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 (a novice baker) made a big rookie mistake while making these and totally forgot to do my wets and dries in separate bowls. Realized halfway through cracking my eggs into the flour, froze up and eventually decided in for a penny and threw everything into one bowl. Luckily for me the baking gods were smiling down today and these turned out very well! They are very thick and moist, not a very ‘cakey’ crumb but that could be down to my error and they got nice and crisp on top regardless. I agree with others that even if it seems like too many strawberries, trust the process – it’s going to be delicious.
The almond extract in this recipe really intruiged me, but I didn’t notice it at all in the final product. If I make these again, I might add more!
Hello-
I have an almond allergy. Would you just substitute the almond extract for more vanilla extract? Thank you!
Kris
Yep – enjoy!
Same
I substituted the almost extract for vanilla as a 1:1 ratio and it’s incredible! I will say that the strawberries in mine made it super gooey and seemingly undercooked when the cake was totally cooked. Not sure how to fix that part but the vanilla instead of the almond is still delicious.
Just omit the almond extract!
How would I adjust this recipe if I wanted to make them in a mini muffin pan? I don’t know enough about baking to do this, haha!
Thank you!
Hi Cassie, You’d just need to modify the baking time. I’d start checking them at 10 minutes (make sure you use paper liners). Hope you enjoy!
Amazing muffins. As an alternative, I also like to loose the almond extract and add 1/2 teaspoon of cardamom and 1/2 teaspoon of cinnamon.
I am always nervous when recipes say don’t overmix. How do you do it? When I try to gently fold it still takes a while to get rid of all the flour bits. My muffins end up either too dense/don’t rise or they have chunks of uncooked flour in them :/
Hi Rina, You can avoid overmixing by stopping as soon as you can no longer see the ingredient that you’ve just added (because it’s combined with the other ingredients). Hope that clarifies!
These are so good I just had 2 in a row and will probably go have a third while I wait for the second batch to cook. Love how easy they are to make and will definitely be making some adjustments with different seasonal fruit! Thank you for the beautiful layout and easy-to-follow recipe!!
Delicious muffins. Used strawberries that were not tasty enough to eat plain, but didnt want to waste. Loved the sweet strawberry taste. Will make them again! Mine didnt have the nice crown that the picture did. They flattened onto the pan making them harder to remove.
Beautiful strawberry muffin…. I’ve made many recipes before. By far this is the best muffin recipe I’ve ever made. Thank you for sharing your recipe.
Already made your Blueberry muffins twice and turned out fantastic. Easy and delicious. Right now I have a batch of strawberry muffins in the oven. Can’t wait to taste them. Waiting is the hard part. The smell in my kitchen is heavenly!!
These are amazing! I’ve tried a lot of muffin recipes and these are special. Nice sweet crusty top, high-rising, works well with whole wheat flour, uses lots of strawberries. My new favourite. Thank you!
I made these but added milk and dark chocolate chips and sprinkled brown sugar on top. My daughter said they were the best muffins she ever had!
How much milk?
Hi Melissa, you’ll need 1/2 cup of milk.