Strawberry Muffins

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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.

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
  • 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 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 ½ 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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Comments

  • I followed this recipe exactly as written and the muffins were fabulous – moist and delicious. I was able to get 14 good sized muffins instead of 12 but that just meant more for us to enjoy. My husband and son loved them as well and I will definitely make these again.

    • — Terri Peterson on July 4, 2022
    • Reply
  • So good I just made these. Thank you for the recipe and to be clear I don’t bake

    • — Lina on July 2, 2022
    • Reply
  • Amazing. I’m on my third muffin now.

    • — Brandi on June 29, 2022
    • Reply
  • I had strawberries that weren’t as sweet as the family likes so I found this recipe. Wow! These muffins are so moist and delicious. The only hard part was dicing the strawberries but it’s worth it. Thanks for a great recipe!

    • — Meredith on June 27, 2022
    • Reply
  • I have tried a number of recipes this spring, attempting to find a solid one to keep. And with some tweaking, I believe this recipe may be it.
    So what did I tweak?
    I substituted the butter with butter flavored crisco, because I like how it holds better. I also did not use any sugar on top, as I will add a light cream cheese frosting and I like the rise on top.
    I found that using small pieces of strawberries works best, and a very small dusting of flour does seem to help separate. And I found that the almond (although I love it’s flavor) almost seems to cancel the vanilla, so I may work with that also.

    I have had a hard time finding a recipe that has a good texture for strawberry muffins, and I like this.

    • — Hope on June 26, 2022
    • Reply
  • These muffins are VERY good. We have houseguests coming and they will enjoy them too. This indicates that prep time is 20 minutes. It took me appr. an hour. Washing the Strawberries, cutting them into small pieces, getting all your ingredients ready and beating with a mixer. Not complaining here but being realistic. But they’re worth the time!

    • — Tricia on June 25, 2022
    • Reply
  • Great recipe and freezes well. I substitute 160g each of fresh milled Kamut, spelt, and soft white wheat for the all purpose flour. The muffins are nice and fluffy and dense at all.

    • — Renee on June 25, 2022
    • Reply

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