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Strawberry Muffins

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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.

Strawberry Muffins

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 banana muffins, apple muffins, and pumpkin muffins.

What you’ll need to make Strawberry Muffins

ingredients for strawberry muffins

How To Make Strawberry Muffins

Begin by combining the flour, baking powder and salt in a mixing bowl.

combining dry ingredients in mixing bowl

Whisk well and set aside.

whisked dry ingredients

In a small bowl, toss the strawberries with two teaspoons of the flour mixture.

adding flour to the diced strawberries

Toss well and set aside 1/2 cup of the strawberries for topping the muffins.

strawberries mixed with flour

In a large bowl, beat the butter and sugar for a few minutes until light and fluffy.

creaming butter and sugar

Add the eggs one at a time, beating well after each addition.

adding the eggs one at a time

Beat in the vanilla and almond extracts.

add the almond and vanilla extracts

Beat to combine.

beating the strawberry muffin batter

Gradually add the flour mixture, alternating with the milk.

adding the dry ingredients to the batter

adding the milk to the batter

strawberry muffin batter with flour mixture and milk incorporated

Add the strawberries to the batter.

adding strawberries to the batter

Fold to combine.

finished strawberry muffin batter

Spoon the batter into a lined muffin tin.

strawberry muffin batter in muffin tin

Top with the reserved berries and turbinado sugar.

strawberry muffins ready to bake

Bake for about 30 minutes, until golden and set. Then let the muffins cool in the pan for about 25 minutes.

baked strawberry muffins cooling on rackTransfer the muffins to a rack to cool completely.

Strawberry Muffins

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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.

Servings: 12
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Total Time: 50 Minutes


  • 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 turbinado sugar, for topping


  1. 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.
  2. In a medium bowl, whisk together the flour, baking powder and salt.
  3. 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).
  4. With the mixer on low, add the flour mixture in three separate additions, alternating with the milk and ending with the flour.
  5. 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.
  6. 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).
  7. 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.
  8. 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 Edamam

  • 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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  • Delicious! Thanks for the recipe. I made a few changes to up the fiber and reduce the sugar: 1/2 cup instead of 1 cup sugar, and instead of 2 cups AP flour I did 3/4 cup cake flour, 3/4 cup whole wheat flour, and 1/2 cup cornmeal.

    • You made a completely different recipe. How do you know if Jenn’s muffins are delicious?

  • Turned out perfect! The only change I made was that I used almond milk In place of the milk as I didn’t have milk and don’t normally drink it. Turned out perfectly moist and lots of strawberry flavor. I also used farm fresh picked berries, so extra strawberry flavor.

  • Looking forward to trying these! Do you use whole milk? Could one use fat free? Thanks!

    • Sure, Valerie, that should be fine. Enjoy!

  • I just took my pan out of the oven. While they smell great I did manage to pick one up. Because so much batter goes into 1 liner these muffins don’t rise much, it at all and they land out having muffin top to them. I know the rising had nothing to do with old or expired baking powder because I just opened a new can. My batter gave me 18. Because the last 3 aren’t filled up all the way I have a feeling they will rise and not have a muffin top. So just a heads up to those who plan to make these. Don’t fill them completely with batter in order to use it all up. I would fill them just under 3/4ths full. I was able to taste the edge of the one I picked up. They’re tasty. Very full of strawberry flavor but then with how much strawberries the recipe calls for I would be surprised if they didn’t have it. I make scones and use Turbinado sugar on top of them. I’m always able to not only taste it but also get that crunch factor. With these? I feel like I wasted my sugar. At least on the 1st 12. Hopefully I’ll be able to experience it on the last 3…

    • Too late. Mine are in the oven now and they’re all over the pan, touching. I wish I had seen your post sooner. I wish I had listened to common sense and NOT filled the cups to the brim. There’s enough batter here for two trays, not one.

      • Ditto here! Thanks for the recipe, Jenn, but please consider noting that it makes more than 12 muffins! Also, I think these might actually be cupcakes 😉

  • Great recipe, really yummy had to stop myself from eating too many at one go :). I made a few adjusts to meet the needs of my dairy-free household, vegan margarine instead of butter and soy milk instead of that stuff from the cow, and some cinnamon.. because life tastes better with cinnamon. Anyone who is dairy -free out there the recipe works well with those substitutions.

