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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Thank you made these this afternoon and they came out great! How long do they typically remain fresh? Should I refrigerate them?
Hi Dee, Glad you like these! They’re at the best for about 2 days. You can store them on the counter, covered loosely with foil. (Don’t wrap them too tightly — the muffins are so moist that they might get a little soggy if you do.)
Can this somehow be made as a loaf cake?
Hi Celeste, I’ve never made these in a loaf pan, but I think it should work. I’d lower the temp to 350 and start checking for doneness at about 45 minutes. I’d love to hear how it turns out if you try it!
Hi, I just tried this as a loaf and it turned out great! The flavor is amazing! I started checking it at 45 minutes as suggested but ended up leaving it in for a total of 55 minutes.
Glad to hear it worked nicely as a loaf!
I’ve made these Strawberry Muffins a few times, and they were delicious. Can I use frozen strawberries in this recipe?
Glad you like them! Yes, frozen strawberries would work too. 🙂
Anyone who said this recipe turned out bad just didn’t make it right!! This was absolutely DIVINE. The muffins turned out sooo moist and delicious, it was almost like it melted in my mouth. So, so good! I was worried it would mess up because when I stirred the flour through the berries, my berries were wet from a rinse so they got all sticky and I ended up adding an extra tsp of flour which didn’t really make it less sticky. And I accidentally forgot to separate the 1/2 cup of berries for the topping and ended up folding all of it into the batter. I ended up sprinkling raw sugar on the top of the muffins anyway — but in spite of all that it still turned out fantastic!!! Give your pan and the liners a good spray with cooking oil and you won’t get any sticking at all. The muffins were easily removed from the pan, and they peeled away from the inside of the liners so easily too. I’m excited to bring my boyfriend some of these tonight and will definitely be making them again!
After long thought of what I would do with the strawberries in the fridge, I decided that these « muffins » were a great idea. I am unsure why so many had success with these. First, I wouldn’t consider these to be muffins. They are strawberry cupcakes and the cake turned out tasteless and dry. A vanilla box cake is yummier with sliced strawberries on top and some whip cream. It’s not intended that my review is rude but I wrote this as a true as I could. And my ingredients have gone to waste. Best of luck if you decide to make these five star strawberry « muffins ».
These were absolutely delish!!! Instead of vanilla I used rose water liberally ( which goes perfect with strawberry recipes). I could have used orange blossom water as well, it will be for next time. Thank you it’s officially a keeper for our family!
Can I make the batter the night before I bake these?
Hi Mary, I worry they won’t rise as well if not baked immediately. Sorry! That said, they keep beautifully so I wouldn’t worry about baking them a day ahead of time.
This is my favorite recipe!! It’s super easy and I love how sweet even the plain batter is. It’s not bland like other recipes I’ve tried and it’s really moist. I just love it all over!
Can I puree the strawberries and add? My kids aren’t crazy about fruit chunks.
I wouldn’t recommend it; if the strawberries are puréed they’ll be more liquidy and that could throw the ratio of dry to wet ingredients off – – sorry! You may want to check out some of my other muffin recipes as they may hold more appeal for your kids.
Excellent recipe. I didn’t have any almond extract so just added a bit more vanilla. Also did not have turbinado sugar so just used brown one. And may have got carried away a bit with strawberries using 3 cups instead of 2 1/4 cups. Anyway everybody loved them and will definitely be a staple in my muffin making rotation. Thank you.