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


  • 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


  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, 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

  • Came out great, worked fine with frozen strawberries.

    • — Kevin on September 29, 2020
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  • 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
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  • Could I put sliced almonds or poppyseed in recipe? If yes, how much?

    • — Lisa on September 1, 2020
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    • 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
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  • 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
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  • 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
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  • Very delicious!

    • — Carla Carver on August 4, 2020
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  • 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
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  • 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
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    • 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
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  • 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
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  • Fell in love with this recipe. Very easy to follow and make. My guests wanted more!

    • — AspiringChef on July 16, 2020
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  • 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
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  • 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
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  • 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
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  • 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
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  • 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
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  • 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
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  • 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
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  • 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
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  • 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
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  • This is the Jordan Marsh blueberry muffin recipe adapted for strawberries!

    • — ANNE F WARD on June 29, 2020
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  • Can I use salted butter? Maybe just add less salt?

    • — Julie on June 26, 2020
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    • Sure, Julie – just reduce the salt to 1/2 teaspoon. Enjoy!

      • — Jenn on June 27, 2020
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    • Could I use whole wheat flour for this recipe? Or half whole wheat, half all purpose?

      • — AK on June 30, 2020
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      • Hi AK, If you want to use whole wheat flour, as you mentioned, 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 these, you can up the ratio of whole wheat to white a bit more. I’d love to hear how they turn out! 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). Hope that helps!

        • — Jenn on July 1, 2020
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        • I loved these! They were so good and my family really enjoyed them! Love the flavor and just everything 🤤 I did have to put in 5 less minutes though but that’s because I have a wacky oven. Anyway, really delicious and I’m definitely making them again in the future!!

          • — Hailee on July 5, 2020
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      • Amazing recipe!!! Definitely a keeper. Made a batch yesterday with gluten and another batch today which was gluten free. It works perfectly with the gluten free flour I used as a replacement. For a more jammy taste, I recommend putting a little more strawberries in there 😉 Seriously so addictive, I can’t stop making these!

        • — Gabby on July 29, 2020
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  • Turns out too soggy in some parts. Makes more than 12, even the ones I did make puffed out over the liner and they weren’t even filled all the way. Not good.

    • — Emily Ann on June 25, 2020
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  • Perfect! My 16 year old son said they were amazing.

    • — Tanisha on June 25, 2020
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    • I just pulled these out of the oven and they look exactly like the picture. I had some extra batter so will make a few more. The recipe was easy-I followed it word for word and had no problems. Can’t wait to have one with a cup of tea!

      • — Terri C. on June 30, 2020
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  • Omg, these are to die for! I omitted the turbinado sugar and almond extract because I didn’t have any and used strawberries that were just starting to turn. This recipe was a huge hit for my father’s day breakfast. I can’t wait to make them again!

    • — Heather G. on June 22, 2020
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  • Hi Jen! Could I make these muffins with frozen strawberries?

    • — Ellen on June 20, 2020
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    • Yep – hope you enjoy!

      • — Jenn on June 21, 2020
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    • I wasn’t a fan of these muffins. Although they have a lovely texture, they don’t taste like strawberries but like almond and vanilla. Next time, I’ll skip the extracts and add a little lemon zest to enhance the strawberry flavor.

      • — Lisa on September 12, 2020
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  • We made these spontaneously after a fabulous dinner : Beef Stew with Carrots & Potatoes. SO good! Our house is now gourmet-central 🙂 Love these recipes – the instructions are so easy to follow, the pictures helpful, and the comments & reviews instructive. Thank you Jenn 🙂

    • — Lulu on June 20, 2020
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    • I just made these after picking too many berries yesterday. They are delicious. The almond extract makes them over the top good.

      • — Penelope Rakov on June 24, 2020
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  • Love these! Because of the amount of fruit, these are not super sugary sweet.

    • — Lori on June 19, 2020
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  • the strawberry muffins are awesome!!!

    • — sadie on June 16, 2020
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  • Just made these muffins and they turned out perfectly.
    I always have to make changes so I added lemon zest and a bit of sour cream.
    Light and delicious.
    Thank you!

    • — Caterina on June 15, 2020
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  • Such a great recipe. I made a batch for our house and it didnt last through the weekend! Made a triple batch today to share with coworkers because I know everyone will love these little delights! For my batch today I switched half the batch to a mix of peaches and honey mangoes instead of strawberries. Works great too!

    • — Jonathon on June 13, 2020
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  • Awesome, awesome, Awesome. I love these so much. This recipe is a keeper. Thanks.

    • — Marsha on June 13, 2020
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  • Getting groceries delivered during and yesterday’s strawberries left a lot to be desired. Stumbled across this recipe and glad I did. When life gives you lemons, make lemonade. When delivery service gives you blemished strawberries, make muffins! Very tasty.

    • — Lynda on June 10, 2020
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    • LOL – glad you enjoyed! 🙂

      • — Jenn on June 10, 2020
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  • I make these every year right after we go strawberry picking – so light, fluffy and delicious! I was thinking of finely dicing the strawberries next time and making mini muffins. How would you adjust the cooking time? Would you make any other changes?

    • — Sheri on June 9, 2020
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    • So glad you like them! To make mini muffins, the only necessary adjustment would be the baking time. I’d start checking them at 10 – 12 minutes. Enjoy! 🙂

      • — Jenn on June 9, 2020
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  • Hi Jenn, do you think I could incorporate almond flour into this recipe?

    • — Sumi on June 9, 2020
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    • Hi Sumi, for the best results, I’d stick with all-purpose flour here. I think this article has some helpful tips for working with almond flour in case you want to take a peek.

      • — Jenn on June 9, 2020
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      • Great thank you!

        • — Sumi on June 9, 2020
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  • I made these strawberries muffins. These are amazing… Tastes so good and so fluffy… Wonderful!!

    • — Splashmered on June 4, 2020
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  • Outstanding muffins! I made the strawberry muffins twice and they were perfectly moist and delicious. I just made blueberry muffins today using your recipe and they also were fantastic. I will try many more of your recipes and I am happy I now know about your web site.

    • — Mark on June 2, 2020
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    • Oh my gosh, I have to control myself to not eat more than one! Great recipe. Muffins are moist and loaded with strawberries. Thank you for this recipe. Absolute perfection.

      • — Robby on June 7, 2020
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  • Way too many steps.
    No need to spray muffin cups, then spray cupcake papers. I just sprayed the muffin cups. fine
    No need to let cool for 30 minutes
    Way too much batter for 12 muffins – I made 18

    • — joyce Leppard on May 31, 2020
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  • I just tried these muffins and, oh, my word, they are amazing! As others have said the bit of rum flavoring is perfect for the fresh berries. I didn’t have any turbinado sugar and simply left the final step out. Delicious!!! This is definitely a “keep” recipe to be used often. I might even try it with fresh summer peaches!

    • — Sandie Dennis on May 26, 2020
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  • These were a huge hit. My husband was disappointed that I was making strawberry muffins until he tried one. He has literally been raving about them since they came out of the oven!

    • — Rachel P on May 24, 2020
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  • I was so excited to try this recipe after all the great reviews! I followed it to a T and my cupcakes are completely running over and flat. I’m so bummed.

    • — Kayla on May 23, 2020
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    • So sorry you had an issue with these, Kayla! That definitely shouldn’t happen — is there any chance you may have made a measuring error with one of the ingredients?

      • — Jenn on May 23, 2020
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  • Thank you, Jenn, for posting this recipe. I had on hand and did not want to waste (and did not want to eat!) tart strawberries. They were delicious in these muffins. The muffins are tender and flavorful.

    • — Erin Turbett on May 23, 2020
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  • So good and so easy to make! I had strawberries that had just passed their peak and this was the perfect recipe to use them up. I loved the extra flavor that the almond extract added and the crunch from the turbinado sugar. Thanks!

    • — Jess on May 23, 2020
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  • Holy cow…amazing. After beating the egg and butter mixture really well the muffins came out amazing. They are so fluffy. I really love this recipe thank you.

    • — Molly Lowe on May 20, 2020
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  • I made a few modifications to accommodate ingredients I had ready on-hand: used a 50/50 mixture of butter and coconut oil. Sub’d 1 cup of strawberries for frozen mulberries, and cut sugar to 1/2 cup (because mulberries are sweeeter), and these came out great! will definitely make again.

    • — Suzanne on May 18, 2020
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  • I followed the recipe exactly and these were delicious! Wouldn’t change a thing!

    • — Karen Johnson on May 14, 2020
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  • BEST MUFFINS EVER! Enough said!

    • — Elizabeth on May 13, 2020
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  • Needed an easy recipe with simple ingredients we had at home. I made these with my daughter. Its simple to make and it’s really yummy. Made them the night before for breakfast the next day. It never made it to breakfast. The only thing is 30 mins is a bit too long. My oven is brand new and very hot. next time I will cook it 3-5 mins less as the tops were a bit too brown. Will make this again and maybe freeze them for school snacks!

    • — Sharon Chiu-Garcia on May 7, 2020
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  • Amazing muffins! I wanted to eat all of them in one sitting! My husband was also a huge fan.

