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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.
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
- 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
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 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.
- 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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Reviews & Comments
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Hello! Can’t wait to try these. Would I be able to skip the almond extract or substitute something else in, because I am allergic to nuts?
Hi Nyla, you can replace the almond extract with additional vanilla extract. Hope you enjoy!
Great muffin recipe! I made a few changes, such as cutting the sugar called for in half and adding the zest of one orange. I don’t like things very sweet, lol, so if you also don’t like much sugar you may try lowering the sugar if that is your thing!
Omg, those muffins are to die for. Have now made them at lest four times. Sometimes mix in different fruit, I have on hand. They stand out because of the almond flavor. So delicious . I actually double it now and use this flavor in many other recipes after Jenn alerted it to me.
Love how Jenn’s recipes are so easy to follow and all seem to come out very well . Cannot wait to try more .
We u-pick strawberries every spring and always make batches of these muffins. We’ve put half a dozen friends onto this recipe too. The turbinado adds a delicious pop, don’t skip it!
Absolutely wonderful! I did add some chopped pecans to the batter. My husband loved them.
Great muffins. Came out perfectly the first time!
Hi Jenn! Thanks for the recipe. I have some frozen strawberries left over from summer picking – can I use these? Would I defrost before using them? Thanks so much!
Hi Elisha, Frozen strawberries are fine and no need to thaw them first. Enjoy!
Thank you Jenn! 🙂
Can i use WW flour.
Thanks
Hi Nazera, I’d suggest starting by using half whole wheat and half all-purpose to make sure you like the texture. If you do like it, the next time you make this, you can up the ratio of whole wheat to white a bit more. Also, you may want to consider white whole wheat as it’s lighter and milder tasting than regular whole wheat flour (yet just as nutritious). I’d love to hear how it turns out!
Thanks for your reply.
Just fyi: King Arthur’s “white whole wheat” has become my new go-to for adding the half & half ratio of ww to white, and so far so good.
Came out great, worked fine with frozen strawberries.
I’ve made these delightful strawberry muffins last night and it was a great hit in my family! The muffins are soft and fluffy inside with the sweetness from the plentiful strawberries. I can’t wait to make the next batch already!
Could I put sliced almonds or poppyseed in recipe? If yes, how much?
Sure. I’d go with about 1/4 – 1/2 cup with almonds. With poppy seeds, I may cut back on that a bit. Please LMK how they turn out!
I made these, they were great! The amount of sweetness was perfect because they are muffins, not cupcakes. Due to the cautionary language about the muffin cups being very full, I did not overfill them and I ended up with 21 muffins instead of 12 which was fine by me! I baked them in silicone liners on a flat cookie sheet so I was able to get all 21 muffins in one batch.
The strawberry muffin recipe turned out delicious. It was not sickenly sweet, just enough. I will try peaches next time.
I made these this morning and made them almost exactly as the recipe stated, minus the sugar on top since I didn’t have turbinado sugar. I made half with strawberry and half with blueberry. These were the most delicious muffins I’ve ever made at home. My husband and kids made them disappear quickly.
The almond extract is definitely key to how tasty they are.
Very delicious!
I noticed the recipe didn’t mention using paper liners. Do you not recommend using them?
Actually, I do recommend them. You’ll see them mentioned in the first paragraph of the instructions. Hope you enjoy!
These are really, really, good! While being soft on the inside and firm on the top, they are the perfect amount of sweet with the fresh berries in them! I cut the recipe in half, but next time I’m sure to make the full one! Totally recommend this recipe if you’re looking for a delicious strawberry treat!
Thank you so much for this recipe!!! I’m hooked on your website great recipes. This is the best muffin recipe. I love strawberries. It’s great base for any fruity muffin. I have subbed in blueberries. I also omit almond extract because I don’t personally like it. Also it makes 15 muffins for me I think my muffin pan is smaller than the chef’s.
Chef, would this work with fresh pineapple? My little girl loves pineapple.
Thank you again!
Glad you like these! Yes, I think pineapple would work here. I’d love to hear how they turn out!
These were some of the best muffins I ever made! My 6 year old grandson helped with the mixing, etc and the entire family loved them. And note: I did not put in the almond extract, just added a bit more vanilla. They were delicious!
Fell in love with this recipe. Very easy to follow and make. My guests wanted more!
We just made them and they are so good. We did a double batch and it made almost 3 dozen. Will make again
Outstanding. Made the recipe exactly as written, no modifications. Everyone loved these muffins! I usually freeze strawberries to be used for smoothies when they are on the verge of being over-ripe . The recipe gives me a wonderful alternative for using up strawberries. Winner all around.
These were delicious! My family loved them. I filled The cupcake pan 3/4 And was able to get 12 regular sized muffins and 18 mini muffins. ( the mini muffins baked in 10 minutes.) this recipe is definitely a keeper thank you.
I’ve made these muffins twice now and both times they have turned out great. The recipe is so easy to follow and the muffins are so light and fluffy! I would recommend this recipe to everyone 🙂
These turned out so light and fluffy and tasty. Definitely a keeper recipe. I put the strawberries in a blender and the result was a super flavoursome muffin
These were delicious with our fresh picked strawberries! They were moist, tasty, and sweet — but not too sweet. I did make a couple changes to the recipe, I subbed whole wheat flour for just 1/2 cup and left the remaining flour as all-purpose white. I didn’t put any sugar on top of the muffins, and it was plenty sweet and tasty without it. I accidentally added 1 and 1/2 teaspoons of almond extract, but I think it was a good mistake! Thank you for a scrumptious recipe.
I made this recipe in a rush when I found out I had some guests coming. Everyone loved it. I look forward to make this again!
These turned out AMAZING! I was worried because I‘ve had trouble baking with strawberries before. Didn’t have almond extract and didn’t do the sugar topping. Found the instructions easy to follow. I baked for a couple extra minutes and could’ve made it to 35mins without issues. They’re a little sweeter than I’m used to, you can probably do 3/4cup sugar instead. They taste store bought. A little crispy on the top, SO fluffy on the inside. Make them.
I didn’t love these. They were really bland. The best part were the strawberries but the batter was just fluffy white blah. Mixing in some lemon zest might help. I also think I like a heartier batter.