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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Comments
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This recipe is a keeper – they were so good. I didn’t have almond extract, so just used vanilla extract. I’ve started weighing flour with excellent results in baking. I made this once with all purpose flour and once gluten free. I preferred the regular flour, but the gf ones were very good too. If your muffins aren’t rising great, try using all room temp ingredients and letting the batter rest 15-20 mins before baking. Love your recipes Jenn!
This is soo good! Instead of 100% sugar, I substituted 25% honey and instead of 100% butter I substituted 25% Greek yogurt and it came out so good! I also added a crumble to go on top. Thanks so much for this recipe!
Hi Jenn, I just made these muffins and they are delicious—- very moist and baked in my oven in 22 minutes. However, there isn’t the crunch on top that several people have mentioned. Can you advise me on this please?
Many thanks!
Millie
Hi Millecent, Did you sprinkle the turbinado sugar over the center of each muffin before baking?
I had very sweet farmer’s market strawberries and I reduced the sugar to 1/2 cup and it was delicious. Thank you for a wonderful recipe. My children gobbled it up. What a treat!
I didn’t have any vanilla, so used 1 tsp of almond extract and only 1/2 cup of sugar. They were so delicious!
Hi, Jenn Segal! I am an 8th grader from a school in NYC called Brooklyn Urban Garden Charter School. I have not made your muffins, but I was wondering if I could ask you a few questions about making muffins and your experiences with that. As an assignment for school, we have to make a food column about a certain food of our choice, interview people, and make the food. Here are my questions:
Are there any family recipes or memories that resonate with the making of muffins?
What is your favorite type of muffin?
Why did you choose to spend your time posting muffin recipes?
Considering muffins to be a pretty basic food, how is the process of making them different than making more complicated foods?
Please get back to me soon!
Happy to help…
-I don’t have any family muffin recipes that bring back memories, but I do with plenty of other recipes (pumpkin bread, coconut cupcakes, etc.).
-I would say my favorite muffins are these blueberry muffins. I also love these morning glory muffins.
-I spend time posting muffin recipes along with many others as part of my business/blog.
-I like making muffins as they are very quick to pull together without a lot of ingredients.
Good luck with your project!
I loved your post. I hope you get a high score on your school project!
Delicious muffins! I did not have the almond extract so used about 2 tsp of vanilla and frozen diced strawberries. Also, my oven had these lightly browned in 17 minutes filled about half to three-fourths full. I will make again! Thank you for a delicious recipe!
Throw some rhubarb in with those strawberries and add your oat topping from your other muffins (minus the cinnamon) and you have an amazing muffin! We are obsessed with these!! Thanks so much for your recipe, as always, fantastic!
Hello, SWS
I am about to make these — another fabulous, delicious recipe from Jenn.
I really like your suggestion to add some rhubarb (which I just happen to have) with the strawberries.
Can you tell me how much you used of each, did you adjust the sugar amounts and
1/4″ inch or so rhubarb slices?
With many thanks,
Sally
The muffins were scrumpdiliupcious. You should definitely make these life-changing muffins.
The muffins fell, and were to wet. Perhaps the butter was not creamed enough. Did use oat milk