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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Delicious! Thanks for the recipe. I made a few changes to up the fiber and reduce the sugar: 1/2 cup instead of 1 cup sugar, and instead of 2 cups AP flour I did 3/4 cup cake flour, 3/4 cup whole wheat flour, and 1/2 cup cornmeal.
You made a completely different recipe. How do you know if Jenn’s muffins are delicious?
Turned out perfect! The only change I made was that I used almond milk In place of the milk as I didn’t have milk and don’t normally drink it. Turned out perfectly moist and lots of strawberry flavor. I also used farm fresh picked berries, so extra strawberry flavor.
Looking forward to trying these! Do you use whole milk? Could one use fat free? Thanks!
Sure, Valerie, that should be fine. Enjoy!
I just took my pan out of the oven. While they smell great I did manage to pick one up. Because so much batter goes into 1 liner these muffins don’t rise much, it at all and they land out having muffin top to them. I know the rising had nothing to do with old or expired baking powder because I just opened a new can. My batter gave me 18. Because the last 3 aren’t filled up all the way I have a feeling they will rise and not have a muffin top. So just a heads up to those who plan to make these. Don’t fill them completely with batter in order to use it all up. I would fill them just under 3/4ths full. I was able to taste the edge of the one I picked up. They’re tasty. Very full of strawberry flavor but then with how much strawberries the recipe calls for I would be surprised if they didn’t have it. I make scones and use Turbinado sugar on top of them. I’m always able to not only taste it but also get that crunch factor. With these? I feel like I wasted my sugar. At least on the 1st 12. Hopefully I’ll be able to experience it on the last 3…
Too late. Mine are in the oven now and they’re all over the pan, touching. I wish I had seen your post sooner. I wish I had listened to common sense and NOT filled the cups to the brim. There’s enough batter here for two trays, not one.
Ditto here! Thanks for the recipe, Jenn, but please consider noting that it makes more than 12 muffins! Also, I think these might actually be cupcakes 😉
Great recipe, really yummy had to stop myself from eating too many at one go :). I made a few adjusts to meet the needs of my dairy-free household, vegan margarine instead of butter and soy milk instead of that stuff from the cow, and some cinnamon.. because life tastes better with cinnamon. Anyone who is dairy -free out there the recipe works well with those substitutions.
What did you use to replace the eggs
hi! usually the substitute for eggs is green yogurt! just depends on your diet and whatnot:) google will help with proportions
Turned out awesome. I subbed one cup of King Aurthur 1:1 Gluten Free Flour and one cup of Bob’s red mill GF flour (total of 2 cups, but I like mixing these two flours in baked goods). I also have an egg allergy and used 6 Tablespoons of “Just egg”. Also ran into a snag where I thought I had almond extract, but the bottle evaporated. So I added in extra vanilla and tried to use some water to get out whatever almond I could. Cook time was exact for me and these were so delicious- they were gone in just a couple hours (and the rest of my family can eat gluten, so if food gets eaten, I know it’s delicious). Will make again.
Wonderful delicious recipe. Fantastic.your the bomb.
I made these the first time with strawberries (just reducing the sugar to 3/4 cup – personal preference) and they were delicious. I loved the recipe so much I decided to make it my regular muffin recipe and just change the fruit as I desire. Made these today using blueberries instead and they were oh so delicious too! Can’t wait to try them with peaches. Thank you so much for a wonderful recipe!
Another perfect recipe and a delicious addition to a spring brunch menu! Skipped the almond extract and bumped up the vanilla a bit. Will definitely be making these again and again.
Let me preface this by saying I’m not usually a muffin person — my personal experience is that they’re often too dry, too bland or not the right texture, leaving me wishing I were eating a cupcake instead. These muffins are none of those things. They are unbelievably moist, balanced and not overly sweet with a tender crumb (DO NOT overbake to ensure moistness). The hint of almond in the batter perfectly complements the tartness of the strawberries, which soften into glorious lil flavor pockets. I thought I’d miss a streusel topping here, but the coarse sugar on top caramelizes into a crunchy coating that is just perfect. TL;DR: These are luscious and summery and better than any cupcake I’ve made. I had to give them away to neighbors immediately after the brunch I hosted because I would genuinely have eaten five more in one sitting. Bookmarking this recipe forever. Thank you!
Hi Jenn, is this the same batter as the blueberry muffins?
Yep!
They were great. Only had 1/4 cup milk so I added 1/4 cup almond milk. Used 3 T of vanilla – thought I was using 1/2 tsp spoon, but it was 1 tsp. My unplanned substitutions worked out fine. First time I made strawberry muffins. Would use this recipe again.
My husband is allergic to nuts is there something I can use to replace the almond extract?
Sure, Brittany, you can replace it with more vanilla extract. Hope you enjoy!
You may want to check because I don’t think almond extract is actually made from almonds! I think it’s made from cherry pits or something like that. Worth looking into!
It’s made from almond oil and not safe for people w nut allergies.
Just took these out of the oven. Couldn’t wait for them to cool; I ate one immediately. They are delicious. I did not have almond extract so I used extra vanilla flavoring. I will make them again after getting almond extract. I like to try recipes as written. This will go in my recipe box. I know I will eat more of these than I should. Oh, and the house smells wonderful too!