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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Thank you for this delicious recipe. They are so tasty and I love the crunchy sugar topping. I added some white chocolate chips to mine as they were screaming out to me from the cupboard. I couldn’t wait for them to cool to try one. Scrumptious.
This has become a family favorite! Made exactly as written. The almond extract adds a wonderful and subtle depth of flavor. Texture is cake-like. Excellent riff on the classic Jordan Marsh blueberry muffin recipe. Yum!!
Hello Jenn, thank you for your strawberry muffin recipe, I made it for the first time and they are delicious. Of course I shared with my neighbors who like sweets like me and my husband. I used my 9 muffin pan. I fill 8 but they are a full size. I will definitely be making this recipe again for sure.
I followed this recipe exactly as written and the muffins were fabulous – moist and delicious. I was able to get 14 good sized muffins instead of 12 but that just meant more for us to enjoy. My husband and son loved them as well and I will definitely make these again.
So good I just made these. Thank you for the recipe and to be clear I don’t bake
Amazing. I’m on my third muffin now.
I had strawberries that weren’t as sweet as the family likes so I found this recipe. Wow! These muffins are so moist and delicious. The only hard part was dicing the strawberries but it’s worth it. Thanks for a great recipe!
I have tried a number of recipes this spring, attempting to find a solid one to keep. And with some tweaking, I believe this recipe may be it.
So what did I tweak?
I substituted the butter with butter flavored crisco, because I like how it holds better. I also did not use any sugar on top, as I will add a light cream cheese frosting and I like the rise on top.
I found that using small pieces of strawberries works best, and a very small dusting of flour does seem to help separate. And I found that the almond (although I love it’s flavor) almost seems to cancel the vanilla, so I may work with that also.
I have had a hard time finding a recipe that has a good texture for strawberry muffins, and I like this.
These muffins are VERY good. We have houseguests coming and they will enjoy them too. This indicates that prep time is 20 minutes. It took me appr. an hour. Washing the Strawberries, cutting them into small pieces, getting all your ingredients ready and beating with a mixer. Not complaining here but being realistic. But they’re worth the time!
Great recipe and freezes well. I substitute 160g each of fresh milled Kamut, spelt, and soft white wheat for the all purpose flour. The muffins are nice and fluffy and dense at all.
I, an experienced baker, made these for the very first time yesterday and sampled one of the muffins, and although quite delicious tasting, the berries had fallen to the bottom, so I’m not sure I will be able to sell these from our Deli case today because it looks like they will all have soggy bottoms. Plus, it pays to read up on the commentaries BEFORE jumping into a recipe, which I had not done, unfortunately! I blame the soupy bottoms on our strawberries which were purchased fresh from The Peach Stand in Fort Mill, SC that has its own strawberry patch. The berries are sold large, firm, and beautifully deep red. They sell out every day, they are so good!! The next time I will cut back on the sugar amount…the berries likely became macerated as they baked, so even with the added flour, they were too soupy. The strawberries weren’t too ripe; They were just strikingly large, vine-ripened berries that are almost burgundy red in color…strawberries rarely seen like this at the grocers!