These fresh-baked Strawberry Muffins are made with real strawberries and a hint of almond extract for the most delicious flavor. They come out of the oven soft, fluffy, and perfectly moist! Making these fresh fruit muffins is so easy, and they make a great breakfast or snack.
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What’s in this Strawberry Muffin Recipe?
There’s nothing quite like a fresh and fruity strawberry muffin on a warm summer morning! This is a great recipe to make with real strawberries.
- All-Purpose Flour: Gives the muffins structure.
- Baking Powder: Helps the muffins rise in the oven.
- Kosher Salt: Enhances the overall flavor.
- Sugar: Granulated sugar sweetens the muffins, while turbinado sugar creates a bakery-style crunchy top.
- Unsalted Butter: Adds moisture and richness to the muffins.
- Milk: Adds moisture to the muffins to create the perfect consistency.
- Eggs: Helps give the muffins structure and makes them rich.
- Vanilla Extract: Enhances the sweetness of the muffins.
- Almond Extract: Plays well with the fresh strawberries, but you could use more vanilla instead if you prefer.
- Fresh Strawberries: Adds a fruity flavor and pop of color to these muffins.
Pro Tip: Toss the strawberries in a little bit of flour to prevent them from sinking to the bottom of the muffin batter.
Variations on Healthy Strawberry Muffins
This recipe can be easily adapted to use any kind of fruit, like blueberries, raspberries, chopped (pitted) cherries, diced apples, or peaches. Yum!
To make these muffins extra moist, make sure not to overmix the batter!
Yes, but you’ll need to thaw them first, then press out any excess water with a towel.
If your oven temperature is too low or if you use too much milk or butter, your muffins may turn out too moist or even wet. Make sure to check your oven temperature with a thermometer, as ovens can be up to 25°F off from the stated temperature. Also, I highly recommend measuring with a kitchen scale for the most consistent results.
For ultra-high-rise, bakery-style muffins, start your muffins at 400°F for the first 5 minutes, then drop the temperature back down to 375°F for the remainder of the bake time. This supercharges the baking powder, leading to higher domes!
How to Store
Store leftover strawberry muffins in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to 1 week.
How to Freeze
Freeze homemade strawberry muffins in an airtight container for up to 2 months. Let thaw overnight in the refrigerator before enjoying.
Serving Suggestions
Enjoy these muffins with an iced coffee, Starbucks pink drink, or strawberry mango smoothie. Cut a muffin in half and slather it with some lemon curd or banana strawberry cream cheese for a decadent breakfast treat!
Strawberry Muffins Recipe
Equipment
- Kitchen Scale (optional)
- Muffin Tin
Ingredients
- 2¼ cups all-purpose flour 270 grams
- 2 teaspoons baking powder 8 grams
- ½ teaspoon kosher salt
- 1 cup granulated sugar 200 grams
- ½ cup unsalted butter 113 grams, melted (1 stick)
- 1 cup milk 227 grams
- 2 large eggs 100 grams
- 1 teaspoon pure vanilla extract 4 grams
- ½ teaspoon almond extract 2 grams
- 1¼ cups chopped strawberries 209 grams
- 2 tablespoons turbinado sugar 23 grams
Instructions
- Preheat oven to 375°F. Line a 12-count muffin tin with paper liners and set aside.
- In a bowl, mix the flour, baking powder, and salt together.2¼ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon kosher salt
- In a separate larger bowl, whisk the sugar and butter together1 cup granulated sugar, ½ cup unsalted butter
- Add in the milk, eggs, vanilla extract, and almond extract and whisk until smooth.1 cup milk, 2 large eggs, 1 teaspoon pure vanilla extract, ½ teaspoon almond extract
- Add the dry ingredients to the wet ingredients and stir together until just mixed.
- Using a spatula, gently fold in the chopped strawberries.1¼ cups chopped strawberries
- Pour the batter into the prepared muffin tin, filling each well about ¾ full with batter.
- Sprinkle the turbinado sugar over the muffin tops.2 tablespoons turbinado sugar
- Bake for 23-25 minutes or until a toothpick comes out clean from the center of the muffins.
Video
Becky’s Tips
- Measure the flour using the spoon-and-level method to avoid dry, dense muffins.
- If using frozen or particularly wet strawberries, make sure to pat them dry before folding them into the batter.
- To help prevent the strawberries from sinking to the bottom of your muffins, toss them in a little bit of all-purpose flour.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
