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Homemade Strawberry Muffins

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.
Print Recipe
Prep Time 20 minutes
Cook Time 27 minutes
10 minutes
Total Time 57 minutes
Servings 24

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.