The most soft, fluffy, & tender strawberry muffins are perfect for spring! These are bakery-style and just delicious with juicy strawberries!
Strawberries are small, sweet gifts — simple, bright, and full of joy. They’re a reminder of how Mary works in our lives: quietly, gently, turning ordinary moments into something tender and full of grace. Just like a warm muffin can lift a whole room, Mary’s presence lifts the heart toward Jesus with the same soft sweetness.
I love strawberry recipes, blueberry recipes, lemon recipes, cheesecake recipes, loaf recipes, the list could go on. But while I love yeast recipes, one of my favorite things to make are muffins! They're like the easy version of yeast recipes. Letting the batter rest, simple oven tricks, & then you get the most delicious, soft and tender strawberry muffin. That is a dream.
Why you'll like this recipe:
-Simple but impressive! No electric mixer needed or fancy tools! We'll just be using basic pantry staples for the best strawberry muffins!
-Perfect for spring! Bake these for a craving, a picnic, or a cookout, you are going to LOVE them!
-Quick! Skip the resting time or do it, you will have muffins in less than an hour!
What you'll need for this recipe:
Strawberries- Make sure to use flavorful strawberries or your muffins won't be good!
Butter & oil- this combination of ingredients is also used in my Chocolate Chip Muffins. I love using this blend because it assures a moist and flavorful muffin!
Buttermilk- I recommend real buttermilk than a buttermilk substitute but if you don't have real just use that. It's just that real buttermilk will give you best results.
Cornstarch- A little of cornstarch helps contribute to that soft, tender texture to the muffins.
Course Sugar- this is optional, but I do like the small touch of it. I use monk fruit, but you can use regular granulated sugar or courser sugar.
Please remember to get your flour! 🤦♀️
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Start by stirring together the fats (butter and oil) and sugar in a large bowl. Once that’s combined, add the remaining wet ingredients, starting with the eggs and vanilla and ending with the buttermilk.
- Whisk the dry ingredients together in a separate bowl, then use a spatula (do NOT use a mixer!) to gently fold them into the batter until about 50% combined. Add the berries at this point, then continue gently folding until the batter is just combined. It is essential to not over-mix this type of batter, just like when making pancakes or banana bread.
BAKING SODA NOTE: You do NOT need to add baking soda to this recipe just because we are using buttermilk! This is a common misconception for many bakers. You only need baking powder today–save the baking soda for your sweet tea
3. While not completely mandatory, I highly recommend that if you have time, you cover and rest the batter for at least 30 minutes or up to one hour. The batter thickens as it sits and results in fluffier muffins with gorgeous tall muffin tops!
4. Divide the batter into a lined muffin tin, filling each liner all the way to the top. While this recipe will evenly fill 12 muffin liners, I actually will usually only divide the batter into 9 or 10 liners for bigger muffins. Sprinkle the top of each muffin with coarse sugar or granulated sugar if desired–I love doing this!
5. Bake for 8 minutes, then reduce the oven temperature (keep the oven door closed!) and bake for 12 minutes or until the muffin tops are just starting to turn a golden color.
To avoid soggy/greasy muffin liners, gently remove the muffins from their pan after about 5 minutes. I use a butter knife to gently lift and pry them from the pan before transferring to a cooling rack to cool completely.
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