Strawberry Muffins
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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.
For more fruit-filled muffin ideas when strawberries aren’t in season, try my lemon poppy seed muffins, banana nut muffins, apple muffins, and pumpkin muffins.
Table of Contents
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
- 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 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 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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Is it alright to use a kitchen aid mixer instead of a beater?
Sure, just adjust speed down a little. Hope you enjoy!
I’ve just recently come across your site. For Easter I made the grilled asparagus and feta salad. We loved it! At least speaking for the asparagus lovers among us.
Tonight I’ve made the strawberry muffins. Exactly as your recipe states….however I am wondering if your idea of a 12 cup muffin tin is actually what I would call a jumbo muffin tin, because I actually have 18 muffins (I would call these also cupcake tins.) in my oven and…I hope I don’t have an overflow situation as they are very full even for 18 and not 12.
Glad you liked the asparagus salad! For the muffins, I do use a standard muffin pan, not a jumbo pan. A few other readers have commented that they’ve gotten more than 12 muffins from the batter, but that hasn’t been my experience. I hope they turned out okay!
They turned out great! I may not have quite understood your direction on the amount of strawberries. I had a qt. of strawberries with a few missing. I’m thinking I may have had more strawberries in my batter once I cut them up, hence more muffins. I would advise NOT giving these to “non-experienced” eaters lol!. My muffins were very light and rather tender and my grandsons made a horrible mess eating these…crumbs everywhere?. But they loved them! Will be making them again.
You’re not THE Patti Wallace? Of Forsdick family?
Sally (Houghton) from Worcester UK 🙂
Was looking for a recipe to use up fresh strawberries and stumbled across this website. Made these tonight and they were delicious. Very delicate. Thanks for the recipe. Will definitely be making them again.
Strawberries were on sale at the grocery store so I decided to try these muffins. They came out looking exactly like your picture, the taste was delicious. The strawberry flavor shined through, so tender and flavorful. The tip about tossing the strawberries with flour first was so helpful, they did not sink to the bottom of the muffins. Thank you for this special recipe.
Would it be okay to make these two days before I host a brunch? If so, how should I store the muffins?
Sure Paula, you could get away with making them two days ahead. 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.)
Hands down the best strawberry muffin recipe. Did not change a thing and turned out really well.
I was looking for a recipe to use up fresh strawberries and stumbled across this website, finding your recipe for strawberry muffins. I have made them and can say they were perfect! The instructions are clear and easy to follow and the muffins moist and with lots of flavour. I didnt need to change or tweak anything in the recipe, thank you, this will certainly be a recipe to keep!
Made these this morning with my 5 and 7 year old sons. When they come back with “best thing I’ve ever eaten” and “we better make these again” I know they are a home run.
Had to triple the milk just to get it to be a battery substance. Fail.
So sorry you had trouble with the recipe, Elizabeth. It sounds like you might have been expecting a thinner batter, but you’ll notice in the photos that the batter is quite thick. Or could you possibly have measured an ingredient incorrectly?
i made these strawberry muffins with my 4yr old daughter. We LOVED them! I cut the strawberries into very small pieces and this made the muffins more enjoyable for my daughter. Also we sprinkled white sugar on the tops and they came out great.
My husband thought these were amazing and I agree but wished the strawberries would have been sweeter (not the recipes fault, just the berries). They were very delicate and we loved that. But when Jenn says to use cupcake liners, do it! I only had a few & those turned out perfect. The ones without liners were difficult to get out of the pan and fell apart. Will try again using the liners & more ripe strawberries!
Oh. My. Word. Well, one word…delicious! Sprinkled brown sugar on top and used cinnamon. The directions were so easy to follow.
I am so happy to have found this site! There are so many recipes i want to try! I made these this weekend and substituted the sugar with honey crystals as I do for all my baking and they were wonderful! So delicious! Thank you for sharing all your recipes. Would love to be able to see more recipe videos!
