Sweet strawberries, butter, vanilla, almond, and a crunchy sugar top make these Strawberry Muffins tender, fragrant, and honestly kind of addictive.

this recipe

Okay, confession: I didn’t plan on making muffins that day. It was one of those mornings—you know the kind. No clean spoons, coffee half reheated, laundry on the floor (my bad), and a pint of strawberries that were just about to tap out.

And I don’t know what happened exactly, but somewhere between staring blankly at my fridge and flipping through that same three pages of my notebook for the fifth time, I decided—muffins. Not the complicated kind. Not the Pinterest-perfect “look, I piped whipped cream into the middle” kind. Just soft, warm, slightly messy muffins that taste like a hug and make your kitchen smell like a little pocket of joy.

So I started measuring (well… eyeballing a little), mixing, and trying to remember if almond extract actually does anything or if I was just feeling fancy. And by the time they were out of the oven? Golden, puffed, with little bits of strawberry peeking through and sugar crackle on top—I actually sighed. Like, out loud.

That’s what these Strawberry Muffins are to me. Not flawless. Not bakery-fancy. Just real. Comforting. The kind of thing you make once and then make again because they made you feel something.

Why You’ll Love This Strawberry Muffins Recipe?

Look, I’ve had a lot of strawberry muffins in my day. Some too sweet. Some too dense. Some that felt like they forgot the strawberry part entirely. These are none of that.

These muffins? They’re tender. Like, fall-apart-in-your-hand tender. You get actual bits of strawberry in every bite, not some weird pink swirl pretending to be fruit. They’ve got a gentle sweetness, a tiny hint of almond that makes people ask, “What is that?”, and this golden, crackly turbinado sugar top that gives just the right amount of texture.

But what I really love is that they don’t try too hard. They’re not showy. They’re not trying to be cupcakes in disguise. They’re just muffins. Really good muffins. And sometimes, that’s more than enough.

Ingredient Notes:

Here’s what you’ll need—and a few things I’ve learned from making these more times than I’ll admit:

• All-purpose flour – Nothing fancy. Just spoon and level it so you don’t get hockey pucks.

• Baking powder – This is what gives ‘em lift. Make sure it’s not expired (been there).

• Salt – Yes, even in sweet things. Especially in sweet things.

• Unsalted butter – Soften it. Don’t melt it. Trust me, I’ve tried both.

• Sugar – Granulated for inside, turbinado for the top. If you skip the crunchy sugar? It’s still fine… just less magical.

• Eggs – I always forget to bring them to room temp. They still work.

• Vanilla + almond extract – The almond is subtle but lovely. If you’re not into it, skip it. But don’t knock it until you’ve tried it.

• Milk – Any milk. I’ve used oat milk when I was out of the “real” stuff and it didn’t ruin my life.

• Strawberries – Dice them. Not too small. Don’t mash them. Toss in flour if you don’t want them to sink (and even then, they might still sink a little—it’s fine).

How To Make Strawberry Muffins?

Step 1: Get the oven going
Preheat to 375°F. Line your muffin tin if you’ve got liners. If not, grease ‘em well and hope for the best.

Step 2: Dry stuff first
Whisk the flour, baking powder, and salt together in a bowl. That’s your “go” pile.

Step 3: Cream butter and sugar
In another bowl, beat the softened butter and sugar until it’s light and fluffy. If you’re using a hand mixer and it sounds like it’s screaming—same.

Step 4: Add the eggs + flavor
Crack in one egg, beat it in. Then the second. Add the vanilla and almond extract and keep going until it’s smooth-ish.

Step 5: Mix wet and dry
Alternate between adding flour and milk. Start and end with flour. Don’t overmix. If you’re unsure what that means, just stop the moment you don’t see dry spots.

Step 6: Fold in the strawberries
Toss your diced berries with a little flour (honestly, I forget this step half the time), then fold them gently into the batter. Like, gently. You’re not churning butter here.

Step 7: Scoop and sprinkle
Fill your muffin cups almost to the top. Top each one with a couple of strawberry bits and a fat pinch of turbinado sugar.

Step 8: Bake
30 minutes or so. Until golden. Until they smell like something worth waiting for. A toothpick should come out clean—or mostly clean. You’ll know.

Step 9: Cool (or don’t)
Let them sit in the pan for a while if you can stand it. Then transfer to a rack. Or eat one warm and accept that you’ll probably burn your fingers a little. Totally worth it.

Storage Options:

If you don’t eat them all in one sitting (respect), here’s what to do:

• Room temp: Airtight container. 2–3 days.

• Fridge: A few more days, but bring them to room temp or warm them up a little before eating.

• Freezer: Yep. Wrap individually and stash in a freezer bag. Defrost on the counter or nuke for 20 seconds. Like new.

