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Topped with a crunchy streusel, these muffins aren’t just a great on-the-go breakfast; they’re an indulgent snack, a fruity dessert, or a simply elegant brunch bread. A combination of melted butter and oil create a moist crumb, creamy ricotta cheese adds richness, and sweet strawberries provide a burst of fresh flavor to every bite. Strawberry-Ricotta […] LEGGI TUTTO
These light, fluffy strawberry buttermilk muffins are bursting with fresh, juicy strawberries, balanced with a touch of tang. They’re the best way to brighten up a breakfast table! Finish them with a creamy glaze for the perfect summertime treat.
I love picking fresh strawberries in the summer to use in my favorite strawberry recipes, from strawberry bread to strawberry buckle, and more.
This recipe was originally created in 2017, but the images and helpful tips have been updated in 2025. The recipe remains the same.
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Table of Contents
Baking isn’t just for the holidays and colder months. I can’t wait to dive into summer with treats like blueberry muffins, zucchini muffins, and these strawberry buttermilk muffins made with fresh, seasonal ingredients. These muffins are SUPER moist and light thanks to the buttermilk, bursting with juicy mashed strawberries in every bite. Enjoy these muffins warm from the oven or wait and top them with glaze to make them a little sweeter. They’re hard to resist either way.
Why I Love These Strawberry Buttermilk Muffins
Fresh strawberries. Summer is my favorite time to bake these strawberry muffins, when berries are ripe, juicy, and in season. But don’t let that stop you from making them year-round, as they turn out pretty great with frozen berries, too.
Easy. The muffin batter is quick and easy, needing only a few common pantry ingredients and minutes to prepare. Have these muffins in the oven in 20 minutes or less for a delicious breakfast or snack.
Soft and fluffy. Buttermilk gives these muffins a super moist, tender texture that makes them extra light and fluffy. It also offers a hint of tang to balance out the sweetness of the strawberries.
Ingredients You’ll Need
Almost all the ingredients in this recipe are pantry staples, plus fresh or frozen berries and buttermilk. Check out my notes below, and scroll to the recipe card for the printable ingredients list and full recipe details.
Dry Ingredients: All-purpose flour, baking powder, baking soda, and salt. Check the expiry dates on the baking powder and soda to ensure they are fresh.
Sugar – I use granulated sugar but light brown sugar will work, too.
Eggs and Vanilla – If you think of it, bring the eggs to room temperature before you start.
Vegetable Oil – Replacing butter with oil results in more tender, moist baked goods. Use a neutral-flavored oil, like canola.
Buttermilk – If you don’t have buttermilk in the fridge, make homemade buttermilk by combining 1 tablespoon of lemon juice or vinegar with a scant cup of regular milk. After 5 minutes, stir, and it’s ready to use! I’ve used this substitute in recipes from buttermilk pancakes to brownies with great results.
Strawberries – These muffins turn out the best with fresh, in-season strawberries. However, you can make them year-round with frozen berries (ensure they’re fully thawed and drained). Dice the strawberries so that they’re easier to mash.
Powdered Sugar – Also called confectioner’s sugar, to combine with milk (any kind) for the glaze.
How to Make Strawberry Buttermilk Muffins
Follow the steps below to make soft, tender strawberry buttermilk muffins from scratch. Scroll down to the recipe card after the post for the printable instructions.
Mix the wet ingredients.
Add to the dry ingredients.
Mix the dry and wet ingredients separately. Start by whisking the flour, baking powder, baking soda, salt, and sugar in one bowl. Next, beat the eggs with vanilla, oil, and buttermilk in a separate bowl. Make a well in the center of the flour mixture, pour in the wet mixture, and stir to make the batter. Be careful not to overmix.
Mash the strawberries.
Fold the berries into the batter.
Add the strawberries. Gently mash the diced strawberries using a fork. You don’t want them puréed; there should be a nice mix of mashed with chunks of strawberries. After, fold the berries into the muffin batter.
