Strawberry Muffins

Tested & Perfected Recipes
Strawberry Muffins

Jam-packed with juicy berries, these strawberry muffins with crisp, golden tops are as pretty as they are delicious.

Strawberry Muffins

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

ingredients for strawberry muffins

How To Make Strawberry Muffins

combining dry ingredients in mixing bowl

Begin by combining the flour, baking powder and salt in a mixing bowl. Whisk well and set aside.

whisked dry ingredients

In a small bowl, toss the strawberries with two teaspoons of the flour mixture.

adding flour to the diced strawberries

Toss well and set aside 1/2 cup of the strawberries for topping the muffins.

strawberries mixed with flour

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

creaming butter and sugar

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

adding the eggs one at a time

Beat in the vanilla and almond extracts.

add the almond and vanilla extracts

Beat to combine.

beating the strawberry muffin batter

Gradually add the flour mixture, alternating with the milk.

adding the dry ingredients to the batter

adding the milk to the batter

strawberry muffin batter with flour mixture and milk incorporated

Add the strawberries to the batter.

adding strawberries to the batter

Fold to combine.

finished strawberry muffin batter

Spoon the batter into a lined muffin tin.

strawberry muffin batter in muffin tin

Top with the reserved berries and turbinado sugar.

strawberry muffins ready to bake

Bake for about 30 minutes, until golden and set. Then let the muffins cool in the pan for about 25 minutes.

baked strawberry muffins cooling on rackTransfer the muffins to a rack to cool completely.

Strawberry Muffins

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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.

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.
  8. 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

Powered by Edamam

  • 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.

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  • Hey can we use salted butter?

    • — Sarah on January 22, 2022
    • Reply
    • Sure, Sarah – while it varies by brand, most salted butter has approximately 1/4 tsp. salt per stick, so you can use the salted butter and reduce the salt in the recipe as needed. Hope that helps!

      • — Jenn on January 24, 2022
      • Reply
  • How could I make these Strawberry Muffins a healthier choice? I thought about subbing half the all purpose flour for whole wheat? But what else? What would the nutrition facts look like with the changes? The taste? I have been wanting a delicious muffin, strawberries are in season in Florida, and I am trying to lose weight. Help!

    • — Lucinda Evans on January 18, 2022
    • Reply
    • Hi Lucinda, using half whole wheat flour should be fine and you could reduce the sugar by 1/4 cup. Hope that helps!

      • — Jenn on January 18, 2022
      • Reply
    • Liquid coconut oil instead of butter and Stevia granulated sugar

      • — Jewel on January 18, 2022
      • Reply
  • This recipe makes the best strawberry (or any berry) muffins ever! Easy to do even if you’re not a baker (which I’m not.) Can’t wait to try some other recipes.

    • — Daniel Robert Case on January 5, 2022
    • Reply
  • Can I use frozen strawberries for this recipe? And would I be able to substitute canola oil for the butter?

    • — Ida on December 2, 2021
    • Reply
    • Frozen strawberries are fine, but I wouldn’t recommend canola oil – sorry!

      • — Jenn on December 3, 2021
      • Reply
      • Really light and flavorful. Hubby loved them. Definitely make again.

        • — Fran Summers on January 5, 2022
        • Reply
  • I don’t have a muffin tin but I do have a pie pan, 9″ round pan and 9×13 pan. Could I use one of those instead and if so, what should I adjust the baking time and or temperature to? Thank you for your help 🙂

    • — C on October 25, 2021
    • Reply
    • Hi C, I’d go with this recipe instead which uses 9-inch pie pan. Hope you enjoy!

      • — Jenn on October 26, 2021
      • Reply
  • Love the muffins. Could you add Splenda instead of regular sugar?

    • — Jane on October 9, 2021
    • Reply
    • Hi Jane, I wish I could help but I’ve never worked with sugar substitutes so I can’t say how it would impact the muffins. (If it helps at all, I have read plenty of comments from readers who have said they’ve replaced some or all of the sugar in a recipe with a substitute like Stevia or Splenda and have had good results.) Hope that helps at least a bit!

      • — Jenn on October 11, 2021
      • Reply
  • These were so delicious!! I can already tell they’ll be a staple in my baking routine going forward. My question: could the strawberries be substituted for another berry, such as raspberries or blueberries?

    • — Erin on September 23, 2021
    • Reply
    • Yes, I think these would work with raspberries. If you want a blueberry muffin, I’d suggest these. Hope you enjoy whatever you try!

      • — Jenn on September 24, 2021
      • Reply
  • It took forever to slice all the strawberries, but it was quickly forgotten the moment I ate a muffin. Strawberries are my favorite fruit and it was showcased to perfection in these muffins.

    • — Autumn on September 22, 2021
    • Reply
  • Just made a batch and share some with a neighbour and her son and he gives it a 5star rating. They are very yum according to husband. Will be making these again. Nice and moist and easy recipe..

    • — Leone on September 15, 2021
    • Reply
  • These muffins are not only wonderfully tender and flavorful, but they are also very pretty! I generally like my strawberries raw, but decided to try making a portion of this recipe to use up some leftover berries I had from my pint. I ate them with my dinner and they made it feel like a birthday party because they were so pretty and delightful and delicious . . . soft inside with lots of berries and that nice bit of crunch on the top with the sprinkle of sugar. Yum!!!

