Strawberry Muffins

May 13, 2021

Sweet, tangy and bursting with flavor, these strawberry muffins are a refreshing snack on summer days. 

To say I’m a strawberry lover is a bit of an understatement. I feel like I can add strawberries to any desserts, from frozen like strawberry cheesecake ice cream to cakes like strawberry cream cake. For me, anything with strawberries is like heaven. 


But you know, sometimes I need a quick and easy brunch just because I get up late or don’t feel like doing anything (come on, we are all human!). So muffins are my go-to recipe as everything can come together under 20 minutes. These strawberry muffins are crisp and golden on tops and taste way better.  The secret? Add lots of strawberries to the batter. This will give the muffins a burst of flavor, along with a right touch of tangy yogurt to complement the fruit.

It seems that you’re more likely to get what you love when you let people know about that. I received a huge box of fresh strawberries from my aunt, who lives one hour away from my house. They are sweet and super juicy, and they are the reason why I make these strawberry muffins today.



These easy strawberry muffins have a soft and light texture since I use butter and plain yogurt for a tender crumb. Make sure all ingredients are softened to room temperature before whipping it up.

To start, grease or line your muffin tins and whisk together your dry ingredients. In another bowl, whisk butter and granulated sugar until well combined. Whisk in the egg, yogurt and vanilla extract. I’d prefer to use like to use yogurt in this recipe since it adds extra tenderness and moisture and gives these peach muffins a delicious tangy flavor. Pour the dry ingredients into the wet mixture and mix until just combined. Gently fold in strawberry chunks. Do not over mix or strawberries will bleed into the batter. The batter should be thick. Bake for 15-20 minutes, until a toothpick inserted into the center comes out clean.



Mix the muffin batter until it is just combined. Do not over mix the batter if you want a tender crumb.

Using fresh sweet, juicy strawberries is recommended. Frozen strawberries can be thawed before chopping into small chunks. Strawberries have a lot of moisture, so it is best to have small pieces distributed evenly in each muffin rather than large pieces.

Muffins serve best the day they are made, but you can freeze the leftovers for up to 2 months and then reheat them before having breakfast. 

Whole Milk or buttermilk can substitute with yogurt, but it will not give as much tangy flavor as yogurt does. 

Other Muffin Recipes:


Strawberry Muffins

Sweet, tangy and bursting with flavor, these strawberry muffins are a refreshing snack on summer days.
5 from 1 vote
Print Pin Rate
Course: Breakfast, Dessert
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 muffins


  • 1 1/2 cups (190g) all-purpose flour
  • 1 teaspoon (5g) baking powder
  • 1/2 teaspoon (2.5g) baking soda
  • 1/2 teaspoon (2.5g) salt
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (113g/1 stick) unsalted butter melted and cool
  • 1 large egg room temperature
  • 3/4 cup (180g) plain yogurt substitute with 1/2 cup (120ml) whole milk
  • 1 1/2 teaspoons (7.5ml) vanilla extract
  • 1 cup  strawberries fresh or frozen, chopped


  • Preheat oven to 350ºF/180ºC. Grease a muffin pan or line with muffin liners. Set aside.
  • In a large bowl whisk together flour, baking powder, baking soda and salt. Set aside.
  • In a medium bowl whisk together melted butter and granulated sugar until combined. Add in the eggs, one at a time and whisk until combined. Add the yogurt and vanilla extract. Pour the dry ingredients into the wet mixture and mix until just combined. Gently fold in chopped strawberries coated with flour. Do not over mix. The batter should be thick.
  • Divide the batter evenly between muffin cups about 2/3 cup (Tips: you can use the ice cream scoop to scoop out the batter). Bake for 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove from the oven. Allow to cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
  • Muffins are served best the same day they are made, but can be kept in an airtight container in the fridge for up to 3 days and stays frozen up to 2 months. Serve them at room temperature.


  • Coat the strawberries with 1-2 tablespoons of flour. This will prevent the strawberries from sinking to the bottom of the batter.
  • Make sure you will fill the muffin tins about two-thirds as muffins will rise into normal muffin sizes during the baking process. 
  • For more citrus flavor, take out 2 tablespoon of milk and add in 2 tablespoons of lemon juice or orange juice depends on personal choice.
Tried this recipe?Mention @herdreamykitchen on Instagram or tag #herdreamykitchen!

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