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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Can you use frozen berries for this recipe?
Sure!
These turned out great and are delicious! I followed the recipe with the exception of doing half white and half whole wheat flour. Love the addition of the almond extract, really compliments the flavors. I feel like this is a great base recipe and you could sub in other fruits with great results. I think peach would be delicious.
I made these today and they were amazing! I was a little worried because I was using frozen strawberries, but they were perfect! I followed the recipe exactly. Thank you for the recipe!
I initially followed the recipe but instead of almond extract, I used peppermint extract. Before adding the diced strawberries, I thought the batter was thicker than I would prefer so i added a little more milk… i little less than 1/4 cup.
The muffins were soft and fluffy… it wasnt too sweet and because it’s packed with strawberries… you cant miss the strawberry taste. I was initially worried that the taste wpnt come through… but it turned out really nice!
Thanks sharing the recipe.
I just made these today and they were fantastic! I don’t understand some of the negative reviews. I followed the recipe exactly and they turned out light and fluffy. Not too sweet which is what I like in a muffin. My husband is on his second as we speak lol. Thank you Jenn for you wonderful recipes. I also love your cookbook.
😊
These are so good! Snacking on the strawberries while preparing the batter left me a little short so I topped off the measuring cup with blueberries. I made muffins and a 3×5” foil loaf pan. The latter required an extra 10 minutes in the oven. Both were perfect. The red and blue version would be nice for the 4th of July.
2nd time I tried this recipe only this time with regular flour. Well I had to throw out the WHOLE batch. I tried adjusting the time on my oven to see if rhat made a difference.and nope. I was able to get 6 minis out of the ninja though. Who knows if it’s edible. Looks like I’ll have to rebut the stuff BUT I am trying a different recipe. Maybe thatll work better. DONT TRY this recipe. If I could,give it a 0 I would.
Oh m gosh! These are so good!! I used gluten free flour and blueberrys as well with the strawberries. So glad I came across this recipe. Wanted to make few things different for our church bale\ yard sale for missions….i dont know if it’s our oven ( which it could be. Can’t stand the thing where ha e to like up the temp like 5-20 degrees) but about 5 of them came out burnt on,the bottom . maybe I’ll adjust the timer ( I had it for 25 min instead of 30) other than that great recipe. Would of gave it 5 if few weren’t burnt.
These turned out so good! I haven’t had much luck baking with strawberries in the past, but since I had some to finish up, thought I would give this recipe a shot after reading the reviews. The muffins were soft and moist, not too sweet and a perfect balance to the sweeter muffin crust because of the turbinado sugar. Took some to work to share and thought I would have leftovers to freeze, but they were all gobbled up 🙂
My whole family loved these! Great recipe!
Absolutely gorgeous I have made these so many times!!!! However instead of milk I use buttermilk and instead of sugar on top I use a crumble topping !!! They are absolutely incredible!!!!!!!!!
I made these today and they turned out perfect. The only thing I didnt have was almond extract, I left it out and turned out fantastic, they are so soft.