I made these recently with my 3.5 and 1.5 year olds and have to admit that they turned out delicious even though measuring and pouring of ingredients was suspect with little hands! Thanks for making our afternoon a delicious success.
Quick question–these muffins call for liners but your pumpkin streusel muffins do not–just curious why some recipes need liners? Thanks -love all your recipes!
Hi Jill, the strawberries in these muffins can make them a bit sticky, so the liners help to keep them from sticking to the pan. Glad you like the recipes :)!
These was fun to make with my nephews for his strawberry festival day coming up and they taste amazing !!!!! But I wanted to know would it work the same way with bananas ?!
Let me preface by saying I do not bake. Like.. ever. My children feel this is a serious form of neglect, but I find it too exacting and time consuming and precise. Something about this recipe made me take the plunge & they were DELICIOUS!! Easy to follow recipe yielded perfect muffins. I got rave reviews and my children could pretend for a day that their mother was Martha Stewart and not Roseanne. Thank you.
LOL! So, you can officially bake :)!
Perfect recipe!
We went srawberry picking and came home with A LOT. I wanted to do something different, and found your strawberry muffin recipe. I didn’t use almond extract as didn’t have any on hand, but added the cinnamon as suggested. So moist and delicious. Also not too sweet which is to our liking! Cheers from Australia!
Amazing, will be making them again! 🙂
I have a lot of fresh strawberries and a lot of fresh peaches and company coming in a week. Definitely making the strawberry muffins. Think I can make a batch same way using peaches as well?
Hi Cara, I haven’t tried these muffins with peaches, but another reader has and was happy with the results!
Perfection does exist! And am a newbie! They came out moist & so tasty. Not to mention about the smell 🙂 Thanks a lot for the recipe! <3
Hellooooo theeeere, this recipe looks awesome, can’t wait to try it.. but just wanted to know, can I use coconut milk instead of regular?
Hi Brittany, It should work, although the muffins might be a bit heavy.
These muffins were awesome. They are now a family favorite.
Can I use home made strawberry jam instead of strawberries?
Hi Emi, I think I’d stick with the whole fruit here as I’m not sure how using jam would affect the texture of the muffins. Sorry!
Hi, just wondering how much vanilla to replace the almond extract? Thank you! 🙂
An additional 1/4 tsp. (the same amount of almond extract that is called for). Enjoy!
Yum! Don’t skip the sugar on top. It really crisps up the top nicely.
Hi I have a question for you and that is can I use brown sugar in the strawberry muffin s?
Hi Lynn, if you’re thinking of substituting brown sugar for the turbinado sugar used for the topping, yes, that would work. But I would stick with the white sugar for the muffins.
I just made these and they are absolutely incredible! I’m tempted to eat them all right now!
Beyond scrumptious! Love, love, LOVE them!
Just made these muffins for the second time and I’m in love all over again! They are SO fabulous I have to work hard to stop eating at just one!!
Due to intolerances I did substitute the flour with Spelt flour and used Almond Milk instead of ordinary. They still turned out fabulously. Thank you for such a beautiful recipe! I’m looking forward to trying some your other recipes soon. 🙂
These muffins were fabulous! I did not add the sugar on the top and I did not miss it a bit. If anything, I think next time around I might even cut some of the sugar from the recipe. Highly recommend this recipe which was easy to follow and yielded professional-like muffins.
I used this recipe today to make the muffins. They turned out so well! What I did differently to the original is by replacing the all purpose flour and baking powder with 2 cups of self-raising flour.
can these strawberry muffins be made into mini muffins? would they be just as good? any modifications to the recipe other than baking time for minis?
Thank you!
Hi Robyn, Yes, you can make these into mini muffins and no modifications to the recipe are necessary. I’d start checking them for doneness at about 12 minutes. Enjoy!
Hello, I do not have turbinado sugar, can I use white sugar instead for the top ?
