Strawberry Muffins
This post may contain affiliate links. Read my full disclosure policy.
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.
You May Also Like
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
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!
Thank you made these this afternoon and they came out great! How long do they typically remain fresh? Should I refrigerate them?
Hi Dee, Glad you like these! They’re at the best for about 2 days. You can store them on the counter, covered loosely with foil. (Don’t wrap them too tightly — the muffins are so moist that they might get a little soggy if you do.)
Can this somehow be made as a loaf cake?
Hi Celeste, I’ve never made these in a loaf pan, but I think it should work. I’d lower the temp to 350 and start checking for doneness at about 45 minutes. I’d love to hear how it turns out if you try it!
Hi, I just tried this as a loaf and it turned out great! The flavor is amazing! I started checking it at 45 minutes as suggested but ended up leaving it in for a total of 55 minutes.
Glad to hear it worked nicely as a loaf!
I’ve made these Strawberry Muffins a few times, and they were delicious. Can I use frozen strawberries in this recipe?
Glad you like them! Yes, frozen strawberries would work too. 🙂
Anyone who said this recipe turned out bad just didn’t make it right!! This was absolutely DIVINE. The muffins turned out sooo moist and delicious, it was almost like it melted in my mouth. So, so good! I was worried it would mess up because when I stirred the flour through the berries, my berries were wet from a rinse so they got all sticky and I ended up adding an extra tsp of flour which didn’t really make it less sticky. And I accidentally forgot to separate the 1/2 cup of berries for the topping and ended up folding all of it into the batter. I ended up sprinkling raw sugar on the top of the muffins anyway — but in spite of all that it still turned out fantastic!!! Give your pan and the liners a good spray with cooking oil and you won’t get any sticking at all. The muffins were easily removed from the pan, and they peeled away from the inside of the liners so easily too. I’m excited to bring my boyfriend some of these tonight and will definitely be making them again!
After long thought of what I would do with the strawberries in the fridge, I decided that these « muffins » were a great idea. I am unsure why so many had success with these. First, I wouldn’t consider these to be muffins. They are strawberry cupcakes and the cake turned out tasteless and dry. A vanilla box cake is yummier with sliced strawberries on top and some whip cream. It’s not intended that my review is rude but I wrote this as a true as I could. And my ingredients have gone to waste. Best of luck if you decide to make these five star strawberry « muffins ».
These were absolutely delish!!! Instead of vanilla I used rose water liberally ( which goes perfect with strawberry recipes). I could have used orange blossom water as well, it will be for next time. Thank you it’s officially a keeper for our family!
Can I make the batter the night before I bake these?
Hi Mary, I worry they won’t rise as well if not baked immediately. Sorry! That said, they keep beautifully so I wouldn’t worry about baking them a day ahead of time.
This is my favorite recipe!! It’s super easy and I love how sweet even the plain batter is. It’s not bland like other recipes I’ve tried and it’s really moist. I just love it all over!
Can I puree the strawberries and add? My kids aren’t crazy about fruit chunks.
I wouldn’t recommend it; if the strawberries are puréed they’ll be more liquidy and that could throw the ratio of dry to wet ingredients off – – sorry! You may want to check out some of my other muffin recipes as they may hold more appeal for your kids.
Excellent recipe. I didn’t have any almond extract so just added a bit more vanilla. Also did not have turbinado sugar so just used brown one. And may have got carried away a bit with strawberries using 3 cups instead of 2 1/4 cups. Anyway everybody loved them and will definitely be a staple in my muffin making rotation. Thank you.
I’ve made these twice now. Very delicious. Taste like they’re from a professional kitchen.
This recipe is the best! I’ve made it with strawberries and also with blueberries and the results are fabulous. I’ve added some maple syrup flakes for the topping and it was excellent. This recipe is now one of my favorite! Thanks for sharing!
These were seriously the best muffins I’ve every eaten in my life. My daughters and I were practically swooning with every bite. They had an amazing texture, the perfect hint of almond flavor, and the sweet, juicy, melt in your mouth strawberries in every bite. I made two minor changes–I reduced the sugar from 1 cup to 2/3 cup and topped the muffins with dark brown sugar rather than turbinado sugar. We find this level of sweetness perfect for our tastes.
Thanks for the wonderful recipe!
GREAT RECIPE! I switched up a few things. I added buttermilk instead of regular milk, this made the muffin tender and moist! I also increased the number of eggs to 3, I figured if 2 eggs was good then (3) three would be outstanding and i was right. The muffins took on a really nice rise in the center just like the bakery ones!
