This strawberry muffin recipe uses a simple, delicious muffin batter recipe and plenty of fresh strawberries to make something tasty, fresh, and fruity every time. Muffins are tasty, sweet, and conveniently already portioned into little serving sizes and strawberries are an often underused fruit for making muffins or other baked foods.
Strawberry muffins might not seem like the most common type of muffins, but the tangy fruitiness of fresh strawberries really makes these muffins great and it’s a great way to use up strawberries that are juuust on the edge and need to be eaten fast!
The muffin batter itself is simple but also uses plenty of eggs and two different kinds of extracts to give it plenty of richness and intense flavor all on its own.
There is just something about biting into a strawberry muffin, with some pieces of strawberry being more toasted and cooked than others and all wrapped up in a sweet and delectable muffin base, that is truly a delicious bite of springtime in a muffin!
If nothing else, you won’t need to find anything for breakfast for a few days; just try not to eat them all at once.
Strawberry Muffins Ingredients
Make sure to look at the recipe card down below for the precise ingredients needed for this recipe.
- Baking powder
- Vegetable oil
- White sugar
- Vanilla extract
- Almond extract
- Whole milk
- Powdered sugar
How to Make Strawberry Muffins
- Fill a muffin tray with muffin liners, or spray with non-stick spray
- Whisk together the flour, cornstarch, baking powder, and salt in a medium bowl
- Beat the butter, oil, and sugar for two minutes using a handheld beater or stand mixer
- One at a time, add in the eggs, scraping down the bowl carefully between each addition
- Beat in the extracts, and then add in the flour mixture and milk, alternating between the two
- Once completely mixed together, fold the strawberries into the batter evenly
- Divide the batter between the muffin wells, filling them completely
- Top with finishing sugar, and then bake for 20 minutes at 375 Fahrenheit until the top springs back when touched
Muffin Liners or Nonstick Spray – What’s Better?
Muffins are sometimes considered a trickier thing to make at home because of the difficulty of getting them out of the little muffin wells.
The common advice is to use those little muffin liners that stand up on their own and make them easy to remove, but not everyone enjoys the little hard crenulations that those liners make once baked.
The other solution is to spray the entire muffin tray with some nonstick spray. Nonstick spray is a thin film of oil that coats the tray and makes it so that the batter doesn’t burn and stick to the tray.
The only problem with the spray, though, is that it does add calories to each muffin because it is made of oil if you are concerned about that. There is also the risk that you don’t spray enough oil onto the tray, resulting in your batter still sticking if you aren’t careful.
For ease of use, the muffin liners are probably the best bet, but if you do want to use a nonstick spray instead, make sure that you coat it liberally, spraying a lot more than you think you need to.
How to Easily Fill Your Muffin Wells with the Batter
Another problem that a lot of people have with muffins is trying to fill the muffin wells all the way up.
Because you have to transport the batter into the little wells, it is only too easy to accidentally spill the batter all over your tray or get them stuck to your muffin liners.
A great solution is to use one of those cookie dough scoops or an ice cream scoop. Not only will it let you portion out a good amount of batter at once, but they also often contain a little wire scraper along the bottom. This makes it really easy to scrape out all of the batters from the very bottom of the spoon, filling each well perfectly.
This will also result in really nice-looking muffin tops that will rival the kind you’d find in a bakery.
Looking for more delicious Muffins recipes? Try these out:
Enjoy! Happy baking!
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The Best Strawberry Muffins
- Prep Time
- 15 minutes
- Cook Time
- 20 minutes
- Baked Goods, Breakfast
- Karlynn Johnston
- 2 cups all purpose flour
- 2 tablespoons cornstarch
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup butter softened
- 1/2 cup vegetable oil
- 1 cup of white sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup whole milk
- 2 cups fresh strawberries washed, hulled and sliced
- finishing sugar to top
- Pre-heat the oven to 375 degrees F.
- Fill a 12 well muffin tray with muffin liners, or spray the muffin wells with non-stick cooking spray.
- In a medium bowl, whisk together the flour, cornstarch, baking powder and salt.
- In a larger bowl attached to stand mixer or with a hand held beater, beat the butter, oil and sugar for two minutes, until creamy.
- Add the eggs one at a time, making sure that you are scraping down the sides of the bowl and beating well after each addition.
- Beat in the vanilla and almond extract.
- Gradually add the flour mixture and milk, alternating between the two, mixing on low speed the entire time to combine.
- Fold in the strawberries until mixed throughout the batter evenly.
- Divide the batter evenly between the muffin wells – they will be full! I like to use a cookie dough scoop or an ice cream scoop with a wire scraper inside to get nice, rounded muffin tops.
- Sprinkle some finishing sugar on top of the muffins.
- Bake for 20-25 minutes, until the tops are beautifully browned and the top springs back when touched. If you have one, insert a cake tester to make sure that they are done.
- Remove from the oven and cool.
- If you want to use frozen strawberries, defrost them on paper towels to absorb any excess moisture, then put into the batter as directed.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.