    • — Sarah Grace on May 4, 2020
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  • Muffins turned out great. Followed recipe as written. First time trying the recipe. My husband said, “Save this recipe. These are a winner.” Delicious. Moist. Easy to make. Thank you for this great recipe.

    • — Carolyn on May 2, 2020
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    • Absolutely wonderful! Followed the recipe. The whole family enjoyed. Next, Lemon bars:)

      • — Jennifer on May 6, 2020
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  • These are excellent. I make them every year when the strawberries start ripening. The only problem I have is they spread horribly. I fill the muffin tin very full as instructed but when they bake they don’t rise but spread and cover the top of the entire tin, sometimes overflowing. Any tips or ideas to help the muffins rise and not spread?

    • — Kelley on May 1, 2020
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    • So sorry you had a problem with them spreading! Have you had that same problem when you’ve made them in the past or just this time around?

      • — Jenn on May 1, 2020
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      • Yes, I have this same problem every time I make the recipe. I’m going up make them again tomorrow and try filling less full.

        • — Kelley on May 31, 2020
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        • Hi Kelley, Yes, I think that would be a good way to avoid it. It’s strange that you’ve experienced it as from what you’ve described, other than that they come out well. I wish I had more wisdom to share!

          • — Jenn on June 1, 2020
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      • Any tips if using frozen strawberries? Thanks in advance!

        • — Ai Ru on June 21, 2020
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        • Hi Ai, you can use frozen strawberries without any modifications but if they are whole, make sure you cut them in half. Hope you enjoy!

          • — Jenn on June 21, 2020
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    • Are you at a higher elevation? I had the same problem and now I am wondering if the problem is that I am at 3700′!

      • — Kayla on May 23, 2020
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      • No, not at a high elevation. 😊 I’m not exactly sure what the elevation is here in SC but I know it’s not particularly high.

        • — Kelley on May 31, 2020
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  • These are outstanding, moist and delicious. Followed the recipe with the exception of no almond extract, I just used a little extra vanilla and no turbinado sugar, I just used brown sugar. Best muffin ever! Great recipe. Thank you!

    • — Sharon on April 30, 2020
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  • What are your thoughts of adding rhubarb to the recipe. If you think it’d be a nice addition how much would I add along with the strawberries? Also any additional ingredients to prevent a soggy texture?

    Many thanks!

    • — Rebecca on April 27, 2020
    • Reply
    • Hi Rebecca, I do think rhubarb would work and I’d probably use half rhubarb and half strawberries. (I don’t think you’ll need to make any other modifications.) If you try it, please let me know how it turns out! 🙂

      • — Jenn on April 27, 2020
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      • These were very different kind of muffins but they are excellent and will make again!!

        • — Kathy on April 29, 2020
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  • Best muffin recipe! Fabulous way to use our in season fresh strawberries. Made it twice, doubling the recipe. Gifting some, freezing some. Perfect when baked for 10 minutes prior to enjoying.

    • — Anne Callison on April 25, 2020
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  • This is a great recipe and I have made them 3 times recently. They turn out great every time!

    • — Judy D. on April 23, 2020
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  • They turned out great. My family loved it!

    • — joyce libunao on April 21, 2020
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    • Followed recipe but did not spray muffin holders or pan and had no problems. Used brown sugar on top as I did not have turbinado sugar. They turned out great and are delicious.

      • — Jean Hettich on June 9, 2020
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  • I’m not usually a baker but I’m trying to lose weight while still indulging a little so I adapted the recipe with apple sauce instead of butter and some other tweaks, they came out amazing! Thank you so much for sharing.

    • — Sunny on April 20, 2020
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  • Hi Jenn!

    These look absolutely fabulous and I would like to make them but… I am struggling to change cups to grams as all Websites I checked give me different values from cup to grams.

    Would you be able to help me please? ♥️

    Many thanks!

    • — Anna on April 19, 2020
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    • Hi Anna, If you look in the top right corner of the recipe, you’ll see a button that allows you to toggle between metric and cup measures. Hope that helps! 🙂

      • — Jenn on April 19, 2020
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  • So delicious! Love the addition of almond extract – makes for an extra satisfying muffin!

    • — Kelsey E on April 18, 2020
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  • My family and I LOVED this recipe. These muffins were easy to make and very delicious. I was asked by my sons to make again!

    • — Claudine on April 16, 2020
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  • AMAZING everyone in my family goes crazy for these muffins and eats them in 30 minutes. they are insanely good and my new favourite recipe for anything.

    • — ella on April 16, 2020
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  • Fantastic!!! My boys loved it! They said I could win a baking competition with these😁. Thank you for the recipe.

    • — Loretta on April 14, 2020
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  • These turned out really good! I added some walnuts to the batter and baked them and they were delicious. Thank you for the amazing recipe; I’ll be baking more strawberry muffins in the future.

    • — Elena Dubos on April 14, 2020
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  • Made these today and they were delicious! Quite easy to make, and everyone love them! (also very pretty, I wish I could upload a photo)

    • — Petra on April 11, 2020
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    • Loved** 🙂

      • — Petra on April 11, 2020
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    • Just made these today and they were a hit. Delicious and moist. I use amaretto instead of the almond extract👌👌👌

      • — Diam on April 15, 2020
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    • Made strawberry muffins and they were fantastic… so is every recipe of yours I’ve followed and mind you i’m not a baker! I am wondering if I can use the base of this muffin batter for other additions like choc chip or sprinkles or even make marble muffins… would I need to adjust any measurements?

      • — Greatsamreen on April 18, 2020
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      • So glad you enjoyed these! While you could potentially use this recipe as a base for other add-ins, I do have a chocolate chip muffin recipe that you may want to consider and a marble cake that could be made into muffins. You can check out all my muffin recipes (with a few scone recipes mixed in) here.

        • — Jenn on April 18, 2020
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    • I made these 2 weeks ago, I loved them, my husband loved them and our neighbor loved them! Getting ready to make more for breakfast. Thank you for sharing the recipe.

      • — Sue on May 23, 2020
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  • So good! I did make 2 changes. I didn’t have almond extract so added more vanilla. Also used brown sugar instead of turbinado sugar, and I added chopped macadamia nuts! Delicious and will definitely make again! Thanks for a great recipe!

    • — Janet on April 10, 2020
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  • I followed the recipe exactly. Muffins looked pretty but were quite bland. Not sure what happened.

    • — Pam on April 10, 2020
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  • These were the best strawberry muffins I have ever made. No need to ever try another recipe. This is it. The directions were easy for my to follow and my muffins looked like yours. Seriously that never happens. Thank you, thank you thank you!

    • — Lizzie on April 6, 2020
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  • Never made muffins before and had strawberries on hand. Came across your recipe and had everything except the almond extract but instead added real lemon juice, maybe 2 table spoons. Skipped adding the sugar on top. Thank you for sharing this easy strawberry muffin recipe.

    • — S.Anderson on April 5, 2020
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  • HI there — love all your recipes. I don’t have almond extract. Any ideas about what to substitute? Thank you!

    • — Eve on April 4, 2020
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    • Glad you like the recipes! You can just an additional 1/4 tsp. of vanilla extract. Enjoy!

      • — Jenn on April 5, 2020
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  • I have been doing a lot of cooking and baking. There are six of us— three adults and three kids, ranging in age from 68 to 6. I was making your chocolate chocolate chip muffins and needed to use up the strawberries which were past their peak, so I made your strawberry muffins as well. They were delicious!! Just the right amount of sweetness and tartness from the berries and a not-to-sweet muffin made these the perfect mouthful. We also enjoyed the subtlety crunchy top from the turbinado sugar ( I subbed brown sugar here, as I had no turbinado in my pantry). Will make these again and am trying more of your recipes. Thank you and I hope you and your family stay well.

    • — Christine on April 3, 2020
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  • Seriously some of the best muffins ever! I am really new to baking, but this recipe came out perfectly! Definitely making them again:)

    • — Marissa on April 1, 2020
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    • Can you use frozen strawberries for this recipe?

      • — Sonia on April 13, 2020
      • Reply
      • Sure – hope you enjoy!

        • — Jenn on April 14, 2020
        • Reply
  • I am making these the first time, following recipe as is. I live at 6000Ft so I’m hoping these will turn out. Please add altitude adjustments.

    • — Andrea on March 30, 2020
    • Reply
    • Hi Andrea, I don’t have experience baking at high altitudes so, unfortunately, I don’t have any wisdom to share – I’m sorry! You may find these tips helpful though.

      • — Jenn on March 30, 2020
      • Reply
    • I added 2 Round Tbsp of flour and they turned out great! I use a large muffin pan that makes 6 and had enough for 3 regular ones! Wish I could post the picture I took for my FB family.

      • — Andrea on March 30, 2020
      • Reply
    • These are SO good!! Best muffins I have ever had, seriously. The almond extract is such a good touch… don’t skip it! 10/10!!

      • — Courtney on March 30, 2020
      • Reply
    • If I use frozen strawberries can I substitute the strawberry juice for some of the milk?

      • — Sheila Bockus on June 30, 2020
      • Reply
      • Hi Sheila, It may turn the muffins a little pink, but I think it should work. Hope you enjoy!

