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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This is the Jordan Marsh blueberry muffin recipe adapted for strawberries!
Can I use salted butter? Maybe just add less salt?
Sure, Julie – just reduce the salt to 1/2 teaspoon. Enjoy!
Could I use whole wheat flour for this recipe? Or half whole wheat, half all purpose?
Hi AK, If you want to use whole wheat flour, as you mentioned, I’d suggest starting by using half whole wheat and half all-purpose to make sure you like the texture. If you do like it, the next time you make these, you can up the ratio of whole wheat to white a bit more. I’d love to hear how they turn out! Also, you may want to consider white whole wheat as it’s lighter and milder tasting than regular whole wheat flour (yet just as nutritious). Hope that helps!
I loved these! They were so good and my family really enjoyed them! Love the flavor and just everything 🤤 I did have to put in 5 less minutes though but that’s because I have a wacky oven. Anyway, really delicious and I’m definitely making them again in the future!!
Came out delicious. We even substituted in gluten free flour for one batch so my daughter could enjoy them!!
Amazing recipe!!! Definitely a keeper. Made a batch yesterday with gluten and another batch today which was gluten free. It works perfectly with the gluten free flour I used as a replacement. For a more jammy taste, I recommend putting a little more strawberries in there 😉 Seriously so addictive, I can’t stop making these!
Turns out too soggy in some parts. Makes more than 12, even the ones I did make puffed out over the liner and they weren’t even filled all the way. Not good.
Perfect! My 16 year old son said they were amazing.
I just pulled these out of the oven and they look exactly like the picture. I had some extra batter so will make a few more. The recipe was easy-I followed it word for word and had no problems. Can’t wait to have one with a cup of tea!
Omg, these are to die for! I omitted the turbinado sugar and almond extract because I didn’t have any and used strawberries that were just starting to turn. This recipe was a huge hit for my father’s day breakfast. I can’t wait to make them again!
Hi Jen! Could I make these muffins with frozen strawberries?
Yep – hope you enjoy!
I wasn’t a fan of these muffins. Although they have a lovely texture, they don’t taste like strawberries but like almond and vanilla. Next time, I’ll skip the extracts and add a little lemon zest to enhance the strawberry flavor.
We made these spontaneously after a fabulous dinner : Beef Stew with Carrots & Potatoes. SO good! Our house is now gourmet-central 🙂 Love these recipes – the instructions are so easy to follow, the pictures helpful, and the comments & reviews instructive. Thank you Jenn 🙂
I just made these after picking too many berries yesterday. They are delicious. The almond extract makes them over the top good.
Love these! Because of the amount of fruit, these are not super sugary sweet.
the strawberry muffins are awesome!!!
Just made these muffins and they turned out perfectly.
I always have to make changes so I added lemon zest and a bit of sour cream.
Light and delicious.
Thank you!
Such a great recipe. I made a batch for our house and it didnt last through the weekend! Made a triple batch today to share with coworkers because I know everyone will love these little delights! For my batch today I switched half the batch to a mix of peaches and honey mangoes instead of strawberries. Works great too!
Awesome, awesome, Awesome. I love these so much. This recipe is a keeper. Thanks.
Getting groceries delivered during and yesterday’s strawberries left a lot to be desired. Stumbled across this recipe and glad I did. When life gives you lemons, make lemonade. When delivery service gives you blemished strawberries, make muffins! Very tasty.
LOL – glad you enjoyed! 🙂
I make these every year right after we go strawberry picking – so light, fluffy and delicious! I was thinking of finely dicing the strawberries next time and making mini muffins. How would you adjust the cooking time? Would you make any other changes?
So glad you like them! To make mini muffins, the only necessary adjustment would be the baking time. I’d start checking them at 10 – 12 minutes. Enjoy! 🙂
Hi Jenn, do you think I could incorporate almond flour into this recipe?
Hi Sumi, for the best results, I’d stick with all-purpose flour here. I think this article has some helpful tips for working with almond flour in case you want to take a peek.
Great thank you!
I made these strawberries muffins. These are amazing… Tastes so good and so fluffy… Wonderful!!
Outstanding muffins! I made the strawberry muffins twice and they were perfectly moist and delicious. I just made blueberry muffins today using your recipe and they also were fantastic. I will try many more of your recipes and I am happy I now know about your web site.
Oh my gosh, I have to control myself to not eat more than one! Great recipe. Muffins are moist and loaded with strawberries. Thank you for this recipe. Absolute perfection.
Way too many steps.
No need to spray muffin cups, then spray cupcake papers. I just sprayed the muffin cups. fine
No need to let cool for 30 minutes
Way too much batter for 12 muffins – I made 18
Hi! Whenever I try a new recipe, I rewrite it and consolidate the instructions to bullet points. I find that easier to read, and I can usually “make” fewer steps. Hope this helps with future recipes 🙂
We were snowed in , so had to Use what we had. I didn’t have any cooking spray, so just used the paper muffin cups, they worked just fine. Peeled off easily, so cancel the spray in future, no need for it. Delicious!
