Strawberry Muffins
This post may contain affiliate links. Read my full disclosure policy.
Jam-packed with juicy berries, these strawberry muffins with crisp, golden tops are as pretty as they are delicious.
These strawberry muffins are a great way to use up your spring and summer strawberries. They are a nice change from the usual blueberry muffins and just as delicious. The secret is adding lots of berries to the batter, which gives the muffins an intense strawberry flavor, along with a touch of almond extract to complement the fruit.
For more fruit-filled muffin ideas when strawberries aren’t in season, try my lemon poppy seed muffins, banana nut muffins, and apple muffins.
Table of Contents
What You’ll Need To Make Strawberry Muffins
How To Make Strawberry Muffins
Begin by combining the flour, baking powder and salt in a mixing bowl.
Whisk well and set aside.
In a small bowl, toss the strawberries with two teaspoons of the flour mixture.
Toss well and set aside 1/2 cup of the strawberries for topping the muffins.
In a large bowl, beat the butter and sugar for a few minutes until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Beat in the vanilla and almond extracts.
Beat to combine.
Gradually add the flour mixture, alternating with the milk.
Add the strawberries to the batter.
Fold to combine.
Spoon the batter into a lined muffin tin.
Top with the reserved berries and turbinado sugar.
Bake for about 30 minutes, until golden and set. Then let the muffins cool in the pan for about 25 minutes.
Transfer the muffins to a rack to cool completely.
You May Also Like
Strawberry Muffins
Jam-packed with juicy berries, these strawberry muffins with crisp, golden tops are as pretty as they are delicious.
Ingredients
- 2 cups + 2 teaspoons all-purpose flour, divided
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 1 stick or ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1½ teaspoons vanilla extract
- ¼ teaspoon almond extract
- ½ cup milk
- 2¼ cups diced strawberries, from 1 pint, divided
- 2 tablespoons demerara (also called turbinado or raw) sugar, for topping
Instructions
- Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners; spray the liners and the pan with non-stick cooking spray.
- In a medium bowl, whisk together 2 cups of the flour, the baking powder and salt.
- In the bowl of an electric mixer, beat the butter and granulated sugar for about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and almond extract. (The batter may look a little grainy -- that's okay).
- With the mixer on low, add the flour mixture in three separate additions, alternating with the milk and ending with the flour.
- Toss the strawberries with the remaining 2 teaspoons of flour (this will keep them from sinking to the bottom). Set ½ cup of the berries aside. Add the remaining berries to the batter and fold with a spatula until evenly distributed. Do not overmix.
- Scoop the batter into the prepared muffin tin (an ice-cream scoop with a wire scraper works well here); they will be very full. Scatter the reserved berries evenly over the muffins, then sprinkle the turbinado sugar over the center of each muffin (keeping the sugar away from the edges will prevent sticking).
- Bake for about 30 minutes, until lightly golden and a cake tester comes out clean. Run a sharp knife around the top edge of each muffin to free it from the pan if necessary (the edges can stick), then let the muffins cool in the pan for about 25 minutes. Transfer the muffins to a rack to cool completely.
- Freezer-Friendly Instructions: These muffins can be frozen for up to 3 months. After they are completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop.
Nutrition Information
Powered by 
- Per serving (12 servings)
- Serving size: 1 muffin
- Calories: 246
- Fat: 9g
- Saturated fat: 5g
- Carbohydrates: 38g
- Sugar: 21g
- Fiber: 1g
- Protein: 4g
- Sodium: 224mg
- Cholesterol: 52mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
What should I do differently if I want to try doing mini muffins in a tin for mini cupcakes? Should I cut the baking time?
Hi Sara, Yes, just cut the baking time; I’d start checking at 12 min.
I made 3 dozen mini strawberry muffins, they turned out perfect after baking for 15 minutes! Thank you Jenn, your recipes are always a hit.
Preparing a pint of strawberries is a “hull” of a lot of work, but these muffins are yummy! Worth the effort. Thanks, Jenn!
Just finished making these. Substituted coconut sugar for white sugar, and brown sugar for turbinado sugar. As are all the recipes from this amazing website, these were a 5 STAR WINNER! Can’t wait to make them again! THANK YOU for sharing! I am by no means, a good cook, but working with recipes from your website is the only time I feel confident in the kitchen. Happy Mother’s Day. From one very appreciative mother, and her family.
That is so nice, Ann. I’m so glad they turned out! Happy Mother’s Day to you too 🙂
Hi Jenn Can the muffins be frozen? I’m having company In two weeks and would like to make them in advance. Love all of your recipes. Sharon
Hi Sharon, Yes, they should freeze well. Enjoy!
Excellent!
Question:
The strawberry muffins look delicious. Can frozen strawberries be substituted for fresh fruit?
I always keep a supply of an assortment of frozen berries on hand. Can!t wait to try these!
Hi Marilyn, Yes, they should work just fine.
Just took the muffins out of the oven and they are almost gone! Delicious and easy . Making them for Mother’s Day Brunch.
Tried these muffins in my brand new Wolf Gas Oven and they came out beautifully. They were moist and yet had a lovely crusty top. My husband loved them and my girlfriends raved when I gifted them each a few. (I doubled the batch since strawberries are in season here in Michigan) I know I’ll make these time and again. This recipe is a keeper!!
Jenn,
If you have a tree nut allergy, do you recommend a substitution for the almond extract or just leave it out? Thanks!
Hi Carolyn, It’s perfectly fine to leave it out and just increase the vanilla by 1/4 teaspoon. You could also add a teaspoon of lemon zest, if you like.
Any idea how many pounds of strawberries that is?
Hi Joy, It’s about 3/4 pound.
can you use brown sugar or coconut sugar instead of granulated sugar? i don’t have any granulated sugar
Hi Alexa, I wouldn’t recommend it. While it may work, it may impact the texture of the muffins. For the most predictable results, I’d stick with the granulated sugar.