The sun is out, the birds are singing, and there’s a sweet scent in the air. Strawberry season is officially upon us, which means that these strawberry muffins should be at the top of your to-bake list, right along with the requisite strawberry shortcake.
Showcasing spring’s finest jewels, these muffins are chock-full of strawberry flavor from fresh, not frozen, strawberries. Chopping the fruit into small pieces (about ½”) before folding them into the thick sour-cream-enriched muffin batter keeps the berries evenly dispersed in each muffin. The sour cream also keeps the crumb tender and moist, so the muffins keep for days. And forget that old wives’ tale about tossing chopped strawberries in flour or cornstarch before adding them to batter—this extra step is actually counterproductive, creating pockets of gloop around the strawberries as the muffins bake.
Use a cookie scoop to get the same amount of batter in each muffin cup, and be sure to reserve a handful of chopped strawberries to sprinkle on the muffin tops, along with raw sugar. If you really want to go the extra mile, make your own parchment-paper liners.
This easy recipe will be your go-to for every spring occasion: Easter or Mother’s Day brunch, picnics, or special Sunday mornings. Since they take about 30 minutes of total time, you can absolutely bake a batch before sleeping houseguests begin to stir. There’s no better scent to wake up to.
More muffin recipes, like the best blueberry muffins, double chocolate chip muffins, and raspberry-coconut muffins, right this way →