recipe for strawberry muffins makes the perfect project for days when you want to make something homemade but are new to baking, lack a well-equipped kitchen, or are just plain short on time.

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. These muffins also work nicely for on-the-go snacking, or for lunch at work or school. (For easy transport, I suggest wrapping each muffin in foil or clingfilm/plastic wrap.) No utensils required, although a napkin might be handy for catching the crumbs!

When in doubt, make a batch of these simple strawberry muffins for co-workers or family members, or to welcome a new neighbor to the block. Everybody appreciates a homemade muffin, especially when it’s still slightly warm.

Fresh, Frozen, or Freeze Dried Strawberries?

As written, this muffin recipe calls for sliced strawberries, as well as a few tablespoons of freeze dried strawberry pieces.

I tested this recipe using both fresh and frozen sliced berries. In my opinion fresh is 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. You can use powdered freeze dried strawberries instead of pieces, but I don’t suggest whole freeze dried berries. Feel free to omit this ingredient if you don’t have access to freeze dried fruit.

One thing to note! Do not sprinkle freeze dried berries on top of the muffins! I tested a batch this way, thinking they’d make a pretty topping, but instead the strawberry pieces just looked shriveled and burnt. 0/10 do not recommend.

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 a spoonful to my coffee!

Billington’s makes my favorite Demerara sugar, but any brand will do. And if you don’t have Demerara, you can use Turbinado or sugar in the raw to top your strawberry muffins instead.

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.

On that note, 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!) This removal technique damaged the edges of the muffin so they weren’t quite as pretty, and also made it more difficult to clean the pan afterward. Avoid this mistake by removing the muffins while they’re still slightly warm.

Strawberry Muffin Make-Ahead and Storage Suggestions

These strawberry muffins are best eaten on the day they’re made—because of the berries, they tend to increase in moisture when stored overnight. (That said, they’re still perfectly edible on day two or three.) Because this recipe comes together in under an hour, I suggest baking on the day you plan to serve

Homemade strawberry muffins freeze especially well. 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. When ready to enjoy, they’ll thaw quickly at room temperature.

For a shortcut, you can pre-weigh, wash, and hull/chop your fresh strawberries, then store them in a plastic bag in the freezer until ready to use. I can vouch for this method—it saves several minutes, and the results will be equally delicious.

Other strawberry recipes you might enjoy:

Strawberry Marshmallows
Patriotic Berry Bark
Triple Berry Eton Mess
Strawberry Puff Pastry Hearts

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!

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