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’ve baked these muffins in the air fryer, using a half-dose recipe and with the silicon cups (I’ve filled 8 of them into a Philips XL air fryer).
These are the best ever muffins that I’ve ever had, even when compared with professionallly baked muffins!!! They are buttery, round, moist, just delicious.
I’ve just modified the recipe in two ways:
– I’ve used 1 gr backing soda + 2 gr creme of tartar (in Italy I don’t know what is the replacement for backing powder);
– I’ve reduced the amount of sugar by 20% (instead of 100gr of the half dose, I’ve used 80).
Additionally, I don’t have an electric mixer and I’ve whisked the batter by hand with a fork, still incredible results.
I baked the muffin for 18 minutes at 160 Celsious degrees, then since I worried they could have been still a bit too wet in the middle, I left for other 4 minutes at 170 degrees. They come out a bit dark brownish on the top but very crunchy.
OMG – FINALLY!
Best Strawberry Muffin recipe ever.
Thank you so much for sharing this recipe. It’s so good that I’ve added it into my family recipe binder.
Once a year, every year, we go strawberry picking. The next morning, I make these muffins. We all look forward to them, and they always turn out so delicious! Because I am using freshly picked, naturally ripened strawberries, I cut the amount of sugar in half. The muffins are perfect that way, still plenty sweet but not overwhelmingly so.
Hi Jenn,
I am a huge fan of yours and loved the blueberry muffin recipe but this strawberry recipe just didn’t work for me. The strawberries released too much moisture and the muffins were soggy inside. And the taste was not as good as the blueberries. Sorry but I have to be honest. Nevertheless, I am still a huge fan of yours,
I only have sliced frozen strawberries on hand. Can I use them in this recipe?
Yes, Emilie, this will work with frozen strawberries. Enjoy!
I just made these muffins and we love them. I substituted 2/3 cup honey for the sugar and reduced the milk to 1/4 cup. They came out fluffy and moist and delicious.
I made these for the first time with my daughters and they came out great. The recipe was easy to follow and delicious.
Might be a silly question, but for a small batch would it be as simple as cutting recipe right in half?
Yep — hope you enjoy! 🙂
I was very happy to find a recipe for strawberry muffins. They turned out great (even with thawed from frozen berries and regular brown sugar on top), and I will definitely be making them again.
A vegan version can be made w/this recipe…turned out great! I substituted w/plant based butter, 1 chia egg + 1 flax egg, & oat milk. The almond extract made these extra yummy. Will definitely make again!