Strawberry Muffins

Tested & Perfected Recipes
Strawberry Muffins

Jam-packed with juicy berries, these strawberry muffins with crisp, golden tops are as pretty as they are delicious.

Strawberry Muffins

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.

What you’ll need to make Strawberry Muffins

ingredients for strawberry muffins

How To Make Strawberry Muffins

combining dry ingredients in mixing bowl

Begin by combining the flour, baking powder and salt in a mixing bowl. Whisk well and set aside.

whisked dry ingredients

In a small bowl, toss the strawberries with two teaspoons of the flour mixture.

adding flour to the diced strawberries

Toss well and set aside 1/2 cup of the strawberries for topping the muffins.

strawberries mixed with flour

In a large bowl, beat the butter and sugar for a few minutes until light and fluffy.

creaming butter and sugar

Add the eggs one at a time, beating well after each addition.

adding the eggs one at a time

Beat in the vanilla and almond extracts.

add the almond and vanilla extracts

Beat to combine.

beating the strawberry muffin batter

Gradually add the flour mixture, alternating with the milk.

adding the dry ingredients to the batter

adding the milk to the batter

strawberry muffin batter with flour mixture and milk incorporated

Add the strawberries to the batter.

adding strawberries to the batter

Fold to combine.

finished strawberry muffin batter

Spoon the batter into a lined muffin tin.

strawberry muffin batter in muffin tin

Top with the reserved berries and turbinado sugar.

strawberry muffins ready to bake

Bake for about 30 minutes, until golden and set. Then let the muffins cool in the pan for about 25 minutes.

baked strawberry muffins cooling on rackTransfer the muffins to a rack to cool completely.

Strawberry Muffins

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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.

Servings: 12
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Total Time: 50 Minutes

Ingredients

  • 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

Instructions

  1. 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.
  2. In a medium bowl, whisk together the flour, baking powder and salt.
  3. 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).
  4. With the mixer on low, add the flour mixture in three separate additions, alternating with the milk and ending with the flour.
  5. 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.
  6. 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).
  7. 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.
  8. 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

Powered by Edamam

  • 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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Reviews & Comments

  • Great muffins. Came out perfectly the first time!

    • — Christopher O'Connell on January 1, 2021
    • Reply
  • Hi Jenn! Thanks for the recipe. I have some frozen strawberries left over from summer picking – can I use these? Would I defrost before using them? Thanks so much!

    • — Elisha on December 7, 2020
    • Reply
    • Hi Elisha, Frozen strawberries are fine and no need to thaw them first. Enjoy!

      • — Jenn on December 7, 2020
      • Reply
      • Thank you Jenn! 🙂

        • — Elisha on December 7, 2020
        • Reply
  • Can i use WW flour.

    Thanks

    • — Nazera Shaikh on October 22, 2020
    • Reply
    • Hi Nazera, I’d suggest starting by using half whole wheat and half all-purpose to make sure you like the texture. If you do like it, the next time you make this, you can up the ratio of whole wheat to white a bit more. Also, you may want to consider white whole wheat as it’s lighter and milder tasting than regular whole wheat flour (yet just as nutritious). I’d love to hear how it turns out!

      • — Jenn on October 22, 2020
      • Reply
      • Thanks for your reply.

        • — Nazera Shaikh on October 22, 2020
        • Reply
      • Just fyi: King Arthur’s “white whole wheat” has become my new go-to for adding the half & half ratio of ww to white, and so far so good.

        • — Lynn on November 12, 2020
        • Reply
  • Came out great, worked fine with frozen strawberries.

    • — Kevin on September 29, 2020
    • Reply
  • I’ve made these delightful strawberry muffins last night and it was a great hit in my family! The muffins are soft and fluffy inside with the sweetness from the plentiful strawberries. I can’t wait to make the next batch already!

    • — Jade on September 16, 2020
    • Reply
  • Could I put sliced almonds or poppyseed in recipe? If yes, how much?

    • — Lisa on September 1, 2020
    • Reply
    • Sure. I’d go with about 1/4 – 1/2 cup with almonds. With poppy seeds, I may cut back on that a bit. Please LMK how they turn out!

      • — Jenn on September 2, 2020
      • Reply
  • I made these, they were great! The amount of sweetness was perfect because they are muffins, not cupcakes. Due to the cautionary language about the muffin cups being very full, I did not overfill them and I ended up with 21 muffins instead of 12 which was fine by me! I baked them in silicone liners on a flat cookie sheet so I was able to get all 21 muffins in one batch.

