Strawberry Muffins

5 stars based on 102 votes

strawberry muffins

Packed with sweet strawberries, these tender muffins with crisp, golden tops are perfect for a special breakfast or brunch. They’re a nice change from blueberry muffins, and just as delicious. The secret is adding a lot of berries to the batter — which gives the muffins an intense strawberry flavor and keeps them very moist — along with a touch of almond extract to complement the fruit.

My son, Zach (right), and his friend Evan helping me test the recipe.

My son, Zach (right), and his friend Evan helping me test the recipe.

I made several batches of these muffins and experimented with different flavors — such as lemon, cinnamon and nutmeg  — but my family liked the plain version best. That said, feel free to play with the recipe and add a teaspoon of lemon zest or hint of spice (1/2 teaspoon cinnamon plus 1/4 teaspoon nutmeg), if you like.


Begin by whisking together the flour, baking powder and salt.


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


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


Beat in the vanilla and almond extracts.


Add the flour mixture in three separate additions, alternating with the milk and ending with the flour.


In a small bowl, toss the strawberries with two teaspoons flour. This will keep them from sinking to the bottom.


Set 1/2 cup of the berries aside, then add the rest to the batter and stir until just combined.


Spoon the batter into a muffin tin, then top with reserved berries and turbinado sugar.


Bake for about 30 minutes, until golden and set.


Let the muffins cool in the pan for about 25 minutes, then transfer to a rack to cool completely.





My Recipe Videos

Strawberry Muffins

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.
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Nutrition Information

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  • 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.

Reviews & Comments

  • 5 stars

    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).

    - Trudy Labbe on July 29, 2018 Reply
    • 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.

      - Jenn on July 29, 2018 Reply
  • 5 stars

    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!

    - Dee on July 26, 2018 Reply
  • 5 stars

    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!

    - Wishbonesx on July 25, 2018 Reply
  • 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!

    - Tina on July 22, 2018 Reply
    • 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!

      - Jenn on July 22, 2018 Reply
  • 5 stars

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

    - Megan on July 13, 2018 Reply
    • Happy to have you as part of the Once Upon a Chef community (and glad you enjoyed the muffins)!

      - Jenn on July 13, 2018 Reply
  • 5 stars

    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.

    - Kim W on July 12, 2018 Reply
  • I have some rhubarb to use up. Think this would work – 75% strawberries 25% rhubarb?

    - Chithra on July 6, 2018 Reply
    • Sure, Chithra, but I might do half and half. Please lmk how it turns out if you try it.

      - Jenn on July 7, 2018 Reply
  • 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.

    - Juliana on June 28, 2018 Reply
  • 5 stars

    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!

    - Lisa on June 28, 2018 Reply
  • 5 stars

    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. 😉

    - Tomi on June 22, 2018 Reply
    • 🙂

      - Jenn on June 22, 2018 Reply
  • 5 stars

    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.

    - John on June 10, 2018 Reply
  • 5 stars

    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.

    - John on June 9, 2018 Reply
  • 2 stars

    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.

    - Emily Mills on May 26, 2018 Reply
  • 5 stars

    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!

    - Cari on May 21, 2018 Reply
    • 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!

      - Jenn on May 22, 2018 Reply
  • 5 stars

    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.

    - Hema on May 17, 2018 Reply
    • 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.

      - Jenn on May 18, 2018 Reply
  • 5 stars

    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!

    - Deb on April 29, 2018 Reply
  • 5 stars

    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.

    - Rachel on April 24, 2018 Reply
    • 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.

      - Jenn on April 24, 2018 Reply
  • 5 stars

    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 on March 31, 2018 Reply
  • Can you use frozen strawberries. We went strawberry picking in the summer and I have some I want to use up?

    - Bridget Ruso on March 21, 2018 Reply
    • Yes, Bridget, frozen strawberries will work here. Hope you enjoy!

      - Jenn on March 21, 2018 Reply
  • 5 stars

    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.

    - Carrie Funk on March 5, 2018 Reply
  • 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!

    - Ilene White on March 1, 2018 Reply
  • 5 stars

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

    - Fanny v on February 27, 2018 Reply
  • 5 stars

    They are so Delicious!!!

