Strawberry Muffins
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Soft, fluffy, and just sweet enough—these strawberry muffins are perfect for breakfast, snacking, or tucking into lunchboxes.
These strawberry muffins are a favorite in my kitchen when berries start showing up at the market. They’re a nice change from the usual blueberry muffins and just as delicious—maybe even better. I load the batter with as many strawberries as it can hold, which gives them a deep, berry flavor, and add a splash of almond extract to complement the fruit. It makes all the difference!
When strawberries aren’t in season, try one of my other fruit-filled favorites: lemon poppy seed muffins, banana nut muffins, and apple muffins—they’re all quick, simple, and great to have in your back pocket.
What You’ll Need To Make Strawberry Muffins
Step-by-Step Instructions For Making 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 chopped strawberries with a couple teaspoons of the dry flour mixture before folding them into the batter. This helps coat the berries lightly so they stay suspended as the muffins bake—otherwise, they have a tendency to sink to the bottom.
Once the mixture is well combined, set aside about 1/2 cup of the strawberries—you’ll use this for topping the muffins before baking.
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, then gradually add the flour mixture, alternating with the milk. Alternating helps the batter stay smooth and prevents overmixing, which can make muffins tough.
Add the strawberries to the batter and gently fold them in using a rubber spatula. Be careful not to overmix—just a few turns of the spatula should do the trick. This keeps the batter tender and prevents the strawberries from breaking down too much.
Spoon the batter into a lined muffin tin. Liners are especially helpful when baking with berries, as the fruit can release juices that caramelize or stick to the pan, making the muffins hard to remove. Liners ensure easy cleanup and help the muffins hold their shape.
Top with the reserved berries and turbinado sugar. The extra berries make the muffins look pretty, while the turbinado sugar adds a bit of sparkle and a crunchy, bakery-style top.
Bake for about 30 minutes, until the muffins are golden and set. Let cool in the pan for about 25 minutes.
Transfer the muffins to a rack to cool completely. The muffins are best enjoyed fresh, but they will keep nicely on the countertop for a few days; they can also be frozen for up to 3 months.
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Strawberry Muffins
If you’ve got sweet, ripe berries on hand, this strawberry muffin recipe is the perfect way to use them.
Ingredients
- 2 cups + 2 teaspoons all-purpose flour, divided
- 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 2 cups of the flour, the 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 the remaining 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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This recipe is a keeper and I am saving it now that I have tried it. Even though I skipped the part of beating the mix, the muffins were spongy and delicious! I also only used 3/4 cup sugar and they were sweet enough; also I used olive oil instead of butter because I did not have time to melt better. They were a hit in my home and half of them were gone within a few hours!
Delicious. I added 1/2 cup raspberries to 2 cups strawberries..just delicious. Actually made 18 muffins instead of 12..,
Do you have a recommended substitute for almond extract if one has an allergy?
Hi Madeline, you can just use additional vanilla extract. Enjoy!
Not sure if these are missing a baking powder or something? Ours came out super dense and I followed the directions to a T.
Just pulled these out of the oven and sampled one (I couldn’t resist!). Texture is fluffy, strawberry flavor is fresh and intense. The addition of the almond extract is genius. I’ll be making this recipe again for sure!
Thank you for sharing this recipe. The muffins turned out perfect! 😋
these where so yummy! thank you!
Maybe less strawberries. They prevented the muffin from rising appropriately, and were too wet, couldn’t store for long because the moisture comes out of the muffins and they’re just soaked.
I baked the muffins before and loved them but now I’ve been told I’m pre-diabetic, do you have any idea how I can make them diabetes friendly? Do you have any other recipes that are diabetes friendly?
Hi Diane, other than the basics, I’m not very familiar with the tweaks necessary for a diabetic diet. That said, you could reduce the sugar in the muffins – I recommend cutting it back by no more than 1/4 cup. You could also try substituting the sugar with a different sweetener such as Stevia. Please keep in mind I haven’t tried a sugar substitute here, but many readers have commented that they’ve made a variety of my baked goods successfully with sugar substitutes. And I don’t have recipes specifically for those on a diabetic diet, but I believe some of my recipes would work for you (or work with some tweaks). Also, I have a colleague who wrote a cookbook in conjunction with the American Diabetes Association. You can read more about it here. Hope you find some options that work for you!