Estimated reading time: 6 minutes

These Strawberry Muffins are so delicious, they are moist, infused with strawberry flavor, and have a crunchy sugar top! (makes 12 muffins)

Strawberry Muffins

Hi Everyone, this Strawberry Muffins recipe is based on our Jordan Marsh Blueberry Muffins Recipe.

In the photos, in this post, are decorated with edible flowers, and violets.

Ingredients

Here are the ingredients for this recipe:

• ½ cup unsalted butter, room temperature
• 2 cups all-purpose flour
• 1 cup granulated white sugar
• 1 teaspoon pure vanilla extract
• 2 large eggs
• ½ cup milk (we use whole milk)
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 ½ cups of fresh strawberries, washed and dry, cubed
• 2 tablespoons Demerara or turbinado sugar (we use “sugar in the raw” brand)

Kitchen Tools

Here is a list of kitchen tools for this recipe:

• stand mixer with the paddle attachment
• large mixing bowl
• measuring spoons and cups
• 2-cup wet measure
• large whisk
• large ¼ cup or 3 tablespoons size) cookie scoop
• 12-cup muffin tin
• 12 cupcake/muffin papers to line the muffin tin

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Our Other Recipes & Posts

If you like this recipe, check out our other recipes and posts:

• Butterfly Pea Flower Milk Tea
• Jordan Marsh Blueberry Muffins Recipe
• Snickerdoodle Muffins
• Bran Muffins
• Strawberry Jam Flourless Protein Muffins

If you make this recipe, and like it, please give it a rating in the recipe card below and let us know in the comments at the end of the post.

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Strawberry Muffins

Yield: 12 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

These Strawberry Muffins are so delicious, they are moist, infused with strawberry flavor, and have a crunchy sugar top! (makes 12 muffins)

Print

Ingredients

• ½ cup unsalted butter, room temperature
• 2 cups all-purpose flour
• 1 cup granulated white sugar
• 1 teaspoon pure vanilla extract
• 2 large eggs
• ½ cup milk (we use whole milk)
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 ½ cups of fresh strawberries, washed and dry, cubed
• 2 tablespoons Demerara or turbinado sugar (we use “sugar in the raw” brand)

Instructions

1. Mix the dry ingredients: Preheat the oven to 375 degrees Fahrenheit. In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt.
2. Make the batter, wet ingredients: In a stand mixer, cream together the 1 cup granulated white sugar and ½ cup unsalted butter, until creamy and smooth. Add the eggs, 1 at a time, incorporating after each addition. Add the pure vanilla extract. Gradually, add the flour mixture into the batter, ¾ cup at a time, adding the milk in between until fully incorporated.
3. Add the strawberries: In a small bowl, mash ½ cup of strawberries, and fold them into the batter. Fold in the remaining strawberry cubes, reserving some for topping the muffin batter before baking. Place some strawberry cubes on top of the batter in each cup. Sprinkle the top of the batter with the Demerara sugar.
4. Bake: Bake for 30 minutes in a 375-degree oven. When they are done, allow them to cool for 5-10 minutes. Enjoy!

Recommended Products

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• 
  OXO Good Grips 15-Piece Everyday Kitchen Utensil Set
• 
  Homestia Gold Measuring Cups and Spoons Set Stainless Steel 8 PIECE for Dry and Liquid Ingredients Engraved Measurement Heavy Duty Baking & Cooking Utensils
• 
  Pyrex Glass Measuring Cup Set (3-Piece, Microwave and Oven Safe),Clear
• 
  Nordic Ware Natural Aluminum Commercial Muffin Pan, 12 Cup

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 247Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 52mgSodium: 188mgCarbohydrates: 38gFiber: 1gSugar: 21gProtein: 4g

Please note that the Calculated Nutrition is an estimate at best. If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe!

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• This recipe was first published on 5/3/2022 and updated and republished on 5/29/2022

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Sara Maniez

Owner at Life's Little Sweets

Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 8. She loves design, being creative, and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community.

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