If you love strawberries, these double strawberry muffins are going to be your new obsession.Soft, tender muffins are packed with fresh diced strawberries, topped with a sweet strawberry syrup, and finished with a buttery crumble that gives each bite a little crunch.Think of them as a fun, fruity twist on my Double Blueberry Muffins, but with that signature bright strawberry flavor.

And, be sure to check out more of my best muffin recipes, too! Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions Strawberry Syrup: Fresh strawberries, sugar, and a touch of lemon juice make a simple syrup that keeps the muffins juicy and adds extra strawberry flavor.Make ahead if you like.Lemon juice can be swapped for a little orange juice for a different twist.

Butter: Melted and slightly cooled butter (I prefer unsalted) mixes evenly into the batter, keeping muffins soft and tender.If using salted butter, you may want to lessen the salt.Milk: Adds moisture and richness.

Use 2% or unsweetened plant-based milk if needed.Room temperature blends best.Eggs: Give structure and lift.

Room temperature eggs mix more smoothly.Out of eggs? Check out my egg substitutes to try.Vanilla Extract: Enhances sweetness and strawberry flavor.

Almond extract is a fun variation if you like.Flour: All-purpose flour gives soft, tender muffins.Try a 50/50

Read More