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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I am out of town and want to make the strawberry muffins but don’t want to buy ingredients that I will have to discard before I leave for home. Am I safe to omit using the 1/4 tsp. of almond extract or will it alter the flavour? Also, I do not have any turbinado sugar but I love what it does to the top of the muffins. Should I bite the bullet and buy some or is there anything that I can substitute that will provide the same taste, texture, and crunch of turbinado?
Hi Lynda, it’s fine for you to replace the almond extract with a 1/4 tsp. additional vanilla extract. And if you have brown sugar on hand, you can use that in place of the turbinado. Hope that helps!
Excellent muffins! They tasted as if I bought them at a nice bakery. I used frozen strawberries that I let defrost at room temperature about 15 minutes. Easy to make and so delicious! Thank you!
Delicious! Perfect recipe. I will definitely make these again.
The strawberry muffins were delicious! Not too sweet, but very flavorful. Thank you for this recipe. I’ll will definitely be making them again.
Hey can we use salted butter?
Sure, Sarah – while it varies by brand, most salted butter has approximately 1/4 tsp. salt per stick, so you can use the salted butter and reduce the salt in the recipe as needed. Hope that helps!
How could I make these Strawberry Muffins a healthier choice? I thought about subbing half the all purpose flour for whole wheat? But what else? What would the nutrition facts look like with the changes? The taste? I have been wanting a delicious muffin, strawberries are in season in Florida, and I am trying to lose weight. Help!
Hi Lucinda, using half whole wheat flour should be fine and you could reduce the sugar by 1/4 cup. Hope that helps!
Yes, (as mentioned in a previous comment) I did both of those things. I also reduced the butter to 5 tablespoons. No problem!
Liquid coconut oil instead of butter and Stevia granulated sugar
These strawberry muffins.were.amazing!
I’ve been baking muffins for many years. This recipe will be added to my favorite collection. Thank you!
This recipe makes the best strawberry (or any berry) muffins ever! Easy to do even if you’re not a baker (which I’m not.) Can’t wait to try some other recipes.
Can I use frozen strawberries for this recipe? And would I be able to substitute canola oil for the butter?
Frozen strawberries are fine, but I wouldn’t recommend canola oil – sorry!
Really light and flavorful. Hubby loved them. Definitely make again.
I don’t have a muffin tin but I do have a pie pan, 9″ round pan and 9×13 pan. Could I use one of those instead and if so, what should I adjust the baking time and or temperature to? Thank you for your help 🙂
Hi C, I’d go with this recipe instead which uses 9-inch pie pan. Hope you enjoy!
I make muffins weekly for my kids and grandkids, but had always avoided strawberry because of “bleeding” issues. This recipe is the first I’ve found with exactly the same steps and method of my own, and they were great! Actually, I’ve never gone wrong with any of your recipes, so thank you!
Love the muffins. Could you add Splenda instead of regular sugar?
Hi Jane, I wish I could help but I’ve never worked with sugar substitutes so I can’t say how it would impact the muffins. (If it helps at all, I have read plenty of comments from readers who have said they’ve replaced some or all of the sugar in a recipe with a substitute like Stevia or Splenda and have had good results.) Hope that helps at least a bit!