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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Can you use frozen berries for this recipe?
Sure!
These turned out great and are delicious! I followed the recipe with the exception of doing half white and half whole wheat flour. Love the addition of the almond extract, really compliments the flavors. I feel like this is a great base recipe and you could sub in other fruits with great results. I think peach would be delicious.
I made these today and they were amazing! I was a little worried because I was using frozen strawberries, but they were perfect! I followed the recipe exactly. Thank you for the recipe!
I initially followed the recipe but instead of almond extract, I used peppermint extract. Before adding the diced strawberries, I thought the batter was thicker than I would prefer so i added a little more milk… i little less than 1/4 cup.
The muffins were soft and fluffy… it wasnt too sweet and because it’s packed with strawberries… you cant miss the strawberry taste. I was initially worried that the taste wpnt come through… but it turned out really nice!
Thanks sharing the recipe.
I just made these today and they were fantastic! I don’t understand some of the negative reviews. I followed the recipe exactly and they turned out light and fluffy. Not too sweet which is what I like in a muffin. My husband is on his second as we speak lol. Thank you Jenn for you wonderful recipes. I also love your cookbook.
😊
These are so good! Snacking on the strawberries while preparing the batter left me a little short so I topped off the measuring cup with blueberries. I made muffins and a 3×5” foil loaf pan. The latter required an extra 10 minutes in the oven. Both were perfect. The red and blue version would be nice for the 4th of July.
2nd time I tried this recipe only this time with regular flour. Well I had to throw out the WHOLE batch. I tried adjusting the time on my oven to see if rhat made a difference.and nope. I was able to get 6 minis out of the ninja though. Who knows if it’s edible. Looks like I’ll have to rebut the stuff BUT I am trying a different recipe. Maybe thatll work better. DONT TRY this recipe. If I could,give it a 0 I would.
Oh m gosh! These are so good!! I used gluten free flour and blueberrys as well with the strawberries. So glad I came across this recipe. Wanted to make few things different for our church bale\ yard sale for missions….i dont know if it’s our oven ( which it could be. Can’t stand the thing where ha e to like up the temp like 5-20 degrees) but about 5 of them came out burnt on,the bottom . maybe I’ll adjust the timer ( I had it for 25 min instead of 30) other than that great recipe. Would of gave it 5 if few weren’t burnt.
These turned out so good! I haven’t had much luck baking with strawberries in the past, but since I had some to finish up, thought I would give this recipe a shot after reading the reviews. The muffins were soft and moist, not too sweet and a perfect balance to the sweeter muffin crust because of the turbinado sugar. Took some to work to share and thought I would have leftovers to freeze, but they were all gobbled up 🙂
My whole family loved these! Great recipe!
Absolutely gorgeous I have made these so many times!!!! However instead of milk I use buttermilk and instead of sugar on top I use a crumble topping !!! They are absolutely incredible!!!!!!!!!
I made these today and they turned out perfect. The only thing I didnt have was almond extract, I left it out and turned out fantastic, they are so soft.