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Strawberry Muffins Recipe

Strawberry Muffins Recipe

These strawberry muffins are so delicious and forgiving that they will make even the saddest strawberry sing!
5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Course Breakfast
Cuisine American
Servings 12 muffins


  • muffin pan


  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups fresh or frozen strawberries
  • 2 large eggs
  • 1 cup sour cream
  • 1/2 cup canola oil
  • 1/2 tsp vanilla extract
  • 1/4 cup turbinado sugar or Swedish pearl sugar to sprinkle the tops (optional)


  • Preheat oven to 425 F. Grease a muffin pan, or line with cupcake liners, or use this awesome silicone muffin pan and skip the greasing and lining!
  • In a large bowl, stir together the flour, sugar, baking powder, baking soda and salt with a wooden spoon.
  • In a separate bowl, stir together the whole eggs, sour cream, oil, vanilla, and lemon zest if using.
  • Stir the wet mixture into the dry ingredients.
  • Fold in the chopped strawberries.
  • Use a rubber spatula to spoon the muffin batter into the prepared muffin tin, filling each muffin cup 2/3 of the way full. Sprinkle the muffin tops with turbinado sugar or Swedish pearl sugar, if using.
  • Bake 5 minutes at 425 F, then reduce the oven temperature to 350 F and bake an additional 13-17 minutes until golden brown and a toothpick inserted in the center of a muffin comes out clean.
  • Cool for 5 minutes before removing from pan to a wire rack to fully cool.


  • These muffins keep nicely in overnight.
  • You can substitute any other kind of fresh berries here with equally delicious results. We often make blueberry muffins with this same base recipe.
Keyword muffin, strawberry
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