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Strawberry Muffins

Strawberry Muffins

  • Author: Audrey
  • Total Time: 50 Minutes
  • Yield: 12 1x


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.



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

c diced strawberries, from 1 pint, divided

2 tbsp turbinado sugar, for topping


Start by placing paper liners in a muffin tin and preheating your oven to 375°F (190°C).

In a bowl whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder and ¾ teaspoon of salt.

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).

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.

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.

Toss strawberries measuring 2¼ cups with around 2 teaspoons of flour to prevent them from sinking while baking.

Gently fold the flour-coated strawberries into the batter.

Fill each muffin cup generously with the batter.

Place reserved strawberry pieces on top of each muffin. Sprinkle 2 tablespoons of turbinado sugar, over them.

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.

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!


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.

  • Prep Time: 20 Minutes
  • Cook Time: 30 Minutes