        • — Jenn on July 1, 2020
        • Reply
  • Jen, I’ve made several of your recipes. All were awesome – Chicken Picata is my favorite!!
    I follow the directions exactly. Just like what I’ve had in expensive restaurants.
    Can the strawberry muffins be made with frozen strawberries. I’m trying to use items in my freezer as I’m one of those “at risk” seniors.

    • — Rita D on March 23, 2020
    • Reply
    • So glad you like the recipes, Rita! Yes, it’s perfectly fine to use frozen strawberries here. Hope you enjoy and stay healthy and safe! 🙂

      • — Jenn on March 24, 2020
      • Reply
  • These were very delicious! I love the flavor, the texture they just turned out wonderful and my whole family enjoyed the muffins. They do go good with coffee in the morning!

    • — Sean on March 23, 2020
    • Reply
  • Thank you for sharing such a delicious and preschooler friendly recipe! My little and guy and I baked together and it was the perfect activity to do and enjoy during this worldwide epidemic and requirement to stay indoors. It was perfectly crisp on the outside and moist on the inside. We added blueberries as well. The options are endless. Thanks again.

    • — Natalie on March 19, 2020
    • Reply
  • Wow. Okay, so I didn’t think these would turn out to great because strawberries tend not to bake too well. I was wrong! They baked beautifully. I’ve been attempting to cut back on my sugar intake so I used 6 tbsp of stevia instead of sugar. After mixing the butter with it, it almost looked like curdled milk! I panicked but continued and it looked worse and worse with each addition of ingredients. I was SO close to tossing it and starting over but I’m so glad i didn’t!!!! It came together as soon as I added the last addition of flour. However, the consistency of the batter was EXTREMELY thick, almost like a dough. I mean, it didn’t want to come off of the mixers! I’m not sure if that’s how this batter is supposed to be or if the stevia threw it off but they turned out wonderfully!! I only baked mine for about 20-25 minutes just until they bounced back when I touched them. So moist and tender and delicious with juicy strawberry bits!!! perfect for spring and summer.

    • — Samantha on March 2, 2020
    • Reply
    • My batter was quite thick too, but after baking the muffins turned out delicious!

      • — Sandra on June 28, 2020
      • Reply
  • This was a good recipe in that the flavor was good but the texture of the cake and strawberries was fair. A hardier fruit like blueberries would bind better with it. Next time, I will use very cold strawberries and see what happens.

    • — Lisa on March 2, 2020
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  • Excellent muffin recipe. I needed to make them gluten free and this is how I altered it. I used equal parts Pamelas all purpose GF flour, increased the baking powder by 1/2 tsp and added an extra egg. They are soft and fluffy. My son loves them.

    • — Cinnamo. on February 27, 2020
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  • Just made these lovely strawberry muffins for my daughter’s birthday. Kids loved them! Of course me too 🙂 As my daughter loves chocolate we added a few chocolate chips on top and it tasted better for us. Thanks for this wonderful recipe, it will be one of my favorite one!

    • — Mesude on January 20, 2020
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  • I love your recipes!!!!
    For the strawberry 🍓 muffin recipe, would it be possible to substitute buttermilk for milk? And if so, what do I need to change, if anything?
    Thank you for putting smiles on our family faces.

    • — Kit on January 11, 2020
    • Reply
    • Hi Kit, So glad you like the recipes! For the best results, I’d stick with regular milk here. Sorry!

      • — Jenn on January 13, 2020
      • Reply
    • Hi!
      I just found this recipe and was hoping to try it. I don’t have turbinado sugar. Can I just use regular sugar. Thank you. They really look delicious.

      • — Lizzie on April 2, 2020
      • Reply
      • Hi Lizzie, If you have brown sugar, that actually makes a great substitute for turbinado sugar.

        • — Jenn on April 2, 2020
        • Reply
        • Ok thanks!

          • — Lizzie on April 2, 2020
          • Reply
  • Thank you made these this afternoon and they came out great! How long do they typically remain fresh? Should I refrigerate them?

    • — Dee on November 21, 2019
    • Reply
    • Hi Dee, Glad you like these! They’re at the best for about 2 days. You can store them on the counter, 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.)

      • — Jenn on November 21, 2019
      • Reply
  • Can this somehow be made as a loaf cake?

    • — Celeste on October 26, 2019
    • Reply
    • Hi Celeste, I’ve never made these in a loaf pan, but I think it should work. I’d lower the temp to 350 and start checking for doneness at about 45 minutes. I’d love to hear how it turns out if you try it!

      • — Jenn on October 28, 2019
      • Reply
      • Hi, I just tried this as a loaf and it turned out great! The flavor is amazing! I started checking it at 45 minutes as suggested but ended up leaving it in for a total of 55 minutes.

        • — Ellen on April 10, 2020
        • Reply
        • Glad to hear it worked nicely as a loaf!

          • — Jenn on April 12, 2020
          • Reply
  • I’ve made these Strawberry Muffins a few times, and they were delicious. Can I use frozen strawberries in this recipe?

    • — Lorraine on October 3, 2019
    • Reply
    • Glad you like them! Yes, frozen strawberries would work too. 🙂

      • — Jenn on October 3, 2019
      • Reply
  • Anyone who said this recipe turned out bad just didn’t make it right!! This was absolutely DIVINE. The muffins turned out sooo moist and delicious, it was almost like it melted in my mouth. So, so good! I was worried it would mess up because when I stirred the flour through the berries, my berries were wet from a rinse so they got all sticky and I ended up adding an extra tsp of flour which didn’t really make it less sticky. And I accidentally forgot to separate the 1/2 cup of berries for the topping and ended up folding all of it into the batter. I ended up sprinkling raw sugar on the top of the muffins anyway — but in spite of all that it still turned out fantastic!!! Give your pan and the liners a good spray with cooking oil and you won’t get any sticking at all. The muffins were easily removed from the pan, and they peeled away from the inside of the liners so easily too. I’m excited to bring my boyfriend some of these tonight and will definitely be making them again!

    • — Leena on September 25, 2019
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  • After long thought of what I would do with the strawberries in the fridge, I decided that these « muffins » were a great idea. I am unsure why so many had success with these. First, I wouldn’t consider these to be muffins. They are strawberry cupcakes and the cake turned out tasteless and dry. A vanilla box cake is yummier with sliced strawberries on top and some whip cream. It’s not intended that my review is rude but I wrote this as a true as I could. And my ingredients have gone to waste. Best of luck if you decide to make these five star strawberry « muffins ».

    • — Ay-gee on September 14, 2019
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  • These were absolutely delish!!! Instead of vanilla I used rose water liberally ( which goes perfect with strawberry recipes). I could have used orange blossom water as well, it will be for next time. Thank you it’s officially a keeper for our family!

    • — Dominique on September 9, 2019
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  • Can I make the batter the night before I bake these?

    • — Mary Martin on September 1, 2019
    • Reply
    • Hi Mary, I worry they won’t rise as well if not baked immediately. Sorry! That said, they keep beautifully so I wouldn’t worry about baking them a day ahead of time.

      • — Jenn on September 2, 2019
      • Reply
  • This is my favorite recipe!! It’s super easy and I love how sweet even the plain batter is. It’s not bland like other recipes I’ve tried and it’s really moist. I just love it all over!

    • — Chester on August 31, 2019
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  • Can I puree the strawberries and add? My kids aren’t crazy about fruit chunks.

    • — Skim on August 27, 2019
    • Reply
    • I wouldn’t recommend it; if the strawberries are puréed they’ll be more liquidy and that could throw the ratio of dry to wet ingredients off – – sorry! You may want to check out some of my other muffin recipes as they may hold more appeal for your kids.

      • — Jenn on August 29, 2019
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  • Excellent recipe. I didn’t have any almond extract so just added a bit more vanilla. Also did not have turbinado sugar so just used brown one. And may have got carried away a bit with strawberries using 3 cups instead of 2 1/4 cups. Anyway everybody loved them and will definitely be a staple in my muffin making rotation. Thank you.

    • — Siony on August 26, 2019
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  • I’ve made these twice now. Very delicious. Taste like they’re from a professional kitchen.

    • — Hayley on August 14, 2019
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  • This recipe is the best! I’ve made it with strawberries and also with blueberries and the results are fabulous. I’ve added some maple syrup flakes for the topping and it was excellent. This recipe is now one of my favorite! Thanks for sharing!

    • — Lise Major on August 6, 2019
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  • These were seriously the best muffins I’ve every eaten in my life. My daughters and I were practically swooning with every bite. They had an amazing texture, the perfect hint of almond flavor, and the sweet, juicy, melt in your mouth strawberries in every bite. I made two minor changes–I reduced the sugar from 1 cup to 2/3 cup and topped the muffins with dark brown sugar rather than turbinado sugar. We find this level of sweetness perfect for our tastes.

    Thanks for the wonderful recipe!

    • — Cathe Olson on July 18, 2019
    • Reply
  • GREAT RECIPE! I switched up a few things. I added buttermilk instead of regular milk, this made the muffin tender and moist! I also increased the number of eggs to 3, I figured if 2 eggs was good then (3) three would be outstanding and i was right. The muffins took on a really nice rise in the center just like the bakery ones!

    • — C'Mone W. on July 18, 2019
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  • Hi.. If the strawberries are sour, what should I do? Am I able to make a compote and mix them in?