Hi.. If the strawberries are sour, what should I do? Am I able to make a compote and mix them in?
Hi Angeline, I would just use them as is – there is enough sugar in this recipe to compensate. Hope that helps!
Very good flavor! Mine spilled out; I wish I had followed my instinct and had made them into more than 12. I’ll remember for next time to fill them 3/4 full.
Thanks for the recipe. I’m new to your site — I like your easy-to-understand steps and how easy it is to find the comments.
Hi Angeline
I added a dollop of strawberry jam to the center of the muffins instead of the chopped berries on top. Baked them and it was a delicious strawberry surprise in the center when you bite into them….Yum! So, i think that will make up for the not so sweet strawberries.
Thanks for the tip dear… My husband loved loved it
I did the same with orange marmalade. So good! Thanks
I love those muffins! Can you mix dough a full day before and bake the following day?
Hi Karen, Unfortunately, it won’t work to refrigerate the batter as the muffins won’t rise well when you go to bake them. If you’d like, you can mix the dry ingredients in one bowl and the wet in another and then combine them and proceed with the recipe when you’re ready to bake them. Hope that helps!
OMG. I don’t bake, like ever. And I don’t like anything in the sweet bread genre, but these are delicious!!!! And these came out flawlessly. My husband said it’s the best muffin he’s ever had. And he has had many a’ muffin. I did end up adding a bit of lemon zest and then served with fresh whipped cream and butter. I really appreciate the tip to run the knife around the muffin edge as they are cooling. It saved me from ending up ripping off the muffin top from stuck berries. So incredibly delicious! The only downside is my husband said I should make him muffins all the time now! To his credit, he does wash every dish I dirty.
excellent recipe
Delicious! I made these with the kids and everyone thought they were wonderful. We used fresh picked berried from the strawberry farm. Not sure they would have been as flavorful with store ripened berries.
Amazing muffins!
Can you use frozen berries for this recipe?
Sure!
These turned out great and are delicious! I followed the recipe with the exception of doing half white and half whole wheat flour. Love the addition of the almond extract, really compliments the flavors. I feel like this is a great base recipe and you could sub in other fruits with great results. I think peach would be delicious.
I made these today and they were amazing! I was a little worried because I was using frozen strawberries, but they were perfect! I followed the recipe exactly. Thank you for the recipe!
I initially followed the recipe but instead of almond extract, I used peppermint extract. Before adding the diced strawberries, I thought the batter was thicker than I would prefer so i added a little more milk… i little less than 1/4 cup.
The muffins were soft and fluffy… it wasnt too sweet and because it’s packed with strawberries… you cant miss the strawberry taste. I was initially worried that the taste wpnt come through… but it turned out really nice!
Thanks sharing the recipe.
I just made these today and they were fantastic! I don’t understand some of the negative reviews. I followed the recipe exactly and they turned out light and fluffy. Not too sweet which is what I like in a muffin. My husband is on his second as we speak lol. Thank you Jenn for you wonderful recipes. I also love your cookbook.
😊
These are so good! Snacking on the strawberries while preparing the batter left me a little short so I topped off the measuring cup with blueberries. I made muffins and a 3×5” foil loaf pan. The latter required an extra 10 minutes in the oven. Both were perfect. The red and blue version would be nice for the 4th of July.
2nd time I tried this recipe only this time with regular flour. Well I had to throw out the WHOLE batch. I tried adjusting the time on my oven to see if rhat made a difference.and nope. I was able to get 6 minis out of the ninja though. Who knows if it’s edible. Looks like I’ll have to rebut the stuff BUT I am trying a different recipe. Maybe thatll work better. DONT TRY this recipe. If I could,give it a 0 I would.
Oh m gosh! These are so good!! I used gluten free flour and blueberrys as well with the strawberries. So glad I came across this recipe. Wanted to make few things different for our church bale\ yard sale for missions….i dont know if it’s our oven ( which it could be. Can’t stand the thing where ha e to like up the temp like 5-20 degrees) but about 5 of them came out burnt on,the bottom . maybe I’ll adjust the timer ( I had it for 25 min instead of 30) other than that great recipe. Would of gave it 5 if few weren’t burnt.
