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    Home > Muffins

    Published: Jun 27, 2022 · Modified: Jun 1, 2024 by Helen S Fletcher · This post may contain affiliate links · 8 Comments

    Best of All Strawberry Muffins

    Jump to Recipe Print Recipe

    These Best of All Strawberry Muffins are not only easy, but the fresh strawberries are used two ways.  Strawberry puree is added to the batter to intensify the flavor and the cut strawberries are used for a burst of sweet/tart flavor. This recipe from my bowl and a whisk collection. No mixers are used so this is super easy and a great recipe to make with children.

    Strawberry Muffins

    A full pound of this summertime fruit is used so be sure to pick the ripest, most full of flavor strawberries you can find.  

    The crumbs are based on the NY Style Crumb Cake which I always made in the mixer. However, I found a quicker, easier way using the processor.

    how to bake better custard
    Baking gets better when you subscribe

    Baking gets better when you subscribe to receive this PDF on getting the most out of baking including information on equipment, ingredients and baking equipment.

    If you're looking for a simple to make summer pie go to the (Almost) No Bake Strawberry Pie. Other muffins you may enjoy are the Blueberry Crumb Muffins with their Brown Sugar Almond Crumb, A Perfectly Easy Basic Muffin Mix and the iresitible, Easy PBJ Muffins.

    Jump to:
    • Recipe Ingredients
    • Toppings for the Strawberry Muffins
    • Why Use Cake Flour
    • Step by Step Instructions
    • FAQS
    • Expert Tips
    • More Quick Muffins and Breads
    • Best of All Strawberry Muffins

    Recipe Ingredients

    Crumb Topping

    The ingredients for the crumb topping are cake flour, brown sugar, unsalted butter, salt, and granulated sugar.

    FRONT ROW: Salt, granulated sugar

    MIDDLE ROW: Unsalted Butter

    BACK ROW: Cake Flour and brown sugar

    Strawberry Muffins

    The Strawberry Muffin ingredients include cut fresh strawberries, cake flour, granulated sugar, baking power, salt, eggs, unsalted butter, strawberry puree, almond extract and red food coloring.

    FRONT ROW: Almond extract, baking powder, vanilla extract, salt and red food coloring

    MIDDLE ROW: Unsalted butter, granulated sugar, eggs

    BACK ROW: Pureed strawberries, cake flour, fresh cut strawberries

    Toppings for the Strawberry Muffins

    The Crumb Topping is based on the NY Style Crumb Cake which I always made in the mixer. However, I found a quicker, easier way using the processor.

    Swedish pearl sugar is made by compressing sugar crystals to form larger, round, particles that won't dissolve in baked goods.  It's a wonderful topping for all kinds of pastries and baked items.  These pure white, crunchy sugar crystals don’t melt in the oven.  But It shouldn’t be confused with Belgian Pearl Sugar which has quite large white crystals and is used in Liege waffles.  Both of these can be easily found online.

    Sanding sugar is made by drying out sugar syrup, then screening the granules that are left behind.  Sanding sugar can be found uncolored which adds sparkle and crunch to baked goods or it is can be found in a wide array of colors.  

    For much more information on sugar see my post Sugar- The Sweetest Part of Baking.

    Why Use Cake Flour

    Cake flour has the lowest protein count of all the white baking flours providing a softer texture to the finished item.  It is the protein in flour that gives it its strength. Bread flour has a much larger protein count and is most often used with yeast.  All- purpose  is in the middle. There's more information about flour in my post Flour as Used in Baking.

    I specify cake flour when I want to ensure a soft outcome to cake layers, biscuits, scones, or muffins.  Lacking cake flour, all-purpose flour can be substituted. 

    Be sure to see the recipe card below for the exact ingredients and instructions.

    Step by Step Instructions

    Crumb Topping

    The Crumb Topping collage shows the dry ingredients in the processor bowl, mixed, butter added to processor and crumbs formed.

    Step 1. Place the dry ingredients in the processor bowl. Step 2. Process until mixed. Step 3. Add the cut up butter to the processor. Step 4. Process with pulses to form the crumbs. Do not over process or you will make a paste. Empty into a bowl and store in the refrigerator until needed. These may be made ahead if desi

    Strawberry Muffins

    This collage shows the dry ingredients in a bowl, mixed, the wet ingredients in a separate bowl and mixerd.

    Step 1. Place the dry ingredients in bowl. Step 2. Whisk together. Step 3. In a separate bowl, whisk the eggs. Add the melted butter, strawberry puree, almond and vanilla extracts. Step 4. Whisk together until completely combined.

    The second collage shows the red coloring in liquid ingredients, the ingredients mixed, the flour added and the finished batter.

    Step 5. Add the food coloring if using. Start sparingly, you can always add more. Step 6. Whisk together to distribute the color. Step 7. Pour the liquid ingredients over the dry ingredients. Step 8. With a rubber spatula, gently fold the ingredients together, adding the cut up strawberries at the end.

    The last collage shows a bowl of crumbs and the batter, the batter  in a cupcake pan, crumbs on top and last muffins finished with sanding sugar and Swedish pearl sugar.

