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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Could these be made with WW flour?
Hi Phil, Yes, but I’d start with half whole wheat flour and see how you like it.
Love your recipes! It’s the first place I look when hunting for a recipe. Have you tried any of your muffin recipes using raspberries? If not what recipe would you suggest? Thanks
Hi Eileen, I think you could definitely make these muffins with raspberries. If you try it, please let me know how they turn out 🙂
OMGosh!! I have made your Blueberry muffin recipe several times that my family loves and last night I didn’t have enough strawberries for this recipe so I threw a cut up white peach in. SO amazing! Everything I have made on this website has been out of this world.
Jen thank you for sharing all your wonderful recipes 🙂
Can I make these without the almond extract? Is there something that I can use as a substitute for it ?
Sure, just replace with more vanilla.
Thank u! Will sure try it very soon:)
Hi Jen
Is that cooling time right? 25 minutes in muffin pan.
Hi Jackie, Yes, it’s correct. The strawberries release a lot of moisture so the muffins need a little extra time to set up, otherwise they’ll fall apart when you take them out of the pan.
These were delicious! I cut the sugar back just a little. I ended up with too much batter to fit in 12 regular sized muffin cups, so I made a few extra. Thank you!
I had to try these after I made your blueberry muffins, which were so tasty. These did NOT disappoint. So moist & full of flavor. As with the blueberry muffin recipe, I followed the recipe exactly. However, I checked these around 25 minutes and mine were perfectly browned. I’m sure my oven runs hot though. Thank you for another fantastic recipe!
I have a couple overripe bananas that I’d like to add to this recipe. Do you think that would work? How would you incorporate the bananas?
Hi Danielle, Unfortunately, I don’t think it will work with this recipe. You might check out my banana muffins or banana bread recipes and add some strawberries to those. Good luck 🙂
Thank you Jenn for your quick and informative response 🙂 Can’t wait to try these new recipes!!
oh my god, they just came out of the oven. the most delicious strawberry muffins ever!
Hi,
Would you know how to convert this recipe into gluten free?
My granddaughter needs to be gluten free. Thanks you
Sandy
Hi Sandy, The only way I know would be to use a gluten free baking mix, such as Pamela’s.