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Strawberry Muffins

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Strawberry Muffins

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

Strawberry Muffins on a wire rack.

These strawberry muffins are a great way to use up your spring and summer strawberries. They are a nice change from the usual blueberry muffins and just as delicious. The secret is adding lots of berries to the batter, which gives the muffins an intense strawberry flavor, along with a touch of almond extract to complement the fruit.

For more fruit-filled muffin ideas when strawberries aren’t in season, try my lemon poppy seed muffins, banana nut muffins, apple muffins, and pumpkin muffins.

What You’ll Need To Make Strawberry Muffins

ingredients for strawberry muffins

How To Make Strawberry Muffins

Begin by combining the flour, baking powder and salt in a mixing bowl.

combining dry ingredients in 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

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 rack

Transfer the muffins to a rack to cool completely.

Strawberry Muffins on a wire rack.

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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
  • ¾ teaspoon salt
  • 1 stick or ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1½ teaspoons vanilla extract
  • ¼ teaspoon almond extract
  • ½ cup milk
  • 2¼ cups diced strawberries, from 1 pint, divided
  • 2 tablespoons demerara (also called turbinado or raw) sugar, for topping


  1. Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners; spray the liners and the pan with non-stick cooking spray.
  2. In a medium bowl, whisk together the flour, baking powder and salt.
  3. In the bowl of an electric mixer, beat the butter and granulated sugar for about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and almond extract. (The batter may look a little grainy -- that's okay).
  4. With the mixer on low, add the flour mixture in three separate additions, alternating with the milk and ending with the flour.
  5. Toss the strawberries with 2 teaspoons of flour (this will keep them from sinking to the bottom). Set ½ cup of the berries aside. Add the remaining berries to the batter and fold with a spatula until evenly distributed. Do not overmix.
  6. Scoop the batter into the prepared muffin tin (an ice-cream scoop with a wire scraper works well here); they will be very full. Scatter the reserved berries evenly over the muffins, then sprinkle the turbinado sugar over the center of each muffin (keeping the sugar away from the edges will prevent sticking).
  7. Bake for about 30 minutes, until lightly golden and a cake tester comes out clean. Run a sharp knife around the top edge of each muffin to free it from the pan if necessary (the edges can stick), then let the muffins cool in the pan for about 25 minutes. Transfer the muffins to a rack to cool completely.
  8. Freezer-Friendly Instructions: These muffins can be frozen for up to 3 months. After they are completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop.

Nutrition Information

Powered by Edamam

  • Per serving (12 servings)
  • Serving size: 1 muffin
  • Calories: 246
  • Fat: 9g
  • Saturated fat: 5g
  • Carbohydrates: 38g
  • Sugar: 21g
  • Fiber: 1g
  • Protein: 4g
  • Sodium: 224mg
  • Cholesterol: 52mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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  • These muffins are fabulous. Will definitely make them again.

    • — Dawn on April 15, 2024
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  • Absolutely delicious!

    • — Mendee on April 14, 2024
    • Reply
  • Perfectly light, soft, delicious, not too sweet! Fresh strawberries made these an excellent addition to a Spring brunch!

    • — Jessica on April 10, 2024
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  • I believe I’ve arrived in Strawberry Heaven! Sure smells like it. Confirmed once you sink your teeth into the tender, moist crumb (ate warm from oven)). Absolutely Delightfully Delicious!!! Highly recommend. I cheated, poured it into a 9” round parchment lined pan. Per another reviewer I bumped the temp to 425 F to get a nice high crown, placed in oven & changed to 350 F; baked for 55 minutes. Came out perfect & unbelievably delicious. Bonus, the house smells heavenly too. No doubt making & baking exactly as directed would result in wonderful, smaller portable treats.

    • — Kelli on April 10, 2024
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  • These muffins are delicious! Perfect for Sunday brunch or afternoon tea. Just sooo good!

    • — Deb McLean on April 7, 2024
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  • These are REALLY good! The first strawberry muffin recipe I’ve tried that’s a tasty success.
    I followed the recipe, but made the giant muffins. So I used a full 1 lb of diced strawberries and extended the cooking time. Made 7 big muffins. Yummmm! My husband is on his 2nd one right now.

    • — Laurie on April 7, 2024
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  • Made a batch this morning for friends and what a nice change of pace. Tasted “fresh” and the strawberries still had texture, very good. I did cut the sugar in half and it was great.
    Thanks for another “keeper”.

    • — Sharen on April 7, 2024
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  • Will silicone muffin pan alter the baking time? I make your egg bite recipe regularly and the silicone pan is a definite no-go.
    Thank you!

    • — Amy on April 7, 2024
    • Reply
    • Hi Amy, I’ve never baked with silicone and don’t know how it will impact the baking time. From what I understand, different brands of silicone baking dishes behave differently, so you’ll just need to keep a close eye on the muffins. Hope you enjoy them!

