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These Strawberry Muffins will easily be a hit in your home! Fluffy and moist with little pockets of jammy strawberries and a hint of warmness from nutmeg. You can enjoy these with a hot latte on your patio for breakfast or as a dessert drizzled with a little chocolate syrup and dressed with powdered sugar. When spring brings you strawberries, you make Strawberry Muffins!
Table of Contents:
- Table of Contents:
- Why You’ll Love This Recipe
- Ingredients for Strawberry Muffins:
- Tips & FAQs
- Recipe
- Check out these other great recipes!
Why You’ll Love This Recipe
When my grocery store had strawberries on sale, I JUMPED on that opportunity and made these muffins! It also benefits my daughter because she loves strawberries, so it was a win-win. There’s always an excuse to make a sweet treat for yourself. Every single muffin comes with a good amount of strawberries in it so you don’t have to fight over that one muffin that is filled with them. Every bite is a dream. You get the fluffy softness of the muffin thanks to the baking soda and baking powder’s powers. The added almond extract gives it an inviting aroma that makes you unable to wait for the muffins to be done. You’ll be sitting by the oven, watching them bake. Then, biting into it, you get that almond flavor that isn’t too overpowering, the sweet pops of the jammy strawberries, and that little hint of nutmeg brings it all home. These muffins were so simple to make. It only took about 15 minutes to prep, and then about 18 minutes to bake. Of course, every oven is different, so adjust the baking time accordingly. So, as stated, when your grocery store has a sale on strawberries, jump on that sale and make these muffins!
Ingredients for Strawberry Muffins:
- Strawberries: You can’t call it a strawberry muffin without strawberries! I cut them into a decent size so you can get those little pockets of strawberries so they get all jammy and soft inside. Make sure you find ripe strawberries. You want them red all over, not dark and soft.
- All-Purpose Flour, Baking Powder, Baking Soda, Salt, Ground Nutmeg: The dry ingredients for the muffin base. I love the nutmeg in this. It’s a warm spice that really rounds out this muffin. Baking powder and baking soda are both used here because the baking powder helps the muffins rise, while the baking soda helps give the muffins a chewy texture.
- Unsalted Butter, Granulated Sugar, Brown Sugar, Vanilla Extract, Almond Extract, Eggs, Milk: The wet ingredients for the muffin base. I only used a little bit of almond extract because of how strong the flavor is. The reason I use both sugars here is that the brown sugar makes a chewier, softer treat, while the white sugar creates a lighter result. Brown sugar also has acidity, which reacts with the baking soda, causing it to give the muffins a chewy yet soft texture.
Tips & FAQs
- Storage: Keep at room temperature in an airtight container or ziploc bag for up to 5 days.
- Freeze: These can be frozen up to 3 months. After they have completely cooled, wrap them securely with aluminum foil or freezer-friendly plastic wrap, or place them into a freezer-friendly bag. Thaw overnight on the counter.
- Why do I need to coat the strawberries in flour before folding them into the batter? This is an absolute must. Make sure you do not skip this step! The flour coats the chopped berries lightly so they stay in place as the muffins bake. If you don’t do this step, the berries will sink to the bottom of the muffins. This also applies to other chopped fruits that you would put into a batter-based recipe, such as pound cake, cupcakes, and muffins.
- Variations:
- Add some lemon zest to the muffin batter and omit the nutmeg. Alternatively, you can add orange zest. A nice citrus glaze would go very well.
- Fold in mini dark or semi-sweet chocolate chips.
- Add a mashed banana to the batter. Top it with a streusel topping!
- For a savory muffin, omit the nutmeg and fold in chopped basil leaves.
- Fold in poppy seeds for a strawberry poppy muffin, topped with a cream cheese icing.
- Wine Pairings:
- The best pairing for this, if you are serving this as a brunch item for a girl’s brunch date, would be a Brachetto d’Acqui. It’s a sweet, aromatic Italian sparkling red wine that has notes of berries and roses, making it the perfect pairing for a fruit-based item that is sweet. It’s also low in alcohol.
- The next best pairing would be the ever classic prosecco. It offers a subtle sweetness to balance the muffins and cleans your palate between bites. You can make this wine into a mimosa!
- When in doubt, go with a rose. Strawberry-on-strawberry pairing with notes of citrus or melon.
- Avoid big, oaky whites like a chardonnay, bold reds, and super dry reds.
