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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Made a dairy free version of the recipe (soy milk, earth balance butter substitute) and they were amazing! We couldn’t stop eating them. I bet they would have been even better with real butter but we are a dairy free bunch over here.
I have some rhubarb to use up. Think this would work – 75% strawberries 25% rhubarb?
Sure, Chithra, but I might do half and half. Please lmk how it turns out if you try it.
It’s strawberry season in the UK, so decided to try those. I now have a very happy 4 year old! Hubby loved it too. Thank you.
Love these muffins! My husband and I am a big fan of the blueberry muffins as well. Easy to make and oh so delicious! I make muffins almost every week!
Thanks Jenn!
I made these muffins 2 times in one week, both times were AMAZING! The dough is perfect! I did half the sugar though cause I dont like them too sweet. I added white chocolate chips to the strawberries. I also experimented with pieces of banana, blueberry and chocolate chips. However I made them they turned out so good. My husband praised me. I told him to thank the lady who perfected this recipe. 😉
🙂
Making muffins with this recipe is amazing, so I just had to try making this recipe in a loaf pan, as a quick bread.
Unfortunately the results were not as stellar as making muffins.
There’s too much strawberry in the recipe, which results in too much liquid that pools in the bottom of the loaf as it cooks.
I made a double batch of the recipe at one time. With a double batch I was able to fill a 9″ inch, and 8″ loaf pan.
After cooking, as the loaf cooled, it sank considerably.
After completely cooled, I cut the loaf in half and the center was dense. Again just too much liquid from the amount of strawberries used. There’s just no way for the extra moisture to evaporate out while cooking in a loaf pan.
This is definitely a muffin recipe.
I strongly advise following the recipe as it is written. The part about reserving 1/2 cup of strawberries, and placing on top after muffin tins are filled is a must do.
This step will reduce the chance of having too much liquid in the muffin and ending up with a dense “doughy” center of the muffin.
I still give this recipe 5 starts as it is a perfect recipe for making exactly 12 muffins, with limited ingredients, great natural strawberry flavor, and not too sweet.
I just made strawberry muffins following your recipe. 5 stars as this recipe works as listed.
There is just enough batter for 12 muffins. PERFECT!!!
It’s not too sweet.
I chose your recipe as it has limited ingredients, and no artificial strawberry flavorings.
A couple of changes I made:
Omit 3/4tsp salt. Too much sodium is bad.
Sliced my strawberries with my food processor slicing blade.
Use 1tbsp tapioca starch instead of flour in the strawberries.
Mix all the strawberries into batter, rather than reserve some for topping.
Omit the turbinado sugar.
Somebody previously asked if this would be good in a loaf pan as a quick bread.
I think it would work great, but would need a double batch to fill a 9 x 5 loaf pan.
I didn’t like these that much, they tasted like someone added strawberries to cornbread. On the bright side, they didn’t stick to the pan.
The muffins were bland. More sugar and less baking powder might have made a difference.
I just made these muffins today, and they are absolutely delicious! I am curious — do you think the batter could also be baked in a 9×5 loaf pan or a 9 inch square pan? I’m never sure whether muffin batter will also work as a quick bread or breakfast-type cake. Thank you!
Glad you like them! I’ve never made this recipe in a loaf or square pan, but I think either should work. Please LMK how it turns out if you try it!
Hi, you mentioned that this can’t be made with melted butter but I just made it with half coconut oil (which was melted) and half butter because I ran out of butter, and it still came or great! I suppose it would taste better with all butter, but I like them anyway! Also, how long do you think these will last out and also last in the fridge? Thanks.
Hi Hema, good to know about the melted coconut oil – thanks for sharing! If you leave the muffins out on the counter, I think they’d be good for 2 – 3 days. (Cover them loosely with foil. You don’t want them wrapped too tightly; the muffins are so moist that they may get a bit soggy if you do.) They should last for about 5 days in the fridge.