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.
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.
Table of Contents
What You’ll Need To Make Strawberry Muffins
How To Make Strawberry Muffins
Begin by combining the flour, baking powder and salt in a mixing bowl.
Whisk well and set aside.
In a small bowl, toss the strawberries with two teaspoons of the flour mixture.
Toss well and set aside 1/2 cup of the strawberries for topping the muffins.
In a large 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.
Beat to combine.
Gradually add the flour mixture, alternating with the milk.
Add the strawberries to the batter.
Fold to combine.
Spoon the batter into a lined muffin tin.
Top with the reserved berries and turbinado sugar.
Bake for about 30 minutes, until golden and set. 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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Strawberry Muffins
Jam-packed with juicy berries, these strawberry muffins with crisp, golden tops are as pretty as they are delicious.
Ingredients
- 2 cups all purpose flour, spooned into measuring cup and leveled-off with knife, plus 2 teaspoons more for tossing with strawberries
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 1 stick or ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1½ teaspoons vanilla extract
- ¼ teaspoon almond extract
- ½ cup milk
- 2¼ cups diced strawberries, from 1 pint, divided
- 2 tablespoons demerara (also called turbinado or raw) sugar, for topping
Instructions
- 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.
- In a medium bowl, whisk together the flour, baking powder and salt.
- 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).
- With the mixer on low, add the flour mixture in three separate additions, alternating with the milk and ending with the flour.
- 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.
- 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).
- 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.
- 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
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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, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Comments
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Hello Jenn,
This strawberry muffin recipe looks so terrific and the comments from all those who made it are so enticing. My question is whether I can use this recipe to make a cake instead of muffins using a square glass pan as I do not have a muffin pan where I am staying for the summer. I would be thrilled to try it as a cake if you think it will work as well.
Looking forward to reading your advice.
Hi Paula, I’d actually use this strawberry cake recipe which will work nicely in an 8-inch square pan. Enjoy!
Yummmmm-Y!!!
These were amazing!! The perfect softness on the inside with a tiny bit of crunch (not a crunch but a crisp) on the top! Flavourful! My new fave muffin recipe!! I also did this the old fashioned way, with my arms and not my mixer, and look exactly as the pics!
Apologies if you get this question all the time, but can we half the sugar for this recipe without affecting the texture too much?
Hi Adriana, I wouldn’t cut the recipe in half as it will impact the texture, but you could cut it by 1/4 or 1/3. Hope you enjoy!
Made this and WOW! These just might be the best thing I’ve made yet! Loved all the berries. Looking to try with peaches and blueberries later this week. (We ate all 12 in less than 24 hours…)
Hi, just wondering if I could use peaches instead of strawberries?
Many thanks for your fabulous recipes, my cooking/baking has been transformed ❣️
So glad you like the recipes! Yes, you should be able to get away with peaches here.
Hi, could I use peaches instead of strawberries? Thanks, BTW, your recipes have transformed meal time!
Hi Kathy, I haven’t tried these muffins with peaches, but another reader commented that she did successfully. I’d love to hear how they turn out if you try it!
I always enjoy recipes from once upon a chef. I made this with with some alterations because the first time it was too dry and too sweet. 1) I halved the amount of sugar. Added 1 T. Strawberry jam. 2)Mixed in 1/8 c. Canola oil. 3) mixed the chopped strawberries with flour, vanilla and 1 T. Sugar. 4) baked for 18 min at 185 degrees C convection oven, muffins were perfect.
I needed to use up the last of our fresh strawberries we picked this week and decided to make these for a get together we had. Everyone gobbled them up and loved them. Will definitely make these again. Yum!