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 are excellent! My muffin tops all came off. The texture and taste was excellent, however; I did mash some strawberries and… I ran out of vanilla and I had already mixed the butter, sugar, eggs, almond extract, and had cut the strawberries. I put the rest together the following night. I wonder where I went wrong 🙂 lol. I do suggest adding some lemon zest, make sure you have all of the ingredients, and stick to this recipe. Still excellent and gone!
I made these for weekend visitors. I had the sweetest organic strawberries which were to be the star of this dish. But they were so disappointing. The children took bites but ultimately did not want them. The adults found them dense and leaden. There was none of the lightness I associate with a good muffin recipe. Sorry to say this was a waste of time and materials.
Penelope, I had the same thing happen. I used new, fresh ingredients along with beautiful, organic farm fresh strawberries. Filling the cups “very full” resulted in muffins that spread over the edges of the cups and didn’t achieve a crown. I’m 72 years old and have been baking almost 67 years and this is just one recipe that I won’t try again. I agree about a waste of time and materials.
Delicious! We have strawberries in our garden right now, and this was just one of your strawberry recipes I have tried and loved!
These muffins were so easy to make. Absolutely delicous, fluffy, and perfect. Possibly the best muffins I have ever made!
Made these with Pillsbury GF flour and turned out amazing! Will def be making again.
P.S. if you top with whipped cream it tastes like strawberry shortcake 😋
Great recipe! I always pick too many strawberries from the local strawberry farm. This was a great way to use them up! I had forgotten to spray the cupcake liners but it wasn’t an issue-they didn’t stick. Not too sweet-just perfect!
A bit more nutritious and just as delicious!
I made these muffins for the first time 5 years ago, in 2017. We all absolutely LOVED them! But I never make them again until last night – with some changes. The muffins were still just as amazing. The changes were: 1) I used 1 cup of all purpose flour and 1 cup of (regular) whole wheat flour. 2) I used five tablespoons of butter (not a whole stick). 3) I used 3/4 cup of sugar in the batter and about 1 tablespoon of turbinado for the topping. 4) (This one was not for nutrition but because of what I had available in the house.) I used a somewhat thin, tart, homemade, whole milk yogurt instead of milk. I added about a tablespoon of milk to make the batter a bit thinner.
Good but don’t bake for 30 mins! 20-25 mins is likely enough as my strawberries burnt and the muffin was brown on the outside.
I agree. Forgot to mention but 25 minutes worked for me.
This was my first time making muffins…they were super Delicious! Will definitely make again!
Great recipe. Followed exactly and turned out delicious. Crispy tops, fluffy inside, packed with strawberries and not too sweet. Everyone enjoyed.