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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These are excellent. I make them every year when the strawberries start ripening. The only problem I have is they spread horribly. I fill the muffin tin very full as instructed but when they bake they don’t rise but spread and cover the top of the entire tin, sometimes overflowing. Any tips or ideas to help the muffins rise and not spread?
So sorry you had a problem with them spreading! Have you had that same problem when you’ve made them in the past or just this time around?
Yes, I have this same problem every time I make the recipe. I’m going up make them again tomorrow and try filling less full.
Hi Kelley, Yes, I think that would be a good way to avoid it. It’s strange that you’ve experienced it as from what you’ve described, other than that they come out well. I wish I had more wisdom to share!
Any tips if using frozen strawberries? Thanks in advance!
Hi Ai, you can use frozen strawberries without any modifications but if they are whole, make sure you cut them in half. Hope you enjoy!
Are you at a higher elevation? I had the same problem and now I am wondering if the problem is that I am at 3700′!
No, not at a high elevation. 😊 I’m not exactly sure what the elevation is here in SC but I know it’s not particularly high.
These are outstanding, moist and delicious. Followed the recipe with the exception of no almond extract, I just used a little extra vanilla and no turbinado sugar, I just used brown sugar. Best muffin ever! Great recipe. Thank you!
What are your thoughts of adding rhubarb to the recipe. If you think it’d be a nice addition how much would I add along with the strawberries? Also any additional ingredients to prevent a soggy texture?
Many thanks!
Rebecca
Hi Rebecca, I do think rhubarb would work and I’d probably use half rhubarb and half strawberries. (I don’t think you’ll need to make any other modifications.) If you try it, please let me know how it turns out! 🙂
These were very different kind of muffins but they are excellent and will make again!!
Best muffin recipe! Fabulous way to use our in season fresh strawberries. Made it twice, doubling the recipe. Gifting some, freezing some. Perfect when baked for 10 minutes prior to enjoying.
This is a great recipe and I have made them 3 times recently. They turn out great every time!
They turned out great. My family loved it!
Followed recipe but did not spray muffin holders or pan and had no problems. Used brown sugar on top as I did not have turbinado sugar. They turned out great and are delicious.
I’m not usually a baker but I’m trying to lose weight while still indulging a little so I adapted the recipe with apple sauce instead of butter and some other tweaks, they came out amazing! Thank you so much for sharing.
Hi Jenn!
These look absolutely fabulous and I would like to make them but… I am struggling to change cups to grams as all Websites I checked give me different values from cup to grams.
Would you be able to help me please? ♥️
Many thanks!
Hi Anna, If you look in the top right corner of the recipe, you’ll see a button that allows you to toggle between metric and cup measures. Hope that helps! 🙂
So delicious! Love the addition of almond extract – makes for an extra satisfying muffin!
My family and I LOVED this recipe. These muffins were easy to make and very delicious. I was asked by my sons to make again!