    • — Angeline on July 13, 2019
    • Reply
    • Hi Angeline, I would just use them as is – there is enough sugar in this recipe to compensate. Hope that helps!

      • — Jenn on July 13, 2019
      • Reply
    • Hi Angeline

      I added a dollop of strawberry jam to the center of the muffins instead of the chopped berries on top. Baked them and it was a delicious strawberry surprise in the center when you bite into them….Yum! So, i think that will make up for the not so sweet strawberries.

      • — C'Mone W. on July 18, 2019
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      • Thanks for the tip dear… My husband loved loved it

        • — Angeline on July 23, 2019
        • Reply
      • I did the same with orange marmalade. So good! Thanks

        • — Elyssa on March 20, 2020
        • Reply
  • I love those muffins! Can you mix dough a full day before and bake the following day?

    • — Karen Ivanis on July 7, 2019
    • Reply
    • Hi Karen, Unfortunately, it won’t work to refrigerate the batter as the muffins won’t rise well when you go to bake them. If you’d like, you can mix the dry ingredients in one bowl and the wet in another and then combine them and proceed with the recipe when you’re ready to bake them. Hope that helps!

      • — Jenn on July 7, 2019
      • Reply
  • OMG. I don’t bake, like ever. And I don’t like anything in the sweet bread genre, but these are delicious!!!! And these came out flawlessly. My husband said it’s the best muffin he’s ever had. And he has had many a’ muffin. I did end up adding a bit of lemon zest and then served with fresh whipped cream and butter. I really appreciate the tip to run the knife around the muffin edge as they are cooling. It saved me from ending up ripping off the muffin top from stuck berries. So incredibly delicious! The only downside is my husband said I should make him muffins all the time now! To his credit, he does wash every dish I dirty.

    • — Ginger Welsh on July 5, 2019
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  • excellent recipe

    • — Tina Wardell on June 28, 2019
    • Reply
  • Delicious! I made these with the kids and everyone thought they were wonderful. We used fresh picked berried from the strawberry farm. Not sure they would have been as flavorful with store ripened berries.

    • — M on June 22, 2019
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  • Amazing muffins!

    • — Paulina on June 21, 2019
    • Reply
  • Can you use frozen berries for this recipe?

    • — Lori TenHaken on June 18, 2019
    • Reply
    • Sure!

      • — Jenn on June 18, 2019
      • Reply
  • These turned out great and are delicious! I followed the recipe with the exception of doing half white and half whole wheat flour. Love the addition of the almond extract, really compliments the flavors. I feel like this is a great base recipe and you could sub in other fruits with great results. I think peach would be delicious.

    • — Terri on June 17, 2019
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    • I made these today and they were amazing! I was a little worried because I was using frozen strawberries, but they were perfect! I followed the recipe exactly. Thank you for the recipe!

      • — Jenny on April 5, 2020
      • Reply
  • I initially followed the recipe but instead of almond extract, I used peppermint extract. Before adding the diced strawberries, I thought the batter was thicker than I would prefer so i added a little more milk… i little less than 1/4 cup.

    The muffins were soft and fluffy… it wasnt too sweet and because it’s packed with strawberries… you cant miss the strawberry taste. I was initially worried that the taste wpnt come through… but it turned out really nice!

    Thanks sharing the recipe.

    • — Janice DLR on June 10, 2019
    • Reply
  • I just made these today and they were fantastic! I don’t understand some of the negative reviews. I followed the recipe exactly and they turned out light and fluffy. Not too sweet which is what I like in a muffin. My husband is on his second as we speak lol. Thank you Jenn for you wonderful recipes. I also love your cookbook.

    • — Daniella on June 5, 2019
    • Reply
    • 😊

      • — Jenn on June 6, 2019
      • Reply
  • These are so good! Snacking on the strawberries while preparing the batter left me a little short so I topped off the measuring cup with blueberries. I made muffins and a 3×5” foil loaf pan. The latter required an extra 10 minutes in the oven. Both were perfect. The red and blue version would be nice for the 4th of July.

    • — Mary C Wilson on May 30, 2019
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  • 2nd time I tried this recipe only this time with regular flour. Well I had to throw out the WHOLE batch. I tried adjusting the time on my oven to see if rhat made a difference.and nope. I was able to get 6 minis out of the ninja though. Who knows if it’s edible. Looks like I’ll have to rebut the stuff BUT I am trying a different recipe. Maybe thatll work better. DONT TRY this recipe. If I could,give it a 0 I would.

    • — Sami Yarlett on May 25, 2019
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  • Oh m gosh! These are so good!! I used gluten free flour and blueberrys as well with the strawberries. So glad I came across this recipe. Wanted to make few things different for our church bale\ yard sale for missions….i dont know if it’s our oven ( which it could be. Can’t stand the thing where ha e to like up the temp like 5-20 degrees) but about 5 of them came out burnt on,the bottom . maybe I’ll adjust the timer ( I had it for 25 min instead of 30) other than that great recipe. Would of gave it 5 if few weren’t burnt.

    • — Sami Yarlett on May 24, 2019
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  • These turned out so good! I haven’t had much luck baking with strawberries in the past, but since I had some to finish up, thought I would give this recipe a shot after reading the reviews. The muffins were soft and moist, not too sweet and a perfect balance to the sweeter muffin crust because of the turbinado sugar. Took some to work to share and thought I would have leftovers to freeze, but they were all gobbled up 🙂

    • — NJ on May 17, 2019
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  • My whole family loved these! Great recipe!

    • — Kyleen on May 12, 2019
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    • Absolutely gorgeous I have made these so many times!!!! However instead of milk I use buttermilk and instead of sugar on top I use a crumble topping !!! They are absolutely incredible!!!!!!!!!

      • — Tanya Kralj on December 5, 2019
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  • I made these today and they turned out perfect. The only thing I didnt have was almond extract, I left it out and turned out fantastic, they are so soft.

    • — Inderjeet Ajimal on May 5, 2019
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  • Hi Jenn,

    Your recipes are consistently wonderful and it makes my family happy when I make them again and again. This morning I made your Strawberry Muffins in preparation for our Easter breakfast. I’ve made this recipe many times before but this time I happened to notice that the “Freezer Friendly” instructions attached to the muffin recipe appear to actually belong to a different recipe. Just wanted to give you a heads up.

    Hope all is going well with you. Thanks so much for all the cooking and eating pleasure you’ve given to others over the years! You are greatly appreciated.


    • — Gail McMullen on April 20, 2019
    • Reply
    • Thank you so much for catching that, Gail. It takes a village! And so happy you’re enjoying the recipes. 🙂

      • — Jenn on April 20, 2019
      • Reply
      • When using frozen strawberries, should they be thawed first?

        • — P Belyk on November 9, 2019
        • Reply
        • No, it’s not necessary to thaw them first. Hope you enjoy! 🙂

          • — Jenn on November 11, 2019
          • Reply
  • I never made Strawberry Muffins before. This is one of the best muffin recipes ever. We always have strawberries on hand and at times I need to use them up. I have made these a dozen times. I have forwarded this recipe along to family and friends. The ingredients are always on hand and the directions are perfect. Thank you!

    • — Dana Toczylowski on April 18, 2019
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  • So yummy! My family and friends couldn’t get enough. I would recommend adding slightly more than the stated amount of strawberries. And if you want sweeter muffins, use ripe or overripe strawberries for that extra fructose.

    • — Alex on April 18, 2019
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  • Made this for the first time and my husband absolutely loved it!!! Sadly, I was out of paper liners and cooking spray – will make sure I have both next time. Also made the same mistake as another reviewer and put the muffins in a Ziploc bag and they got a little soggy – I was worried that because of the lack of paper liners, they would dry out. Next time they will be perfect :). Thank you so much for the recipe!

    • — IPnewbie on April 16, 2019
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    • These look amazing! What do I need to adjust to make these mini muffins?

      • — Erica on June 4, 2019
      • Reply
      • Hi Erica, the only necessary adjustment would be the baking time. I’d start checking them at 10 – 12 minutes. Hope you enjoy!

        • — Jenn on June 4, 2019
        • Reply
  • I was thinking of trying to make a “healthier” version by substituting some wheat flour/oats. Do you think that would harm the taste/texture too much? I was thinking of doing perhaps 1/3 reg flour, 1/3 wheat flour, 1/3 oats.

    • — Jenn on April 5, 2019
    • Reply
    • Hi Jenn, Instead of introducing 2 new variables (wheat flour and oats), I’d suggest using half all-purpose and half whole wheat flour and see if you like the texture that way. If so, you could try them again substituting some oats for some of the wheat flour. Hope that helps! (I’d love to hear how they turn out if you try them!)

      • — Jenn on April 5, 2019
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      • Hi Jenn! Could I substitute almond milk in this recipe? Thank you!

        • — Maggy on May 12, 2020
        • Reply
        • Sure! Hope you enjoy. 🙂

          • — Jenn on May 13, 2020
          • Reply
    • I just made it with all whole-wheat flour and only 1/2 cup sugar. I couldn’t wait until they’d cooled, but first report straight from the oven is that they are delicious!

      • — Christine on April 6, 2019
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  • Wow! I loved it…and, more importantly, everyone at bake sale fundraiser loved it! Thanks for great recipe.

