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Strawberry muffins on a plate with fresh strawberries on the side

Strawberry Muffins with Orange

5 from 7 votes

Made with fresh-picked strawberries, fresh squeezed orange juice and plenty of orange zest

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These Strawberry Muffins with the crisp sugary top and delightful zing from the orange zest and juice are an absolute treat for any occasion.

The combination of sweet, juicy strawberries and the citrusy burst of orange creates a harmonious blend of flavors that will thrill your friends and family.

Strawberry muffins on a plate with fresh strawberries on the side


 

Strawberry Muffins for breakfast, brunch or afternoon snack

Our easy to make, no-mixer Strawberry Muffins have a light, moist crumb from the rich sour cream batter. The flavors are robust with distinct notes of orange and strawberry.

Not overly sweet, these muffins do well with a generous sprinkle of coarse sugar on top.

A batter made of dry and wet ingredients being folded together with a spatula
A bowl of batter with strawberries on the side
A bowl of muffin batter with strawberries being folded in
A bowl of muffin batter with a spatula

Simple Ingredients… Fool-Proof Results

Dry Ingredients

We start with all the basics: all-purpose flour, baking powder, baking soda and salt. Since this is a no-mixer recipe we also add the granulated sugar to the dry ingredients.

Sour Cream

Full-fat sour cream adds richness to the batter while also keeping the muffins moist and flavorful. You can substitute plain Greek Yogurt for the sour cream or equal amounts of full-fat milk or buttermilk.

Unsalted Butter

This recipe calls for unsalted butter but you can also use salted butter. Simply cut the added salt in half.

Vanilla, Orange Zest and Juice

For a nice burst of citrusy zing, we add fresh orange juice and plenty of orange zest to the batter. A little vanilla extract balances everything out while enhancing the flavor of the sugar, eggs and sour cream.

Eggs

One large room temperature egg binds everything together and gives structure to the batter.

Fresh Strawberries

Chopped fresh strawberries are tossed in a little flour to help prevent sinking to the bottom of the muffins. We also add a few pieces of strawberry to the top of each muffin to add color.

Coarse Sugar

Don’t skip the addition of coarse sugar on top. It creates a beautiful crispy crust that’s impossible to resist. (You know muffins tops are the best part anyway!) 😉

Strawberry muffins ready to go in the oven
Fresh from the oven strawberry muffins in a muffin tin

How to make Strawberry Muffins:

A Quick Overview…

1. Preheat the oven and prep the pan

Preheat the oven to 400 degrees F. Lightly grease 9 muffins cups with vegetable cooking spray or fill with paper liners. Lightly spray the liners to prevent sticking.

2. Prepare the strawberries

Dice the strawberries then toss in 1/4 cup of the flour. Set aside while preparing the batter.

3. Combine the dry ingredients

In a large bowl whisk together the remaining 1 cup of flour, salt, baking powder, baking soda and granulated sugar.

4. Combine the wet ingredients

In a small microwave safe bowl melt the butter. Add the sour cream, vanilla, orange zest and orange juice. Whisk in the egg until blended.

5. Make the batter

Pour the sour cream mixture into the flour. Fold together until no dry flour remains. Add the strawberries and any extra flour remaining in the bowl. Fold gently until combined.

Using an ice cream scoop, mound balls of batter in the prepared muffin tin. Leave the batter in a ball shape to encourage rounded muffin tops. Set aside for 15 minutes before baking.

6. Top and bake

Scatter the tops of each muffin with chopped strawberries then plenty of coarse sugar. Bake for about 18 to 20 minutes or until a toothpick inserted in the center comes out with no wet batter.

Cool on a wire rack for 5 minutes before removing from the pan. Serve slightly warm or at room temperature.

Strawberry muffins on a cooling rack

Storing Strawberry Muffins

These muffins are best eaten the day they’re made but will keep well for a few days at room temperature. For longer storage refrigerate the muffins for up to 4 days.

You can also freeze the muffins. Simply thaw at room temperature for about an hour then enjoy.

Overhead view of two strawberry muffins on a plate

Incorporating strawberries into baked goods.

Strawberries are a delicate fruit that tend to sink to the bottom of baked goods or simply evaporate into thin air. But not in this recipe. The muffins bake quickly in a hot oven so the berries stay put, retain most of their texture and all their flavor!

Be sure to cut the fresh berries into small pieces so you get plenty in each bite. Save a few to sprinkle on top before baking because we love that pretty color popping through!

a strawberry muffin on a plate cut in half showing a fluffy interior

These Orange Strawberry Muffins have amazing texture

This recipe is simple, easy to make and practically fool-proof! We hope you’ll give them a try with the seasons best, fresh, ripe sweet fruits!