    - Fanny v on February 27, 2018 Reply
  • 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?

    - Ilene on February 9, 2018 Reply
    • 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!

      - Jenn on February 9, 2018 Reply
  • 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?

    - Erika on February 5, 2018 Reply
    • Hi Erika, I think frozen strawberries would be fine here (and no need to defrost them first). Hope you enjoy!

      - Jenn on February 6, 2018 Reply
  • Hi Jenn,
    I wonder if there is a way to convert this to a sugar free version. My mom is diabetic.

    - Myra on October 30, 2017 Reply
    • 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!

      - Jenn on October 31, 2017 Reply
  • 5 stars

    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!

    - Sacia on October 23, 2017 Reply
  • 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.

    - Charmaine on October 18, 2017 Reply
    • Hi Charmaine, the same amount of Demerara sugar would work here. Enjoy the muffins!

      - Jenn on October 19, 2017 Reply
  • 5 stars

    They’re amazing every single time!

    - Amangelin Jalbuena on September 30, 2017 Reply
  • can these muffins be frozen?
    Haven’t made them yet but look delicious!

    - Bernice Chesley on September 23, 2017 Reply
    • Sure, Bernice. Hope you enjoy them!

      - Jenn on September 24, 2017 Reply
  • 5 stars

    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.

    - Terri R. on September 19, 2017 Reply
  • 5 stars

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

    - Michelle on September 17, 2017 Reply
  • 5 stars

    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 !

    - Baphiwe on July 15, 2017 Reply
  • 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!!!!

    - Egg Free Mom on July 8, 2017 Reply
  • 5 stars

    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!

    - jackie on June 26, 2017 Reply
  • 4 stars

    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.

    - Danita Day on June 19, 2017 Reply
  • Can these be frozen?

    - Lisa on June 16, 2017 Reply
    • Sure, Lisa. I think they’d freeze well.

      - Jenn on June 17, 2017 Reply
  • 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.

    - Jennifer on June 15, 2017 Reply
    • Hi Jennifer, if that was the only change you made, I suspect that the mixer did make the difference.

      - Jenn on June 16, 2017 Reply
  • 5 stars

    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.

    - Mathchef on June 5, 2017 Reply
  • 5 stars

    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!

    - Sheri on June 4, 2017 Reply
  • 5 stars

    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.

    - Joette Cross on June 4, 2017 Reply
  • 5 stars

    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!

    - Jackie on May 23, 2017 Reply
  • 5 stars

    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.

    - Courtney on May 19, 2017 Reply
  • 5 stars

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

    - ann kratofil on May 14, 2017 Reply
  • 5 stars

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

    - christina hallas on May 12, 2017 Reply
  • 5 stars

    Is it alright to use a kitchen aid mixer instead of a beater?

    - christina hallas on May 12, 2017 Reply
    • Sure, just adjust speed down a little. Hope you enjoy!

      - Jenn on May 12, 2017 Reply
  • 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.

    - Patti Wallace on May 7, 2017 Reply
    • 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!

      - Jenn on May 8, 2017 Reply
    • 5 stars

      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.

      - Patti Wallace on May 8, 2017 Reply
      • 5 stars

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

        - Sally on June 28, 2017 Reply
  • 5 stars

    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.

    - Darlene on May 6, 2017 Reply
  • 5 stars

    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.

    - Trudy Black on April 26, 2017 Reply
  • Would it be okay to make these two days before I host a brunch? If so, how should I store the muffins?

    - Paula on April 25, 2017 Reply
    • 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.)

      - Jenn on April 26, 2017 Reply
  • 5 stars

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

    - Cynthia on April 17, 2017 Reply
  • 5 stars

    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!

    - Janine on April 11, 2017 Reply
  • 5 stars

    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.

    - BillP on April 8, 2017 Reply
  • 2 stars

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

    - Elizabeth on March 26, 2017 Reply
    • 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?

      - Jenn on March 26, 2017 Reply
  • 5 stars

    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.

    - Cristin on March 16, 2017 Reply
  • 4 stars

    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!

    - Mary on March 2, 2017 Reply
  • 5 stars

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

    - Julia on February 4, 2017 Reply
  • 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!