      • — Jenn on April 8, 2024
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  • Made them yesterday with 1/2 cup of sugar (I usually use less sugar than baking recipes ask) and forgot to add the milk, turned out delicious still and less sweet, more strawberry taste!

    • — Eric on April 4, 2024
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  • Can these be left out in room temperature overnight? Or best fridge and will still taste same soft moist next day?

    Delicious btw! I added lemon zest and a bit of coconut yogurt to the batter so moist and the lemon is a great addition!

    • — Cristina on March 14, 2024
    • Reply
    • Hi Cristina, Glad you like them! Yes, they can definitely be left on the counter overnight. Store them 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 March 14, 2024
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  • Delicious! even with crunchy winter strawberries! Demerara sugar made a nice crunchy top. It’s now my favorite muffin recipe.

    • — Penny on March 2, 2024
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  • Absolutely delicious! I ate one while it was still warm, and it tasted like strawberry shortcake with fresh strawberries bursting in every bite! I offered one to a lady who is on hospice and doesn’t like to eat. She ate a whole muffin! This recipe is a keeper for sure.

    • — Beth F on February 29, 2024
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  • These are AMAZING! I added a little bit of cinnamon and light brown sugar…sooo good. I made them for a birthday brunch today and the whole batch was gone almost immediately.

    • — Kay on February 24, 2024
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  • Girl!
    Made these today, and my family enjoyed them VERY much!
    Every recipe we have tried has been a delight!
    Also, looove that you have a metric version for recipes as well..

    • — Cynthia on February 14, 2024
    • Reply
  • Wonderful and delicious! Change absolutely nothing!

    • — Pixi on February 2, 2024
    • Reply
  • These are the best muffins I’ve ever had! My family said it tastes and look like a muffin you’d get at a French bakery. Really easy to follow recipe!

    • — Luna Jerjees on January 16, 2024
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  • Could I make mini muffins with this recipe? Would I need to change anything? My five year old, absolutely, devours these! Would love to make mini size as a more portable snack.

    • — Melissa Wamsley on January 15, 2024
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    • Glad your kiddo likes them! Yes, you can make these as minis – you’ll just need to modify the baking time. I’d start checking for doneness at 10 minutes (make sure you use paper liners).

      • — Jenn on January 16, 2024
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      • Delicious! I made without the sugar on top and they’re still very tasty! I also made this recipe with blueberries…Delicious as well!

        • — Karyn W on February 5, 2024
        • Reply
  • Can I use frozen strawberries?

    • — Keri on December 3, 2023
    • Reply
    • Yup!

      • — Jenn on December 4, 2023
      • Reply
  • These are so good!

    • — Karen on November 24, 2023
    • Reply
  • I followed every step and they are wonderful!
    I love the photographs of each step to follow.
    Thank you!

    • — Norma Bingham on November 22, 2023
    • Reply
  • Best muffin I’ve ever made. I didn’t have enough strawberries so added 1/2 cup of rasberries and maple sugar on top of muffins. Many thanks for this great recipe.

    • — Sylvie on November 4, 2023
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  • These are amazing! And so easy. Absolutely bakery quality.

    • — Betsy Rapp on September 17, 2023
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  • These muffins are delicious! I usually make your strawberry cake (which I love) but thought I’d try something new. Didn’t have almond extract so used all vanilla and they are great. So moist and tasty. Thank you!

    • — Patricia on September 14, 2023
    • Reply
  • These turned out great. Whole family loved them. I added blueberries, because I was short on strawberries, and a teaspoon of lemon extract (no almond extract). This will be a go-to recipe going forward.

    • — AM on September 1, 2023
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  • Love these muffins! My family requests these every week for the weekly breakfast muffins. I find the strawberries add a natural sweetness all their own; therefore, I use half the sugar. These tasty muffins are very moist and light and I highly recommend!!!

    • — Donna on August 19, 2023
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  • Best strawberry muffin recipe!

    • — Anu on August 7, 2023
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  • After having made your strawberry cake many times (delicious!), I decided to try something more portable where I could easily freeze extras, so I tried these strawberry muffins. I’m so glad I did; they were amazing! I used coarse sparkling sugar on top for that crunch and it worked perfectly. I baked mine for 25 minutes and they came out perfect! Super soft and moist inside but lightly browned on top. I also use tulip papers so there is no clean up (bonus) and I can remove them from the pan to a rack as soon as they are out of the oven to prevent further/over cooking. I have second pint of strawberries in my refrigerator that I was going to do something else with but now I think I’ll just make a second batch of these! Thanks for a beautiful and delicious recipe, bookmarked!

    • — Kristin M. on July 21, 2023
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  • Delicious! Made these with fresh strawberries picked a few days ago and they were yummy! Didn’t have Turbinado sugar so substituted with maple sugar. Will definitely make again

    • — Denise on July 14, 2023
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  • DELICIOUS, that about sums it up, made exactly as written, doubled the recipe, and new strawberries . I really liked the creamy texture when blending and the way they baked up. Will definitely make again, Thank You !

