Super easy strawberry shortcake recipe! Super moist and filled with fresh strawberries, this recipe is easy to make and can be prepared in just minutes by hand or using a blender. These strawberry muffins are perfect for breakfast or as a snack.
This easy to make strawberry muffins is a delicious and cute snacks. Simply mix the dry ingredients together, beat the butter and sugar until creamy, then add the dry mixture and milk alternately. Add the fresh berries gently, then spoon the mixture into the mold and bake until puffed and golden.
Ingredients
Yield: 12 Muffins
- All-purpose flour – 2 cups + 1 teaspoon (divided)
- Baking powder – 2 teaspoons
- Salt – ¾ teaspoon
- Unsalted butter (Softened) – 1 stick or ½ cup
- Granulated sugar – 1 cup
- Large eggs – 2
- Vanilla extract – 1½ teaspoons
- Almond extract – ¼ teaspoon
- Milk – ½ cup
- Diced fresh strawberries (From 1 pint) – 2¼ cups (divided)
- Turbinado, or raw sugar (For topping) – 2 tablespoons
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Step-by-Step Instructions
Step 1: Preheat the oven to 375 degrees Fahrenheit. Place cupcake papers in a 12-cup cupcake pan and spray the papers and pan with non-stick cooking spray.
Step 2: In a medium bowl, whisk together 2 cups of flour with baking powder and salt.
Step 3: In the bowl of an electric mixer, beat the butter and sugar until light in color, about 2 minutes. Add eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Add vanilla extract and almond extract — Tip: The mixture may look a little rough, but don’t worry, this is completely normal.
Step 4: With the mixer running on low speed, add the flour mixture in three separate batches, alternating with the milk and ending with the flour.
Step 5: Stir the strawberries with the remaining teaspoon of flour. This will prevent them from sinking to the bottom. Set aside 1/2 cup of strawberries. Add the remaining strawberries to the mixture and stir with a spatula until evenly distributed. Don’t over mix.
Step 6: Pour the mixture into the prepared cupcake molds. The molds will be very full. Distribute the remaining berries evenly over the cupcakes, then sprinkle turbinado sugar in the center of each cupcake.
Step 7: Bake for about 30 minutes, until light golden and a toothpick inserted into the cake comes out clean. Run a sharp knife around the top edge of each muffin to loosen it from the pan if it sticks, then let the muffins cool in the pan for about 20 to 30 minutes. Transfer the muffins to a rack to cool.
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Why You’ll Love this Recipe
You’ll love making these strawberry muffins because they’re crispy on the outside and moist on the inside, which is everything you could hope for in a perfect muffin. They’re perfect for making weekday breakfasts or serving them for a relaxing weekend brunch. It is lovely to enjoy a warm muffin with a hot cup of coffee, or a large glass of cold milk.
I’d love to hear how they turned out for you! Please drop a comment below and share your thoughts.
Best Strawberry Muffins
Start your morning with these sweet, quality baked strawberry muffins! Filled with fresh berries and topped with a crunchy sugar crust, they're super easy to bake from scratch and perfect for a relaxing weekend brunch or a quick weeknight snack.
Ingredients
- 2 cups + 1 teaspoon all-purpose flour, divided
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 1 stick (½ cup) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1½ teaspoons vanilla extract
- ¼ teaspoon almond extract
- ½ cup milk
- 2¼ cups diced fresh strawberries (from 1 pint), divided
- 2 tablespoons turbinado, or raw sugar (For topping)
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Place cupcake papers in a 12-cup cupcake pan and spray the papers and pan with non-stick cooking spray.
- In a medium bowl, whisk together 2 cups of flour with baking powder and salt.
- In the bowl of an electric mixer, beat the butter and sugar until light in color, about 2 minutes. Add eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Add vanilla extract and almond extract (Tip: The mixture may look a little rough, but don’t worry, this is completely normal)
- With the mixer running on low speed, add the flour mixture in three separate batches, alternating with the milk and ending with the flour.
- Stir the strawberries with the remaining teaspoon of flour. This will prevent them from sinking to the bottom. Set aside 1/2 cup of strawberries. Add the remaining strawberries to the mixture and stir with a spatula until evenly distributed. Don’t over mix.
- Pour the mixture into the prepared cupcake molds. The molds will be very full. Distribute the remaining berries evenly over the cupcakes, then sprinkle turbinado sugar in the center of each cupcake.
- Bake for about 30 minutes, until light golden and a toothpick inserted into the cake comes out clean. Run a sharp knife around the top edge of each muffin to loosen it from the pan if it sticks, then let the muffins cool in the pan for about 20-30 minutes. Transfer the muffins to a rack to cool.
Notes
- Don't skip tossing the strawberries in that little bit of flour; it acts as a grip so your fruit doesn't sink straight to the bottom of the muffin liners!
- Storage – Once completely cool, wrap securely in aluminum foil or plastic freezer wrap, or place in a heavy-duty freezer bag. They will stay fresh in the refrigerator for up to 3 months
Nutrition Information
Yield
12Serving Size
1Amount Per ServingCalories 286Total Fat 3gSaturated Fat 1gUnsaturated Fat 1gCholesterol 35mgSodium 256mgCarbohydrates 60gFiber 2gSugar 26gProtein 6g
Just a heads up — The calorie count and nutritional info here are just estimates! The actual numbers might vary a bit depending on the brands and ingredients you use.