Description
These tender, crumbly strawberry muffins balance juicy fruit and warm spices. With a one-bowl method and customizable options, they’re perfect for busy mornings or festive brunches. Fluffy interiors and a caramelized turbinado sugar crust deliver comfort in every bite.
Ingredients
2 cups + 2 teaspoons all-purpose flour
2 teaspoons baking powder
¾ teaspoon salt
½ cup unsalted butter
1 cup granulated sugar
2 large eggs
1½ teaspoons vanilla extract
½ teaspoon almond extract
1½ cups fresh strawberries (hulled and quartered)
1 tablespoon turbinado sugar (for topping)
Instructions
Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
In a large bowl, whisk 2 cups flour, baking powder, and salt. Set aside.
In a separate bowl, cream butter and granulated sugar until fluffy. Beat in eggs one at a time, followed by vanilla and almond extract.
Add butter-sugar mixture to flour mixture in two additions, gently folding with a spatula. Do not overmix.
In a separate bowl, toss strawberries with remaining 2 tsp flour. Fold into batter until just combined.
Spoon batter into prepared muffin tin. Sprinkle turbinado sugar on tops.
Bake 18–22 minutes, until golden and a toothpick inserted in centers comes out clean. Cool for 10 minutes before serving.
Notes
Room temperature eggs blend more smoothly. For gluten-free version, replace all-purpose flour with ½ cup gluten-free flour blend + 1½ cups all-purpose flour.
Turbinado sugar can be substituted with coarse sea salt or skipped.
Freeze unbaked muffins in parchment paper and bake directly from frozen (add 3–5 minutes bake time). Avoid overmixing batter to prevent a cake-like texture.
- Prep Time: 20
- Cook Time: 30
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 260
- Sugar: 18g
- Sodium: 285mg
- Fat: 11g
- Saturated Fat: 7g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg