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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I’ve made these twice now. Very delicious. Taste like they’re from a professional kitchen.
This recipe is the best! I’ve made it with strawberries and also with blueberries and the results are fabulous. I’ve added some maple syrup flakes for the topping and it was excellent. This recipe is now one of my favorite! Thanks for sharing!
These were seriously the best muffins I’ve every eaten in my life. My daughters and I were practically swooning with every bite. They had an amazing texture, the perfect hint of almond flavor, and the sweet, juicy, melt in your mouth strawberries in every bite. I made two minor changes–I reduced the sugar from 1 cup to 2/3 cup and topped the muffins with dark brown sugar rather than turbinado sugar. We find this level of sweetness perfect for our tastes.
Thanks for the wonderful recipe!
GREAT RECIPE! I switched up a few things. I added buttermilk instead of regular milk, this made the muffin tender and moist! I also increased the number of eggs to 3, I figured if 2 eggs was good then (3) three would be outstanding and i was right. The muffins took on a really nice rise in the center just like the bakery ones!
Hi.. If the strawberries are sour, what should I do? Am I able to make a compote and mix them in?
Hi Angeline, I would just use them as is – there is enough sugar in this recipe to compensate. Hope that helps!
Very good flavor! Mine spilled out; I wish I had followed my instinct and had made them into more than 12. I’ll remember for next time to fill them 3/4 full.
Thanks for the recipe. I’m new to your site — I like your easy-to-understand steps and how easy it is to find the comments.
Hi Angeline
I added a dollop of strawberry jam to the center of the muffins instead of the chopped berries on top. Baked them and it was a delicious strawberry surprise in the center when you bite into them….Yum! So, i think that will make up for the not so sweet strawberries.
Thanks for the tip dear… My husband loved loved it
I did the same with orange marmalade. So good! Thanks
I love those muffins! Can you mix dough a full day before and bake the following day?
Hi Karen, Unfortunately, it won’t work to refrigerate the batter as the muffins won’t rise well when you go to bake them. If you’d like, you can mix the dry ingredients in one bowl and the wet in another and then combine them and proceed with the recipe when you’re ready to bake them. Hope that helps!
OMG. I don’t bake, like ever. And I don’t like anything in the sweet bread genre, but these are delicious!!!! And these came out flawlessly. My husband said it’s the best muffin he’s ever had. And he has had many a’ muffin. I did end up adding a bit of lemon zest and then served with fresh whipped cream and butter. I really appreciate the tip to run the knife around the muffin edge as they are cooling. It saved me from ending up ripping off the muffin top from stuck berries. So incredibly delicious! The only downside is my husband said I should make him muffins all the time now! To his credit, he does wash every dish I dirty.
excellent recipe
Delicious! I made these with the kids and everyone thought they were wonderful. We used fresh picked berried from the strawberry farm. Not sure they would have been as flavorful with store ripened berries.
Amazing muffins!