Have you ever wanted to try making big, bakery-style jumbo muffins at home? I’ve got just the recipe for you! These delicate, fluffy, strawberry jumbo muffins are perfect if, like me, you’re ready to dive into fall baking but aren’t entirely ready to say goodbye to summer berries. You’re going to love how quickly and easily these strawberry muffins come together! This recipe is a paid collaboration with California Strawberries.
As a baker, I go through the same experience every fall. I’m thrilled that the weather has finally cooled off to the point where it’s no big deal to crank up the oven, yet I’m not quite ready to let go of summer’s beautiful produce. I tend to break out a lot of what I consider “transitional baked goods” during this time. These jumbo strawberry muffins are a prime example.
While I love eating fresh strawberries, they’re absolutely magical when baked. The oven concentrates and enhances their flavors, elevating their natural sweetness and juiciness. They’re absolute perfection in muffins.
Tips for Perfect Strawberry Jumbo Muffins
- Don’t chop the strawberries too finely or you’ll release too much juice into the batter. Aim for blueberry-sized pieces or slightly larger.
- Don’t over-mix the batter. The less you stir, the lighter and fluffier these strawberry muffins will be. You don’t want to see big pockets of flour, but little streaks of flour here and there will dissolve. Too much mixing can yield dense and tough results (this goes for all muffin recipes, not just this one).
- For reference, I used this jumbo muffin pan.
- If you don’t have a jumbo muffin pan, you can prepare this recipe using a standard muffin pan. Follow the instructions as written, but start checking for doneness about 5 minutes earlier. It will take less time for the batter to cook through to the center.
- Head over to California Strawberries to get their tips on how to select and store strawberries!
More Muffin Recipes
- 10 ounces all-purpose flour (2 1/2 cups)
- 1 teaspoon grated lemon zest (orange zest would also work)
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1 large egg
- 7 ounces granulated sugar (1 cup)
- 4 tablespoons unsalted butter, melted and slightly cooled
- 1 1/4 cups plain yogurt (I used 2% greek yogurt)
- 2 teaspoons pure vanilla extract
- 1 1/2 cups chopped California Strawberries (see notes)
Place an oven rack on the center shelf and preheat to 350 degrees F. Spray a jumbo muffin pan with baking spray.
- Place the flour and zest in a large bowl. Using clean fingers, press the zest into the flour until fragrant, breaking up any clumps along the way. Whisk in the baking powder and salt.
- In a medium-sized bowl, vigorously whisk the egg until it has slightly lightened in color, about 15 seconds, then add the sugar and continue vigorously whisking until the mixture is pale and thick, about 30 seconds. Slowly add the butter while whisking, then whisk in the yogurt and vanilla until the batter is smooth.
- Fold the wet ingredients into the dry until just barely combined. There shouldn’t be any pockets of flour, but a few small streaks are ok. Gently fold in the strawberries.
- Divide the batter evenly between the muffin tins. Bake for 27 to 32 minutes, rotating the pan after 15 minutes. The muffins are ready when the tops are a light golden brown and a toothpick comes out clean. Cool for at least 5 minutes, then transfer to a wire rack to finish cooling.
- Leftover muffins will keep in an airtight container at room temperature for 2-3 days, up to 1 week in the refrigerator, or up to 3 months in the freezer. As with most baked goods, they taste best within the first few days.
Don’t chop the strawberries too finely or you’ll release too much juice into the batter. Aim for blueberry-sized pieces.
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