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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Fell in love with this recipe. Very easy to follow and make. My guests wanted more!
We just made them and they are so good. We did a double batch and it made almost 3 dozen. Will make again
Outstanding. Made the recipe exactly as written, no modifications. Everyone loved these muffins! I usually freeze strawberries to be used for smoothies when they are on the verge of being over-ripe . The recipe gives me a wonderful alternative for using up strawberries. Winner all around.
These were delicious! My family loved them. I filled The cupcake pan 3/4 And was able to get 12 regular sized muffins and 18 mini muffins. ( the mini muffins baked in 10 minutes.) this recipe is definitely a keeper thank you.
I’ve made these muffins twice now and both times they have turned out great. The recipe is so easy to follow and the muffins are so light and fluffy! I would recommend this recipe to everyone 🙂
These turned out so light and fluffy and tasty. Definitely a keeper recipe. I put the strawberries in a blender and the result was a super flavoursome muffin
These were delicious with our fresh picked strawberries! They were moist, tasty, and sweet — but not too sweet. I did make a couple changes to the recipe, I subbed whole wheat flour for just 1/2 cup and left the remaining flour as all-purpose white. I didn’t put any sugar on top of the muffins, and it was plenty sweet and tasty without it. I accidentally added 1 and 1/2 teaspoons of almond extract, but I think it was a good mistake! Thank you for a scrumptious recipe.
I made this recipe in a rush when I found out I had some guests coming. Everyone loved it. I look forward to make this again!
These turned out AMAZING! I was worried because I‘ve had trouble baking with strawberries before. Didn’t have almond extract and didn’t do the sugar topping. Found the instructions easy to follow. I baked for a couple extra minutes and could’ve made it to 35mins without issues. They’re a little sweeter than I’m used to, you can probably do 3/4cup sugar instead. They taste store bought. A little crispy on the top, SO fluffy on the inside. Make them.
I didn’t love these. They were really bland. The best part were the strawberries but the batter was just fluffy white blah. Mixing in some lemon zest might help. I also think I like a heartier batter.