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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This is the Jordan Marsh blueberry muffin recipe adapted for strawberries!
Can I use salted butter? Maybe just add less salt?
Sure, Julie – just reduce the salt to 1/2 teaspoon. Enjoy!
Could I use whole wheat flour for this recipe? Or half whole wheat, half all purpose?
Hi AK, If you want to use whole wheat flour, as you mentioned, I’d suggest starting by using half whole wheat and half all-purpose to make sure you like the texture. If you do like it, the next time you make these, you can up the ratio of whole wheat to white a bit more. I’d love to hear how they turn out! Also, you may want to consider white whole wheat as it’s lighter and milder tasting than regular whole wheat flour (yet just as nutritious). Hope that helps!
I loved these! They were so good and my family really enjoyed them! Love the flavor and just everything 🤤 I did have to put in 5 less minutes though but that’s because I have a wacky oven. Anyway, really delicious and I’m definitely making them again in the future!!
Came out delicious. We even substituted in gluten free flour for one batch so my daughter could enjoy them!!
Amazing recipe!!! Definitely a keeper. Made a batch yesterday with gluten and another batch today which was gluten free. It works perfectly with the gluten free flour I used as a replacement. For a more jammy taste, I recommend putting a little more strawberries in there 😉 Seriously so addictive, I can’t stop making these!
Turns out too soggy in some parts. Makes more than 12, even the ones I did make puffed out over the liner and they weren’t even filled all the way. Not good.
Perfect! My 16 year old son said they were amazing.
I just pulled these out of the oven and they look exactly like the picture. I had some extra batter so will make a few more. The recipe was easy-I followed it word for word and had no problems. Can’t wait to have one with a cup of tea!
Omg, these are to die for! I omitted the turbinado sugar and almond extract because I didn’t have any and used strawberries that were just starting to turn. This recipe was a huge hit for my father’s day breakfast. I can’t wait to make them again!
Hi Jen! Could I make these muffins with frozen strawberries?
Yep – hope you enjoy!
I wasn’t a fan of these muffins. Although they have a lovely texture, they don’t taste like strawberries but like almond and vanilla. Next time, I’ll skip the extracts and add a little lemon zest to enhance the strawberry flavor.
We made these spontaneously after a fabulous dinner : Beef Stew with Carrots & Potatoes. SO good! Our house is now gourmet-central 🙂 Love these recipes – the instructions are so easy to follow, the pictures helpful, and the comments & reviews instructive. Thank you Jenn 🙂
I just made these after picking too many berries yesterday. They are delicious. The almond extract makes them over the top good.
Love these! Because of the amount of fruit, these are not super sugary sweet.
the strawberry muffins are awesome!!!
Just made these muffins and they turned out perfectly.
I always have to make changes so I added lemon zest and a bit of sour cream.
Light and delicious.
Thank you!