These homemade Strawberry Muffins are bursting with fresh berry flavor, light citrus notes, and a tender crumb. Packed with juicy strawberries and a hint of lemon, each bite is a bright, comforting reminder of everything great about baking from scratch.
WHY YOU’LL LOVE THIS RECIPE
- Sweet and slightly tart with fresh strawberries and lemon.
- Light, fluffy, and perfectly moist.
- No fancy equipment needed—just a bowl and spoon.
- Optional mini chocolate chips for a surprise twist.
- Great for breakfast, snacks, or brunch spreads.
When it comes to homemade muffins, there’s something undeniably charming about the simplicity and comfort they bring. These Strawberry Muffins are a perfect example of that warm, nostalgic vibe—like a bite of spring morning in every fluffy, fruit-filled mouthful.
We’ve taken the classic strawberry muffin and brightened it up with a touch of lemon zest and extract, which brings out the sweetness of the berries and adds just the right amount of zing. The result is a tender, bakery-style muffin that tastes fresh, light, and irresistible.
One secret to their soft crumb? Soured milk made by combining lemon juice and milk. This not only adds flavor but also helps activate the leavening agents, giving the muffins a lovely rise and a moist, cake-like texture.
Fresh chopped strawberries dot the batter, creating little juicy pockets in every bite. If you’re feeling indulgent, stir in a handful of mini chocolate chips for an extra treat—totally optional but highly recommended!
The batter is mixed by hand, meaning no need to haul out a mixer. Just fold gently to avoid overmixing, which helps keep the crumb nice and tender.
Each muffin gets a strawberry slice on top and a sprinkle of sugar for a beautiful golden finish and a slight crunch. It’s a simple touch that makes them feel a little special and gives them a bakery-style appearance.
We bake them at a steady 350°F, just long enough for the tops to rise and turn golden while the centers stay soft and full of fruit flavor.
These muffins are versatile, too. Enjoy them warm from the oven, or store them for the next few days—they hold up beautifully. You can also freeze them for a ready-to-go breakfast or snack.
The best part? They’re easy to customize. Add blueberries, swap the lemon for vanilla, or top with streusel if you want a bit more flair.
This is the kind of recipe that brings joy with every batch—simple ingredients, a bit of mixing, and the smell of freshly baked muffins wafting through the house.
Whether you’re hosting brunch or just want something delicious with your coffee, these muffins always hit the spot.
SERVINGS: 24 muffins
PREP TIME: 20 minutes
COOK TIME: 27 minutes
COOLING TIME: 10 minutes
TOTAL TIME: 57 minutes
INGREDIENTS
- 1 tablespoon lemon juice
- Milk to make 1 cup total (about 1 cup minus 1 tbsp)
- 1/2 cup unsalted butter, at room temperature
- 1 1/2 cups white sugar
- 4 large eggs
- 2 teaspoons lemon extract
- 1/2 teaspoon lemon zest
- 1 1/2 cups chopped fresh strawberries
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup mini semisweet chocolate chips (optional)
- 12 fresh strawberry slices (for topping)
- 1 tablespoon white sugar (for topping)
INSTRUCTIONS
- Preheat oven to 350°F. Line 24 muffin cups with paper liners.
- In a measuring cup, combine lemon juice with enough milk to make 1 cup. Let sit 5 minutes.
- In a large bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time. Add lemon extract and zest.
- Stir in the soured milk, then fold in chopped strawberries.
- In another bowl, whisk together flour, baking powder, baking soda, and salt.
- Add dry ingredients to the wet mixture and stir until just moistened.
- Fold in chocolate chips, if using.
- Spoon batter into muffin cups, filling each about 2/3 full.
- Top each muffin with a strawberry slice and sprinkle with a little sugar.
- Bake 25–30 minutes or until a toothpick comes out clean.
- Cool in pans for 5 minutes, then transfer to wire racks.
TIPS
- Use room temperature ingredients for smoother mixing.
- Don’t overmix the batter—fold gently for a tender crumb.
- For extra sparkle, sprinkle coarse sugar on top.
- These muffins freeze well—wrap individually and store up to 2 months.
Homemade Strawberry Muffins
Ingredients
- 1 tablespoon lemon juice
- Milk to make 1 cup total about 1 cup minus 1 tbsp
- 1/2 cup unsalted butter at room temperature
- 1 1/2 cups white sugar
- 4 large eggs
- 2 teaspoons lemon extract
- 1/2 teaspoon lemon zest
- 1 1/2 cups chopped fresh strawberries
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup mini semisweet chocolate chips optional
- 12 fresh strawberry slices for topping
- 1 tablespoon white sugar for topping
Instructions
- Preheat oven to 350°F. Line 24 muffin cups with paper liners.
- In a measuring cup, combine lemon juice with enough milk to make 1 cup. Let sit 5 minutes.
- In a large bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time. Add lemon extract and zest.
- Stir in the soured milk, then fold in chopped strawberries.
- In another bowl, whisk together flour, baking powder, baking soda, and salt.
- Add dry ingredients to the wet mixture and stir until just moistened.
- Fold in chocolate chips, if using.
- Spoon batter into muffin cups, filling each about 2/3 full.
- Top each muffin with a strawberry slice and sprinkle with a little sugar.
- Bake 25–30 minutes or until a toothpick comes out clean.
- Cool in pans for 5 minutes, then transfer to wire racks.
Notes
- Use room temperature ingredients for smoother mixing.
- Don’t overmix the batter—fold gently for a tender crumb.
- For extra sparkle, sprinkle coarse sugar on top.
- These muffins freeze well—wrap individually and store up to 2 months.