- For non-alcoholic options: These muffins are perfect with a hot latte or a cold brew coffee. Also, you can go with a strawberry lemonade for a little tartness to balance the sweetness. You can grab sparkling water and add some fresh fruits to it, such as lemon, lime, oranges, and berries. Add some basil or mint for an elevated sparkling drink. But, of course, there’s also my choice of drink with this: a cold glass of whole milk. Judge me all you want; I have no shame.
Recipe
Strawberry Muffins
These Strawberry Muffins will easily be a hit in your home! Fluffy and moist with little pockets of jammy strawberries with a hint of warmness from nutmeg, you can enjoy these with a hot latte on your patio for breakfast or as a dessert drizzled with a little chocolate syrup and dressed with powdered sugar. When spring brings you strawberries, you make Strawberry Muffins!
Ingredients
- 1 1/4 cups + 1 tbsp all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp ground nutmeg
- 1/2 cup unsalted butter, softened at room temperature
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 tsp almond extract, optional
- 1/4 cup milk, room temp
- 2 cups fresh strawberries, chopped
Instructions
- Preheat oven to 375 F. Line the muffin pan with muffin liners, or spray with nonstick spray.
- Sift together 1 ¼ cups flour, baking soda, baking powder, salt, and nutmeg in a large bowl.
- Using a stand mixer with a paddle attachment, cream together butter and both sugars on high speed until smooth and creamy, about 20-30 seconds. Add one egg at a time, scraping the sides of the bowl in between, then add in the vanilla and almond extract. Beat on medium speed for 1 minute.
- Turn the mixer to low, then slowly add the dry ingredients until just combined. Pour in the milk and continue beating on low speed until everything is completely combined, about 30 seconds.
- In a small bowl, add the strawberries. Dust with flour and toss gently to coat. This will prevent the strawberries from sinking to the bottom. Fold them into the muffin batter.
- Spoon the batter into the liners, leaving a tiny bit of room on top. Bake 18-20 minutes, or until a toothpick inserted in the middle comes out clean. Cool for 5 minutes, then transfer the muffins to a wire rack to cool completely.
Notes
Storage: Keep at room temperature in an airtight container or ziploc bag for up to 5 days.
- Freeze: These can be frozen up to 3 months. After they have completely cooled, wrap them securely with aluminum foil or freezer-friendly plastic wrap, or place them into a freezer-friendly bag. Thaw overnight on the counter.
Why do I need to coat the strawberries in flour before folding them into the batter? This is an absolute must. Make sure you do not skip this step! The flour coats the chopped berries lightly so they stay in place as the muffins bake. If you don’t do this step, the berries will sink to the bottom of the muffins. This also applies to other chopped fruits that you would put into a batter-based recipe, such as pound cake, cupcakes, and muffins.
Variations:
- Add some lemon zest to the muffin batter and omit the nutmeg. Alternatively, you can add orange zest. A nice citrus glaze would go very well.
- Fold in mini dark or semi-sweet chocolate chips.
- Add a mashed banana to the batter. Top it with a streusel topping!
- For a savory muffin, omit the nutmeg and fold in chopped basil leaves.
- Fold in poppy seeds for a strawberry poppy muffin, topped with a cream cheese icing.
Wine Pairings:
- The best pairing for this, if you are serving this as a brunch item for a girl’s brunch date, would be a Brachetto d’Acqui. It’s a sweet, aromatic Italian sparkling red wine that has notes of berries and roses, making it the perfect pairing for a fruit-based item that is sweet. It’s also low in alcohol.
- The next best pairing would be the ever classic prosecco. It offers a subtle sweetness to balance the muffins and cleans your palate between bites. You can make this wine into a mimosa!
- When in doubt, go with a rose. Strawberry-on-strawberry pairing with notes of citrus or melon.
- Avoid big, oaky whites like a chardonnay, bold reds, and super dry reds.
- For non-alcoholic options: These muffins are perfect with a hot latte or a cold brew coffee. Also, you can go with a strawberry lemonade for a little tartness to balance the sweetness. You can grab sparkling water and add some fresh fruits to it, such as lemon, lime, oranges, and berries. Add some basil or mint for an elevated sparkling drink. But, of course, there’s also my choice of drink with this: a cold glass of whole milk. Judge me all you want; I have no shame.
Nutrition Facts
Calories
188Fat (grams)
9 gSat. Fat (grams)
5 gCarbs (grams)
25 gFiber (grams)
1 gSugar (grams)
14 gProtein (grams)
3 gSodium (milligrams)
258 mgCholesterol (grams)
52 mgThis is calculated for 12 muffins. The nutrition information provided is an estimate and will vary based on cooking methods and the brands of ingredients used.
Miss Raven's Kitchen 
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