This post may contain affiliate links, please see our privacy policy for details.

Strawberry Caramel Muffins. Cute, sweet, and fresh strawberry muffins made from scratch with juicy strawberries, honey, vanilla, and lemon. Mix in strawberry caramel to really make each muffin extra special. Serve these strawberry muffins warm or at room temperature. There’s no need for anything extra here, they’re perfect just as is. And so much better than the bakery! You really can’t beat these cute strawberry muffins.

Strawberry Caramel Muffins | halfbakedharvest.com

Can you all believe I’ve never made strawberry muffins with fresh strawberries until now? I recently saw a fresh strawberry muffin from a bakery in the Hamptons and knew right then that I needed to develop my own version. These muffins are the perfect treat for you all to enjoy this summer.

I wanted the muffins to feel special and, more importantly, taste like the most deliciously sweet strawberry muffin. I tried a few variations until landing on the muffin I’m sharing with you all today.

Soft, sweet, moist, and just a little crumbly, these muffins are swirled with just the right amount of strawberries and caramel! They’re truly delicious and smell like summer in a muffin—so enticing!!

Strawberry Caramel Muffins | halfbakedharvest.com

These are the details

Step 1: Ingredients

  • Fresh strawberries
  • Sugar
  • Coconut oil
  • Honey
  • Eggs
  • Sour cream or Greek yogurt
  • Vanilla
  • Lemon zest
  • Flour
  • Baking soda
  • Baking powder
  • Salt

Strawberry Caramel Muffins | halfbakedharvest.com

Step 2: make the strawberry caramel

Toss the strawberries with sugar, then let them sit for 15 minutes until all of the juices are released from the berries.

Next, strain the juices into a pot. Add a little more sugar and bring the sauce to a boil. You want to cook the sauce until it thickens into a heavy syrup and the sugar melts.

Pour the sauce onto a piece of parchment. Let the mix cool. You should then be able to smash the caramel into shards—kind of like candy. Set these aside.

Strawberry Caramel Muffins | halfbakedharvest.com

Step 3: make the muffins

Mix the coconut oil with the eggs, honey, sour cream, vanilla, and lemon zest.

Now add the dry ingredients: the flour, baking soda, baking powder, and salt. Now, mix in the chopped strawberries and the caramel pieces.

Strawberry Caramel Muffins | halfbakedharvest.com

Step 4: bake the muffins

Divide the batter between the muffin pan tins. I like to line the tins with parchment paper liners.

Sprinkle the top of the batter with coarse sugar and bake the tray of muffins until they’re just setting up on top. It’s going to smell wonderful, like a sweet strawberry summer!!

As the muffins bake, the topping begins to caramelize, becoming just the slightest bit crunchy.

When the muffins come out of the oven, if you can, enjoy them warm if when they’re the most delicious! The caramel mixed into the muffins really makes them so special and even yummier!

Strawberry Caramel Muffins | halfbakedharvest.com

Looking for other homemade recipes? Here are a few ideas: 

Homemade Strawberry Shortcake Ice Cream Bars

Vegan Peanut Butter Twix Bars

Monster Crunchies

Goldfish

Healthier Homemade Nutter Butter Cookies

Mini Blueberry Muffins

Frosted Brown Sugar Cinnamon Pop Tarts

Chocolate Fudge Pop Tarts

Lastly, if you make these Strawberry Caramel Muffins, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Strawberry Caramel Muffins

Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 16 muffins
Calories Per Serving: 186 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Ingredients

Instructions

  • 1. Line a baking sheet with parchment paper. Toss together the strawberries and 1/4 cup sugar in a bowl. Let the fruit sit for 15-30 minutes to release some of its juices.
    2. Strain the juice/syrup from the strawberries into a medium pot. Set the chopped strawberries aside.
    3. To the strawberry syrup, add 1/4 cup sugar. Set the pot over medium heat and bring to a boil. Cook 5-6 minutes until the sugar melts into a caramel-like sauce. Remove from the heat and pour the caramel onto the parchment paper. Spread in a thin, even layer. Let sit 5 minutes. Once hardened, crush the caramel into small pieces/shards with the back of a spoon.
    4. Preheat the oven to 350° F. Line 16-17 muffin tins with paper liners.
    5. In a bowl, stir together the coconut oil, honey, vanilla, eggs, sour cream, and lemon zest. Add the flour, baking powder, baking soda, and salt. Mix until just combined. Fold in the chopped strawberries and shards of strawberry caramel. Divide the batter evenly among the prepared pan. Sprinkle with coarse sugar.
    6. Bake for 22-25 minutes until the tops are just set. Enjoy warm!
View Recipe Comments

Strawberry Caramel Muffins | halfbakedharvest.com

3.75 from 4 votes

Add a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. 3 stars
    The plain muffin batter is delicious just as it is! Recipe had WAY too many strawberries, and turned out pretty wet and fell apart. ‘strawberry caramel’ didn’t work the first (or second) time attempting to get it to a hard crack ‘shardy’ consistency. Ended up more like thick gooey candy/taffy. Tried to stretch/drizzle it into batter and fold ribbons into mixture. There was an nice crispy caramelized muffin top, but the rest was soggy and runny. Still eatable 🤷🏻‍♀️

    1. Hey Hailey,
      Thanks so much for trying these muffins and sharing your feedback! Sorry to hear they weren’t enjoyed. It sounds like your caramel needed to be boiled longer and the muffins needed to possibly be baked longer. Again, my apologies! xx

  2. In your stories, it looks like there’s something on top of the caramel, like crystallized ginger or something? Is the recipe missing an ingredient?

    1. Hey Amber,
      Thanks so much for your comment, you can follow the recipe as written, you can ignore what I had on stories! Let me know if you give these a try! xT

  3. 2 stars
    Came out kind of wet with the strawberries – nothing special. Would not make again. The carmel I made and came out like fruit roll-ups so I had to put back into pot to cook longer. I don’t think it added anything to the muffin for the amount of stress.

    1. Hi Colleen,
      Thanks for giving this recipe a try and sharing your feedback, so sorry to hear it was not enjoyed! xx

  4. 5 stars
    I made these this morning and the entire family loved them! Another wonderful and easy to make recipe Tieghan, thank you for sharing!

    1. Hey Curt,
      Happy Sunday!! Thanks a bunch for making this recipe and your comment! Love to hear that it turned out nicely for you:)

  5. What do you mean you’ve never used fresh strawberries in muffins before?? This recipe has a link for Honey Strawberry Muffins. I remember how awful they were. I would not recommend anyone try them.

    1. 5 stars
      Yet here you are, still lurking on this page, and showing up in another similar recipe just to be rude? I call BS. You never made the previous strawberry muffin recipe and you sure as hell aren’t here to discuss recipes in any kind of genuine manner. I call BS. Scram, tr@ll-hole.

        1. Hi Urszula,
          For best results, I would use an all purpose gluten free flour. Please let me know if you have any other questions! xT

    1. Hi Laura,
      You can use another neutral oil that you enjoy. Please let me know if you have any other questions, I hope you love this recipe! xT

    1. Hey Barbara,
      Forgot about those!!! Good call out (:

      The caramel melts. It’s not crunchy. Hope you love them!!!