    • — Rick on July 12, 2023
    • Reply
  • OMG! This recipe is delectable. Made exactly as described and seriously wouldn’t change a thing. Thank you for an incredible way to transform my strawberry purchase!

    • — Christina on July 9, 2023
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  • Okay thank you because these are amazing!! This won me a muffin contest at my work (all in good fun, I challenged the others because I knew this recipe was fire hahaha).

    Some adjustments for my own taste: 1/2 brown sugar 1/2 white sugar is not too sweet but sweet enough. Also I do extra strawberries (almost two cups) and 1/2 tsp almond extract. I’ve done this with an oat crumble on top before and it was so good!!

    I love doing muffins the night before and bake them in the morning. Bake at 425 degrees for 10ish minutes or so, then bring down to 350 for the rest of the time to get those high peaks you see at bakeries. Everyone raves when I make these!!

    • — Shari on July 3, 2023
    • Reply
  • I was curious to make these since strawberries are a very juicy kind of berry, especially when diced and I’ve been making Jenn’s blueberry cornbread muffins and they are my favs.
    These muffins just came out of the oven and they look great and smell fantastic. I loosened the muffins as per the recipe and tilted the muffin pan to get them out so I wouldn’t separate the tops (another commenter said the tops pulled apart from the rest of the muffins).
    The only thing I did different was I added about a cup of finely chopped praline pecans, tossed with the strawberries. The 30 minute baking time was spot on, they came out with golden crispy tops and the berries were still in sweet/tart pieces. A nice recipe for a morning muffin with French roast coffee.

    • — Marilyn S on July 2, 2023
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  • Is the oven temperature for a fan or conventional oven?

    • — Rachel on June 25, 2023
    • Reply
    • Hi Rachel, All of my recipes are for a conventional oven. Hope that helps!

      • — Jenn on June 25, 2023
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      • Super moist, really delicious. Will make again . I used oat milk instead of cow milk

        • — Robyn on June 26, 2023
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    • It was delicious. I used silicone muffin wrappers. I didn’t need to spray and had no problems. This is a winning recipe for me.

      • — Merry Hale on August 5, 2023
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  • These are delicious! Exactly the flavor I wanted. Delicate texture, full of strawberry flavor. I reduced the sugar a smidge becasue the berries were sweet, subbed vanilla/almond extract with maple syrup because I’m out of extract and subbed yogurt in place of milk because I’m out of milk. Delicious. Will be saving this recipe! Thank you!

    • — CC on June 23, 2023
    • Reply
  • I just made these strawberry muffins for the first time and so glad I did. They are delicious
    and I actually had some frozen strawberries I wanted to use so I used them along with fresh and was no problem doing that. Thank you and will certainly make them again.

    • — Shirley VanEykeren on June 21, 2023
    • Reply
  • I think I might have a different sized muffin pan than you! It would be nice to know what depth pan you have, from the pictures it also seems like your cups are further apart than mine. My muffins overflowed (I noticed that was a problem for some people). I followed the gram measurements because I like to be exact in my baking. I haven’t tried them yet but they smell super good! I guess next time I should try and do smaller amounts of batter.

    • — Lily M on June 21, 2023
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    • Hi Lily, I’m sorry that the muffins overflowed for you! I just looked at my muffin tins and the cups measure 2.75 x 2.13 x 1.38 inches.

      • — Jenn on June 22, 2023
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      • It’s delicious but I think the cooling period was too long for the climate here… Mine ended up with a soggy bottom, but it’s still delicious nonetheless!

        • — Agatha on September 26, 2023
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  • I just made these for the 1st time as strawberries are with us now, for a moment!, and they are delicious. In season local strawberries have incomparable flavor as stand alones but in baked goods they shine. Another winner Jenn. Thank you. And because I have an unorthodox streak I am planning to make these with mango chunks as I have a friend who adores mango and so do I !!

    • — Suzy on June 16, 2023
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  • SO easy, and jammy! Magic happens when the strawberries bake, they almost melt. The berries I had were very ripe so I cut the sugar in half but otherwise followed the recipe. Do not skip the almond it does pair beautifully with the berries and adds such a subtle hint it is lovely! I am going to use this as a base mix and experiment with using raspberries and blackberries next.

    • — Joyce on June 9, 2023
    • Reply
  • This recipe provided a delicious way to utilize the fresh strawberries that are currently in season. They made a yummy gift to share with our weekend hosts and were much appreciated.

    • — Chris Ann Allison on June 5, 2023
    • Reply
  • Sooooooo delicious and moist! I added a cup of chopped pecans and folded them in with the strawberries. Yum!

    • — Christina Selfridge on June 5, 2023
    • Reply

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