    • What did you use to replace the eggs

      • hi! usually the substitute for eggs is green yogurt! just depends on your diet and whatnot:) google will help with proportions

    • Turned out awesome. I subbed one cup of King Aurthur 1:1 Gluten Free Flour and one cup of Bob’s red mill GF flour (total of 2 cups, but I like mixing these two flours in baked goods). I also have an egg allergy and used 6 Tablespoons of “Just egg”. Also ran into a snag where I thought I had almond extract, but the bottle evaporated. So I added in extra vanilla and tried to use some water to get out whatever almond I could. Cook time was exact for me and these were so delicious- they were gone in just a couple hours (and the rest of my family can eat gluten, so if food gets eaten, I know it’s delicious). Will make again.

      • — Heidi on January 4, 2022
      • Reply
    • Wonderful delicious recipe. Fantastic.your the bomb.

      • — Elizabeth c. on February 25, 2022
      • Reply
  • I made these the first time with strawberries (just reducing the sugar to 3/4 cup – personal preference) and they were delicious. I loved the recipe so much I decided to make it my regular muffin recipe and just change the fruit as I desire. Made these today using blueberries instead and they were oh so delicious too! Can’t wait to try them with peaches. Thank you so much for a wonderful recipe!

  • Another perfect recipe and a delicious addition to a spring brunch menu! Skipped the almond extract and bumped up the vanilla a bit. Will definitely be making these again and again.

  • Let me preface this by saying I’m not usually a muffin person — my personal experience is that they’re often too dry, too bland or not the right texture, leaving me wishing I were eating a cupcake instead. These muffins are none of those things. They are unbelievably moist, balanced and not overly sweet with a tender crumb (DO NOT overbake to ensure moistness). The hint of almond in the batter perfectly complements the tartness of the strawberries, which soften into glorious lil flavor pockets. I thought I’d miss a streusel topping here, but the coarse sugar on top caramelizes into a crunchy coating that is just perfect. TL;DR: These are luscious and summery and better than any cupcake I’ve made. I had to give them away to neighbors immediately after the brunch I hosted because I would genuinely have eaten five more in one sitting. Bookmarking this recipe forever. Thank you!

  • Hi Jenn, is this the same batter as the blueberry muffins?

  • They were great. Only had 1/4 cup milk so I added 1/4 cup almond milk. Used 3 T of vanilla – thought I was using 1/2 tsp spoon, but it was 1 tsp. My unplanned substitutions worked out fine. First time I made strawberry muffins. Would use this recipe again.

    • My husband is allergic to nuts is there something I can use to replace the almond extract?

      • Sure, Brittany, you can replace it with more vanilla extract. Hope you enjoy!

      • You may want to check because I don’t think almond extract is actually made from almonds! I think it’s made from cherry pits or something like that. Worth looking into!

        • — Pat S. Blue Bell, PA
        • Reply
        • It’s made from almond oil and not safe for people w nut allergies.

    • Just took these out of the oven. Couldn’t wait for them to cool; I ate one immediately. They are delicious. I did not have almond extract so I used extra vanilla flavoring. I will make them again after getting almond extract. I like to try recipes as written. This will go in my recipe box. I know I will eat more of these than I should. Oh, and the house smells wonderful too!

  • I made these at like 9 tonight and they are so good I had like 4 already by myself they are amazing👍🏼👍🏼

  • Hey! These were SO YUMMY but mine didn’t really rise up at all, they rose over the level of the muffin tin and went outwards not upwards. Just wondering if I did something wrong? The batter did get left sitting out while I cut up the strawberries… did it get too warm maybe?

    • Hi Kara, Glad you liked them but I’m sorry you had a problem with them rising! If a batter is made too far in advance, it will impact the way baked goods rise, but if it just sat for a few minutes while you sliced the berries, that shouldn’t have caused a problem. Is your baking powder really old or expired?

  • My whole fam loved it, especially my 2 yr old grandson!

  • These muffins are so delicious! I followed your recipe almost exactly. I was able to make 18 muffins from the batter and I baked them for about 21-22 minutes instead of the 30 and they were fully cooked. The inside was very moist and the flavor was excellent- the hint of almond and vanilla complemented the strawberries so nicely. I will definitely make these again- thank you, Jenn!