Fill the pan and bake.
Cool and then glaze.
Bake. Divide the batter between the wells of a lined muffin tin, so each liner is about ⅔ full. Bake the muffins at 375ºF for 15-18 minutes until a toothpick stuck in the center of a muffin comes out clean. Cool the muffins completely on a wire rack before you glaze them.
Add the glaze. Finally, whisk powdered sugar with milk to make the glaze, and drizzle it over the muffins. Once that’s set, enjoy!
Recipe Tips
Use room temperature ingredients. I like to take ingredients like buttermilk and eggs out of the fridge ahead of time. Room-temperature ingredients combine more smoothly into the batter.
Don’t overmix. Overmixing leads to dense, tough muffins. Mix the wet and dry ingredients just until the batter comes together.
Use an ice cream scoop. Using an ice cream scoop is such an easy way to portion muffin batter into the liners. It’s quick and all the muffins bake to the same size.
Cool before you glaze. Move the muffins from the muffin tin and onto a wire rack. They need to cool completely before you add the glaze, otherwise the glaze will melt right off.
Use different fruit. You can make this recipe with any berries you’d like, such as blueberries, raspberries, and blackberries. You could also use diced peaches, rhubarb, or another fruit that’s in season.
Add a streusel. Instead of a glaze, top the muffin batter with a homemade streusel topping before baking.
How to Store
At room temperature. Store these strawberry buttermilk muffins in an airtight container on the counter for up to 3 days.
Freeze. You can freeze these muffins for up to 3 months. Thaw the muffins at room temperature when you’re ready to serve.
More Strawberry Recipes
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Strawberry Buttermilk Muffins
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
No reviews
Author: Shelly
Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes
Yield: 12 large muffins, or 18 standard size muffins 1x
Category: Muffins
Method: Oven
Cuisine: American
Pin
Description
These tender and moist strawberry buttermilk muffins studded with fresh, juicy strawberries are the best way to brighten up a breakfast table! Finish them with a creamy glaze for the perfect summertime treat.
Ingredients
Scale
1x2x3x
Muffins
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup granulated sugar
2 eggs
1 1/2 teaspoons vanilla extract
1/2 cup vegetable oil
1 cup buttermilk
1 1/2 cups fresh strawberries, diced
Glaze
1 cup powdered sugar
2 tablespoons milk LEGGI TUTTO
Originally featured in the Winter 2016 issue, this banana bread recipe quickly became a household favorite. We’ve since learned from our friend Michelle Lopez of the Hummingbird High blog to use every other well to give your muffins the room they need to rise high, and filling the empty wells with water helps the pan heat evenly […] LEGGI TUTTO
The traditional flavor combination gets an makeover with whole-milk ricotta, creating extra-tender muffins with classic charm. A neutral oil replaces butter, allowing the delicate citrus and poppy seed flavors to pop, and sparkling sugar provides irresistible crunch. Lemon, Poppy Seed, and Ricotta Muffins Preheat oven to 375°F (190°C). In a medium bowl, whisk together granulated […] LEGGI TUTTO
Editor-in-chief Brian Hart Hoffman has long been a fan of Michelle Lopez of Hummingbird High and her techniques for fruit-filled, high-rising muffins, which influenced our creation of these dreamy muffins: a heaping helping of both whole and smashed fresh berries, lemon zest and juice for brightness, turbinado sugar for a crunchy top, sour cream and oil for […] LEGGI TUTTO
These Eggless Morning Glory Muffins are packed with shredded carrots, apples, raisins, coconut, and walnuts. So satisfying, you won’t even miss the eggs! Morning Glory Muffins have always been one of my favorite breakfasts, and lately, I’ve been practically living on them! They’re so hearty and satisfying. Every bite is loaded with shredded carrots, raisins, […] LEGGI TUTTO
These sweet cinnamon muffins are everything I love about a classic cinnamon roll, baked into an easy muffin recipe! They’re complete with an ooey-gooey brown sugar filling, buttery oat streusel, and creamy glaze drizzled over top.
