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 were amazing!
I made these muffins on a whim for my husband (and myself of course)! After tasting and loving the look I’m going to share with neighbors. I’ll definitely try these again and may throw in a few mini chips for my grandson. These were delightful and I’m thinking a variety of ‘add ins’ would work. Great recipe!
These muffins have a strange consistency and never rose at all. Wouldn’t recommend.
This is now my go-to recipe for strawberry muffins! They’re delicious!!
I love your recipes and so do my smiling guests! Can I substitute fresh cranberries for the strawberries?
Thanks,
Victoria
Hi Victoria, I wouldn’t recommend it as I think the cranberries will add too much tartness. If you’d like to make muffins with cranberries, you could turn this recipe into muffins without adjusting the recipe with the exception of the timing. I’d start checking them for doneness at 20 to 25 min. Please LMK how they turn out if you try them!
Hello! Can’t wait to try these. Would I be able to skip the almond extract or substitute something else in, because I am allergic to nuts?
Hi Nyla, you can replace the almond extract with additional vanilla extract. Hope you enjoy!
Great muffin recipe! I made a few changes, such as cutting the sugar called for in half and adding the zest of one orange. I don’t like things very sweet, lol, so if you also don’t like much sugar you may try lowering the sugar if that is your thing!
Omg, those muffins are to die for. Have now made them at lest four times. Sometimes mix in different fruit, I have on hand. They stand out because of the almond flavor. So delicious . I actually double it now and use this flavor in many other recipes after Jenn alerted it to me.
Love how Jenn’s recipes are so easy to follow and all seem to come out very well . Cannot wait to try more .
We u-pick strawberries every spring and always make batches of these muffins. We’ve put half a dozen friends onto this recipe too. The turbinado adds a delicious pop, don’t skip it!
Absolutely wonderful! I did add some chopped pecans to the batter. My husband loved them.
Great muffins. Came out perfectly the first time!
Hi Jenn! Thanks for the recipe. I have some frozen strawberries left over from summer picking – can I use these? Would I defrost before using them? Thanks so much!
Hi Elisha, Frozen strawberries are fine and no need to thaw them first. Enjoy!
Thank you Jenn! 🙂