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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These muffins are fabulous. Will definitely make them again.
Absolutely delicious!
Perfectly light, soft, delicious, not too sweet! Fresh strawberries made these an excellent addition to a Spring brunch!
I believe I’ve arrived in Strawberry Heaven! Sure smells like it. Confirmed once you sink your teeth into the tender, moist crumb (ate warm from oven)). Absolutely Delightfully Delicious!!! Highly recommend. I cheated, poured it into a 9” round parchment lined pan. Per another reviewer I bumped the temp to 425 F to get a nice high crown, placed in oven & changed to 350 F; baked for 55 minutes. Came out perfect & unbelievably delicious. Bonus, the house smells heavenly too. No doubt making & baking exactly as directed would result in wonderful, smaller portable treats.
These muffins are delicious! Perfect for Sunday brunch or afternoon tea. Just sooo good!
These are REALLY good! The first strawberry muffin recipe I’ve tried that’s a tasty success.
I followed the recipe, but made the giant muffins. So I used a full 1 lb of diced strawberries and extended the cooking time. Made 7 big muffins. Yummmm! My husband is on his 2nd one right now.
Made a batch this morning for friends and what a nice change of pace. Tasted “fresh” and the strawberries still had texture, very good. I did cut the sugar in half and it was great.
Thanks for another “keeper”.
Will silicone muffin pan alter the baking time? I make your egg bite recipe regularly and the silicone pan is a definite no-go.
Thank you!
Hi Amy, I’ve never baked with silicone and don’t know how it will impact the baking time. From what I understand, different brands of silicone baking dishes behave differently, so you’ll just need to keep a close eye on the muffins. Hope you enjoy them!
I don’t have almond extract. Will they turn out ok?
Sure – you can use more vanilla extract in its place. Enjoy!
Made them yesterday with 1/2 cup of sugar (I usually use less sugar than baking recipes ask) and forgot to add the milk, turned out delicious still and less sweet, more strawberry taste!
Can these be left out in room temperature overnight? Or best fridge and will still taste same soft moist next day?
Delicious btw! I added lemon zest and a bit of coconut yogurt to the batter so moist and the lemon is a great addition!
Hi Cristina, Glad you like them! Yes, they can definitely be left on the counter overnight. Store them covered loosely with foil. (Don’t wrap them too tightly — the muffins are so moist that they might get a little soggy if you do.)