These are my favorite strawberry muffins with sour cream for added moisture! The natural sweetness of strawberries paired with lemon or orange zest is superb! No mixer needed.
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Table of contents
Why You’re Going to Love These Strawberry Muffins
These strawberry sour cream muffins make a wonderful breakfast treat or snack. They are super moist and flavorful. The strawberries add lots of natural sweetness, so I don’t use a lot of sugar in my recipe. A touch of lemon/orange zest adds a refreshing flavor, but you can leave it out if you prefer. If you want more citrus flavor, replace ¼ cup of the sour cream/yogurt with ¼ cup orange juice. I also have a Strawberry Ricotta Muffin recipe if you prefer your muffins with extra dairy flavor. To make these muffins healthier, you can use half all-purpose flour and half white whole-wheat flour. I love making these every time we finish our summer strawberry picking adventure at our local organic strawberry farm.
Ingredients
- Zest of one lemon or orange
- Granulated sugar
- All-purpose flour
- Baking powder, baking soda, & salt
- Large eggs
- Sour cream or plain Icelandic or Greek yogurt as substitution
- Canola oil or melted butter
- Vanilla extract
- Diced fresh strawberries
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How to Make Sour Cream Strawberry Muffins
The first step is to prepare your pan with either cupcake liners or grease the muffin cups so they come out clean.
To make the muffins, start by mixing the granulated sugar with the lemon and orange zest. Combining the two first instead of just mixing them with all the other ingredients really brings out the citrus flavor.
In a bowl, mix all the dry ingredients, including the sugar mixture. In another bowl mix all the wet ingredients. Pour the wet ingredients into the dry ingredients and mix with a wooden spoon or a rubber spatula. Mix just until all combined, then fold in the strawberries gently.
Scoop the batter evenly among the 12 muffin cups. Bake for 15-20 minutes until a toothpick inserted into the center of the muffin comes out clean.
Add Chocolate Chips If You Like
The first time I made these muffins I made them just the way the recipe below suggests and it was fabulous. The strawberries are the dominant flavor, which is a good thing. The second time I made them, I replaced some of the yogurt/sour cream with orange juice and added ⅓ cup of white chocolate chips. It was worth every calorie. If you like chocolate, add your favorite chocolate chips. Either white or dark chocolate works great here.
You can, but they need to be fully thawed out and drained prior to using. When strawberries thaw, a lot of water weeps out so I like to place them in a colander or mesh strainer set over a bowl to slowly drain.
Any fat added with contribute to the batter with help keep the muffins moist. In this case, the sour cream or yogurt substitute and oil / butter will help keep these muffins from being dry.
Dense muffins are caused by overmixing. The more you mix, the heavier and tougher the muffins will be. The mixture should be quite thick and lumpy. Mix just until all combined, then fold in the strawberries gently.
The easiest way to incorporate more strawberry flavor is to add up to 3 Tablespoons of freeze dried strawberry powder to the dry ingredients before mixing the batter. Alternatively, you could swirl ½ Tablespoon of strawberry jam into the filled muffin cups before baking.
More delicious strawberry recipes:
- Strawberry Truffles: A hit at any party, they are as delicious as they are pretty.
- Simple Strawberry Cake: This beautifully tempting cake is moist, flavorful, and loaded with juicy strawberries.
- White Chocolate Strawberry Tart: Made of a cookie crust and white chocolate mousse filling, and topped with strawberry jam for a shiny glaze.
- 10-Minute Strawberry Mousse: Creamy, light, and airy, this strawberry mousse tastes like a dream.
- How to freeze fresh strawberries: Optimal fruit preservation without having to can them or use preservatives.
Strawberry Muffins with Sour Cream
These are my favorite strawberry muffins! They are moist and delicious from the added dairy. The natural sweetness of strawberries paired with lemon or orange zest is superb!
Ingredients
- Zest of one lemon or orange , optional
- ¾ cup (150 g) granulated sugar
- 2 cups (270 g) all-purpose flour
- 2 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- ¾ cup (180 ml) plain yogurt or sour cream
- ⅓ cup (80 ml) canola oil, or 80g melted butter
- 1 teaspoon vanilla extract
- 1 and ¼ cups diced fresh strawberries
- powdered sugar dusting, optional
Instructions
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Preheat oven to 375F/190C degrees. Grease 12 muffin cups or line the muffin tin with liner papers.