    • — Karen on September 8, 2021
    • Reply
  • Hi! I just wanted to ask how long will the muffins last for without freezing them?

    • — Claudia on August 27, 2021
    • Reply
    • Hi Claudia, These keep nicely for up to 3 days. 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 August 28, 2021
      • Reply
  • These turned out so delicious! The smell, texture, and the way these look – better than a store bought muffin!! The kids and hubby love when I make these. I have used fresh strawberries as well as frozen – always delicious for breakfast or a snack or to grab as we run out the door!

    • — Esther on August 23, 2021
    • Reply
  • These muffins were delicious. I made it as per the recipe. It is good to use those not-so-sweet ones as they do taste better in a cake mixture. Last year, we were short on overseas pickers where I live and a lot were picked early and were not so sweet. I’m from Australia.

    • — Denise Fridolf on August 22, 2021
    • Reply
  • I felt a bit guilty turning healthy fruit into not very healthy snacks so I halved the sugar and cut down on the salt. Still not exactly healthy but enjoyed immensely! Delicious 👍!

    • — Linda Spottiswood on August 18, 2021
    • Reply
  • Can you think of anyway to incorporate a veggie like zucchini or something into this recipe? My bf has a very picky eater and I am constantly looking for ways to slip nutrition into his diet (we are simultaneously exposing him to new flavors over time). Its a process! But in the meantime I am trying to get veggies into him in creative ways LOL

    • — Nikki on August 12, 2021
    • Reply
  • These unique muffins are really lovely, reliable and great for using up a glut of fresh strawberries! (Especially when a well-meaning man in the house surprises you with four very ripe punnets of strawberries when he comes home one afternoon!)
    We’ve made these beautiful muffins twice in the past month – once for travel snacking and once as “food therapy” for friends at work.
    They disappeared in no time with high compliments – “gorgeous”!
    We attach a print-out of your recipe when gifting 😉
    Thanks again, Jenn!!

    • — Savanna Faith on August 4, 2021
    • Reply
  • Excellent muffins. Made 16 large muffins. Made one without a liner, difficult to remove in one piece. Has anyone tried other fruit (not blueberries)?

    • — Susan Ridgway on August 3, 2021
    • Reply
  • Yesterday, I bought the first Nova Scotia strawberries of the season. When I sampled them, thank goodness they were sweet and tasty. I have never made these muffins before so, we made these strawberry muffins today. We used brown sugar instead of white and I didn’t have any almond flavouring so just added a little extra vanilla. We ate one, after they had cooled down, and I couldn’t believe the flavour! I think these strawberry muffins are the greatest! I love the strawberry more than banana or blueberry. Maybe it’s the extra water in the berries that made them so moist. If you have a chance to buy locally grown berries, you have to try this recipe. Another winner, Jen! Thanks!
    Mary Nell

    • — Mary Nell on August 2, 2021
    • Reply
  • so good! first time ever having these as well as making muffins from scratch so i guess no more $3 ones from dunks anymore, these are way better! really good with some yogurt and coffee <3

    • — Ang on August 1, 2021
    • Reply
  • My grandson has been begging me to make strawberry muffins with him. Your recipe was absolutely fabulous!! A hit with the entire family, we ended up eating them all in one day!!

    • — Nicole on July 31, 2021
    • Reply
  • Hi, I’ve been planning on making this recipe but my family can’t consume dairy or gluten products. Do you think I can replace the all purpose flour with almond flour? And use a lactose free milk instead? What are your suggestions

    • — Pamela García on July 28, 2021
    • Reply
    • Hi Pamela, I wouldn’t recommend almond flour but you could use an all-purpose gluten-free flour like this. and lactose-free milk would be fine. Hope you enjoy!

      • — Jenn on July 28, 2021
      • Reply
  • I would like to try these with fresh peaches. Would I need to make any changes?

    • — Virginia Anthony on July 21, 2021
    • Reply
    • Hi Virginia, I haven’t tried these muffins with peaches, but another reader commented that she did successfully. I don’t think you’d need to make any modifications. Please LMK how they turn out if you try it!

      • — Jenn on July 21, 2021
      • Reply
  • Best muffins ever, Made one change, instead of 1/2 cup whole milk, I changed to half full sour cream and half milk and they were so moist. Only problem I had was I couldn’t stop eating them 😋

    • — Josie on July 18, 2021
    • Reply
  • Incredible! Been looking for such a recipe… I’m a beginner baker (male…late 60s…). Just my wife at home and I don’t think these lasted as long as the plum orange muffins that I’ve added to my repetoire.
    One question ….. when making this recipe with frozen berries, should the berries be frozen or thawed?

    • — Omer Dupuis on July 14, 2021
    • Reply
    • So glad you like them! You can use the strawberries straight from the freezer.

      • — Jenn on July 15, 2021
      • Reply
  • I absolutely loved this recipe! I didn’t have any milk so I used a little more than a 1/4 cup of evaporated milk and topped off the remaining 1/2 cup with water. I also added in a dollop of sour cream. The muffins were perfect, not dry and full of fruit.

    Thanks for sharing!

    • — Madelyn on July 12, 2021
    • Reply
  • Made these this morning! Awesome! I did add chocolate chips though and my husband and I were both impressed.

    • — Sherry on June 26, 2021
    • Reply

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