Packed with sweet strawberries, these tender muffins with crisp, golden tops are perfect for a special breakfast or brunch. They’re a nice change from blueberry muffins, and just as delicious. The secret is adding a lot of berries to the batter — which gives the muffins an intense strawberry flavor and keeps them very moist — along with a touch of almond extract to complement the fruit.
I made several batches of these muffins and experimented with different flavors — such as lemon, cinnamon and nutmeg — but my family liked the plain version best. That said, feel free to play with the recipe and add a teaspoon of lemon zest or hint of spice (1/2 teaspoon cinnamon plus 1/4 teaspoon nutmeg), if you like.
Begin by whisking together the flour, baking powder and salt.
In a separate 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.
Add the flour mixture in three separate additions, alternating with the milk and ending with the flour.
In a small bowl, toss the strawberries with two teaspoons flour. This will keep them from sinking to the bottom.
Set 1/2 cup of the berries aside, then add the rest to the batter and stir until just combined.
Spoon the batter into a muffin tin, then top with reserved berries and turbinado sugar.
Bake for about 30 minutes, until golden and set.
Let the muffins cool in the pan for about 25 minutes, then transfer to a rack to cool completely.
- 2 cups all purpose flour, spooned into measuring cup and leveled-off with knife, plus 2 teaspoons more for tossing with strawberries
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 stick or 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1-1/2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 1/2 cup milk
- 2-1/4 cups diced strawberries, from 1 pint, divided
- 2 tablespoons turbinado sugar, for topping
- 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 the flour, 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 2 teaspoons of flour (this will keep them from sinking to the bottom). Set 1/2 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.
- 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
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