Looking for more sweet breakfast muffins? If you love the cinnamon sugar flavors in this recipe, check out my Snickerdoodle muffins and these actual cinnamon roll muffins, next!
Table of Contents
Things to Love About These Cinnamon Muffins
Ah, cinnamon muffins, how I love you. Let us count the ways. This recipe makes big, fluffy breakfast muffins bursting with wholesome oats, chocolate chips, and all the flavors of a freshly baked cinnamon roll. They’re soft and buttery, complete with a gooey cinnamon sugar layer inside. Here’s why they’re a morning treat to have on repeat:
Cinnamon roll-inspired. Whenever I don’t feel up to the task of making classic yeasted cinnamon rolls, these cinnamon muffins are a delicious (and very close) second. They even have that gooey filling I crave in the real thing!
Easy to make. These muffins have a buttery oat topping, cinnamon sugar filling, and the muffin itself (plus a glaze, because I couldn’t resist). The recipe is very beginner-friendly, though, and each step takes just a few minutes.
Baked in 20 minutes. With a quick, 20-minute baking time, these muffins are perfect for a weekend morning. You’ll need to budget another 15-20 minutes of prep time, but you can have soft, fluffy cinnamon muffins ready for the breakfast table in under an hour.
Muffin ingredients.
Filling ingredients.
Ingredients You’ll Need
Many of the ingredients for the filling, topping, and muffin batter overlap, and almost all of them are pantry staples. Here are some notes to get things started. Scroll down to the printable recipe card for the full ingredients list, amounts, and recipe details.
For the Muffins
Butter – Salted or unsalted, melted in the microwave.
Milk – This can be whole milk, 2%, or any dairy or non-dairy milk you have on hand.
Eggs – You can bring these to room temperature.
Flour – All-purpose flour works perfectly here.
Oats – I recommend using old-fashioned (rolled) oats. Avoid instant oats as they tend to be mushy.
Cornstarch – The secret to extra soft, fluffy, and tender muffins.
Baking Powder and Salt – Be sure to check the dates on your baking powder to ensure it’s not expired.
Spices – Since there’s plenty of cinnamon in the filling, I flavor the muffins with ground nutmeg. You can also use cinnamon here.
Chocolate Chips – I use white chocolate chips, but any kind goes. You can use milk, dark, or semisweet chocolate chips, or leave them out altogether if you prefer.
Streusel – I make a variation of a streusel topping with oats, brown sugar, flour, softened butter, and cinnamon.
Glaze – I finish these cinnamon muffins with a simple (optional) glaze made from powdered sugar, softened butter, and milk.
For the Filling
Butter – Also melted.
Brown Sugar – This can be light brown sugar or dark brown sugar, it’s up to you. Granulated sugar will also work in a pinch.
Cinnamon – Ground cinnamon, or you can use a blend of warm spices like cinnamon, nutmeg, or pumpkin pie spice.
How to Make Cinnamon Muffins
A few steps are involved in making these cinnamon sugar-filled cinnamon muffins, but don’t worry. All of them are super easy! Follow below and scroll down to the recipe card for the printable instructions.
Make the streusel.
Mix the filling.
Make the topping. I always start by cutting the softened butter into the ingredients for the streusel topping. Once that’s crumbly, I make the filling.
Prepare the filling. In a separate bowl, mix the ingredients for the cinnamon sugar filling. The consistency should be similar to a wet frosting. Set this aside with the streusel for now.
Mix the wet ingredients and add the dry ingredients.
Stir to combine.
Mix the muffin batter. Next, get out a large bowl and whisk together melted butter, milk, and eggs. Combine the dry ingredients separately, including the chocolate chips. Stir the dry ingredients into the wet batter until it’s just combined.