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In a small bowl mix sugar with the lemon/orange zest.
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In a large bowl sift together flour, baking powder, baking soda, and salt. Add the sugar mixture to the flour mixture.
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In a medium bowl, whisk the egg with the yogurt/sour cream, oil/butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and fold with a wooden spoon or a rubber spatula just until combined. Do not overmix. Gently fold in the diced strawberries.
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Divide the batter among the muffin cups. Bake for 15-20 minutes until a toothpick inserted into the center of the muffin comes out clean. Allow to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely. Once cooled, add a dusting of powdered sugar.
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Muffins are best the same day they are made, but can be stored in the fridge, in an airtight container, for up to 3 days. They can also be frozen for up to 2 months.
Recipe Notes
For added strawberry flavor, you could add up to 3 Tablespoons of freeze dried strawberry powder to the batter (affiliate link).
See the full recipe post for substitutions, tips, and tricks.
Winnie says
ניראים מעולההההההההה
אני מתה על תותים וכל עוד יש טריים (ויש לנו השנה יופי של תותים|) כדאי לנצל אותם גם לאפיה.
הייתי חוטפת עכשיו אחד דרך המסך אם יכולתי
🙂
Shiran says
בדיוק! אני רק מחכה לרגע שיהיו תותים! את יכולה לבוא לפה ולחטוף 😉
Angie (@angiesrecipess) says
These are some beautiful and healthy muffins. Perfect for any time of the day.
Shiran says
Thanks Angie! 🙂
whatjessicabakednext... says
These muffins look fantastic 🙂
Shiran says
Thanks Jessica! 🙂
CakePants says
Yum! Now this is the kind of breakfast that would be able to entice me to get out of bed on these rainy, dreary mornings we’ve been having lately!
Shiran says
You should try my cinnamon rolls recipe! They’re the best for rainy mornings 🙂
Galina says
I can’t even begin to describe how many compliments I got for these muffins. Thank you Shiran!
Danielle says
I made these muffins last night. I love the contrast of the lemon with the strawberry.
I didn’t notice buttermilk or any type of liquid in the recipe, though you talk about buttermilk prior to offering the recipe.
They turned out great, anyway!!! I plan on using the basic recipe and adding/experimenting with different types of fruit as well.
Thanks for sharing.
Shiran says
Thank you, Danielle! Sorry for the confusion, it’s supposed to be yogurt/sour cream instead of buttermilk, thanks for pointing that out!
Laura says
These strawberry muffins are spectacular! This is the best muffin I’ve ever made and my family is asking me to make more!
Miri says
Just made them for the family and they are really good. I added both lemon and orange zest and we loved it. Thank you.
Deb Kavalary says
These muffins are fantastic! I did not have an orange or lemon to zest so I used a tsp of frozen orange juice concentrate right from the can to mix with the sugar. Perfect amount of orange flavor. My family loved these muffins. Thank you.
Ray says
How many calories are in each muffin ?
Jojo says
Sounds delicious…can frozen strawberries be used instead of fresh?
Corrine says
I had to add about 1/2 cup of milk the batter was very dry. Even thought i had to add milk came out great. I will make agian but adding milk
Kahani says
Lovely muffins. So pleased. I cut the sugar by 10g, used grapefruit juice with the yogurt (didn’t have orange) and topped it with flaked almonds. It turned out delicious which means this is a forgiving and robust recipe. My favourite =)
coco-florence says
Hey could i use raspberries instead of strawberries??
Shiran says
Yes you can 🙂
David says
Perfect texture! Light and moist with beautiful flavor. My new base batter for other flavors! I will admit I did add a bit of milk to thin batter, also used melted butter instead of oil. Overall big winner with this recipe.
Shelly says
These were very good. I did add the juice of the lemon I zested because the batter was extremely dry. Once I added the juice they turned out perfect.
Valerie says
I baked my muffins in a 6 muffin stoneware pan. Huge muffins. I don’t understand people saying the batter was dry? It was extremely moist and I used butter. I did have to bake them longer as they were bigger. I added lemon zest which punched up
the flavor. Will make again and bake a little longer. Very moist and delicious .
Stephanie @ Pretty.Simple.Sweet. says
Thanks, Valerie!