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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These muffins are to die for I made them yestoday and had so many interruptions I messed the recipe up. I did not alternate the dry ingredients and the milk and they still came out moist and YUMMY. That is a keeper and thanks for sharing it with us. Can’t wait to try some more recipes.
I just made these and they’re great. So good and moist! Worth the drive to get juicy farm fresh berries for these.
I was looking for a good strawberry muffing and have just recently found your website, but had yet to try any recipes until I made these. They are so very good with a real strawberry taste. My husband and I were going out of town, so I froze them. They were even better it seemed when pulled from the freezer. So moist with those wonderful moist bites of strawberry. Next time I think I will add a little orange zest to the batter. Thanks so much for the great recipe. Really enjoy your website.
Another FANTASTIC recipe! I’ve never made muffins with strawberries before, but I had to try this one because it looked just too beautiful. And I’m so glad I made them! It was not just pretty, but also so delicious! Now I wonder why not more people make muffins with strawberries. It is just as good as standard blueberry muffins, but just different. And this recipe is a winner! Great texture, balanced flavor and aroma including sweet crunch top that was made from sprinkling the raw sugar. Simply irresistible! Now I think I have to make Jen’s blueberry muffin recipe as well, since that is the original version of this amazing recipe. Thank you for another great recipe!
Hello, love these muffins, just wondering if I could use the same receipe to make chocolate chip muffins. Thank you!
Hi Angela, Yes, that should work.
These were amazing! Followed the recipe as listed, did add some almonds in the batter and sprinkled on top with the strawberries. Will definitely be making these again. I only filled the cups up 2/3 of the way, I got 14 muffins 🥰
Last night I made these muffins for my family. I followed the recipe exactly. They were a HUGE hit! My daughter had one after dinner, with breakfast and for snack today. Thanks for providing a nice alternative to banana, chocolate and pumpkin muffins! I needed to create something new.
I just made these muffins for my family and they turned out beautifully!!! I made them on a whim because I had extra strawberries in my refrigerator. My family LOVED them and I am so excited to have a recipe for strawberries. Your recipes are so easy to follow– your attention to detail is so helpful! Thank you!!!
These look wonderful! Can they be made in a loaf pan like a quick bread?
Hi Leslie, In theory, yes — but I haven’t tried it. Please let me know how it turns out 🙂
This is a great recipe! These strawberry muffins were a big hit at our house.
Just had these at our Mother’s Day brunch… everyone raved about them! Used granulated brown sugar instead of the Turbinado sugar. Thanks for such wonderful recipes