These Homemade Strawberry Muffins are packed with fresh strawberries and topped with a buttery coconut crumble and sweet coffee drizzle. With a soft and tender crumb and plenty of fresh strawberry flavor, these muffins are perfect for breakfast, brunch or whenever you're craving a homemade treat.
Fresh strawberries can be a little tricky to bake with, especially in muffins. Too much moisture can leave behind gummy pockets or weigh down the batter. But with a little prep and a few simple baking techniques, you can make moist strawberry muffins with plenty of berries in every bite.
And because I can never leave a muffin topping alone, these get a buttery coconut crumble and a coffee white drizzle too!
Jump to:
- Why You'll Love These Homemade Strawberry Muffins
- Ingredients
- How to Make Homemade Strawberry Muffins
- Tips for the Best Strawberry Muffins
- How to Store Homemade Strawberry Muffins
- Frequently Asked Questions
- Final Thoughts
- Let's Connect
- Recommended Recipes
- Ingredients
- Instructions
- Notes
- Did you make this recipe?
Why You'll Love These Homemade Strawberry Muffins
- Made with fresh strawberries: Fresh berries add real strawberry flavor and juicy pockets throughout the muffins.
- Soft and tender: Sour cream and oil help create a moist, tender muffin crumb.
- Buttery coconut crumble: The coconut crumble topping adds texture and a subtle coconut flavor.
- Coffee drizzle: A simple powdered sugar and coffee drizzle adds just enough sweetness to finish the muffins.
- Perfect for breakfast or brunch: Serve these strawberry muffins alongside your morning coffee or add them to a spring or summer brunch spread.
Ingredients
Fresh Strawberries
Use fresh strawberries cut into ¼-inch pieces so they distribute evenly throughout the muffins. Drying the berries between paper towels helps remove excess moisture before adding them to the batter.
Coconut Crumble Topping
A combination of all-purpose flour, brown sugar, granulated sugar, shredded coconut, salt and melted butter creates a buttery crumble with a subtle coconut flavor.
Strawberry Muffin Batter
The muffin batter uses all-purpose flour, baking powder and baking soda for structure and rise. Granulated and brown sugars add sweetness, while vegetable oil and sour cream help keep the muffins moist and tender. Eggs, milk and vanilla round out the batter.
Coffee Drizzle
A simple mixture of powdered sugar and cooled brewed coffee creates a sweet drizzle with a subtle coffee flavor. Add vanilla extract if desired.
See recipe card for quantities.
How to Make Homemade Strawberry Muffins
Prepare the Strawberries
Cut the strawberries into ¼-inch pieces and place them between layers of paper towels for 1 hour to absorb excess moisture.
Make the Coconut Crumble
Combine the flour, sugars, coconut and salt. Stir in the melted butter until clumps form, then refrigerate while you prepare the muffin batter.
Prepare the Muffin Batter
Whisk the dry ingredients together in a large bowl. In a separate bowl, whisk the wet ingredients until smooth. Gently fold the wet ingredients into the dry ingredients just until combined.
Add the Strawberries
Toss the dried strawberries with flour, then gently fold them into the muffin batter.
Fill and Bake
Divide the batter among the muffin cups and top each with coconut crumble. Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F and bake for 15 to 20 minutes.
Add the Coffee Drizzle
Once the muffins are completely cool, whisk together the powdered sugar and coffee until smooth and drizzle over the muffins.
Tips for the Best Strawberry Muffins
Dry the strawberries. Fresh strawberries contain quite a bit of moisture. Letting the diced berries rest between paper towels helps prevent gummy pockets in the baked muffins.
Don't overmix the batter. Fold the wet and dry ingredients together just until combined. A few streaks of flour are okay before adding the strawberries.
Cut the strawberries small. I recommend ¼-inch pieces so the berries distribute evenly throughout the muffins.
Fill the muffin cups almost to the top. These muffins are designed to have full, generous muffin tops.
Start with a hot oven. Baking at 425°F for the first 5 minutes gives the muffins an initial boost of heat before they finish baking at 350°F.
Cool before adding the drizzle. If the muffins are still warm, the coffee drizzle will melt and disappear into the crumble topping.
How to Store Homemade Strawberry Muffins
Store leftover strawberry muffins loosely covered at room temperature for up to 2 days.
I don't recommend sealing these muffins tightly at room temperature. Fresh strawberries add moisture to the muffins, and an airtight container can cause the coconut crumble topping to soften.
For longer storage, refrigerate the muffins for up to 5 days.
For the best bakery-style texture, reheat unglazed muffins in a 350°F oven for about 10 minutes. If your muffins have already been drizzled, simply bring them to room temperature before serving.
Frequently Asked Questions
I recommend using fresh strawberries for this recipe. Frozen strawberries release more moisture as they thaw and bake, which can affect the texture of the muffins and create gummy pockets. Fresh strawberries give you better control over the moisture in the batter.
