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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Seriously some of the best muffins ever! I am really new to baking, but this recipe came out perfectly! Definitely making them again:)
Can you use frozen strawberries for this recipe?
Sure – hope you enjoy!
I am making these the first time, following recipe as is. I live at 6000Ft so I’m hoping these will turn out. Please add altitude adjustments.
Hi Andrea, I don’t have experience baking at high altitudes so, unfortunately, I don’t have any wisdom to share – I’m sorry! You may find these tips helpful though.
I added 2 Round Tbsp of flour and they turned out great! I use a large muffin pan that makes 6 and had enough for 3 regular ones! Wish I could post the picture I took for my FB family.
These are SO good!! Best muffins I have ever had, seriously. The almond extract is such a good touch… don’t skip it! 10/10!!
If I use frozen strawberries can I substitute the strawberry juice for some of the milk?
Hi Sheila, It may turn the muffins a little pink, but I think it should work. Hope you enjoy!
Jen, I’ve made several of your recipes. All were awesome – Chicken Picata is my favorite!!
I follow the directions exactly. Just like what I’ve had in expensive restaurants.
Can the strawberry muffins be made with frozen strawberries. I’m trying to use items in my freezer as I’m one of those “at risk” seniors.
So glad you like the recipes, Rita! Yes, it’s perfectly fine to use frozen strawberries here. Hope you enjoy and stay healthy and safe! 🙂
These were very delicious! I love the flavor, the texture they just turned out wonderful and my whole family enjoyed the muffins. They do go good with coffee in the morning!
Thank you for sharing such a delicious and preschooler friendly recipe! My little and guy and I baked together and it was the perfect activity to do and enjoy during this worldwide epidemic and requirement to stay indoors. It was perfectly crisp on the outside and moist on the inside. We added blueberries as well. The options are endless. Thanks again.
Wow. Okay, so I didn’t think these would turn out to great because strawberries tend not to bake too well. I was wrong! They baked beautifully. I’ve been attempting to cut back on my sugar intake so I used 6 tbsp of stevia instead of sugar. After mixing the butter with it, it almost looked like curdled milk! I panicked but continued and it looked worse and worse with each addition of ingredients. I was SO close to tossing it and starting over but I’m so glad i didn’t!!!! It came together as soon as I added the last addition of flour. However, the consistency of the batter was EXTREMELY thick, almost like a dough. I mean, it didn’t want to come off of the mixers! I’m not sure if that’s how this batter is supposed to be or if the stevia threw it off but they turned out wonderfully!! I only baked mine for about 20-25 minutes just until they bounced back when I touched them. So moist and tender and delicious with juicy strawberry bits!!! perfect for spring and summer.
My batter was quite thick too, but after baking the muffins turned out delicious!
This was a good recipe in that the flavor was good but the texture of the cake and strawberries was fair. A hardier fruit like blueberries would bind better with it. Next time, I will use very cold strawberries and see what happens.
Excellent muffin recipe. I needed to make them gluten free and this is how I altered it. I used equal parts Pamelas all purpose GF flour, increased the baking powder by 1/2 tsp and added an extra egg. They are soft and fluffy. My son loves them.
Just made these lovely strawberry muffins for my daughter’s birthday. Kids loved them! Of course me too 🙂 As my daughter loves chocolate we added a few chocolate chips on top and it tasted better for us. Thanks for this wonderful recipe, it will be one of my favorite one!
I love your recipes!!!!
For the strawberry 🍓 muffin recipe, would it be possible to substitute buttermilk for milk? And if so, what do I need to change, if anything?
Thank you for putting smiles on our family faces.
Hi Kit, So glad you like the recipes! For the best results, I’d stick with regular milk here. Sorry!
Hi!
I just found this recipe and was hoping to try it. I don’t have turbinado sugar. Can I just use regular sugar. Thank you. They really look delicious.
Hi Lizzie, If you have brown sugar, that actually makes a great substitute for turbinado sugar.
Ok thanks!