Fill each muffin liner halfway full.
Add the cinnamon sugar filling.
Fill the muffin pan. Divide half the muffin batter evenly between the lined wells of a muffin pan, so each liner is halfway full. Top each muffin with 2 teaspoons of cinnamon filling.
Add another layer of batter.
Top with streusel and bake!
Add the topping. Finally, top each muffin with a final layer of batter. Sprinkle the tops of the muffins with the streusel.
Bake. These cinnamon muffins go into the oven at 400ºF for 20-25 minutes, until they’re baked through in the center. Cool the muffins outside of the pan before adding the glaze.
Add the glaze. If you’re finishing off these muffins with a glaze (I mean, why not?), whisk together softened butter with milk and powdered sugar until smooth and lump-free. Drizzle the glaze over the cooled muffins, and enjoy!
Recipe Tips
Preheat the oven. Make sure that your oven is fully preheated to 400ºF before you bake your cinnamon muffins (or any muffins, for that matter). Muffins need high heat to get those tall, beautiful domes just like you see in the bakeries!
Don’t overmix the muffin batter. As is the case with most baked goods, overmixing the batter for these cinnamon muffins will yield dense, tough, chewy muffins instead of light, fluffy ones. Fold the ingredients together gently and be careful not to overwork the batter once you’ve combined the wet and dry ingredients.
Adapt the consistency of the glaze. If you’re glazing your cinnamon muffins, you can add more milk to thin out the glaze, or more powdered sugar to help thicken it.
More add-ins. These muffins are pretty fully loaded as-is, but if you want to, you can substitute the white chocolate chips with different add-ins like blueberries, cranberries, or chopped nuts, like pecans.
How to Store Homemade Muffins
At room temperature. These cinnamon muffins are at their freshest when stored at room temperature for up to 3 days. You can keep them in the fridge, but I suggest taking them out ahead to enjoy them at room temperature.
Freeze. I recommend freezing these cinnamon muffins unglazed. Let the muffins cool completely and store them in a freezer bag or container. Freeze for up to 3 months, and thaw at room temperature for serving.
More Muffin Recipes
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Cinnamon Muffins
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 2 reviews
Author: Shelly
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 12 muffins 1x
Category: Breakfast
Method: Oven
Cuisine: American
Pin
Description
These soft and fluffy cinnamon muffins are the perfect breakfast treat, with an ooey-gooey brown sugar filling, buttery oat streusel, and creamy glaze!
Ingredients
Scale
1x2x3x
Streusel Topping:
1/2 cup light brown sugar, packed
1/3 cup old-fashioned oats
1/2 cup all-purpose flour
3 tablespoons butter, room temperature
1/4 teaspoon ground cinnamon
Filling:
3 tablespoon melted butter
1/2 cup light brown sugar
3 teaspoon ground cinnamon
Muffin:
1/2 cup butter, melted
3/4 cup milk
2 large eggs
1 3/4 cups all-purpose flour
1/2 cup old-fashioned oats
2 tablespoons cornstarch
3/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon kosher salt
1/4 teaspoon ground nutmeg
optional: 1/2 cup white chocolate chips
Glaze Icing:
1 cup powdered sugar
1 tablespoon butter, room temperature
2 tablespoon milk LEGGI TUTTO
Cinnamon Streusel Muffins with Dulce de Leche For cinnamon streusel: Add the flour, sugar, and cinnamon to a small bowl, and whisk to combine. Add the butter to a small saucepan, and heat over low until melted. Pour the butter into the flour mixture, and stir with a small spatula until a crumbly dough is […] LEGGI TUTTO
As the leaves change and the air grows crisp, there’s nothing quite like the comforting aroma of freshly baked bread. From classic loaves to seasonal specialties, autumn is the perfect time to indulge in your favorite baked goods. Make the most of this delicious season with these bread recipes. Get ready to savor the flavors of fall with every bite. LEGGI TUTTO