Fresh strawberries naturally contain a lot of water. As the berries bake, they release moisture into the surrounding muffin crumb. Cutting the strawberries into small pieces and drying them between paper towels before adding them to the batter helps reduce excess moisture.
After drying the diced strawberries, toss them with 1 tablespoon of all-purpose flour before gently folding them into the muffin batter. The thick muffin batter also helps keep the strawberry pieces suspended while the muffins bake.
The initial high oven temperature gives the muffin batter a quick burst of heat, helping the muffins rise. After 5 minutes, the oven temperature is reduced to 350°F so the centers can finish baking without the muffin tops becoming overly browned.
Yes. These homemade strawberry muffins can be made a day in advance and stored loosely covered at room temperature. For the best texture, I recommend adding the coffee drizzle after the muffins have completely cooled and as close to serving as possible.
Final Thoughts
These Homemade Strawberry Muffins are a delicious way to bake with fresh strawberries. The soft and tender muffins are filled with juicy berries, topped with buttery coconut crumble and finished with a sweet coffee drizzle.
Whether you're making a batch for breakfast, brunch or simply to enjoy with a cup of coffee, these fresh strawberry muffins are a sweet way to put those beautiful berries to good use.
Let's Connect
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Recommended Recipes
Looking for other recipes like this? Try these:
Homemade Strawberry Muffins
Soft and tender homemade strawberry muffins packed with fresh strawberries and topped with a buttery coconut crumble and sweet coffee drizzle. These moist muffins are perfect for breakfast, brunch or enjoying with your morning coffee.
Ingredients
Strawberries
- 1½ cups (8 ounces/225g) fresh strawberries, cut into ¼-inch dice
- 1 tablespoon (0.25 ounce/8g) all-purpose flour
Coconut Crumble
- ⅓ cup (1.4 ounces/40g) all-purpose flour
- ¼ cup (1.75 ounces/50g) light brown sugar
- 2 tablespoons (0.9 ounce/25g) granulated sugar
- ¼ cup (0.7 ounce/20g) unsweetened shredded coconut
- ¼ teaspoon salt
- 3 tablespoons (1.5 ounces/42g) unsalted butter, melted
Muffin Batter
- 2 cups (8.5 ounces/240g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (3.5 ounces/100g) granulated sugar
- ¼ cup (1.75 ounces/50g) light brown sugar
- 2 large eggs, room temperature
- ½ cup (4 fluid ounces/120ml) vegetable oil
- ½ cup (4.25 ounces/120g) sour cream
- ⅓ cup (2.75 fluid ounces/80ml) milk
- 2 teaspoons vanilla extract
Coffee Drizzle
- 1 cup (4 ounces/113g) powdered sugar
- 1 to 2 tablespoons brewed coffee, cooled
- ¼ teaspoon vanilla extract (optional)
Instructions
Prepare the Strawberries
- Spread the diced strawberries between layers of paper towels and let sit for 1 hour. This helps absorb excess moisture and prevents the berries from sinking or creating gummy pockets in the muffins. Meanwhile, prepare the coconut crumble.
Make the Coconut Crumble
- In a small bowl, whisk together the flour, brown sugar, granulated sugar, coconut, and salt. Add the melted butter and stir with a fork until evenly moistened and clumps form. Refrigerate until ready to use.
Prepare the Muffin Batter
- Adjust an oven rack to the lower-middle position and heat the oven to 425°F (220°C). Line a standard 12-cup muffin pan with paper liners, filling every other cavity if desired for taller bakery-style muffins.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, granulated sugar, and brown sugar.
- In a separate medium bowl, whisk together the eggs, oil, sour cream, milk, and vanilla extract until smooth and combined.
- Add the wet ingredients to the dry ingredients and fold gently with a rubber spatula just until a few streaks of flour remain. Do not overmix.
- Toss the dried strawberries with the flour, then gently fold them into the batter.
Fill and Bake
- Divide the batter evenly among the prepared muffin cups, using about a heaping ⅓ cup of batter for each muffin. Fill each liner almost to the top.
- Sprinkle about 1 heaping tablespoon of the coconut crumble over each muffin, gently pressing it into the batter if needed so it adheres during baking.
- Bake for 5 minutes at 425°F (220°C). Without opening the oven door, reduce the oven temperature to 350°F (177°C) and continue baking for 15 to 20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Make the Coffee Drizzle
- Whisk together the powdered sugar, coffee, and vanilla (if using) until smooth. Add additional coffee, ½ teaspoon at a time, until the desired drizzling consistency is reached. Drizzle over the completely cooled muffins.
Notes
Store leftover muffins loosely covered at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. While these muffins are best enjoyed freshly drizzled, you can restore some of their bakery-style texture by reheating unglazed muffins in a 350°F oven for about 10 minutes. If the muffins have already been drizzled, simply bring them to room temperature before serving.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 664Total Fat: 24gSaturated Fat: 8gUnsaturated Fat: 16gCholesterol: 55mgSodium: 394mgCarbohydrates: 104gFiber: 3gSugar: 55gProtein: 9g
*Nutrition information is an estimate and will vary.*
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