    - Sofia on January 16, 2017 Reply
  • 4 stars

    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.

    - Chika gujarathi on January 8, 2017 Reply
  • 5 stars

    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!

    - Jill on December 19, 2016 Reply
    • 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 :)!

      - Jenn on December 19, 2016 Reply
  • 5 stars

    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 ?!

    - Tikwan Gidron on October 27, 2016 Reply
  • 5 stars

    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.

    - Jill on September 30, 2016 Reply
    • LOL! So, you can officially bake :)!

      - Jenn on September 30, 2016 Reply
  • 5 stars

    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!

    - Ericka on September 27, 2016 Reply
  • 5 stars

    Amazing, will be making them again! 🙂

    - Nadia on September 11, 2016 Reply
  • 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?

    - Cara on September 3, 2016 Reply
    • Hi Cara, I haven’t tried these muffins with peaches, but another reader has and was happy with the results!

      - Jenn on September 4, 2016 Reply
  • 5 stars

    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

    - Monica on August 29, 2016 Reply
  • 5 stars

    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?

    - Brittany R. on August 24, 2016 Reply
    • Hi Brittany, It should work, although the muffins might be a bit heavy.

      - Jenn on August 24, 2016 Reply
  • 5 stars

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

    - N Weegar on July 19, 2016 Reply
  • Can I use home made strawberry jam instead of strawberries?

    - Emi on July 18, 2016 Reply
    • 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!

      - Jenn on July 19, 2016 Reply
  • Hi, just wondering how much vanilla to replace the almond extract? Thank you! 🙂

    - Mandy on July 15, 2016 Reply
    • An additional 1/4 tsp. (the same amount of almond extract that is called for). Enjoy!

      - Jenn on July 15, 2016 Reply
  • 5 stars

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

    - Jackie on July 15, 2016 Reply
  • Hi I have a question for you and that is can I use brown sugar in the strawberry muffin s?

    - Lynn B. on June 27, 2016 Reply
    • 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.

      - Jenn on June 28, 2016 Reply
  • 5 stars

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

    - Laura on June 23, 2016 Reply
  • 5 stars

    Beyond scrumptious! Love, love, LOVE them!

    - Mimi on June 20, 2016 Reply
  • 5 stars

    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. 🙂

    - Nadya on June 18, 2016 Reply
  • 5 stars

    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.

    - HDR on June 17, 2016 Reply
  • 5 stars

    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.

    - Sarah O on June 12, 2016 Reply
  • 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!

    - Robyn on June 3, 2016 Reply
    • 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!

      - Jenn on June 3, 2016 Reply
  • Hello, I do not have turbinado sugar, can I use white sugar instead for the top ?

    - Tanya on June 2, 2016 Reply
    • Hi Tanya, If you have brown sugar, that actually makes a great substitute for turbinado sugar.

      - Jenn on June 2, 2016 Reply
      • Thank you so much, this was the first time for me to make muffins. They turned out great ! Awesome recipe !

        - Tanya on June 3, 2016 Reply
      • 5 stars

        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?

        - Tanya on June 3, 2016 Reply
        • 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!

          - Jenn on June 3, 2016 Reply
  • 5 stars

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

    - Tamera on May 29, 2016 Reply
  • 5 stars

    Perfectly Baked..i really mean it.

    - Rani on May 20, 2016 Reply
  • Hi Jenn, I accidentally used bread flour instead, will it make the muffins taste completely different?

    - Serena on May 18, 2016 Reply
    • 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!

      - Jenn on May 18, 2016 Reply
      • Hi Jenn, they tasted great and fluffy when they were warm, but got a bit denser the next day. But the flavor is wonderful!

        - Serena on May 19, 2016 Reply
  • 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?

    - MP on May 17, 2016 Reply
    • Yes MP, skim milk will work. Enjoy!

      - Jenn on May 18, 2016 Reply
  • 5 stars

    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!

    - Susan Oliver on May 10, 2016 Reply
  • 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 on May 4, 2016 Reply
    • Denise, You can substitute brown sugar for the turbinado if you have that. Hope you enjoy the muffins!

