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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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)!
Made a dairy free version of the recipe (soy milk, earth balance butter substitute) and they were amazing! We couldn’t stop eating them. I bet they would have been even better with real butter but we are a dairy free bunch over here.
I have some rhubarb to use up. Think this would work – 75% strawberries 25% rhubarb?
Sure, Chithra, but I might do half and half. Please lmk how it turns out if you try it.
It’s strawberry season in the UK, so decided to try those. I now have a very happy 4 year old! Hubby loved it too. Thank you.
Love these muffins! My husband and I am a big fan of the blueberry muffins as well. Easy to make and oh so delicious! I make muffins almost every week!
Thanks Jenn!
I made these muffins 2 times in one week, both times were AMAZING! The dough is perfect! I did half the sugar though cause I dont like them too sweet. I added white chocolate chips to the strawberries. I also experimented with pieces of banana, blueberry and chocolate chips. However I made them they turned out so good. My husband praised me. I told him to thank the lady who perfected this recipe. 😉
🙂
Making muffins with this recipe is amazing, so I just had to try making this recipe in a loaf pan, as a quick bread.
Unfortunately the results were not as stellar as making muffins.
There’s too much strawberry in the recipe, which results in too much liquid that pools in the bottom of the loaf as it cooks.
I made a double batch of the recipe at one time. With a double batch I was able to fill a 9″ inch, and 8″ loaf pan.
After cooking, as the loaf cooled, it sank considerably.
After completely cooled, I cut the loaf in half and the center was dense. Again just too much liquid from the amount of strawberries used. There’s just no way for the extra moisture to evaporate out while cooking in a loaf pan.
This is definitely a muffin recipe.
I strongly advise following the recipe as it is written. The part about reserving 1/2 cup of strawberries, and placing on top after muffin tins are filled is a must do.
This step will reduce the chance of having too much liquid in the muffin and ending up with a dense “doughy” center of the muffin.
I still give this recipe 5 starts as it is a perfect recipe for making exactly 12 muffins, with limited ingredients, great natural strawberry flavor, and not too sweet.
I just made strawberry muffins following your recipe. 5 stars as this recipe works as listed.
There is just enough batter for 12 muffins. PERFECT!!!
It’s not too sweet.
I chose your recipe as it has limited ingredients, and no artificial strawberry flavorings.
A couple of changes I made:
Omit 3/4tsp salt. Too much sodium is bad.
Sliced my strawberries with my food processor slicing blade.
Use 1tbsp tapioca starch instead of flour in the strawberries.
Mix all the strawberries into batter, rather than reserve some for topping.
Omit the turbinado sugar.
Somebody previously asked if this would be good in a loaf pan as a quick bread.
I think it would work great, but would need a double batch to fill a 9 x 5 loaf pan.
I didn’t like these that much, they tasted like someone added strawberries to cornbread. On the bright side, they didn’t stick to the pan.
The muffins were bland. More sugar and less baking powder might have made a difference.
I just made these muffins today, and they are absolutely delicious! I am curious — do you think the batter could also be baked in a 9×5 loaf pan or a 9 inch square pan? I’m never sure whether muffin batter will also work as a quick bread or breakfast-type cake. Thank you!
Glad you like them! I’ve never made this recipe in a loaf or square pan, but I think either should work. Please LMK how it turns out if you try it!
Hi, you mentioned that this can’t be made with melted butter but I just made it with half coconut oil (which was melted) and half butter because I ran out of butter, and it still came or great! I suppose it would taste better with all butter, but I like them anyway! Also, how long do you think these will last out and also last in the fridge? Thanks.
Hi Hema, good to know about the melted coconut oil – thanks for sharing! If you leave the muffins out on the counter, I think they’d be good for 2 – 3 days. (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.) They should last for about 5 days in the fridge.
Wonderful and being in a hurry, I didn’t even follow directions nor put a topping on! Soaking strawberries in vinegar and water solution does seem to increase longetivity and this was a wonderful recipe to continue to enjoy supply that has been in refrigerator for a week. Thank you!
These muffins were awesome. I have had the recipe saved for almost a year! I finally made them. The muffin tasted like a vanilla cake. I left out the almond extract because I don’t like the flavor. I did have one question about the fresh strawberries in the muffins. They seemed to be a little to wet and almost made the muffin around it soggy. Maybe tossing them in even more flour first? This is my first time using fruit in muffins so maybe that’s how they normally come out.
Hi Rachel, I think you could toss them in a bit more flour; just don’t go overboard so as to avoid throwing off the ratios of wet versus dry ingredients.
Fabulous!! I found this recipe one morning when I didn’t have blueberries on hand. I made them just as written and they were a huge hit!! My kids even ate them with whipped cream for a dessert. I’m keeping this recipe handy! Thanks for sharing!
Can you use frozen strawberries. We went strawberry picking in the summer and I have some I want to use up?
Yes, Bridget, frozen strawberries will work here. Hope you enjoy!