  • Very easy and delicious! Thank you so much

  • These are very good, although I would not call them muffins. The end result, as well as the mixing method and baking time, categorize them more accurately as cake…in this case, cupcakes.
    They’re delicious! But they are not muffins.

  • Whole family loved these!

  • I’ve made this recipe many times now. It’s delicious! A family favorite. Thanks for sharing the recipe!

  • Hi there! I have some leftover strawberries and want to make the muffins for my father who doesn’t like butter. Can I use some kind of vegetable oil? Also,what is turbinado sugar? Can I use plain brown sugar cause I’m sure I won’t be able to find it in Greece.

    • Hi Vivi, You can use coconut oil in place of the butter. And turbinado is sugar that’s undergone less processing than regular sugar. It’s light brown and has coarser crystals than regular sugar (and it’s perfectly fine to use plain brown sugar instead). Hope your dad enjoys!

      • Just made them and they’re delicious! I used plain vegetable oil instead of butter and they turned out great. Fluffy and really light! Thanks again!

  • Delicious! Easy to make… I added a bit of cream cheese in the centre, love how it tastes together

    • I love cream cheese too. That sounds delicious. Can I ask how did you incorporate the cream cheese into the muffins? Did you just add it to the batter or place a piece into the middle of the muffin before baking? Please reply as soon as possible. I have some strawberries and 1/2 a pkg of cream cheese I’d love to use before they go bad. Thanks…

  • These were amazing!

  • I made these muffins on a whim for my husband (and myself of course)! After tasting and loving the look I’m going to share with neighbors. I’ll definitely try these again and may throw in a few mini chips for my grandson. These were delightful and I’m thinking a variety of ‘add ins’ would work. Great recipe!

  • These muffins have a strange consistency and never rose at all. Wouldn’t recommend.

    • This is now my go-to recipe for strawberry muffins! They’re delicious!!

  • I love your recipes and so do my smiling guests! Can I substitute fresh cranberries for the strawberries?

    • Hi Victoria, I wouldn’t recommend it as I think the cranberries will add too much tartness. If you’d like to make muffins with cranberries, you could turn this recipe into muffins without adjusting the recipe with the exception of the timing. I’d start checking them for doneness at 20 to 25 min. Please LMK how they turn out if you try them!

  • Hello! Can’t wait to try these. Would I be able to skip the almond extract or substitute something else in, because I am allergic to nuts?

    • Hi Nyla, you can replace the almond extract with additional vanilla extract. Hope you enjoy!

  • Great muffin recipe! I made a few changes, such as cutting the sugar called for in half and adding the zest of one orange. I don’t like things very sweet, lol, so if you also don’t like much sugar you may try lowering the sugar if that is your thing!

  • Omg, those muffins are to die for. Have now made them at lest four times. Sometimes mix in different fruit, I have on hand. They stand out because of the almond flavor. So delicious . I actually double it now and use this flavor in many other recipes after Jenn alerted it to me.
    Love how Jenn’s recipes are so easy to follow and all seem to come out very well . Cannot wait to try more .

  • We u-pick strawberries every spring and always make batches of these muffins. We’ve put half a dozen friends onto this recipe too. The turbinado adds a delicious pop, don’t skip it!

    • Absolutely wonderful! I did add some chopped pecans to the batter. My husband loved them.

  • Great muffins. Came out perfectly the first time!

    • — Christopher O'Connell
    • Reply
  • Hi Jenn! Thanks for the recipe. I have some frozen strawberries left over from summer picking – can I use these? Would I defrost before using them? Thanks so much!

    • Hi Elisha, Frozen strawberries are fine and no need to thaw them first. Enjoy!

      • Thank you Jenn! 🙂

  • Can i use WW flour.


    • Hi Nazera, 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 this, you can up the ratio of whole wheat to white a bit more. 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). I’d love to hear how it turns out!

      • Thanks for your reply.

      • Just fyi: King Arthur’s “white whole wheat” has become my new go-to for adding the half & half ratio of ww to white, and so far so good.

  • Came out great, worked fine with frozen strawberries.

  • I’ve made these delightful strawberry muffins last night and it was a great hit in my family! The muffins are soft and fluffy inside with the sweetness from the plentiful strawberries. I can’t wait to make the next batch already!