These turned out so good! I haven’t had much luck baking with strawberries in the past, but since I had some to finish up, thought I would give this recipe a shot after reading the reviews. The muffins were soft and moist, not too sweet and a perfect balance to the sweeter muffin crust because of the turbinado sugar. Took some to work to share and thought I would have leftovers to freeze, but they were all gobbled up 🙂
My whole family loved these! Great recipe!
Absolutely gorgeous I have made these so many times!!!! However instead of milk I use buttermilk and instead of sugar on top I use a crumble topping !!! They are absolutely incredible!!!!!!!!!
I made these today and they turned out perfect. The only thing I didnt have was almond extract, I left it out and turned out fantastic, they are so soft.
Hi Jenn,
Your recipes are consistently wonderful and it makes my family happy when I make them again and again. This morning I made your Strawberry Muffins in preparation for our Easter breakfast. I’ve made this recipe many times before but this time I happened to notice that the “Freezer Friendly” instructions attached to the muffin recipe appear to actually belong to a different recipe. Just wanted to give you a heads up.
Hope all is going well with you. Thanks so much for all the cooking and eating pleasure you’ve given to others over the years! You are greatly appreciated.
Gail
Thank you so much for catching that, Gail. It takes a village! And so happy you’re enjoying the recipes. 🙂
When using frozen strawberries, should they be thawed first?
No, it’s not necessary to thaw them first. Hope you enjoy! 🙂
I never made Strawberry Muffins before. This is one of the best muffin recipes ever. We always have strawberries on hand and at times I need to use them up. I have made these a dozen times. I have forwarded this recipe along to family and friends. The ingredients are always on hand and the directions are perfect. Thank you!
So yummy! My family and friends couldn’t get enough. I would recommend adding slightly more than the stated amount of strawberries. And if you want sweeter muffins, use ripe or overripe strawberries for that extra fructose.
Made this for the first time and my husband absolutely loved it!!! Sadly, I was out of paper liners and cooking spray – will make sure I have both next time. Also made the same mistake as another reviewer and put the muffins in a Ziploc bag and they got a little soggy – I was worried that because of the lack of paper liners, they would dry out. Next time they will be perfect :). Thank you so much for the recipe!
These look amazing! What do I need to adjust to make these mini muffins?
Hi Erica, the only necessary adjustment would be the baking time. I’d start checking them at 10 – 12 minutes. Hope you enjoy!
I was thinking of trying to make a “healthier” version by substituting some wheat flour/oats. Do you think that would harm the taste/texture too much? I was thinking of doing perhaps 1/3 reg flour, 1/3 wheat flour, 1/3 oats.
Hi Jenn, Instead of introducing 2 new variables (wheat flour and oats), I’d suggest using half all-purpose and half whole wheat flour and see if you like the texture that way. If so, you could try them again substituting some oats for some of the wheat flour. Hope that helps! (I’d love to hear how they turn out if you try them!)
Hi Jenn! Could I substitute almond milk in this recipe? Thank you!
Sure! Hope you enjoy. 🙂
I just made it with all whole-wheat flour and only 1/2 cup sugar. I couldn’t wait until they’d cooled, but first report straight from the oven is that they are delicious!
Wow! I loved it…and, more importantly, everyone at bake sale fundraiser loved it! Thanks for great recipe.
These muffins are really special! The strawberries were wonderful in this recipe. What a great, fresh tasting muffin. I have always preferred fruit to anything else (pies & crisps vs. cakes and cookies) and these top my list for muffins. Jenn, thank you for never disappointing! I know your recipes will always turn out due to your thoughtful instructions and wonderful ingredients.
I made these muffins today and loved the taste. Next time I will make fifteen to eighteen with the same amount of batter. My muffins spread out and connected to each other and made a mess when I tried to remove them from the pan.
My husband loved the taste of these better than the blueberry muffins I made.
A winning recipe for me!
Hi Jenn -I’ve made these wonderful muffins several times and they always came out perfect. I want to make them again and was wondering if I could use a jumbo muffin pan which makes 6 muffins. Each muffin would be twice the size. Do you think it’s not advisable? If so, I’ll just stick to my old pan. Thanks for all your great recipes.
Hi Joan, so glad to hear you like these muffins! Yes, I think they would work as jumbo muffins–they will obviously take longer to bake so just keep a close eye on them. 🙂
I’m sorry I felt the breading part of the muffin to be very cornbread like. I know I added 1 cup of sugar and the berries were very old so also sweet. I just wanted the muffin lighter and sweeter. I did love the way to lay out the instructions.