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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Comments
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Hi Jenn,
Your recipes are consistently wonderful and it makes my family happy when I make them again and again. This morning I made your Strawberry Muffins in preparation for our Easter breakfast. I’ve made this recipe many times before but this time I happened to notice that the “Freezer Friendly” instructions attached to the muffin recipe appear to actually belong to a different recipe. Just wanted to give you a heads up.
Hope all is going well with you. Thanks so much for all the cooking and eating pleasure you’ve given to others over the years! You are greatly appreciated.
Gail
Thank you so much for catching that, Gail. It takes a village! And so happy you’re enjoying the recipes. 🙂
When using frozen strawberries, should they be thawed first?
No, it’s not necessary to thaw them first. Hope you enjoy! 🙂
I never made Strawberry Muffins before. This is one of the best muffin recipes ever. We always have strawberries on hand and at times I need to use them up. I have made these a dozen times. I have forwarded this recipe along to family and friends. The ingredients are always on hand and the directions are perfect. Thank you!
So yummy! My family and friends couldn’t get enough. I would recommend adding slightly more than the stated amount of strawberries. And if you want sweeter muffins, use ripe or overripe strawberries for that extra fructose.
Made this for the first time and my husband absolutely loved it!!! Sadly, I was out of paper liners and cooking spray – will make sure I have both next time. Also made the same mistake as another reviewer and put the muffins in a Ziploc bag and they got a little soggy – I was worried that because of the lack of paper liners, they would dry out. Next time they will be perfect :). Thank you so much for the recipe!
These look amazing! What do I need to adjust to make these mini muffins?
Hi Erica, the only necessary adjustment would be the baking time. I’d start checking them at 10 – 12 minutes. Hope you enjoy!
I was thinking of trying to make a “healthier” version by substituting some wheat flour/oats. Do you think that would harm the taste/texture too much? I was thinking of doing perhaps 1/3 reg flour, 1/3 wheat flour, 1/3 oats.
Hi Jenn, Instead of introducing 2 new variables (wheat flour and oats), I’d suggest using half all-purpose and half whole wheat flour and see if you like the texture that way. If so, you could try them again substituting some oats for some of the wheat flour. Hope that helps! (I’d love to hear how they turn out if you try them!)
Hi Jenn! Could I substitute almond milk in this recipe? Thank you!
Sure! Hope you enjoy. 🙂
I just made it with all whole-wheat flour and only 1/2 cup sugar. I couldn’t wait until they’d cooled, but first report straight from the oven is that they are delicious!
Wow! I loved it…and, more importantly, everyone at bake sale fundraiser loved it! Thanks for great recipe.
These muffins are really special! The strawberries were wonderful in this recipe. What a great, fresh tasting muffin. I have always preferred fruit to anything else (pies & crisps vs. cakes and cookies) and these top my list for muffins. Jenn, thank you for never disappointing! I know your recipes will always turn out due to your thoughtful instructions and wonderful ingredients.
I made these muffins today and loved the taste. Next time I will make fifteen to eighteen with the same amount of batter. My muffins spread out and connected to each other and made a mess when I tried to remove them from the pan.
My husband loved the taste of these better than the blueberry muffins I made.
A winning recipe for me!
Hi Jenn -I’ve made these wonderful muffins several times and they always came out perfect. I want to make them again and was wondering if I could use a jumbo muffin pan which makes 6 muffins. Each muffin would be twice the size. Do you think it’s not advisable? If so, I’ll just stick to my old pan. Thanks for all your great recipes.
Hi Joan, so glad to hear you like these muffins! Yes, I think they would work as jumbo muffins–they will obviously take longer to bake so just keep a close eye on them. 🙂
I’m sorry I felt the breading part of the muffin to be very cornbread like. I know I added 1 cup of sugar and the berries were very old so also sweet. I just wanted the muffin lighter and sweeter. I did love the way to lay out the instructions.