  • Could I put sliced almonds or poppyseed in recipe? If yes, how much?

    • Sure. I’d go with about 1/4 – 1/2 cup with almonds. With poppy seeds, I may cut back on that a bit. Please LMK how they turn out!

  • I made these, they were great! The amount of sweetness was perfect because they are muffins, not cupcakes. Due to the cautionary language about the muffin cups being very full, I did not overfill them and I ended up with 21 muffins instead of 12 which was fine by me! I baked them in silicone liners on a flat cookie sheet so I was able to get all 21 muffins in one batch.

  • The strawberry muffin recipe turned out delicious. It was not sickenly sweet, just enough. I will try peaches next time.

    • I made these this morning and made them almost exactly as the recipe stated, minus the sugar on top since I didn’t have turbinado sugar. I made half with strawberry and half with blueberry. These were the most delicious muffins I’ve ever made at home. My husband and kids made them disappear quickly.

      The almond extract is definitely key to how tasty they are.

  • Very delicious!

    • I noticed the recipe didn’t mention using paper liners. Do you not recommend using them?

      • Actually, I do recommend them. You’ll see them mentioned in the first paragraph of the instructions. Hope you enjoy!

  • These are really, really, good! While being soft on the inside and firm on the top, they are the perfect amount of sweet with the fresh berries in them! I cut the recipe in half, but next time I’m sure to make the full one! Totally recommend this recipe if you’re looking for a delicious strawberry treat!

    • — Sage Kilpatrick
    • Reply
  • Thank you so much for this recipe!!! I’m hooked on your website great recipes. This is the best muffin recipe. I love strawberries. It’s great base for any fruity muffin. I have subbed in blueberries. I also omit almond extract because I don’t personally like it. Also it makes 15 muffins for me I think my muffin pan is smaller than the chef’s.

    Chef, would this work with fresh pineapple? My little girl loves pineapple.

    Thank you again!

    • Glad you like these! Yes, I think pineapple would work here. I’d love to hear how they turn out!

  • These were some of the best muffins I ever made! My 6 year old grandson helped with the mixing, etc and the entire family loved them. And note: I did not put in the almond extract, just added a bit more vanilla. They were delicious!

  • Fell in love with this recipe. Very easy to follow and make. My guests wanted more!

  • We just made them and they are so good. We did a double batch and it made almost 3 dozen. Will make again

  • Outstanding. Made the recipe exactly as written, no modifications. Everyone loved these muffins! I usually freeze strawberries to be used for smoothies when they are on the verge of being over-ripe . The recipe gives me a wonderful alternative for using up strawberries. Winner all around.

  • These were delicious! My family loved them. I filled The cupcake pan 3/4 And was able to get 12 regular sized muffins and 18 mini muffins. ( the mini muffins baked in 10 minutes.) this recipe is definitely a keeper thank you.

    • — Sarah Mom2boyz
    • Reply
  • I’ve made these muffins twice now and both times they have turned out great. The recipe is so easy to follow and the muffins are so light and fluffy! I would recommend this recipe to everyone 🙂

  • These turned out so light and fluffy and tasty. Definitely a keeper recipe. I put the strawberries in a blender and the result was a super flavoursome muffin

  • These were delicious with our fresh picked strawberries! They were moist, tasty, and sweet — but not too sweet. I did make a couple changes to the recipe, I subbed whole wheat flour for just 1/2 cup and left the remaining flour as all-purpose white. I didn’t put any sugar on top of the muffins, and it was plenty sweet and tasty without it. I accidentally added 1 and 1/2 teaspoons of almond extract, but I think it was a good mistake! Thank you for a scrumptious recipe.

  • I made this recipe in a rush when I found out I had some guests coming. Everyone loved it. I look forward to make this again!

  • These turned out AMAZING! I was worried because I‘ve had trouble baking with strawberries before. Didn’t have almond extract and didn’t do the sugar topping. Found the instructions easy to follow. I baked for a couple extra minutes and could’ve made it to 35mins without issues. They’re a little sweeter than I’m used to, you can probably do 3/4cup sugar instead. They taste store bought. A little crispy on the top, SO fluffy on the inside. Make them.

  • I didn’t love these. They were really bland. The best part were the strawberries but the batter was just fluffy white blah. Mixing in some lemon zest might help. I also think I like a heartier batter.

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