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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Hi Jenn, how long would you bake these as mini muffins? Thanks!
Hi Renee, I would start checking them for doneness at about 12 minutes.
Just made this to use up strawberries that weren’t that sweet. It was a great way to use them up. I really loved how they turned out! The touch of almond extract is totally worth getting!
Excellent recipe!! I used a variety of flour to use up what I had on hand (a little bread flour, whole wheat, and then about half all-purpose}. Also, I used extra strawberries and slightly less sugar Baking time is accurate, although the soft berries in muffins may seem at first like muffin is under-baked.
What is the best way to store these so tops don’t get soft and mushy? Made them once before and I put them in ziplock after they cooled. Next day the tops weren’t crunchy anymore.
I’d just leave them out at room temp; the strawberries keep them very moist.
I went to the strawberry patch this morning and made these this afternoon. They were very moist and delicious. My husband was tasting the batter from the bowl and told me not to bake them, that he would just eat the batter! Thanks for your wonderful recipes!
Can you use frozen strawberries in this recipe?
Many thanks, Ruth
Hi Ruth, frozen strawberries will work just fine.
It would be wonderful if there was a way to save recipes to a recipe box right on your website. I wonder if anyone has ever inquired. I am having difficulty emailing recipes to my email address and I do not use the other options the site offers (ie. f, p, “bird”). Have a wonderful day. Your website is terrific!
Hi Maria, thanks for the suggestion. We will add it to our list of potential enhancements to the site. One fairly easy way to save recipes is to go through the following steps: 1. Click the PRINT button right under the recipe title 2. Select PRINT from your browser’s menu 3. When the box with printing options appears, look for the dropdown in the bottom left corner that says “PDF” 4. Click on the dropdown arrow and select “Save as a PDF.” Hope that helps!
These muffins are delicious. Easy to prepare and the finished product – light and moist. I was looking for a strawberry muffin recipe and there are quite a few out there to choose from. I am so grateful to have been guided to use this one! I look forward to getting to know your website and trying other recipes. Many, many thanks.
Oh My! So good. We are trying to use up our leftover frozen strawberries before the freshies arrive. This was a big hit. We did not have baking powder so used the tartar/soda sub, & used brown sugar for topping which was fine but I’m sure the other would have been better. Nonetheless, this is a KEEPER.
Wonderful! Oh so good. Shared with neighbors so I don’t eat all of them. LOL