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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I made these today and will make them again. Easy and good
Would love if a photo of the inside of the muffin was shown.
I just made this recipe and it is absolutely so delicious, easy and tasty. I’ve never made strawberry muffins before but I will definitely be making these again. It’s perfect for strawberry season, which is way too short. 🍓😊
Made these over the weekend for family who were visiting and who are very picky! HUGE hit all the way around! And for the record, I’m not a baker, at all. Made as instructed with (2) exceptions that IMO, did NOT affect the outcome at all. 1) I forgot to buy turbinado sugar to sprinkle on top and 2) I didn’t top the batter with extra berries before baking. I was actually worried there were too many berries in the batter as it was. Was worried I’d have baked strawberries with very little muffin. But I was wrong, the ratio of berry to muffin was perfect! Just out of the oven was best, as the top was a little crunchy, but next day I put in the toaster oven and also wonderful. LOVE everything I’ve cooked of yours, thank you!
I did not change anything and it was absolutely amazing. This is one of the few email recipe chefs I follow because the recipes are so good. I am a serious home cook and I almost always doctor recipes but I almost never doctor hers.
Just made these muffins with the fresh strawberries I had in the fridge that had gone soft. The muffins came out great! Delicious! Like a bakery muffin with a slightly crunchy top and soft moist crumb. Whole family loved them. Stuck exactly to the recipe except I had no turbinado sugar so substituted a mix of 1 TBS white and 1 TBS brown sugar. I too ended up with 14 muffins – more to enjoy!
I also ended up with lots of extra batter, thought maybe I had a very shallow muffin tin, but I made a small loaf with what was left, also yummy!
Excellent. I had no milk so used almond milk. I used a slotted spoon to transfer the berries to drain some of the juice off. Recipe said a pint of berries but I used almost a quart. I must have chopped them too small. As it was, I got 14 muffins out of the batter. Whatever, with all my idiosyncrasies, they turned out wonderfully well. Will make more when I go get more berries.
Hi Jenn!
Let me start out on a positive note. The muffin breading itself was absolutely delicious! Great flavor and consistency. On the downside, my strawberries became really mushy and completely ruined the muffins. I bought fresh strawberries from the store before making the muffins. How can I prevent the strawberries from getting mushy when baking them in the oven? I looked at the other comments and no one else seemed to have the same problem…
Hi Caitlin, The strawberries definitely break down when baked but shouldn’t ruin the consistency. When you say they ruined the muffins, can you describe a little more how they came out?
Hi Jenn!
Thank you for replying. To answer your question, the strawberries turned into complete mush. They also turned a brown color and lost their flavor. It was almost like they became all smashed, although they were nice and firm when I put them in. It made the muffins pretty disgusting, although the actual muffin breading taste was delicious. What should I do?
Hi Caitlin, that’s a head-scratcher! I really don’t know why the strawberries reacted that way. The only thing I can think of is that you had a really unusual batch of strawberries. I hope you have better luck the second time around if you make these again!
Made these for the first time, and it’s my new go-to muffin recipe! They were so easy and SO amazing!! Reserved a little bit of the batter for chocolate chip muffins and they all turned out amazing! My kids gobbled them up! Mine only needed about 25 min rather than 30. Thanks for sharing this recipe!
Hi Jenn-
I’d like to use my mini muffin tray for these. Could I just make sure the strawberries are chopped small and reduce the bake time?
Sure, just make sure you use paper liners. Enjoy!
These are excellent! My muffin tops all came off. The texture and taste was excellent, however; I did mash some strawberries and… I ran out of vanilla and I had already mixed the butter, sugar, eggs, almond extract, and had cut the strawberries. I put the rest together the following night. I wonder where I went wrong 🙂 lol. I do suggest adding some lemon zest, make sure you have all of the ingredients, and stick to this recipe. Still excellent and gone!
I made these for weekend visitors. I had the sweetest organic strawberries which were to be the star of this dish. But they were so disappointing. The children took bites but ultimately did not want them. The adults found them dense and leaden. There was none of the lightness I associate with a good muffin recipe. Sorry to say this was a waste of time and materials.
Penelope, I had the same thing happen. I used new, fresh ingredients along with beautiful, organic farm fresh strawberries. Filling the cups “very full” resulted in muffins that spread over the edges of the cups and didn’t achieve a crown. I’m 72 years old and have been baking almost 67 years and this is just one recipe that I won’t try again. I agree about a waste of time and materials.
Delicious! We have strawberries in our garden right now, and this was just one of your strawberry recipes I have tried and loved!
These muffins were so easy to make. Absolutely delicous, fluffy, and perfect. Possibly the best muffins I have ever made!
Made these with Pillsbury GF flour and turned out amazing! Will def be making again.
P.S. if you top with whipped cream it tastes like strawberry shortcake 😋
Great recipe! I always pick too many strawberries from the local strawberry farm. This was a great way to use them up! I had forgotten to spray the cupcake liners but it wasn’t an issue-they didn’t stick. Not too sweet-just perfect!
A bit more nutritious and just as delicious!
I made these muffins for the first time 5 years ago, in 2017. We all absolutely LOVED them! But I never make them again until last night – with some changes. The muffins were still just as amazing. The changes were: 1) I used 1 cup of all purpose flour and 1 cup of (regular) whole wheat flour. 2) I used five tablespoons of butter (not a whole stick). 3) I used 3/4 cup of sugar in the batter and about 1 tablespoon of turbinado for the topping. 4) (This one was not for nutrition but because of what I had available in the house.) I used a somewhat thin, tart, homemade, whole milk yogurt instead of milk. I added about a tablespoon of milk to make the batter a bit thinner.
