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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Such a great recipe. I made a batch for our house and it didnt last through the weekend! Made a triple batch today to share with coworkers because I know everyone will love these little delights! For my batch today I switched half the batch to a mix of peaches and honey mangoes instead of strawberries. Works great too!
Awesome, awesome, Awesome. I love these so much. This recipe is a keeper. Thanks.
Getting groceries delivered during and yesterday’s strawberries left a lot to be desired. Stumbled across this recipe and glad I did. When life gives you lemons, make lemonade. When delivery service gives you blemished strawberries, make muffins! Very tasty.
LOL – glad you enjoyed! 🙂
I make these every year right after we go strawberry picking – so light, fluffy and delicious! I was thinking of finely dicing the strawberries next time and making mini muffins. How would you adjust the cooking time? Would you make any other changes?
So glad you like them! To make mini muffins, the only necessary adjustment would be the baking time. I’d start checking them at 10 – 12 minutes. Enjoy! 🙂
Hi Jenn, do you think I could incorporate almond flour into this recipe?
Hi Sumi, for the best results, I’d stick with all-purpose flour here. I think this article has some helpful tips for working with almond flour in case you want to take a peek.
Great thank you!
I made these strawberries muffins. These are amazing… Tastes so good and so fluffy… Wonderful!!
Outstanding muffins! I made the strawberry muffins twice and they were perfectly moist and delicious. I just made blueberry muffins today using your recipe and they also were fantastic. I will try many more of your recipes and I am happy I now know about your web site.
Oh my gosh, I have to control myself to not eat more than one! Great recipe. Muffins are moist and loaded with strawberries. Thank you for this recipe. Absolute perfection.
Way too many steps.
No need to spray muffin cups, then spray cupcake papers. I just sprayed the muffin cups. fine
No need to let cool for 30 minutes
Way too much batter for 12 muffins – I made 18
Hi! Whenever I try a new recipe, I rewrite it and consolidate the instructions to bullet points. I find that easier to read, and I can usually “make” fewer steps. Hope this helps with future recipes 🙂
We were snowed in , so had to Use what we had. I didn’t have any cooking spray, so just used the paper muffin cups, they worked just fine. Peeled off easily, so cancel the spray in future, no need for it. Delicious!
I just tried these muffins and, oh, my word, they are amazing! As others have said the bit of rum flavoring is perfect for the fresh berries. I didn’t have any turbinado sugar and simply left the final step out. Delicious!!! This is definitely a “keep” recipe to be used often. I might even try it with fresh summer peaches!
These were a huge hit. My husband was disappointed that I was making strawberry muffins until he tried one. He has literally been raving about them since they came out of the oven!