Whether you’re a baking enthusiast or a novice in the kitchen, this easy recipe will yield terrific results that will impress your family and friends. So, get ready to savor these delectable muffins and experience the joy they bring with every bite.SaveSave

Strawberry muffins on a plate with fresh strawberries on the side

Strawberry Muffins

Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes
Yield: 9 Muffins
Course: Breakfast, Brunch
Author: Tricia
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5 from 7 votes
Made with fresh-picked strawberries, fresh squeezed orange juice and plenty of orange zest.

Ingredients

  • 1 ¼ cups all-purpose flour divided (159g)
  • 1 cup diced fresh strawberries (about 6oz or 160g) plus 1/4 cup for topping
  • ¼ teaspoon salt
  • 1 ¼ teaspoons baking powder
  • â…› teaspoon baking soda
  • ½ cup granulated sugar (110g)
  • 4 tablespoons unsalted butter melted and cooled slightly (57g or 2oz)
  • ½ cup sour cream (4oz)
  • ½ teaspoon vanilla extract
  • zest from ½ orange
  • 2 tablespoons fresh orange juice (38g)
  • 1 large egg lightly beaten
  • coarse sugar for topping

Instructions

  • Preheat oven to 400°F. Lightly grease 9 muffin cups with vegetable cooking spray or line with cupcake liners Lightly spray the liners to prevent sticking. Set aside.
  • Toss the strawberries in 1/4 cup of the flour and set aside.
  • In a large mixing bowl, whisk together the remaining 1 cup of flour, salt, baking powder, baking soda, and granulated sugar. Make a well in the center and set aside.
  • In a small mixing bowl combine the melted butter, sour cream, vanilla, orange zest and orange juice. Add the lightly beaten eggs and fold together until blended using a rubber spatula. Add the sour cream mixture to the flour and sugar and gently fold together with a spatula until the dry ingredients are just moistened. Gently fold in the strawberries and any extra flour. Using an ice cream scoop, mound the batter into the prepared pan leaving the muffins rounded on top. Allow the muffins to rest for 10-15 minutes before baking.  
  • When ready to bake top with the remaining strawberries then sprinkle coarse sugar on top. Bake for 18 to 20 minutes or until golden brown. A toothpick inserted into the center should come out with no wet batter. Cool in the pan on a rack for 5 minutes. Remove from the pan and serve slightly warm or at room temperature.

Recipe Notes

The muffins are best served the day they’re made but keep well for a few days in an airtight container at room temperature. Refrigerate for longer storage.
Drizzle with a simple icing of orange juice and powdered sugar if desired.
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 192kcal | Carbohydrates: 27g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 152mg | Potassium: 76mg | Fiber: 1g | Sugar: 13g | Vitamin A: 275IU | Vitamin C: 11mg | Calcium: 56mg | Iron: 1mg

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If you’re looking for more brunch-perfect treats, check out our Buttery Apricot Scones, or our beloved Blueberry Muffins.

And don’t miss these pretty and delicious Strawberry Shortcake Scones because I’m sure mom will love them too!

I wish someone would make these beautiful little no-bake Breakfast Tarts for me. They’re a work of art!  And finally, round-out your special menu with a delicious Strawberry Shortcake Mimosa!

Originally posted May 2017, updated June 2023

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39 Comments

  2. Karen (Back Road Journal)

    These light and flavorful muffins would not only make a wonderful snack but a lovely way to start the day

    Reply

  4. Pam

    These muffins look excellent, Tricia! No way I could resist them with all that good fruit and the coarse sugar to make them sparkle! Pass the plate, please!

    Reply

    • Tricia Buice

      I became obsessed with strawberry and orange when I first made desserts using Grand Marnier. Such a great combination! It must be absolutely beautiful in Australia. I would love to visit one day!

      Reply

  9. tanna

    I’ve done lots of cranberry and orange, but this strawberry and orange combo sounds wonderful!! Thank you! Wishing you a wonderful Mother’s Day, Tricia! blessings ~ tanna

    Reply

  12. cheri

    These little muffins are so pretty and packed with lots of luscious flavor and perfect for Mother’s Day. Oranges and strawberries are lovely together. Happy Mother’s Day Tricia!

    Reply

  13. Ronda

    5 stars
    Just made these great muffins. We have an egg allergy in the family so made with egg replacer and you cannot tell the difference. Nice recipe! Thanks!

    Reply

  14. Liz

    I love having those little strawberry morsels throughout the muffin! My kind of treat. Now if I could just get someone to make them for me 😉

    Reply

  15. Monica

    Love making and eating muffins, especially when they are this bright and pretty. These are really perfect for spring, for mother’s day, for a lovely brunch! Hope you have a wonderful Mother’s Day weekend coming up!

    Reply