Strawberry Muffins
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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.
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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
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- 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.
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Wonderful and being in a hurry, I didn’t even follow directions nor put a topping on! Soaking strawberries in vinegar and water solution does seem to increase longetivity and this was a wonderful recipe to continue to enjoy supply that has been in refrigerator for a week. Thank you!
These muffins were awesome. I have had the recipe saved for almost a year! I finally made them. The muffin tasted like a vanilla cake. I left out the almond extract because I don’t like the flavor. I did have one question about the fresh strawberries in the muffins. They seemed to be a little to wet and almost made the muffin around it soggy. Maybe tossing them in even more flour first? This is my first time using fruit in muffins so maybe that’s how they normally come out.
Hi Rachel, I think you could toss them in a bit more flour; just don’t go overboard so as to avoid throwing off the ratios of wet versus dry ingredients.
Fabulous!! I found this recipe one morning when I didn’t have blueberries on hand. I made them just as written and they were a huge hit!! My kids even ate them with whipped cream for a dessert. I’m keeping this recipe handy! Thanks for sharing!
Can you use frozen strawberries. We went strawberry picking in the summer and I have some I want to use up?
Yes, Bridget, frozen strawberries will work here. Hope you enjoy!
These are quick, easy and delicious! They are perfect for strawberries that don’t look as appetizing but are perfect chopped up and thrown batter. I like to make a batch and freeze them for mornings on the go.
I made these and sprayed my foil lined muffin papers and they were wonderful. I’ve made the blueberry ones to rave reviews. I’m looking forward to modifying this recipe with peaches or nectarines in the summer. Just preordered your cookbook. I can’t wait!
They are really easy to make. Thanks for sharing your recipe! 😘
They are so Delicious!!!
I love your best blueberry muffins and would like to make the strawberry muffins for Valentine’s Day. If I use paper muffin liners, do I have to spray them?
Hope you enjoy these just as much as the blueberry muffins! Yes, I’d spray the liners with non-stick cooking spray. Happy early Valentine’s day!
Would it still come out good if frozen strawberries were used? If yes, would you have to defrost them first, or throw them in the batter frozen?
Hi Erika, I think frozen strawberries would be fine here (and no need to defrost them first). Hope you enjoy!