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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Okay thank you because these are amazing!! This won me a muffin contest at my work (all in good fun, I challenged the others because I knew this recipe was fire hahaha).
Some adjustments for my own taste: 1/2 brown sugar 1/2 white sugar is not too sweet but sweet enough. Also I do extra strawberries (almost two cups) and 1/2 tsp almond extract. I’ve done this with an oat crumble on top before and it was so good!!
I love doing muffins the night before and bake them in the morning. Bake at 425 degrees for 10ish minutes or so, then bring down to 350 for the rest of the time to get those high peaks you see at bakeries. Everyone raves when I make these!!
I was curious to make these since strawberries are a very juicy kind of berry, especially when diced and I’ve been making Jenn’s blueberry cornbread muffins and they are my favs.
These muffins just came out of the oven and they look great and smell fantastic. I loosened the muffins as per the recipe and tilted the muffin pan to get them out so I wouldn’t separate the tops (another commenter said the tops pulled apart from the rest of the muffins).
The only thing I did different was I added about a cup of finely chopped praline pecans, tossed with the strawberries. The 30 minute baking time was spot on, they came out with golden crispy tops and the berries were still in sweet/tart pieces. A nice recipe for a morning muffin with French roast coffee.
Is the oven temperature for a fan or conventional oven?
Hi Rachel, All of my recipes are for a conventional oven. Hope that helps!
Super moist, really delicious. Will make again . I used oat milk instead of cow milk
It was delicious. I used silicone muffin wrappers. I didn’t need to spray and had no problems. This is a winning recipe for me.
These are delicious! Exactly the flavor I wanted. Delicate texture, full of strawberry flavor. I reduced the sugar a smidge becasue the berries were sweet, subbed vanilla/almond extract with maple syrup because I’m out of extract and subbed yogurt in place of milk because I’m out of milk. Delicious. Will be saving this recipe! Thank you!
I just made these strawberry muffins for the first time and so glad I did. They are delicious
and I actually had some frozen strawberries I wanted to use so I used them along with fresh and was no problem doing that. Thank you and will certainly make them again.
I think I might have a different sized muffin pan than you! It would be nice to know what depth pan you have, from the pictures it also seems like your cups are further apart than mine. My muffins overflowed (I noticed that was a problem for some people). I followed the gram measurements because I like to be exact in my baking. I haven’t tried them yet but they smell super good! I guess next time I should try and do smaller amounts of batter.
Hi Lily, I’m sorry that the muffins overflowed for you! I just looked at my muffin tins and the cups measure 2.75 x 2.13 x 1.38 inches.
It’s delicious but I think the cooling period was too long for the climate here… Mine ended up with a soggy bottom, but it’s still delicious nonetheless!
I just made these for the 1st time as strawberries are with us now, for a moment!, and they are delicious. In season local strawberries have incomparable flavor as stand alones but in baked goods they shine. Another winner Jenn. Thank you. And because I have an unorthodox streak I am planning to make these with mango chunks as I have a friend who adores mango and so do I !!
SO easy, and jammy! Magic happens when the strawberries bake, they almost melt. The berries I had were very ripe so I cut the sugar in half but otherwise followed the recipe. Do not skip the almond it does pair beautifully with the berries and adds such a subtle hint it is lovely! I am going to use this as a base mix and experiment with using raspberries and blackberries next.
This recipe provided a delicious way to utilize the fresh strawberries that are currently in season. They made a yummy gift to share with our weekend hosts and were much appreciated.
Sooooooo delicious and moist! I added a cup of chopped pecans and folded them in with the strawberries. Yum!