Strawberry Muffins made with fresh strawberries, butter, sugar, eggs, milk, and flour for soft, bakery-style muffins.
Table of Contents
Strawberry Muffins always seem to happen in my kitchen by accident. Not planned baking. More like… “I should really do something with these strawberries before they go weird.” You know that stage, right? They’re still bright and sweet, but just soft enough that you start feeling a little guilty every time you open the fridge.
The first time I made these Strawberry Muffins, it was a quiet morning — not rushed, not busy, just one of those in-between days. I remember slicing the strawberries and thinking how good they smelled, and also wondering if muffins were even worth the effort. (They were.) Once they started baking, though, everything changed. The smell of warm butter and strawberries filling the kitchen felt comforting in a way I didn’t expect. Like something simple was going right. These muffins do that. They don’t solve problems, but they make the moment nicer.
Why you’ll Love these Strawberry Muffins?
These Strawberry Muffins are soft, tender, and loaded with real fruit — not just a hint of strawberry, but actual juicy pieces in every bite. They’re sweet, but not aggressively so. The strawberries keep things fresh and light, while the crunchy sugar on top adds just enough texture to make each bite interesting.
What I like most is how approachable they are. They’re not fancy. They’re not trying to impress anyone. But somehow, they still feel special. You can eat one for breakfast without second-guessing yourself, or grab one in the afternoon when you need something comforting but not heavy. And maybe it’s just me, but muffins that feel good at any time of day tend to disappear faster than planned.
Ingredient Notes
Before you start, let’s talk ingredients like we’re actually standing in the kitchen together, recipe open on the phone, wondering if we really need to measure that carefully.
- Fresh strawberries: Ripe matters here. Sweet, fragrant berries make these Strawberry Muffins shine. Tossing them in flour helps keep them from sinking — which they absolutely will try to do otherwise.
- All-purpose flour: Nothing fancy. The extra teaspoons used on the berries seem small, but they really do help.
- Unsalted butter: Softened butter gives these muffins a tender crumb that feels rich without being heavy.
- Granulated sugar: Just enough sweetness to let the strawberries do their thing.
- Vanilla and almond extract: Vanilla is familiar and cozy. Almond is subtle and slightly unexpected — I wasn’t sure about it at first, but now I wouldn’t skip it.
- Turbinado sugar: This is for the tops. Crunchy muffin tops are one of life’s small joys, don’t you think?
How to Make Strawberry Muffins?
Step 1: Before You Start
Preheat the oven and line the muffin tin. Spray the liners. Strawberries are juicy and will stick if given the chance.
Step 2: Dry Ingredients
Whisk together the flour, baking powder, and salt. It’s not exciting, but it sets the stage.
Step 3: Butter, Sugar, and Eggs
Cream the butter and sugar until light and fluffy. Add the eggs one at a time, scraping the bowl as needed. When you add the extracts, the batter might look a little grainy. That’s okay. It always does.
Step 4: Bringing It Together
Alternate adding the dry ingredients and milk, starting and ending with flour. Keep the mixer on low and stop as soon as everything comes together. Overmixing is where muffins go wrong, and we’re not doing that today.
Step 5: The Strawberries
Toss most of the strawberries with flour, then gently fold them into the batter. Save some for the tops — they make the muffins prettier and more strawberry-forward, which never hurts.
Step 6: Bake
Fill the muffin cups generously. These Strawberry Muffins rise nicely. Scatter the reserved berries on top and sprinkle with turbinado sugar, keeping it away from the edges so nothing sticks. Bake until golden and set, then let them cool a bit before moving them. They’re fragile when hot, like most good things.
Storage Options
Once cooled, Strawberry Muffins can be kept at room temperature in an airtight container for about 2 days, or in the fridge for up to 5 days. They also freeze well — wrap them tightly and freeze for up to 3 months. Thaw overnight or warm slightly if you want to recreate that fresh-from-the-oven feeling.
Variations & Substitutions
These Strawberry Muffins are pretty forgiving, which makes them fun to tweak.
- Swap strawberries for blueberries or raspberries if that’s what you have
- Add lemon zest for a brighter, fresher flavor
- Use Greek yogurt in place of some milk for extra tenderness
- Gluten-free 1:1 flour works surprisingly well here
What to Serve With Strawberry Muffins?
They’re good on their own, but even better with a little company.
- Coffee or tea — always a good idea
- Butter or honey on a warm muffin
- Fresh fruit for a light breakfast
- Yogurt or whipped cream if you’re leaning snack-meets-dessert
FAQ
Can I use frozen strawberries?
You can, but fresh works best. Frozen berries release more moisture and can make the muffins a little soggy.
Why toss the strawberries in flour?
It helps keep them evenly distributed instead of sinking straight to the bottom.
Are these better the next day?
I think so. The flavors settle and the texture softens even more.
Strawberry Muffins are one of those recipes that feel easy but meaningful — simple ingredients, familiar flavors, and that quiet satisfaction of using up good fruit before it goes to waste. If you make them, tell me… did you eat one warm right away, or did you try to wait and then not wait at all?
Strawberry Muffins
Ingredients
- 2 cups all-purpose flour plus 2 teaspoons (divided)
- 2 teaspoons baking powder
- ¾ teaspoon salt
- ½ cup 1 stick unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1½ teaspoons vanilla extract
- ¼ teaspoon almond extract
- ½ cup milk
- 2¼ cups diced fresh strawberries from 1 pint, divided
- 2 tablespoons demerara turbinado or raw sugar, for topping
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners and lightly spray both the liners and the pan with non-stick cooking spray.
- In a medium bowl, whisk together 2 cups of flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer or using a hand mixer, beat the softened butter and granulated sugar until light and fluffy, approximately 2 minutes.
- Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
- Mix in the vanilla extract and almond extract. The batter may appear slightly grainy; this is normal.
- With the mixer on low speed, add the flour mixture in three additions, alternating with the milk, beginning and ending with the flour. Mix until just combined. Do not overmix.
- Toss the diced strawberries with the remaining 2 teaspoons of flour to prevent sinking. Reserve ½ cup of the strawberries.
- Gently fold the remaining floured strawberries into the batter until evenly distributed.
- Divide the batter evenly among the prepared muffin cups, filling each nearly to the top.
- Evenly distribute the reserved strawberries over the tops of the muffins. Sprinkle each muffin with demerara sugar, keeping the sugar centered to prevent sticking.
- Bake for approximately 30 minutes, or until lightly golden and a cake tester inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 25 minutes. If necessary, run a knife around the edges to release any sticking. Transfer to a wire rack to cool completely.
Notes