    • — Emily on April 1, 2019
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  • These muffins are really special! The strawberries were wonderful in this recipe. What a great, fresh tasting muffin. I have always preferred fruit to anything else (pies & crisps vs. cakes and cookies) and these top my list for muffins. Jenn, thank you for never disappointing! I know your recipes will always turn out due to your thoughtful instructions and wonderful ingredients.

    • — Margot on March 27, 2019
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  • I made these muffins today and loved the taste. Next time I will make fifteen to eighteen with the same amount of batter. My muffins spread out and connected to each other and made a mess when I tried to remove them from the pan.
    My husband loved the taste of these better than the blueberry muffins I made.
    A winning recipe for me!

    • — Bette Jo Sciantarelli on March 22, 2019
    • Reply
  • Hi Jenn -I’ve made these wonderful muffins several times and they always came out perfect. I want to make them again and was wondering if I could use a jumbo muffin pan which makes 6 muffins. Each muffin would be twice the size. Do you think it’s not advisable? If so, I’ll just stick to my old pan. Thanks for all your great recipes.

    • — Joan Barmish on March 12, 2019
    • Reply
    • Hi Joan, so glad to hear you like these muffins! Yes, I think they would work as jumbo muffins–they will obviously take longer to bake so just keep a close eye on them. 🙂

      • — Jenn on March 13, 2019
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  • I’m sorry I felt the breading part of the muffin to be very cornbread like. I know I added 1 cup of sugar and the berries were very old so also sweet. I just wanted the muffin lighter and sweeter. I did love the way to lay out the instructions.

    • — Gary Martin on March 9, 2019
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  • Baked them today and according to the kids “these are the best, yummiest cupcakes ever!!!”. Thank you for the recipe! We”ll definitely make them again.

    We had to work around absence of sugar in the house – replaced 1 c sugar with 3/4c honey (so had to reduce milk: only added 1/3c). Worked well!

    • — Nikky on March 4, 2019
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  • I would like to amend or delete my previous one star review because I just realized I added 2 cups of sugar instead of just one. That seems to be where I went wrong! I guess that’s what I get for trying to bake with three small children running around me.

    • — Mallory on December 19, 2018
    • Reply
    • Mallory, I can’t tell you how many times I have done things like that (or how many times I’ve had to start completely over because I can’t remember what I already added!). Multi-tasking in the kitchen is hard, especially with little ones! 🙂

      • — Jenn on December 19, 2018
      • Reply
  • I absolutely love Once Upon a Chef and have made so many wonderful recipes from this website. Unfortunately, this recipe failed me. I followed the directions exactly (except I used frozen strawberries which the responses to reviews said you could do) so I do not understand what went wrong especially with all the wonderful reviews. I had WAY too much batter for 12 muffins cups, but because the recipe said they would be very full and none of the reviews said anything about overflowing muffins, I filled them to the top (plus another 3 muffins). I wish I could post a picture – they didn’t rise at all and over flowed so badly that the tops all just ran together to form one large muffin. They also have sink holes in the middle. I am so disappointed because I made these for overnight guests and wasted a lot of ingredients (and time).

    • — Mallory on December 19, 2018
    • Reply
  • Hi! Can I use frozen strawberries?

    • — Rhea on October 28, 2018
    • Reply
    • Yep – hope you enjoy!

      • — Jenn on October 29, 2018
      • Reply
    • My guests, both children and adults, raved about these muffins! I added 1/2 teaspoon extra almond extract and added slivered almonds on top with this strawberries. I also had extra strawberries so I threw them in. Moist, sweet but not too sweet, fresh, and gone in a flash!

      • — Sarah on July 6, 2019
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  • Do you think making ahead a freezing will work? Or do you think will be soggy after defrosting?

    • Hi Erin, I haven’t frozen them, but I think they’d freeze nicely.

  • First off I must say your Strawberry and your Banana muffins are second to none.
    At this moment I am making your blueberry.
    Could you tell me please is it possible to switch out the strawberries for peaches?
    Thanks very much..
    Best regards and happy baking.. (My family is enjoying every thing I make of yours).

    • So glad you’re enjoying the recipes, Trudy! 🙂 I haven’t tried these muffins with peaches, but another reader commented that she did and was happy with the way they turned out.

  • These are incredible. I’m trying to avoid saturated fats – so chose to use oil instead of butter. Whisked the sugar with the oil till dissolved. Then added the other liquids to it and mixed with the dry. Worked well. Thanks for all your wonderful recipes!

  • Hi Jenny – today I had a container of strawberries that were getting old. Not great to enjoy eating by themselves , so I decided to test your strawberry muffin recipe. They turned out just like yours and for a moment I thought they may over flow out of the pan, but they didn’t.
    Hubby and I just tasted one each and I must say – they are my first strawberry muffins baked! They have very strawberry flavor and moist with so much strawberries in each bite! They made exactly one dozen and look so delicious! Thank you for a tasty recipe!

  • I have made these muffins before and they are delicious! I’m wondering if this same recipe can be baked in a loaf pan for strawberry bread? Any modifications to the recipe and how long would I bake it and on what temperature? Thanks!

    • Hi Tina, I’ve never tried these in a loaf pan, but I suspect it should work. I’d lower the temp to 350 and start checking it for doneness at about 45 minutes. I’d love to hear how it turns out if you try it!

  • The perfect strawberry muffin! This was the first Once Upon a Chef recipe I tried and now I’m hooked!

    • Happy to have you as part of the Once Upon a Chef community (and glad you enjoyed the muffins)!

  • Made a dairy free version of the recipe (soy milk, earth balance butter substitute) and they were amazing! We couldn’t stop eating them. I bet they would have been even better with real butter but we are a dairy free bunch over here.

  • I have some rhubarb to use up. Think this would work – 75% strawberries 25% rhubarb?

    • Sure, Chithra, but I might do half and half. Please lmk how it turns out if you try it.

  • It’s strawberry season in the UK, so decided to try those. I now have a very happy 4 year old! Hubby loved it too. Thank you.

  • Love these muffins! My husband and I am a big fan of the blueberry muffins as well. Easy to make and oh so delicious! I make muffins almost every week!

    Thanks Jenn!

  • I made these muffins 2 times in one week, both times were AMAZING! The dough is perfect! I did half the sugar though cause I dont like them too sweet. I added white chocolate chips to the strawberries. I also experimented with pieces of banana, blueberry and chocolate chips. However I made them they turned out so good. My husband praised me. I told him to thank the lady who perfected this recipe. 😉

  • Making muffins with this recipe is amazing, so I just had to try making this recipe in a loaf pan, as a quick bread.
    Unfortunately the results were not as stellar as making muffins.
    There’s too much strawberry in the recipe, which results in too much liquid that pools in the bottom of the loaf as it cooks.
    I made a double batch of the recipe at one time. With a double batch I was able to fill a 9″ inch, and 8″ loaf pan.
    After cooking, as the loaf cooled, it sank considerably.
    After completely cooled, I cut the loaf in half and the center was dense. Again just too much liquid from the amount of strawberries used. There’s just no way for the extra moisture to evaporate out while cooking in a loaf pan.
    This is definitely a muffin recipe.
    I strongly advise following the recipe as it is written. The part about reserving 1/2 cup of strawberries, and placing on top after muffin tins are filled is a must do.
    This step will reduce the chance of having too much liquid in the muffin and ending up with a dense “doughy” center of the muffin.
    I still give this recipe 5 starts as it is a perfect recipe for making exactly 12 muffins, with limited ingredients, great natural strawberry flavor, and not too sweet.

  • I just made strawberry muffins following your recipe. 5 stars as this recipe works as listed.
    There is just enough batter for 12 muffins. PERFECT!!!
    It’s not too sweet.
    I chose your recipe as it has limited ingredients, and no artificial strawberry flavorings.
    A couple of changes I made:
    Omit 3/4tsp salt. Too much sodium is bad.
    Sliced my strawberries with my food processor slicing blade.
    Use 1tbsp tapioca starch instead of flour in the strawberries.
    Mix all the strawberries into batter, rather than reserve some for topping.
    Omit the turbinado sugar.
    Somebody previously asked if this would be good in a loaf pan as a quick bread.
    I think it would work great, but would need a double batch to fill a 9 x 5 loaf pan.

  • I didn’t like these that much, they tasted like someone added strawberries to cornbread. On the bright side, they didn’t stick to the pan.

    • The muffins were bland. More sugar and less baking powder might have made a difference.

      • — G Edwards on June 23, 2020
      • Reply
  • I just made these muffins today, and they are absolutely delicious! I am curious — do you think the batter could also be baked in a 9×5 loaf pan or a 9 inch square pan? I’m never sure whether muffin batter will also work as a quick bread or breakfast-type cake. Thank you!

    • Glad you like them! I’ve never made this recipe in a loaf or square pan, but I think either should work. Please LMK how it turns out if you try it!

  • Hi, you mentioned that this can’t be made with melted butter but I just made it with half coconut oil (which was melted) and half butter because I ran out of butter, and it still came or great! I suppose it would taste better with all butter, but I like them anyway! Also, how long do you think these will last out and also last in the fridge? Thanks.

    • Hi Hema, good to know about the melted coconut oil – thanks for sharing! If you leave the muffins out on the counter, I think they’d be good for 2 – 3 days. (Cover them loosely with foil. You don’t want them wrapped too tightly; the muffins are so moist that they may get a bit soggy if you do.) They should last for about 5 days in the fridge.

  • Wonderful and being in a hurry, I didn’t even follow directions nor put a topping on! Soaking strawberries in vinegar and water solution does seem to increase longetivity and this was a wonderful recipe to continue to enjoy supply that has been in refrigerator for a week. Thank you!

  • These muffins were awesome. I have had the recipe saved for almost a year! I finally made them. The muffin tasted like a vanilla cake. I left out the almond extract because I don’t like the flavor. I did have one question about the fresh strawberries in the muffins. They seemed to be a little to wet and almost made the muffin around it soggy. Maybe tossing them in even more flour first? This is my first time using fruit in muffins so maybe that’s how they normally come out.

    • Hi Rachel, I think you could toss them in a bit more flour; just don’t go overboard so as to avoid throwing off the ratios of wet versus dry ingredients.

  • Fabulous!! I found this recipe one morning when I didn’t have blueberries on hand. I made them just as written and they were a huge hit!! My kids even ate them with whipped cream for a dessert. I’m keeping this recipe handy! Thanks for sharing!

    • — Liz Grotefendt
    • Reply
  • Can you use frozen strawberries. We went strawberry picking in the summer and I have some I want to use up?

    • Yes, Bridget, frozen strawberries will work here. Hope you enjoy!

  • These are quick, easy and delicious! They are perfect for strawberries that don’t look as appetizing but are perfect chopped up and thrown batter. I like to make a batch and freeze them for mornings on the go.

  • I made these and sprayed my foil lined muffin papers and they were wonderful. I’ve made the blueberry ones to rave reviews. I’m looking forward to modifying this recipe with peaches or nectarines in the summer. Just preordered your cookbook. I can’t wait!

  • They are really easy to make. Thanks for sharing your recipe! 😘

  • They are so Delicious!!!

  • I love your best blueberry muffins and would like to make the strawberry muffins for Valentine’s Day. If I use paper muffin liners, do I have to spray them?

    • Hope you enjoy these just as much as the blueberry muffins! Yes, I’d spray the liners with non-stick cooking spray. Happy early Valentine’s day!

  • Would it still come out good if frozen strawberries were used? If yes, would you have to defrost them first, or throw them in the batter frozen?

    • Hi Erika, I think frozen strawberries would be fine here (and no need to defrost them first). Hope you enjoy!

  • Hi Jenn,
    I wonder if there is a way to convert this to a sugar free version. My mom is diabetic.

    • Hi Myra, I don’t have any experience with diabetic baking so I don’t have much wisdom to share. Perhaps you could use a sugar substitute here, but I’ve never prepared them with anything but regular sugar, so I can’t say for sure how they’d turn out. Sorry I can’t be more helpful!

  • I’m a nanny and I made the gluten free version. Only substituted regular flour for gluten free flour and granulated sugar for light cane sugar. Amazzzzzing!

  • Good day, I can only find Demerara, caster, raw, brown, icing, coffee sugar where I am, is any of the above mentioned sugar able to substitute turbinado sugar and how much to use, please. Thank you for your help.

    • Hi Charmaine, the same amount of Demerara sugar would work here. Enjoy the muffins!

  • They’re amazing every single time!

    • — Amangelin Jalbuena
    • Reply
  • can these muffins be frozen?
    Haven’t made them yet but look delicious!

    • — Bernice Chesley
    • Reply
    • Sure, Bernice. Hope you enjoy them!

  • Absolutely delicious! Ate one warm and it melted in my mouth – so good. These are sticky muffins, but I baked them without papers and they came out of the greased pan without any problem.

  • These are so good! The only change we made was to add extra strawberries.

  • These are the best muffins I’ve ever made! Will definitely make this again and again.
    The only thing I changed was to only add 3/4 cup of sugar (I don’t like my muffins to be too sweet)
    The taste was awesome as well as the texture. Next time I’ll add paper cups when baking them as the texture was soft and clinged to the tray. Thanks for this recipe !

  • DELICIOUS! I don’t like changing a recipe and then reviewing it but these were so good I had to post something. Due to my son’s egg allergy I literally couldn’t make “as is”. So, for one egg I subbed 1/4 cup applesauce and for the other egg I subbed 1/4 cup vanilla Greek yogurt (Oikos Triple Zero Vanilla). Other than that followed other measurements and instructions to a “T”. They turned delicious!!!!

  • These are perfectly moist, and unlike some muffin recipes I try, turn out exactly like the picture and in a perfect quantity. Kids loved them, as did the adults. thank you!

  • Another excellent recipe. I made this and your key lime pie ice cream recipe the same day. My strawberries were pretty juicy and I put the flour on them perhaps a little too early as the muffins were a bit wet after cooling off. They tested “clean” with toothpick. The taste was very good. Next time I’ll wait to add the flour right before I add the strawberries to the batter and see if that helps.

  • Can these be frozen?

    • Sure, Lisa. I think they’d freeze well.

  • Made these twice and turned out awesome. Today they didn’t rise. Baking powder wasn’t old but beat them by hand maybe that is the difference.

    • Hi Jennifer, if that was the only change you made, I suspect that the mixer did make the difference.

  • Excellent recipe. I have tried several strawberry muffin recipes in the past and was always disappointed. I get my berries at local Amish farms and they are particularly juicy (and delicious). But their juiciness usually ruins muffins. So I cut the milk down to only 1/4 cup and the muffins came out perfect. This is sure to become a seasonal favorite.

  • We went strawberry picking yesterday, made the muffins last night, and they were gone by this morning. Sooooo delicious! They were light, moist, and the strawberry taste shone through. I only used half the turbinado sugar at the end because 2 tbsp seemed like a lot but wish I’d used the full amount – the sweet crunch of the muffin top was the “icing on the cake.” Luckily we picked enough berries to make another batch today!

  • I do not normally post a review but I must say, this is worthy of a review. These are hands-down the BEST muffins I’ve made. Loved it.

  • Didn’t have almond extract or the turbinado sugar, but i added in the zest of a whole lemon and the juice of half because I love the combination. The muffins are super moist and super good. Thanks Jenn!

  • This is one of the best recipes I’ve found online. The muffins were super moist and flavorful, they reminded me of strawberry pancakes. I didn’t have sugar for the tops but in all honesty it was delicious without. Otherwise I made the recipe as written and will make them again.

  • These muffins were moist and delicious! I never thought to put strawberries in a muffin! Husband loved them too!

  • these were fantastic! I made them with freshly picked strawberries and they tasted scrumptious!!

    • — christina hallas
    • Reply
  • Is it alright to use a kitchen aid mixer instead of a beater?

    • — christina hallas
    • Reply
    • Sure, just adjust speed down a little. Hope you enjoy!

  • I’ve just recently come across your site. For Easter I made the grilled asparagus and feta salad. We loved it! At least speaking for the asparagus lovers among us.
    Tonight I’ve made the strawberry muffins. Exactly as your recipe states….however I am wondering if your idea of a 12 cup muffin tin is actually what I would call a jumbo muffin tin, because I actually have 18 muffins (I would call these also cupcake tins.) in my oven and…I hope I don’t have an overflow situation as they are very full even for 18 and not 12.

    • Glad you liked the asparagus salad! For the muffins, I do use a standard muffin pan, not a jumbo pan. A few other readers have commented that they’ve gotten more than 12 muffins from the batter, but that hasn’t been my experience. I hope they turned out okay!

    • They turned out great! I may not have quite understood your direction on the amount of strawberries. I had a qt. of strawberries with a few missing. I’m thinking I may have had more strawberries in my batter once I cut them up, hence more muffins. I would advise NOT giving these to “non-experienced” eaters lol!. My muffins were very light and rather tender and my grandsons made a horrible mess eating these…crumbs everywhere?. But they loved them! Will be making them again.

      • You’re not THE Patti Wallace? Of Forsdick family?
        Sally (Houghton) from Worcester UK 🙂

  • Was looking for a recipe to use up fresh strawberries and stumbled across this website. Made these tonight and they were delicious. Very delicate. Thanks for the recipe. Will definitely be making them again.

  • Strawberries were on sale at the grocery store so I decided to try these muffins. They came out looking exactly like your picture, the taste was delicious. The strawberry flavor shined through, so tender and flavorful. The tip about tossing the strawberries with flour first was so helpful, they did not sink to the bottom of the muffins. Thank you for this special recipe.

  • Would it be okay to make these two days before I host a brunch? If so, how should I store the muffins?

    • Sure Paula, you could get away with making them two days ahead. I would cover them loosely with foil. (You don’t want them wrapped too tightly; the muffins are so moist that they may get a bit soggy if you do.)

  • Hands down the best strawberry muffin recipe. Did not change a thing and turned out really well.

  • I was looking for a recipe to use up fresh strawberries and stumbled across this website, finding your recipe for strawberry muffins. I have made them and can say they were perfect! The instructions are clear and easy to follow and the muffins moist and with lots of flavour. I didnt need to change or tweak anything in the recipe, thank you, this will certainly be a recipe to keep!

