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.
“These muffins are delicious! Perfect for Sunday brunch or afternoon tea. Just sooo good!”
What You’ll Need To Make Strawberry Muffins
You’ll need all-purpose flour, granulated sugar, baking powder, salt, large eggs, butter, milk, fresh strawberries, vanilla and almond extract, and turbinado sugar (for sprinkling the tops).
Step-by-Step Instructions For Making Strawberry Muffins
Step 1: Whisk the dry ingredients. Begin by combining the flour, baking powder and salt in a mixing bowl. Whisk well and set aside.
Step 2: Coat the strawberries with the flour mixture. 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 ½ cup of the strawberries—you’ll use this for topping the muffins before baking.
Step 3: Cream the butter, sugar, and eggs. 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.
Step 4: Mix in the flavorings. Beat in the vanilla and almond extracts.
Step 5: Alternate the wet and dry additions. 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.
Step 6: Mix in the berries. 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.
Step 7: Fill the muffin pan. 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.
Step 8: Bake the muffins. Bake for about 30 minutes, until the muffins are golden and set. Let cool in the pan for about 25 minutes.
Step 9: Cool and serve. 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. Enjoy!
More Strawberry Recipes You’ll Love
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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Baked them today and according to the kids “these are the best, yummiest cupcakes ever!!!”. Thank you for the recipe! We”ll definitely make them again.
We had to work around absence of sugar in the house – replaced 1 c sugar with 3/4c honey (so had to reduce milk: only added 1/3c). Worked well!
I would like to amend or delete my previous one star review because I just realized I added 2 cups of sugar instead of just one. That seems to be where I went wrong! I guess that’s what I get for trying to bake with three small children running around me.
Mallory, I can’t tell you how many times I have done things like that (or how many times I’ve had to start completely over because I can’t remember what I already added!). Multi-tasking in the kitchen is hard, especially with little ones! 🙂
I absolutely love Once Upon a Chef and have made so many wonderful recipes from this website. Unfortunately, this recipe failed me. I followed the directions exactly (except I used frozen strawberries which the responses to reviews said you could do) so I do not understand what went wrong especially with all the wonderful reviews. I had WAY too much batter for 12 muffins cups, but because the recipe said they would be very full and none of the reviews said anything about overflowing muffins, I filled them to the top (plus another 3 muffins). I wish I could post a picture – they didn’t rise at all and over flowed so badly that the tops all just ran together to form one large muffin. They also have sink holes in the middle. I am so disappointed because I made these for overnight guests and wasted a lot of ingredients (and time).
Hi! Can I use frozen strawberries?
Yep – hope you enjoy!
My guests, both children and adults, raved about these muffins! I added 1/2 teaspoon extra almond extract and added slivered almonds on top with this strawberries. I also had extra strawberries so I threw them in. Moist, sweet but not too sweet, fresh, and gone in a flash!
Do you think making ahead a freezing will work? Or do you think will be soggy after defrosting?
Hi Erin, I haven’t frozen them, but I think they’d freeze nicely.
First off I must say your Strawberry and your Banana muffins are second to none.
At this moment I am making your blueberry.
Could you tell me please is it possible to switch out the strawberries for peaches?
Thanks very much..
Best regards and happy baking.. (My family is enjoying every thing I make of yours).
Regards,
Trudy
So glad you’re enjoying the recipes, Trudy! 🙂 I haven’t tried these muffins with peaches, but another reader commented that she did and was happy with the way they turned out.
These are incredible. I’m trying to avoid saturated fats – so chose to use oil instead of butter. Whisked the sugar with the oil till dissolved. Then added the other liquids to it and mixed with the dry. Worked well. Thanks for all your wonderful recipes!
Hi Jenny – today I had a container of strawberries that were getting old. Not great to enjoy eating by themselves , so I decided to test your strawberry muffin recipe. They turned out just like yours and for a moment I thought they may over flow out of the pan, but they didn’t.
Hubby and I just tasted one each and I must say – they are my first strawberry muffins baked! They have very strawberry flavor and moist with so much strawberries in each bite! They made exactly one dozen and look so delicious! Thank you for a tasty recipe!
I have made these muffins before and they are delicious! I’m wondering if this same recipe can be baked in a loaf pan for strawberry bread? Any modifications to the recipe and how long would I bake it and on what temperature? Thanks!
Hi Tina, I’ve never tried these in a loaf pan, but I suspect it should work. I’d lower the temp to 350 and start checking it for doneness at about 45 minutes. I’d love to hear how it turns out if you try it!
The perfect strawberry muffin! This was the first Once Upon a Chef recipe I tried and now I’m hooked!
Happy to have you as part of the Once Upon a Chef community (and glad you enjoyed the muffins)!