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 today and will make them again. Easy and good
Would love if a photo of the inside of the muffin was shown.
I just made this recipe and it is absolutely so delicious, easy and tasty. I’ve never made strawberry muffins before but I will definitely be making these again. It’s perfect for strawberry season, which is way too short. 🍓😊
Made these over the weekend for family who were visiting and who are very picky! HUGE hit all the way around! And for the record, I’m not a baker, at all. Made as instructed with (2) exceptions that IMO, did NOT affect the outcome at all. 1) I forgot to buy turbinado sugar to sprinkle on top and 2) I didn’t top the batter with extra berries before baking. I was actually worried there were too many berries in the batter as it was. Was worried I’d have baked strawberries with very little muffin. But I was wrong, the ratio of berry to muffin was perfect! Just out of the oven was best, as the top was a little crunchy, but next day I put in the toaster oven and also wonderful. LOVE everything I’ve cooked of yours, thank you!
I did not change anything and it was absolutely amazing. This is one of the few email recipe chefs I follow because the recipes are so good. I am a serious home cook and I almost always doctor recipes but I almost never doctor hers.
Just made these muffins with the fresh strawberries I had in the fridge that had gone soft. The muffins came out great! Delicious! Like a bakery muffin with a slightly crunchy top and soft moist crumb. Whole family loved them. Stuck exactly to the recipe except I had no turbinado sugar so substituted a mix of 1 TBS white and 1 TBS brown sugar. I too ended up with 14 muffins – more to enjoy!
I also ended up with lots of extra batter, thought maybe I had a very shallow muffin tin, but I made a small loaf with what was left, also yummy!
Excellent. I had no milk so used almond milk. I used a slotted spoon to transfer the berries to drain some of the juice off. Recipe said a pint of berries but I used almost a quart. I must have chopped them too small. As it was, I got 14 muffins out of the batter. Whatever, with all my idiosyncrasies, they turned out wonderfully well. Will make more when I go get more berries.
Hi Jenn!
Let me start out on a positive note. The muffin breading itself was absolutely delicious! Great flavor and consistency. On the downside, my strawberries became really mushy and completely ruined the muffins. I bought fresh strawberries from the store before making the muffins. How can I prevent the strawberries from getting mushy when baking them in the oven? I looked at the other comments and no one else seemed to have the same problem…
Hi Caitlin, The strawberries definitely break down when baked but shouldn’t ruin the consistency. When you say they ruined the muffins, can you describe a little more how they came out?
Hi Jenn!
Thank you for replying. To answer your question, the strawberries turned into complete mush. They also turned a brown color and lost their flavor. It was almost like they became all smashed, although they were nice and firm when I put them in. It made the muffins pretty disgusting, although the actual muffin breading taste was delicious. What should I do?
Hi Caitlin, that’s a head-scratcher! I really don’t know why the strawberries reacted that way. The only thing I can think of is that you had a really unusual batch of strawberries. I hope you have better luck the second time around if you make these again!
Made these for the first time, and it’s my new go-to muffin recipe! They were so easy and SO amazing!! Reserved a little bit of the batter for chocolate chip muffins and they all turned out amazing! My kids gobbled them up! Mine only needed about 25 min rather than 30. Thanks for sharing this recipe!
Hi Jenn-
I’d like to use my mini muffin tray for these. Could I just make sure the strawberries are chopped small and reduce the bake time?
Sure, just make sure you use paper liners. Enjoy!