These are quick, easy and delicious! They are perfect for strawberries that don’t look as appetizing but are perfect chopped up and thrown batter. I like to make a batch and freeze them for mornings on the go.
I made these and sprayed my foil lined muffin papers and they were wonderful. I’ve made the blueberry ones to rave reviews. I’m looking forward to modifying this recipe with peaches or nectarines in the summer. Just preordered your cookbook. I can’t wait!
They are really easy to make. Thanks for sharing your recipe! 😘
They are so Delicious!!!
I love your best blueberry muffins and would like to make the strawberry muffins for Valentine’s Day. If I use paper muffin liners, do I have to spray them?
Hope you enjoy these just as much as the blueberry muffins! Yes, I’d spray the liners with non-stick cooking spray. Happy early Valentine’s day!
Would it still come out good if frozen strawberries were used? If yes, would you have to defrost them first, or throw them in the batter frozen?
Hi Erika, I think frozen strawberries would be fine here (and no need to defrost them first). Hope you enjoy!
Hi Jenn,
I wonder if there is a way to convert this to a sugar free version. My mom is diabetic.
Thanks,
Myra
Hi Myra, I don’t have any experience with diabetic baking so I don’t have much wisdom to share. Perhaps you could use a sugar substitute here, but I’ve never prepared them with anything but regular sugar, so I can’t say for sure how they’d turn out. Sorry I can’t be more helpful!
I’m a nanny and I made the gluten free version. Only substituted regular flour for gluten free flour and granulated sugar for light cane sugar. Amazzzzzing!
Good day, I can only find Demerara, caster, raw, brown, icing, coffee sugar where I am, is any of the above mentioned sugar able to substitute turbinado sugar and how much to use, please. Thank you for your help.
Hi Charmaine, the same amount of Demerara sugar would work here. Enjoy the muffins!
They’re amazing every single time!
can these muffins be frozen?
Haven’t made them yet but look delicious!
Sure, Bernice. Hope you enjoy them!
Absolutely delicious! Ate one warm and it melted in my mouth – so good. These are sticky muffins, but I baked them without papers and they came out of the greased pan without any problem.
These are so good! The only change we made was to add extra strawberries.
These are the best muffins I’ve ever made! Will definitely make this again and again.
The only thing I changed was to only add 3/4 cup of sugar (I don’t like my muffins to be too sweet)
The taste was awesome as well as the texture. Next time I’ll add paper cups when baking them as the texture was soft and clinged to the tray. Thanks for this recipe !
DELICIOUS! I don’t like changing a recipe and then reviewing it but these were so good I had to post something. Due to my son’s egg allergy I literally couldn’t make “as is”. So, for one egg I subbed 1/4 cup applesauce and for the other egg I subbed 1/4 cup vanilla Greek yogurt (Oikos Triple Zero Vanilla). Other than that followed other measurements and instructions to a “T”. They turned delicious!!!!
These are perfectly moist, and unlike some muffin recipes I try, turn out exactly like the picture and in a perfect quantity. Kids loved them, as did the adults. thank you!
Another excellent recipe. I made this and your key lime pie ice cream recipe the same day. My strawberries were pretty juicy and I put the flour on them perhaps a little too early as the muffins were a bit wet after cooling off. They tested “clean” with toothpick. The taste was very good. Next time I’ll wait to add the flour right before I add the strawberries to the batter and see if that helps.
Can these be frozen?
Sure, Lisa. I think they’d freeze well.
Made these twice and turned out awesome. Today they didn’t rise. Baking powder wasn’t old but beat them by hand maybe that is the difference.
Hi Jennifer, if that was the only change you made, I suspect that the mixer did make the difference.
Excellent recipe. I have tried several strawberry muffin recipes in the past and was always disappointed. I get my berries at local Amish farms and they are particularly juicy (and delicious). But their juiciness usually ruins muffins. So I cut the milk down to only 1/4 cup and the muffins came out perfect. This is sure to become a seasonal favorite.
We went strawberry picking yesterday, made the muffins last night, and they were gone by this morning. Sooooo delicious! They were light, moist, and the strawberry taste shone through. I only used half the turbinado sugar at the end because 2 tbsp seemed like a lot but wish I’d used the full amount – the sweet crunch of the muffin top was the “icing on the cake.” Luckily we picked enough berries to make another batch today!
I do not normally post a review but I must say, this is worthy of a review. These are hands-down the BEST muffins I’ve made. Loved it.
Didn’t have almond extract or the turbinado sugar, but i added in the zest of a whole lemon and the juice of half because I love the combination. The muffins are super moist and super good. Thanks Jenn!
This is one of the best recipes I’ve found online. The muffins were super moist and flavorful, they reminded me of strawberry pancakes. I didn’t have sugar for the tops but in all honesty it was delicious without. Otherwise I made the recipe as written and will make them again.
These muffins were moist and delicious! I never thought to put strawberries in a muffin! Husband loved them too!
these were fantastic! I made them with freshly picked strawberries and they tasted scrumptious!!