Good but don’t bake for 30 mins! 20-25 mins is likely enough as my strawberries burnt and the muffin was brown on the outside.
I agree. Forgot to mention but 25 minutes worked for me.
This was my first time making muffins…they were super Delicious! Will definitely make again!
Great recipe. Followed exactly and turned out delicious. Crispy tops, fluffy inside, packed with strawberries and not too sweet. Everyone enjoyed.
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!
These were so delicious!! I can already tell they’ll be a staple in my baking routine going forward. My question: could the strawberries be substituted for another berry, such as raspberries or blueberries?
Yes, I think these would work with raspberries. If you want a blueberry muffin, I’d suggest these. Hope you enjoy whatever you try!
It took forever to slice all the strawberries, but it was quickly forgotten the moment I ate a muffin. Strawberries are my favorite fruit and it was showcased to perfection in these muffins.
Just made a batch and share some with a neighbour and her son and he gives it a 5star rating. They are very yum according to husband. Will be making these again. Nice and moist and easy recipe..
These muffins are not only wonderfully tender and flavorful, but they are also very pretty! I generally like my strawberries raw, but decided to try making a portion of this recipe to use up some leftover berries I had from my pint. I ate them with my dinner and they made it feel like a birthday party because they were so pretty and delightful and delicious . . . soft inside with lots of berries and that nice bit of crunch on the top with the sprinkle of sugar. Yum!!!
Hi! I just wanted to ask how long will the muffins last for without freezing them?
Hi Claudia, These keep nicely for up to 3 days. I would cover them loosely with foil. (You don’t want them wrapped too tightly; the muffins are so moist that they may get a bit soggy if you do.)
These turned out so delicious! The smell, texture, and the way these look – better than a store bought muffin!! The kids and hubby love when I make these. I have used fresh strawberries as well as frozen – always delicious for breakfast or a snack or to grab as we run out the door!
These muffins were delicious. I made it as per the recipe. It is good to use those not-so-sweet ones as they do taste better in a cake mixture. Last year, we were short on overseas pickers where I live and a lot were picked early and were not so sweet. I’m from Australia.
I felt a bit guilty turning healthy fruit into not very healthy snacks so I halved the sugar and cut down on the salt. Still not exactly healthy but enjoyed immensely! Delicious 👍!
Can you think of anyway to incorporate a veggie like zucchini or something into this recipe? My bf has a very picky eater and I am constantly looking for ways to slip nutrition into his diet (we are simultaneously exposing him to new flavors over time). Its a process! But in the meantime I am trying to get veggies into him in creative ways LOL
Hi Nikki, instead of incorporating zucchini into these, I’d try one of my baked goods with zucchini:
Zucchini Muffins
–Zucchini Bread
–Chocolate Zucchini Bread
Hope you both enjoy if you make one of them!
These unique muffins are really lovely, reliable and great for using up a glut of fresh strawberries! (Especially when a well-meaning man in the house surprises you with four very ripe punnets of strawberries when he comes home one afternoon!)
We’ve made these beautiful muffins twice in the past month – once for travel snacking and once as “food therapy” for friends at work.
They disappeared in no time with high compliments – “gorgeous”!
We attach a print-out of your recipe when gifting 😉
Thanks again, Jenn!!
Excellent muffins. Made 16 large muffins. Made one without a liner, difficult to remove in one piece. Has anyone tried other fruit (not blueberries)?
Yesterday, I bought the first Nova Scotia strawberries of the season. When I sampled them, thank goodness they were sweet and tasty. I have never made these muffins before so, we made these strawberry muffins today. We used brown sugar instead of white and I didn’t have any almond flavouring so just added a little extra vanilla. We ate one, after they had cooled down, and I couldn’t believe the flavour! I think these strawberry muffins are the greatest! I love the strawberry more than banana or blueberry. Maybe it’s the extra water in the berries that made them so moist. If you have a chance to buy locally grown berries, you have to try this recipe. Another winner, Jen! Thanks!
Mary Nell
so good! first time ever having these as well as making muffins from scratch so i guess no more $3 ones from dunks anymore, these are way better! really good with some yogurt and coffee <3
My grandson has been begging me to make strawberry muffins with him. Your recipe was absolutely fabulous!! A hit with the entire family, we ended up eating them all in one day!!
Hi, I’ve been planning on making this recipe but my family can’t consume dairy or gluten products. Do you think I can replace the all purpose flour with almond flour? And use a lactose free milk instead? What are your suggestions
Hi Pamela, I wouldn’t recommend almond flour but you could use an all-purpose gluten-free flour and lactose-free milk would be fine. Hope you enjoy!
I would like to try these with fresh peaches. Would I need to make any changes?
Hi Virginia, I haven’t tried these muffins with peaches, but another reader commented that she did successfully. I don’t think you’d need to make any modifications. Please LMK how they turn out if you try it!
Best muffins ever, Made one change, instead of 1/2 cup whole milk, I changed to half full sour cream and half milk and they were so moist. Only problem I had was I couldn’t stop eating them 😋
Incredible! Been looking for such a recipe… I’m a beginner baker (male…late 60s…). Just my wife at home and I don’t think these lasted as long as the plum orange muffins that I’ve added to my repetoire.
One question ….. when making this recipe with frozen berries, should the berries be frozen or thawed?
Omer
So glad you like them! You can use the strawberries straight from the freezer.
I absolutely loved this recipe! I didn’t have any milk so I used a little more than a 1/4 cup of evaporated milk and topped off the remaining 1/2 cup with water. I also added in a dollop of sour cream. The muffins were perfect, not dry and full of fruit.
Thanks for sharing!
Made these this morning! Awesome! I did add chocolate chips though and my husband and I were both impressed.