      - Jenn on May 5, 2016 Reply
  • Hi Jenn, how long would you bake these as mini muffins? Thanks!

    - Renee on April 26, 2016 Reply
    • Hi Renee, I would start checking them for doneness at about 12 minutes.

      - Jenn on April 26, 2016 Reply
  • 5 stars

    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!

    - Nancy on April 25, 2016 Reply
  • 4 stars

    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.

    - June on April 15, 2016 Reply
  • 5 stars

    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.

    - Jennifer on April 14, 2016 Reply
    • I’d just leave them out at room temp; the strawberries keep them very moist.

      - Jenn on April 14, 2016 Reply
  • 5 stars

    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!

    - Mary B on April 14, 2016 Reply
  • Can you use frozen strawberries in this recipe?

    Many thanks, Ruth

    - Ruth on April 13, 2016 Reply
    • Hi Ruth, frozen strawberries will work just fine.

      - Jenn on April 13, 2016 Reply
  • 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!

    - Maria Rugolo on April 12, 2016 Reply
    • 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!

      - Jenn on April 12, 2016 Reply
  • 5 stars

    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.

    - Maria R on April 12, 2016 Reply
  • 5 stars

    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.

    - Erin on April 11, 2016 Reply
  • 5 stars

    Wonderful! Oh so good. Shared with neighbors so I don’t eat all of them. LOL

    - Barbara on April 11, 2016 Reply
  • 5 stars

    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.

    - Lois on April 1, 2016 Reply
  • 5 stars

    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!

    - Shelby on March 29, 2016 Reply
  • 5 stars

    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 🙂

    - Oliva on March 29, 2016 Reply
  • 5 stars

    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!

    - Beth on March 25, 2016 Reply
  • Can I use brown sugar in this recipe?

    - Kally on March 18, 2016 Reply
    • 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.

      - Jenn on March 19, 2016 Reply
  • 5 stars

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

    - Kris on March 14, 2016 Reply
  • 5 stars

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

    - Amangelin Diore Jalbuena on March 6, 2016 Reply
  • 5 stars

    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.

    - Taira on February 20, 2016 Reply
  • 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?

    - Ashley on February 12, 2016 Reply
    • 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?

      - Jenn on February 12, 2016 Reply
      • 5 stars

        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 on February 28, 2016 Reply
  • 5 stars

    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.

    - Beatrice on January 11, 2016 Reply
  • Can I use buttermilk in place of the milk?

    - Shelly on January 2, 2016 Reply
    • Hi Shelly, Unfortunately, buttermilk won’t work in this recipe. Sorry!

      - Jenn on January 2, 2016 Reply
  • 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

    - Reese on December 18, 2015 Reply
    • While I think you could refrigerate the batter, you could also make the muffins a day in advance. Hope everyone enjoys them!

      - Jenn on December 19, 2015 Reply
  • would strawberry muffins work if made into cupcakes with strawberry frosting?

    - jess on December 7, 2015 Reply
    • Sure Jess, that would work. They will obviously have more of a muffin texture than a cupcake one, but they should be delicious.

      - Jenn on December 7, 2015 Reply
  • 5 stars

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

    - Linda on November 10, 2015 Reply
  • Do these muffins freeze Well? How ’bout your blueberry muffuns?

    - María Toledo on October 25, 2015 Reply
    • Hi Maria, Yes and yes 🙂

      - Jenn on October 27, 2015 Reply
  • 5 stars

    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.

    - Margo Gibbs on September 2, 2015 Reply
  • 5 stars

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

    - Angela on August 27, 2015 Reply
  • 5 stars

    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!

    - Dr Beth on August 27, 2015 Reply
  • 5 stars

    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!

    - Janet on August 7, 2015 Reply
    • Hi Janet, Unfortunately, melted butter won’t work in this recipe. Sorry!

      - Jenn on August 8, 2015 Reply
      • 5 stars

        Thank you for your quick response!

        - Janet on August 8, 2015 Reply
  • Hi there! Just wondering if this recipe would transfer well as a cake?

    - Kate matthews on August 7, 2015 Reply
  • Could these be made with WW flour?

    - Phil on August 2, 2015 Reply
    • Hi Phil, Yes, but I’d start with half whole wheat flour and see how you like it.

