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Strawberry Caramel Muffins. – Half Baked Harvest

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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.

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!!

These are the details
Step 1: Ingredients

Fresh strawberries
Coconut oil
Sour cream or Greek yogurt
Lemon zest
Baking soda
Baking powder

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.

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.

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!

Looking for other homemade recipes? Here are a few ideas: 
Homemade Strawberry Shortcake Ice Cream Bars
Vegan Peanut Butter Twix Bars
Monster Crunchies
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 minutesCook Time 25 minutes minutesTotal Time 55 minutes 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.

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!

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