  • Made these this morning with my 5 and 7 year old sons. When they come back with “best thing I’ve ever eaten” and “we better make these again” I know they are a home run.

  • Had to triple the milk just to get it to be a battery substance. Fail.

    • So sorry you had trouble with the recipe, Elizabeth. It sounds like you might have been expecting a thinner batter, but you’ll notice in the photos that the batter is quite thick. Or could you possibly have measured an ingredient incorrectly?

  • i made these strawberry muffins with my 4yr old daughter. We LOVED them! I cut the strawberries into very small pieces and this made the muffins more enjoyable for my daughter. Also we sprinkled white sugar on the tops and they came out great.

  • My husband thought these were amazing and I agree but wished the strawberries would have been sweeter (not the recipes fault, just the berries). They were very delicate and we loved that. But when Jenn says to use cupcake liners, do it! I only had a few & those turned out perfect. The ones without liners were difficult to get out of the pan and fell apart. Will try again using the liners & more ripe strawberries!

  • Oh. My. Word. Well, one word…delicious! Sprinkled brown sugar on top and used cinnamon. The directions were so easy to follow.

  • I am so happy to have found this site! There are so many recipes i want to try! I made these this weekend and substituted the sugar with honey crystals as I do for all my baking and they were wonderful! So delicious! Thank you for sharing all your recipes. Would love to be able to see more recipe videos!

  • I made these recently with my 3.5 and 1.5 year olds and have to admit that they turned out delicious even though measuring and pouring of ingredients was suspect with little hands! Thanks for making our afternoon a delicious success.

  • Quick question–these muffins call for liners but your pumpkin streusel muffins do not–just curious why some recipes need liners? Thanks -love all your recipes!

    • Hi Jill, the strawberries in these muffins can make them a bit sticky, so the liners help to keep them from sticking to the pan. Glad you like the recipes :)!

  • These was fun to make with my nephews for his strawberry festival day coming up and they taste amazing !!!!! But I wanted to know would it work the same way with bananas ?!

  • Let me preface by saying I do not bake. Like.. ever. My children feel this is a serious form of neglect, but I find it too exacting and time consuming and precise. Something about this recipe made me take the plunge & they were DELICIOUS!! Easy to follow recipe yielded perfect muffins. I got rave reviews and my children could pretend for a day that their mother was Martha Stewart and not Roseanne. Thank you.

    • LOL! So, you can officially bake :)!

  • Perfect recipe!
    We went srawberry picking and came home with A LOT. I wanted to do something different, and found your strawberry muffin recipe. I didn’t use almond extract as didn’t have any on hand, but added the cinnamon as suggested. So moist and delicious. Also not too sweet which is to our liking! Cheers from Australia!

  • Amazing, will be making them again! 🙂

  • I have a lot of fresh strawberries and a lot of fresh peaches and company coming in a week. Definitely making the strawberry muffins. Think I can make a batch same way using peaches as well?

    • Hi Cara, I haven’t tried these muffins with peaches, but another reader has and was happy with the results!

  • Perfection does exist! And am a newbie! They came out moist & so tasty. Not to mention about the smell 🙂 Thanks a lot for the recipe! <3

  • Hellooooo theeeere, this recipe looks awesome, can’t wait to try it.. but just wanted to know, can I use coconut milk instead of regular?

    • Hi Brittany, It should work, although the muffins might be a bit heavy.

  • These muffins were awesome. They are now a family favorite.

  • Can I use home made strawberry jam instead of strawberries?

    • Hi Emi, I think I’d stick with the whole fruit here as I’m not sure how using jam would affect the texture of the muffins. Sorry!

  • Hi, just wondering how much vanilla to replace the almond extract? Thank you! 🙂

    • An additional 1/4 tsp. (the same amount of almond extract that is called for). Enjoy!

  • Yum! Don’t skip the sugar on top. It really crisps up the top nicely.

  • Hi I have a question for you and that is can I use brown sugar in the strawberry muffin s?

    • Hi Lynn, if you’re thinking of substituting brown sugar for the turbinado sugar used for the topping, yes, that would work. But I would stick with the white sugar for the muffins.

  • I just made these and they are absolutely incredible! I’m tempted to eat them all right now!

  • Beyond scrumptious! Love, love, LOVE them!

  • Just made these muffins for the second time and I’m in love all over again! They are SO fabulous I have to work hard to stop eating at just one!!
    Due to intolerances I did substitute the flour with Spelt flour and used Almond Milk instead of ordinary. They still turned out fabulously. Thank you for such a beautiful recipe! I’m looking forward to trying some your other recipes soon. 🙂

  • These muffins were fabulous! I did not add the sugar on the top and I did not miss it a bit. If anything, I think next time around I might even cut some of the sugar from the recipe. Highly recommend this recipe which was easy to follow and yielded professional-like muffins.

  • I used this recipe today to make the muffins. They turned out so well! What I did differently to the original is by replacing the all purpose flour and baking powder with 2 cups of self-raising flour.

  • can these strawberry muffins be made into mini muffins? would they be just as good? any modifications to the recipe other than baking time for minis?

    Thank you!

    • Hi Robyn, Yes, you can make these into mini muffins and no modifications to the recipe are necessary. I’d start checking them for doneness at about 12 minutes. Enjoy!

  • Hello, I do not have turbinado sugar, can I use white sugar instead for the top ?

    • Hi Tanya, If you have brown sugar, that actually makes a great substitute for turbinado sugar.

      • Thank you so much, this was the first time for me to make muffins. They turned out great ! Awesome recipe !

      • Thank you so much, these were the very first muffins I ever made! Turned out just great ! Awesome recipe ! Looked exactly like the ones in the picture.
        Is there any way to keep the top from getting too soft and moist the next day? Storage trick?

        • Hi Tanya, I’d just leave them out at room temp; the strawberries keep them moist enough that you can get away with that. Glad you enjoyed them!

  • Made these today – absolutely scrumptious and easy to make! Another onceuponachef recipe to add to my favorites!

  • Perfectly Baked..i really mean it.

  • Hi Jenn, I accidentally used bread flour instead, will it make the muffins taste completely different?

    • Hi Serena, The muffins will taste the same, but they are likely to be a bit heavier and denser. I’d love to hear how they turned out!

      • Hi Jenn, they tasted great and fluffy when they were warm, but got a bit denser the next day. But the flavor is wonderful!

  • What kind of milk is okay to use? We normally keep skim milk in the house, but should we get 2% or whole for the recipe?

    • Yes MP, skim milk will work. Enjoy!

  • My daughter and I made these today. We have now eaten half of them! Not sure there’s going to be enough to share with the rest of the family. Delish!

  • These look amazing. And seeing all the positive reviews is making me look forward to baking these! I do not have any turbinado sugar…. is there a decent substitute for it?

    • Denise, You can substitute brown sugar for the turbinado if you have that. Hope you enjoy the muffins!

  • 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

  • I made these today last minute because I had strawberries I needed to use or lose. I was a little worried because I only had salted butter and had to substitute a mixture of cream of tartar/baking soda for the baking powder. I did not have almond extract so I just added a dash more vanilla. They turned out great and I can only imagine how awesome they would be with the almond extract. They got 2 thumbs up from my 21 month-old little helper.

  • Wow these are amazing! Somehow the almond extract just perfectly brings out the sweetness of the strawberries. I made a gluten free batch as well and just substituted with GF flour and they turned out great. This one’s a keeper!

  • It’s my first time making this but man I nailed it!! This recipe is worth sharing with friends and fellow moms. Hope my hubby will like it 🙂

  • I didn’t have almond extract so to boost the flavor I added shredded coconut. Next time I’ll make sure to have the extra. If you like coconut it’s a nice combination. Regardless, the recipe is wonderful!

  • Can I use brown sugar in this recipe?

    • Kally, if you’re thinking of subbing brown sugar for the turbinado sugar used for the topping, yes, that would work. But I would stick with the white sugar for the muffins.

  • I’m not a muffin fan but I decided to make these for my daughter and they are absolutely delicious!!

  • These are definitely worth the trip to the store for almond extract!!!!

    • — Amangelin Diore Jalbuena
    • Reply
  • I made this last night with my 6 year old daughter. Half way through mixing I realized I was out of muffin cup liners so we used 2 loaf pans instead. It turned out great.

  • Hi! I am making these muffins as we speak. They are in the oven now, and they are rising and spreading so much that they are all conjoining together. What did I do wrong?

    • Hi Ashley, Unfortunately, I’m not sure why that would happen, but once they’ve cooled, you can gently separate them. Was the texture and taste okay?

      • While using up our groceries after a 2month in a condo, I wanted something sweet. I had all the ingredients when I ran across this recipe. Took it our last group outing. EVERYONE OF US ABSOLUTELY LOVED THEM. This is definitely a keeper.

        • — Charlotte mrrp
        • Reply
  • Another delicious recipe by Jenn! These were delicious, I almost didn’t use the almond extract because I didn’t have any, so I bought it just to use in this receipe. I am so glad I did, I loved the taste of the almond with the strawberrys. I just added some chocolate chips to the mix. I will be making these over and over again.

  • Can I use buttermilk in place of the milk?

