Go Back
+ servings
Strawberry Muffins Close-up shot of a delicious strawberry muffin cut in half to reveal the soft, moist interior filled with chunks of fresh strawberries. The golden-brown exterior contrasts with the red fruit inside, showcasing a perfect homemade muffin.

Strawberry Muffins

Soft, fluffy Strawberry Muffins bursting with sweet strawberries—perfect for breakfast or a snack!
5 from 1 vote
Print Pin
Course: Breakfast, Snack
Cuisine: American
Keyword: baked goods, easy muffin recipe, fruit muffins, strawberry muffins
Prep Time: 20 minutes
Cook Time: 30 minutes
chill_time: 25 minutes
Total Time: 1 hour 15 minutes
Servings: 12
Calories: 246kcal
Cost: $5

Ingredients

  • 2 cups all-purpose flour divided
  • 2 teaspoons baking powder
  • ¾ teaspoon salt
  • ½ cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • teaspoons vanilla extract
  • ¼ teaspoon almond extract
  • ½ cup milk whole or 2%
  • cups diced strawberries from about 1 pint, divided
  • 2 teaspoons all-purpose flour for tossing strawberries
  • 2 tablespoons demerara sugar for topping

Instructions

  • Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners. Spray both the liners and the pan with non-stick cooking spray.
  • In a medium-sized 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, until light and fluffy. Add the eggs, one at a time, beating well and scraping the sides of the bowl as needed. Beat in the vanilla and almond extracts. The batter may appear slightly grainy, which is normal.
    A hand mixer beats together butter and sugar in a glass mixing bowl, preparing the base for strawberry muffins. The mixture is light and creamy, and an egg is ready to be incorporated into the batter.
  • Reduce the mixer speed to low and add the dry ingredients in three separate additions, alternating with the milk. Begin and end with the flour mixture.
  • Toss the diced strawberries with the remaining 2 teaspoons of flour. This helps prevent them from sinking during baking. Set aside ½ cup of the strawberries.
  • Gently fold the coated strawberries into the batter until evenly distributed. Avoid overmixing.
    A large mixing bowl filled with muffin batter that contains chopped strawberries. The mixture is thick and fluffy, ready to be spooned into muffin tins. A spatula rests in the bowl, and the countertop is lightly dusted with flour.
  • Scoop the batter into the muffin tin, filling each cup generously. Evenly distribute the reserved strawberries on top of the batter, then sprinkle with demerara sugar.
    Unbaked strawberry muffins ready to go into the oven. The muffin batter is topped with fresh strawberry pieces, dusted with cinnamon sugar for an added touch of sweetness, in a muffin tin lined with paper cups.
  • Bake for 30 minutes or until the tops are lightly golden and a toothpick inserted comes out clean. If the muffins stick to the pan, use a knife to gently release them from the edges. Let the muffins cool in the pan for 25 minutes, then transfer them to a cooling rack to cool completely.
    Freshly baked strawberry muffins cooling on a wire rack. The muffins have a golden, slightly crisp top with visible strawberry pieces peeking through. The background includes a clean white table setting, giving it a homely, inviting feel.

Notes

These muffins are great fresh or frozen. Double-wrap them for the freezer and enjoy them on a busy morning!

Nutrition

Serving: 1muffin | Calories: 246kcal (12%) | Carbohydrates: 38g (13%) | Protein: 4g (8%) | Fat: 9g (14%) | Saturated Fat: 5g (31%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 52mg (17%) | Sodium: 224mg (10%) | Potassium: 125mg (4%) | Fiber: 1g (4%) | Sugar: 21g (23%) | Vitamin A: 5IU | Vitamin C: 40mg (48%) | Calcium: 3mg | Iron: 6mg (33%)
Tried this recipe?Pin it on @Pinterest