      - Jenn on August 2, 2015 Reply
  • 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

    - Eileen on July 27, 2015 Reply
    • Hi Eileen, I think you could definitely make these muffins with raspberries. If you try it, please let me know how they turn out 🙂

      - Jenn on July 29, 2015 Reply
  • 5 stars

    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 🙂

    - Amy on July 11, 2015 Reply
  • Can I make these without the almond extract? Is there something that I can use as a substitute for it ?

    - Yussra on July 1, 2015 Reply
    • Sure, just replace with more vanilla.

      - Jenn on July 1, 2015 Reply
      • Thank u! Will sure try it very soon:)

        - Yussra on July 1, 2015 Reply
  • Hi Jen

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

    - Jackie on June 30, 2015 Reply
    • 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.

      - Jenn on July 1, 2015 Reply
  • 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!

    - Jamie on June 30, 2015 Reply
  • 5 stars

    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!

    - Loretta G on June 23, 2015 Reply
  • 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?

    - Danielle on June 22, 2015 Reply
    • 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 🙂

      - Jenn on June 22, 2015 Reply
      • Thank you Jenn for your quick and informative response 🙂 Can’t wait to try these new recipes!!

        - Danielle on June 23, 2015 Reply
  • 5 stars

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

    - mari on June 9, 2015 Reply
  • Hi,

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

    My granddaughter needs to be gluten free. Thanks you


    - Sandy Good on June 5, 2015 Reply
    • Hi Sandy, The only way I know would be to use a gluten free baking mix, such as Pamela’s.

      - Jenn on June 5, 2015 Reply
  • 5 stars

    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.

    - Cheryl on June 1, 2015 Reply
  • 5 stars

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

    - Courtney on May 25, 2015 Reply
  • 5 stars

    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 on May 16, 2015 Reply
  • 5 stars

    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!

    - Kat on May 15, 2015 Reply
  • Hello, love these muffins, just wondering if I could use the same receipe to make chocolate chip muffins. Thank you!

    - Angela on May 14, 2015 Reply
    • Hi Angela, Yes, that should work.

      - Jenn on May 15, 2015 Reply
  • 5 stars

    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.

    - Jill Folk on May 14, 2015 Reply
  • 5 stars

    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 on May 11, 2015 Reply
  • These look wonderful! Can they be made in a loaf pan like a quick bread?

    - Leslie on May 11, 2015 Reply
    • Hi Leslie, In theory, yes — but I haven’t tried it. Please let me know how it turns out 🙂

      - Jenn on May 11, 2015 Reply
  • 5 stars

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

    - Sarah on May 10, 2015 Reply
  • 5 stars

    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

    - Annette on May 9, 2015 Reply
  • 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?

    - Sara on May 8, 2015 Reply
    • Hi Sara, Yes, just cut the baking time; I’d start checking at 12 min.

      - Jenn on May 9, 2015 Reply
      • 5 stars

        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.

        - Sara on May 9, 2015 Reply
  • 4 stars

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

    - Jenn on May 8, 2015 Reply
  • 5 stars

    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.

    - Ann on May 7, 2015 Reply
    • That is so nice, Ann. I’m so glad they turned out! Happy Mother’s Day to you too 🙂

      - Jenn on May 8, 2015 Reply
  • 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

    - Sharon on May 7, 2015 Reply
    • Hi Sharon, Yes, they should freeze well. Enjoy!

      - Jenn on May 9, 2015 Reply
  • 5 stars


    - Yelena on May 7, 2015 Reply
  • 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!

    - Marilyn on May 7, 2015 Reply
    • Hi Marilyn, Yes, they should work just fine.

      - Jenn on May 7, 2015 Reply
  • 5 stars

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

    - Michele on May 7, 2015 Reply
  • 5 stars

    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 on May 7, 2015 Reply
  • Jenn,

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

    - carolyn on May 7, 2015 Reply
    • 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.

      - Jenn on May 9, 2015 Reply
  • Any idea how many pounds of strawberries that is?

    - Joy on May 6, 2015 Reply
    • Hi Joy, It’s about 3/4 pound.

      - Jenn on May 9, 2015 Reply
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