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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.
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
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 turbinado 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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I followed this recipe exactly as written and the muffins were fabulous – moist and delicious. I was able to get 14 good sized muffins instead of 12 but that just meant more for us to enjoy. My husband and son loved them as well and I will definitely make these again.
So good I just made these. Thank you for the recipe and to be clear I don’t bake
Amazing. I’m on my third muffin now.
I had strawberries that weren’t as sweet as the family likes so I found this recipe. Wow! These muffins are so moist and delicious. The only hard part was dicing the strawberries but it’s worth it. Thanks for a great recipe!
I have tried a number of recipes this spring, attempting to find a solid one to keep. And with some tweaking, I believe this recipe may be it.
So what did I tweak?
I substituted the butter with butter flavored crisco, because I like how it holds better. I also did not use any sugar on top, as I will add a light cream cheese frosting and I like the rise on top.
I found that using small pieces of strawberries works best, and a very small dusting of flour does seem to help separate. And I found that the almond (although I love it’s flavor) almost seems to cancel the vanilla, so I may work with that also.
I have had a hard time finding a recipe that has a good texture for strawberry muffins, and I like this.
These muffins are VERY good. We have houseguests coming and they will enjoy them too. This indicates that prep time is 20 minutes. It took me appr. an hour. Washing the Strawberries, cutting them into small pieces, getting all your ingredients ready and beating with a mixer. Not complaining here but being realistic. But they’re worth the time!
Great recipe and freezes well. I substitute 160g each of fresh milled Kamut, spelt, and soft white wheat for the all purpose flour. The muffins are nice and fluffy and dense at all.