I just tried these muffins and, oh, my word, they are amazing! As others have said the bit of rum flavoring is perfect for the fresh berries. I didn’t have any turbinado sugar and simply left the final step out. Delicious!!! This is definitely a “keep” recipe to be used often. I might even try it with fresh summer peaches!
These were a huge hit. My husband was disappointed that I was making strawberry muffins until he tried one. He has literally been raving about them since they came out of the oven!
I was so excited to try this recipe after all the great reviews! I followed it to a T and my cupcakes are completely running over and flat. I’m so bummed.
So sorry you had an issue with these, Kayla! That definitely shouldn’t happen — is there any chance you may have made a measuring error with one of the ingredients?
Please try making them again. They’ve worked like a charm, twice this week for me. One order was for a gift when we were visiting. Huge hit!!!
Thank you, Jenn, for posting this recipe. I had on hand and did not want to waste (and did not want to eat!) tart strawberries. They were delicious in these muffins. The muffins are tender and flavorful.
So good and so easy to make! I had strawberries that had just passed their peak and this was the perfect recipe to use them up. I loved the extra flavor that the almond extract added and the crunch from the turbinado sugar. Thanks!
Holy cow…amazing. After beating the egg and butter mixture really well the muffins came out amazing. They are so fluffy. I really love this recipe thank you.
I made a few modifications to accommodate ingredients I had ready on-hand: used a 50/50 mixture of butter and coconut oil. Sub’d 1 cup of strawberries for frozen mulberries, and cut sugar to 1/2 cup (because mulberries are sweeeter), and these came out great! will definitely make again.
I followed the recipe exactly and these were delicious! Wouldn’t change a thing!
BEST MUFFINS EVER! Enough said!
Needed an easy recipe with simple ingredients we had at home. I made these with my daughter. Its simple to make and it’s really yummy. Made them the night before for breakfast the next day. It never made it to breakfast. The only thing is 30 mins is a bit too long. My oven is brand new and very hot. next time I will cook it 3-5 mins less as the tops were a bit too brown. Will make this again and maybe freeze them for school snacks!
Amazing muffins! I wanted to eat all of them in one sitting! My husband was also a huge fan.
Muffins turned out great. Followed recipe as written. First time trying the recipe. My husband said, “Save this recipe. These are a winner.” Delicious. Moist. Easy to make. Thank you for this great recipe.
Absolutely wonderful! Followed the recipe. The whole family enjoyed. Next, Lemon bars:)
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!
AMAZING everyone in my family goes crazy for these muffins and eats them in 30 minutes. they are insanely good and my new favourite recipe for anything.
Fantastic!!! My boys loved it! They said I could win a baking competition with these😁. Thank you for the recipe.
These turned out really good! I added some walnuts to the batter and baked them and they were delicious. Thank you for the amazing recipe; I’ll be baking more strawberry muffins in the future.
Made these today and they were delicious! Quite easy to make, and everyone love them! (also very pretty, I wish I could upload a photo)
Loved** 🙂
Just made these today and they were a hit. Delicious and moist. I use amaretto instead of the almond extract👌👌👌
Made strawberry muffins and they were fantastic… so is every recipe of yours I’ve followed and mind you i’m not a baker! I am wondering if I can use the base of this muffin batter for other additions like choc chip or sprinkles or even make marble muffins… would I need to adjust any measurements?
So glad you enjoyed these! While you could potentially use this recipe as a base for other add-ins, I do have a chocolate chip muffin recipe that you may want to consider and a marble cake that could be made into muffins. You can check out all my muffin recipes (with a few scone recipes mixed in) here.
I made these 2 weeks ago, I loved them, my husband loved them and our neighbor loved them! Getting ready to make more for breakfast. Thank you for sharing the recipe.
So good! I did make 2 changes. I didn’t have almond extract so added more vanilla. Also used brown sugar instead of turbinado sugar, and I added chopped macadamia nuts! Delicious and will definitely make again! Thanks for a great recipe!
I followed the recipe exactly. Muffins looked pretty but were quite bland. Not sure what happened.
These were the best strawberry muffins I have ever made. No need to ever try another recipe. This is it. The directions were easy for my to follow and my muffins looked like yours. Seriously that never happens. Thank you, thank you thank you!
Never made muffins before and had strawberries on hand. Came across your recipe and had everything except the almond extract but instead added real lemon juice, maybe 2 table spoons. Skipped adding the sugar on top. Thank you for sharing this easy strawberry muffin recipe.
HI there — love all your recipes. I don’t have almond extract. Any ideas about what to substitute? Thank you!
Glad you like the recipes! You can just an additional 1/4 tsp. of vanilla extract. Enjoy!
I have been doing a lot of cooking and baking. There are six of us— three adults and three kids, ranging in age from 68 to 6. I was making your chocolate chocolate chip muffins and needed to use up the strawberries which were past their peak, so I made your strawberry muffins as well. They were delicious!! Just the right amount of sweetness and tartness from the berries and a not-to-sweet muffin made these the perfect mouthful. We also enjoyed the subtlety crunchy top from the turbinado sugar ( I subbed brown sugar here, as I had no turbinado in my pantry). Will make these again and am trying more of your recipes. Thank you and I hope you and your family stay well.