Delicious Strawberry Muffins


A great way to shake up your blueberry muffin routine is to make these strawberry muffins instead. Adding lots of fresh diced strawberries will ensure these muffins are bursting with strawberry flavor.

With strawberry season upon us (depending on what part of the country you live in) fresh picked strawberries are WAY better than store bought strawberries. If you have the opportunity to pick your own fresh strawberries you must do it. Not only is it fun to gather your own harvest but there is something about getting outside and doing something in nature and then using what you picked.

For the last several years we have gone strawberry picking and even as a girl we went; it’s one of my favorite activities. I do plan next year on planting my own strawberry plants, but this year we are still trying to settle in and it’s a project for the near future.

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Strawberries and strawberry muffins on a wooden cutting board.

diced strawberries on a wood cutting board

Ingredients for Strawberry Muffins

These muffins are full of yummy ingredients and that pack flavor and substance. They are sweetened with prepared strawberry jam, fresh strawberries and honey which gives these muffins a flavor full of depth. I love the added whole wheat flour that makes these muffins

  • Fresh strawberries – using fresh is better than frozen and strawberries are one of the sweetening agents to these muffins instead of sugar
  • Eggs – using nice fresh free range or farm eggs binds all your ingredients
  • Whole Wheat Flour – the use of whole wheat flour bulks up these muffins and gives them more depth instead of just using regular white flour
  • All Purpose Flour – the blend of the white and wheat flours enhances the flavor of these muffins
  • Buttermilk or Whole Milk – buttermilk is acidic and helps tenderize gluten, giving baked goods a softer texture and more body
  • Greek Yogurt – I love Greek yogurt for its tangy, old-fashioned flavor and and using it in baking helps keep baked good moist
  • Strawberry Jam – make your own or use a high-quality jam from the store. The jam adds sweetness to the muffins and selecting a good quality jam ensures your muffins are full of flavor
  • Honey – you could substitute maple syrup for honey but it will alter the overall flavor a tad. I like using honey in baking over sugar when applicable as it gives it a different flavor
  • Lemon Zest – lemons help to balance all the sweetness of the strawberries and adds just a small different dimension of flavor
bowl of diced strawberries and jam with wooden spoon

Strawberry Muffin Alternatives

I guess if you substituted another fruit they would no longer be called strawberry muffins, but the ingredients and measurements would be the same if you used blueberries, raspberries or blackberries. Apples or bananas would make these muffins different altogether. If you are going to make any fruit alterations I would stick with using a berry of some sort.

Can You Use Frozen Strawberries Instead?

You can use frozen strawberries and the ratio would be the same; however, frozen fruit has a lot more moisture than fresh fruit. Ensure you thaw your berries completely and let them drain before dicing them and adding them to your batter. Too much moisture and these muffins would become pretty soggy.

Using fresh strawberries would be the best and way better than frozen as fresh strawberries add bulk to the muffin whereas frozen would be more mushy. Dicing your fresh strawberries into bite size pieces for these muffins is best but you could add larger strawberry pieces if you preferred.

diced strawberries on a wood cutting board

Strawberry Jam

You can either make your own strawberry jam or use prepared store bought jam. If I don’t have anymore homemade jam left in the pantry (we seem to eat it faster than I can make it) my favorite on the shelf strawberry jam is. You want to use a good quality strawberry jam for these muffins as that is where some of the flavor and sweetness for these muffins comes from. Don’t skimp on the jam.

Adding the Strawberry Mixture

Once you prepare the batter and are ready to add in the strawberry and jam mixture you want to fold in the strawberries and jam; not necessarily stir them with vigor. You are going for more of a swirl. Be careful not to beat it or overly stir everything together.

mixing bowl with batter and diced strawberries and jam with spatula

Storing Strawberry Muffins

You can store these muffins for up to five days in an air tight container, but in our home more than half of these are eaten within the first day. We have actually never kept them around for even close to five days, but you can. I find these are best eaten within three days for the freshness and flavor.

You can also wrap them tightly in aluminum foil or place them in freezer bags and freeze them for up to three months.

Strawberries and strawberry muffins on a wooden cutting board.
Strawberries and strawberry muffins on a wooden cutting board with white and blue floral napkin

Delicious Strawberry Muffins

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Yield: 18 muffins

Easy Strawberry Muffins

strawberry muffins on wood cutting board

A great way to shake up your blueberry muffin routine is to make these strawberry muffins instead. Adding lots of fresh diced strawberries will ensure these muffins are bursting with strawberry flavor.


  • 1/2 cup salted butter, melted
  • 1/2 cup honey
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk or whole milk
  • 1/2 cup plain greek yogurt
  • 2 eggs
  • 1 1/2 cups all-purpose flour
  • 1 1/4 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 cups fresh strawberries, diced
  • 3/4 cup high quality strawberry jam
  • 2 teaspoons lemon zest


  1. Preheat the oven to 350 degrees F. Lightly coat 18 muffin tins with nonstick spray
  2. In a large mixing bowl, whisk together the melted butter, honey, vanilla, buttermilk, greek yogurt, and eggs until smooth. Add the flour, whole wheat flour, baking powder, and baking soda, and mix until just combined.
  3. In a small bowl, stir together the strawberries, jam, and lemon zest. Gently fold the berries into the batter, being careful not to over mix, you are going for a swirled look.
  4. Divide the batter evenly among the prepared muffins tins. Transfer to the oven and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
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