    • — Lydia on August 19, 2020
    • Reply
  • The strawberry muffin recipe turned out delicious. It was not sickenly sweet, just enough. I will try peaches next time.

    • — Mary Selent on August 13, 2020
    • Reply
  • Very delicious!

    • — Carla Carver on August 4, 2020
    • Reply
  • These are really, really, good! While being soft on the inside and firm on the top, they are the perfect amount of sweet with the fresh berries in them! I cut the recipe in half, but next time I’m sure to make the full one! Totally recommend this recipe if you’re looking for a delicious strawberry treat!

    • — Sage Kilpatrick on July 26, 2020
    • Reply
  • Thank you so much for this recipe!!! I’m hooked on your website great recipes. This is the best muffin recipe. I love strawberries. It’s great base for any fruity muffin. I have subbed in blueberries. I also omit almond extract because I don’t personally like it. Also it makes 15 muffins for me I think my muffin pan is smaller than the chef’s.

    Chef, would this work with fresh pineapple? My little girl loves pineapple.

    Thank you again!

    • — Sandra V on July 22, 2020
    • Reply
    • Glad you like these! Yes, I think pineapple would work here. I’d love to hear how they turn out!

      • — Jenn on July 23, 2020
      • Reply
  • These were some of the best muffins I ever made! My 6 year old grandson helped with the mixing, etc and the entire family loved them. And note: I did not put in the almond extract, just added a bit more vanilla. They were delicious!

    • — Maria on July 21, 2020
    • Reply
  • Fell in love with this recipe. Very easy to follow and make. My guests wanted more!

    • — AspiringChef on July 16, 2020
    • Reply
  • We just made them and they are so good. We did a double batch and it made almost 3 dozen. Will make again

    • — Lanna Palumbo on July 11, 2020
    • Reply
  • Outstanding. Made the recipe exactly as written, no modifications. Everyone loved these muffins! I usually freeze strawberries to be used for smoothies when they are on the verge of being over-ripe . The recipe gives me a wonderful alternative for using up strawberries. Winner all around.

    • — Marta on July 10, 2020
    • Reply
  • These were delicious! My family loved them. I filled The cupcake pan 3/4 And was able to get 12 regular sized muffins and 18 mini muffins. ( the mini muffins baked in 10 minutes.) this recipe is definitely a keeper thank you.

    • — Sarah Mom2boyz on July 10, 2020
    • Reply
  • I’ve made these muffins twice now and both times they have turned out great. The recipe is so easy to follow and the muffins are so light and fluffy! I would recommend this recipe to everyone 🙂

    • — Aashna on July 9, 2020
    • Reply
  • These turned out so light and fluffy and tasty. Definitely a keeper recipe. I put the strawberries in a blender and the result was a super flavoursome muffin

    • — Victoria on July 9, 2020
    • Reply
  • These were delicious with our fresh picked strawberries! They were moist, tasty, and sweet — but not too sweet. I did make a couple changes to the recipe, I subbed whole wheat flour for just 1/2 cup and left the remaining flour as all-purpose white. I didn’t put any sugar on top of the muffins, and it was plenty sweet and tasty without it. I accidentally added 1 and 1/2 teaspoons of almond extract, but I think it was a good mistake! Thank you for a scrumptious recipe.

    • — Gail on July 4, 2020
    • Reply
  • I made this recipe in a rush when I found out I had some guests coming. Everyone loved it. I look forward to make this again!

    • — Emi on July 2, 2020
    • Reply
  • These turned out AMAZING! I was worried because I‘ve had trouble baking with strawberries before. Didn’t have almond extract and didn’t do the sugar topping. Found the instructions easy to follow. I baked for a couple extra minutes and could’ve made it to 35mins without issues. They’re a little sweeter than I’m used to, you can probably do 3/4cup sugar instead. They taste store bought. A little crispy on the top, SO fluffy on the inside. Make them.

    • — Aliyah on July 1, 2020
    • Reply
  • I didn’t love these. They were really bland. The best part were the strawberries but the batter was just fluffy white blah. Mixing in some lemon zest might help. I also think I like a heartier batter.

    • — Rose on June 29, 2020
    • Reply

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