    • Hi Shelly, Unfortunately, buttermilk won’t work in this recipe. Sorry!

  • Hi I will be at work on the 23rd and i want to bring these to work on Dec 24th as well, will it be okay if i made the batter in advance? how should i store it? or is it better i make it the same day? thanks

    • While I think you could refrigerate the batter, you could also make the muffins a day in advance. Hope everyone enjoys them!

  • would strawberry muffins work if made into cupcakes with strawberry frosting?

    • Sure Jess, that would work. They will obviously have more of a muffin texture than a cupcake one, but they should be delicious.

  • This recipe is FANTABULOUS! We love these muffins. I wonder if there will be any left tomorrow.

  • Do these muffins freeze Well? How ’bout your blueberry muffuns?

    • Hi Maria, Yes and yes 🙂

  • I just made a batch of your strawberry muffins using fine spelt four and coconut milk. I also used vanilla bean paste. Next time I am going to try using coconut sugar instead of regular sugar. Thanks for the fantastic recipe.

  • These were excellent also used same recipe and made a batch of blueberry and chocolate chip to have a variety of muffins. Thank you!

  • The muffins are beautiful. Tastes like spring! Great strawberry flavor. The addition of almond extract complements the strawberries perfectly! They have a great texture, not wet, just moist! Winner Winner!

  • These are so good. I’ve made them several times, in both regular and mini sizes. My family and friends love them!
    Today I accidentally melted the butter when trying to soften it in microwave. Can I still use it in this recipe? Will the texture be different? Thank you!

    • Hi Janet, Unfortunately, melted butter won’t work in this recipe. Sorry!

      • Thank you for your quick response!

  • Hi there! Just wondering if this recipe would transfer well as a cake?

  • Could these be made with WW flour?

    • Hi Phil, Yes, but I’d start with half whole wheat flour and see how you like it.

  • Love your recipes! It’s the first place I look when hunting for a recipe. Have you tried any of your muffin recipes using raspberries? If not what recipe would you suggest? Thanks

    • Hi Eileen, I think you could definitely make these muffins with raspberries. If you try it, please let me know how they turn out 🙂

  • OMGosh!! I have made your Blueberry muffin recipe several times that my family loves and last night I didn’t have enough strawberries for this recipe so I threw a cut up white peach in. SO amazing! Everything I have made on this website has been out of this world.

    Jen thank you for sharing all your wonderful recipes 🙂

  • Can I make these without the almond extract? Is there something that I can use as a substitute for it ?

    • Sure, just replace with more vanilla.

      • Thank u! Will sure try it very soon:)

  • Hi Jen

    Is that cooling time right? 25 minutes in muffin pan.

    • Hi Jackie, Yes, it’s correct. The strawberries release a lot of moisture so the muffins need a little extra time to set up, otherwise they’ll fall apart when you take them out of the pan.

  • These were delicious! I cut the sugar back just a little. I ended up with too much batter to fit in 12 regular sized muffin cups, so I made a few extra. Thank you!

  • I had to try these after I made your blueberry muffins, which were so tasty. These did NOT disappoint. So moist & full of flavor. As with the blueberry muffin recipe, I followed the recipe exactly. However, I checked these around 25 minutes and mine were perfectly browned. I’m sure my oven runs hot though. Thank you for another fantastic recipe!

  • I have a couple overripe bananas that I’d like to add to this recipe. Do you think that would work? How would you incorporate the bananas?

    • Hi Danielle, Unfortunately, I don’t think it will work with this recipe. You might check out my banana muffins or banana bread recipes and add some strawberries to those. Good luck 🙂

      • Thank you Jenn for your quick and informative response 🙂 Can’t wait to try these new recipes!!

  • oh my god, they just came out of the oven. the most delicious strawberry muffins ever!

  • Hi,

    Would you know how to convert this recipe into gluten free?

    My granddaughter needs to be gluten free. Thanks you


    • Hi Sandy, The only way I know would be to use a gluten free baking mix, such as Pamela’s.

  • These muffins are to die for I made them yestoday and had so many interruptions I messed the recipe up. I did not alternate the dry ingredients and the milk and they still came out moist and YUMMY. That is a keeper and thanks for sharing it with us. Can’t wait to try some more recipes.

  • I just made these and they’re great. So good and moist! Worth the drive to get juicy farm fresh berries for these.

  • I was looking for a good strawberry muffing and have just recently found your website, but had yet to try any recipes until I made these. They are so very good with a real strawberry taste. My husband and I were going out of town, so I froze them. They were even better it seemed when pulled from the freezer. So moist with those wonderful moist bites of strawberry. Next time I think I will add a little orange zest to the batter. Thanks so much for the great recipe. Really enjoy your website.

    • — Laura Migliore
    • Reply
  • Another FANTASTIC recipe! I’ve never made muffins with strawberries before, but I had to try this one because it looked just too beautiful. And I’m so glad I made them! It was not just pretty, but also so delicious! Now I wonder why not more people make muffins with strawberries. It is just as good as standard blueberry muffins, but just different. And this recipe is a winner! Great texture, balanced flavor and aroma including sweet crunch top that was made from sprinkling the raw sugar. Simply irresistible! Now I think I have to make Jen’s blueberry muffin recipe as well, since that is the original version of this amazing recipe. Thank you for another great recipe!

  • Hello, love these muffins, just wondering if I could use the same receipe to make chocolate chip muffins. Thank you!

    • Hi Angela, Yes, that should work.

    • These were amazing! Followed the recipe as listed, did add some almonds in the batter and sprinkled on top with the strawberries. Will definitely be making these again. I only filled the cups up 2/3 of the way, I got 14 muffins 🥰

      • — Dawn on July 17, 2020
      • Reply
  • Last night I made these muffins for my family. I followed the recipe exactly. They were a HUGE hit! My daughter had one after dinner, with breakfast and for snack today. Thanks for providing a nice alternative to banana, chocolate and pumpkin muffins! I needed to create something new.

  • I just made these muffins for my family and they turned out beautifully!!! I made them on a whim because I had extra strawberries in my refrigerator. My family LOVED them and I am so excited to have a recipe for strawberries. Your recipes are so easy to follow– your attention to detail is so helpful! Thank you!!!

    • — Becca Goldberg
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  • These look wonderful! Can they be made in a loaf pan like a quick bread?

    • Hi Leslie, In theory, yes — but I haven’t tried it. Please let me know how it turns out 🙂

  • This is a great recipe! These strawberry muffins were a big hit at our house.

  • Just had these at our Mother’s Day brunch… everyone raved about them! Used granulated brown sugar instead of the Turbinado sugar. Thanks for such wonderful recipes

  • What should I do differently if I want to try doing mini muffins in a tin for mini cupcakes? Should I cut the baking time?

    • Hi Sara, Yes, just cut the baking time; I’d start checking at 12 min.

      • I made 3 dozen mini strawberry muffins, they turned out perfect after baking for 15 minutes! Thank you Jenn, your recipes are always a hit.

  • Preparing a pint of strawberries is a “hull” of a lot of work, but these muffins are yummy! Worth the effort. Thanks, Jenn!

  • Just finished making these. Substituted coconut sugar for white sugar, and brown sugar for turbinado sugar. As are all the recipes from this amazing website, these were a 5 STAR WINNER! Can’t wait to make them again! THANK YOU for sharing! I am by no means, a good cook, but working with recipes from your website is the only time I feel confident in the kitchen. Happy Mother’s Day. From one very appreciative mother, and her family.

    • That is so nice, Ann. I’m so glad they turned out! Happy Mother’s Day to you too 🙂

  • Hi Jenn Can the muffins be frozen? I’m having company In two weeks and would like to make them in advance. Love all of your recipes. Sharon

    • Hi Sharon, Yes, they should freeze well. Enjoy!

  • Excellent!

  • Question:
    The strawberry muffins look delicious. Can frozen strawberries be substituted for fresh fruit?
    I always keep a supply of an assortment of frozen berries on hand. Can!t wait to try these!

    • Hi Marilyn, Yes, they should work just fine.

  • Just took the muffins out of the oven and they are almost gone! Delicious and easy . Making them for Mother’s Day Brunch.

  • Tried these muffins in my brand new Wolf Gas Oven and they came out beautifully. They were moist and yet had a lovely crusty top. My husband loved them and my girlfriends raved when I gifted them each a few. (I doubled the batch since strawberries are in season here in Michigan) I know I’ll make these time and again. This recipe is a keeper!!

    • — Cheryle Stevens
    • Reply
  • Jenn,

    If you have a tree nut allergy, do you recommend a substitution for the almond extract or just leave it out? Thanks!

    • Hi Carolyn, It’s perfectly fine to leave it out and just increase the vanilla by 1/4 teaspoon. You could also add a teaspoon of lemon zest, if you like.

  • Any idea how many pounds of strawberries that is?

    • Hi Joy, It’s about 3/4 pound.

      • can you use brown sugar or coconut sugar instead of granulated sugar? i don’t have any granulated sugar

        • — alexa on July 12, 2020
        • Reply
        • Hi Alexa, I wouldn’t recommend it. While it may work, it may impact the texture of the muffins. For the most predictable results, I’d stick with the granulated sugar.

          • — Jenn on July 12, 2020
          • Reply

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