There’s something about a batch of strawberry muffins fresh out of the oven that just feels like a small win in your day. The tops bake up golden with those little cracks that hint at how soft they are inside, and the strawberries melt slightly as they cook, creating sweet, jammy pockets throughout. Add in a touch of cinnamon, and suddenly they have that warm, cozy flavor that makes your kitchen smell incredible.
What makes these muffins so easy to love is how simple they are to throw together. You don’t need anything fancy—just a good handful of fresh strawberries, a basic batter, and a quick mix before they head into the oven. They’re perfect for mornings when you want something homemade without a lot of effort, or for those afternoons when you just want a little something sweet with your coffee.
They’re also the kind of treat that never lasts long once they’re out. Great for breakfast, snacks, or packing up for later, they hit that perfect balance of light, sweet, and comforting. And if you somehow have leftovers, they’re just as good the next day—maybe even better.
How to make strawberry muffins
Strawberry Muffins
Ingredients
- 2 cups flour
- 3/4 cup sugar
- 2 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup sour cream
- 8 tbsp butter (melted & slightly cooled)
- 2 large eggs
- 2 tsp vanilla extract
- 1 1/2 cup strawberries (diced)
Instructions
- Preheat the oven to 400 degrees & line a 12-cup muffin tin with paper or foil liners.
- Make the muffin batter: In a large bowl combine all the dry ingredients.
- In a medium size bowl combine the sour cream, melted butter, eggs, and vanilla until smooth. Lightly stir the sour cream mixture into the dry ingredients until just combined. Fold in the strawberries. Batter will be thick.
- Divide the batter evenly among the lined muffin cups.
- Bake for 18 minutes. Let cool for 10 minutes before eating.