Variations and Substitutions:

Things I’ve tried when I was out of ingredients, bored, or just in a mood:

• Frozen strawberries – Dice them before they thaw. Toss in flour. Not quite the same but still good.

• No almond extract? Double the vanilla or throw in a little lemon zest.

• Dairy-free? Use plant-based butter and milk. Works fine.

• Want them fancier? White chocolate chips, chopped almonds, a drizzle of glaze. Go wild.

• Mini muffins? Bake for less time (try 18–20 minutes). They’re cute and addictive.

What to Serve with Strawberry Muffins?

You don’t need anything with these muffins. But if you want something:

• Strong coffee (black or sweetened, no judgment)

• Hot tea, especially something floral or citrusy

• A little butter or cream cheese (yes, on a muffin—try it)

• A cozy morning with no plans and a second muffin

Frequently Asked Questions:

Can I make the batter ahead of time?
Not really. Baking powder starts working once it gets wet. Bake it fresh if you can.

Can I use other fruit?
Sure! Raspberries, blueberries, even chopped peaches. Just keep an eye on moisture.

Why are my strawberries sinking?
Gravity, my friend. Toss them in flour, and don’t sweat it too much if they sink a bit. It still tastes amazing.

These Strawberry Muffins aren’t trying to win any awards. They’re not fancy. They’re not flawless. But they’re honest. Cozy. Comforting in the way that only something homemade, slightly imperfect, and baked with real fruit and real butter can be.

So if you’ve got strawberries hanging out in your fridge and a little time, make these. And if you do? Tell me how it went. Did you tweak them? Skip the almond extract? Add chocolate chips or a little chaos?

I’d seriously love to know.

Can’t wait to hear what you think.

Keep the Flavor Coming – Try These:

Copycat Chicken Salad Chick’s Grape Salad

Pumpkin Pecan Cobbler

Delicious Maid Rites Sliders

Strawberry Muffins

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Experience the pleasure of our Strawberry Muffins, where every tender bite shares a tale of sweetness and freshness. These muffins bring together the harmony of sun-ripened strawberries subtle almond undertones and the gentle caress of vanilla all intertwined in a fusion. As they bake the kitchen becomes filled with an aroma that heightens anticipation. These muffins are not a morning delight; they are a moment of happiness. The touch of almond essence adds a twist while the sprinkling of turbinado sugar, on top provides a crunch. Whether enjoyed freshly baked or stored in the freezer for cravings these Strawberry Muffins represent the culinary masterpiece to brighten up your mornings.

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12 Servings

Ingredients

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• 2 c all-purpose flour spooned into measuring cup and leveled-off with knife, plus 2 tsp more for tossing with strawberries
• 2 tsp baking powder
• ¾ tsp salt
• 1 stick or ½ c unsalted butter softened
• 1 c granulated sugar
• 2 large eggs
• 1½ tsp vanilla extract
• ¼ tsp almond extract
• ½ c milk
• 2¼ c diced strawberries from 1 pint, divided
• 2 tbsp turbinado sugar for topping

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Instructions

 

1. Start by placing paper liners in a muffin tin and preheating your oven to 375°F (190°C).
2. In a bowl whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder and ¾ teaspoon of salt.
3. In another bowl use a mixer to beat ½ cup of butter and 1 cup of granulated sugar until it turns creamy (approximately 2 minutes).
4. Gradually add the eggs one at a time, into the mixture ensuring each egg is well mixed before adding the next. Then incorporate 1½ teaspoons of vanilla extract and ¼ teaspoon of almond extract.
5. With the mixer on low speed add the flour mixture in three parts alternating with adding half a cup of milk each time. Make sure to finish with the flour mixture. Mix until just combined.
6. Toss strawberries measuring 2¼ cups with around 2 teaspoons of flour to prevent them from sinking while baking.
7. Gently fold the flour-coated strawberries into the batter.
8. Fill each muffin cup generously with the batter.
9. Place reserved strawberry pieces on top of each muffin. Sprinkle 2 tablespoons of turbinado sugar, over them.
10. Place the muffins in the oven. Bake them for 30 minutes until they achieve a golden color. To check if they are done insert a toothpick into one of the muffins. If it comes out clean they are ready.
11. After baking let the muffins cool down in the pan for 25 minutes. Then carefully transfer them onto a cooling rack to allow them to cool completely. Once cooled you can savor your delightful homemade Strawberry Muffins!

Notes

To add a gluten-free twist to our Strawberry Muffins you can easily switch the traditional all-purpose flour with a high-quality gluten-free flour blend of your preference. Just make sure it's specifically meant for baking so that the muffins maintain their texture. By making this substitution you'll still be able to relish the tastes and fruity goodness while adapting those who have gluten sensitivities. Whether you're treating yourself or sharing with loved ones this gluten-free adaptation is a way to spread the enjoyment of these mouthwatering muffins.

Audrey

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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