Strawberry Muffins
These Strawberry Muffins are soft, tender, and filled with fresh diced strawberries, finished with a crisp turbinado sugar topping. A classic bakery-style muffin perfect for breakfast, brunch, or a light dessert.
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Servings: 12
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
To prepare gluten-free Strawberry Muffins, substitute the all-purpose flour with a high-quality 1:1 gluten-free baking flour that includes xanthan gum. Confirm that baking powder and extracts are certified gluten free. Texture may be slightly softer but will remain moist and flavorful.