Hi Tanya, If you have brown sugar, that actually makes a great substitute for turbinado sugar.
Thank you so much, this was the first time for me to make muffins. They turned out great ! Awesome recipe !
Thank you so much, these were the very first muffins I ever made! Turned out just great ! Awesome recipe ! Looked exactly like the ones in the picture.
Is there any way to keep the top from getting too soft and moist the next day? Storage trick?
Hi Tanya, I’d just leave them out at room temp; the strawberries keep them moist enough that you can get away with that. Glad you enjoyed them!
Made these today – absolutely scrumptious and easy to make! Another onceuponachef recipe to add to my favorites!
Perfectly Baked..i really mean it.
Hi Jenn, I accidentally used bread flour instead, will it make the muffins taste completely different?
Hi Serena, The muffins will taste the same, but they are likely to be a bit heavier and denser. I’d love to hear how they turned out!
Hi Jenn, they tasted great and fluffy when they were warm, but got a bit denser the next day. But the flavor is wonderful!
What kind of milk is okay to use? We normally keep skim milk in the house, but should we get 2% or whole for the recipe?
Yes MP, skim milk will work. Enjoy!
My daughter and I made these today. We have now eaten half of them! Not sure there’s going to be enough to share with the rest of the family. Delish!
These look amazing. And seeing all the positive reviews is making me look forward to baking these! I do not have any turbinado sugar…. is there a decent substitute for it?
Denise, You can substitute brown sugar for the turbinado if you have that. Hope you enjoy the muffins!
Hi Jenn, how long would you bake these as mini muffins? Thanks!
Hi Renee, I would start checking them for doneness at about 12 minutes.
Just made this to use up strawberries that weren’t that sweet. It was a great way to use them up. I really loved how they turned out! The touch of almond extract is totally worth getting!
Excellent recipe!! I used a variety of flour to use up what I had on hand (a little bread flour, whole wheat, and then about half all-purpose}. Also, I used extra strawberries and slightly less sugar Baking time is accurate, although the soft berries in muffins may seem at first like muffin is under-baked.
What is the best way to store these so tops don’t get soft and mushy? Made them once before and I put them in ziplock after they cooled. Next day the tops weren’t crunchy anymore.
I’d just leave them out at room temp; the strawberries keep them very moist.
I went to the strawberry patch this morning and made these this afternoon. They were very moist and delicious. My husband was tasting the batter from the bowl and told me not to bake them, that he would just eat the batter! Thanks for your wonderful recipes!
Can you use frozen strawberries in this recipe?
Many thanks, Ruth
Hi Ruth, frozen strawberries will work just fine.
It would be wonderful if there was a way to save recipes to a recipe box right on your website. I wonder if anyone has ever inquired. I am having difficulty emailing recipes to my email address and I do not use the other options the site offers (ie. f, p, “bird”). Have a wonderful day. Your website is terrific!
Hi Maria, thanks for the suggestion. We will add it to our list of potential enhancements to the site. One fairly easy way to save recipes is to go through the following steps: 1. Click the PRINT button right under the recipe title 2. Select PRINT from your browser’s menu 3. When the box with printing options appears, look for the dropdown in the bottom left corner that says “PDF” 4. Click on the dropdown arrow and select “Save as a PDF.” Hope that helps!
These muffins are delicious. Easy to prepare and the finished product – light and moist. I was looking for a strawberry muffin recipe and there are quite a few out there to choose from. I am so grateful to have been guided to use this one! I look forward to getting to know your website and trying other recipes. Many, many thanks.
Oh My! So good. We are trying to use up our leftover frozen strawberries before the freshies arrive. This was a big hit. We did not have baking powder so used the tartar/soda sub, & used brown sugar for topping which was fine but I’m sure the other would have been better. Nonetheless, this is a KEEPER.
Wonderful! Oh so good. Shared with neighbors so I don’t eat all of them. LOL