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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I made these at like 9 tonight and they are so good I had like 4 already by myself they are amazing👍🏼👍🏼
Hey! These were SO YUMMY but mine didn’t really rise up at all, they rose over the level of the muffin tin and went outwards not upwards. Just wondering if I did something wrong? The batter did get left sitting out while I cut up the strawberries… did it get too warm maybe?
Hi Kara, Glad you liked them but I’m sorry you had a problem with them rising! If a batter is made too far in advance, it will impact the way baked goods rise, but if it just sat for a few minutes while you sliced the berries, that shouldn’t have caused a problem. Is your baking powder really old or expired?
My whole fam loved it, especially my 2 yr old grandson!
These muffins are so delicious! I followed your recipe almost exactly. I was able to make 18 muffins from the batter and I baked them for about 21-22 minutes instead of the 30 and they were fully cooked. The inside was very moist and the flavor was excellent- the hint of almond and vanilla complemented the strawberries so nicely. I will definitely make these again- thank you, Jenn!
Very easy and delicious! Thank you so much
These are very good, although I would not call them muffins. The end result, as well as the mixing method and baking time, categorize them more accurately as cake…in this case, cupcakes.
They’re delicious! But they are not muffins.
Whole family loved these!
I’ve made this recipe many times now. It’s delicious! A family favorite. Thanks for sharing the recipe!
Hi there! I have some leftover strawberries and want to make the muffins for my father who doesn’t like butter. Can I use some kind of vegetable oil? Also,what is turbinado sugar? Can I use plain brown sugar cause I’m sure I won’t be able to find it in Greece.
Thanks!!!
Hi Vivi, You can use coconut oil in place of the butter. And turbinado is sugar that’s undergone less processing than regular sugar. It’s light brown and has coarser crystals than regular sugar (and it’s perfectly fine to use plain brown sugar instead). Hope your dad enjoys!
Just made them and they’re delicious! I used plain vegetable oil instead of butter and they turned out great. Fluffy and really light! Thanks again!
Delicious! Easy to make… I added a bit of cream cheese in the centre, love how it tastes together
I love cream cheese too. That sounds delicious. Can I ask how did you incorporate the cream cheese into the muffins? Did you just add it to the batter or place a piece into the middle of the muffin before baking? Please reply as soon as possible. I have some strawberries and 1/2 a pkg of cream cheese I’d love to use before they go bad. Thanks…