    Step 9. The crumbs and strawberry muffin batter. Step 10. Fill the muffin tin about halfway. Step 11. Cover with the crumbs. Step 12. If using the sanding sugar (top left) or the Swedish pearl sugar, fill the cups about ¾ full and sprinkle heavily with either sugar.

    FAQS

    Can frozen strawberries be used?

    I don't suggest them. They will be too juicy and the pieces will be mushy in the finished muffin.

    Will the Strawberry Muffins freeze?

    Yes. Just freeze them after baking without the powdered sugar, then wrap each one individually and place in a freezer proof container. Thaw at room temperature and dust with powdered sugar if using the crumb topping.

    When making the crumbs, why to people make a paste then pinch it off to make the crumbs?

    I have no idea. It seems like a lot of extra work. They are simple to make in a mixer or food processor.

    Expert Tips

    • Make sure the butter is very cold or even partially frozen when making the crumbs in a food processor. If using the mixer, the butter should be softened to cream well. In either case, do not over mix or process or the mixture will become a paste. If that should happen, add a bit more flour and mix or process briefly.
    • Once you add the liquid ingredients to the dry ones, switch to a rubber spatula and mix the two together with a folding action. Do not mix vigorously. Fold in the fresh strawberry pieces.
    • If using one of the sugars on top of the muffins, the yield will be less because the pans are filled with more batter.
    • I like to spray the pans with a non-stick baking spray instead of using paper lines. They come out prettier and more intact.
    A whole muffin sits next to an open muffin with a strawberry on a white plate with a blue and white napkin in the background.

    More Quick Muffins and Breads

    • Basic muffins are shown plain and with sanding sugar glistening on top.
      A Perfectly Easy Basic Muffin Mix
    • Slices of Banana Bread in a circle with strawberries in the middle on a blue and white plate.
      Best Two Step Banana Nut Bread
    • Slices of Strawberry Bread on a lattice plate.
      Strawberry Bread
    • PBJ Muffin split open so the jelly shows on a multicolored plate.
      Easy PBJ Muffins - An Anytime Treat

    If you love these Strawberry Muffins, It would be hugely helpful and so appreciated it if you would take a moment to leave a rating below. Thank you.

    Strawberry Muffins

    Best of All Strawberry Muffins

    Helen S Fletcher
    These Best of All Strawberry Muffins use a full pound of fresh strawberries as a puree and cut up in the muffins.  Use the ripest strawberries for the fullest flavor.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 22 minutes mins
    Total Time 42 minutes mins
    Course Muffins
    Cuisine American
    Servings 24 servings
    Calories 220 kcal

    Ingredients

    Crumb Topping

    • ½ cup butter, very cold (114 grams, 1 stick)
    • ⅓ cup granulated sugar (65 grams)
    • ⅓ cup packed brown sugar (65 grams)
    • 1 ½ cups cake flour (185 grams)
    • ¼ teaspoon salt

    Easy Strawberry Muffins

    • 1 quart fresh strawberries
    • 2 ½ cups cake flour (310 grams)
    • ¾ cup sugar (150 grams)
    • 1 ½ teaspoon baking powder
    • ¼ teaspoon salt
    • 3 large eggs
    • ¾ cup butter, melted (170 grams or1 ½ sticks)
    • ⅔ cup strawberry puree
    • 1 teaspoon almond extract
    • 1 teaspoon vanilla extract
    • red food coloring, optional
    • Swedish pearl sugar as needed
    • Sanding Sugar as needed
    • Crumb Topping
    • Powdered sugar as needed.

    Instructions
     

    Crumb Topping

    • Place the dry ingredients in the bowl of a food processor. Process to mix.
    • Cut the cold butter into pieces and add to the processor. Pulse the processor to form crumbs.
    • When the crumbs have been formed, remove to a bowl and store in the refrigerator while making the muffins.

    Best of All Strawberry Muffins

    • This recipe makes about 12 Texas Muffin, 24 standard sized muffins or 40 mini muffins.
    • Preheat the oven to 350°F. Spray the muffin cups with non-stick baking release or line with muffin papers.
    • Cut 1 ½ cups of the strawberries into pieces about ¼".  Set aside.
    • Purée the remainder of the fresh strawberries in a processor or blender. There should be about ⅔ cup.  If it is short, add water.  Set aside.
    • In a large bowl, whisk together the cake flour, sugar, baking powder, and salt.
    • In a separate bowl, whisk the eggs.  Add the melted butter, strawberry puree, almond extract, vanilla extract, and food coloring, mixing well.
    • Pour the wet ingredients over the dry ingredients and mix gently with a rubber spatula.  Do not overmix. A few lumps are fine.
    • Stir in the cut strawberries.
    • If topping with the crumbs, fill the Texas Muffin cups about ½ full of the batter.
    • Top with a scant ⅓ cup crumb mixture, pressing down lightly.
    • Fill the regular size muffin cups about ½ full.  Top with a heaping soup spoon of crumbs, pressing them down lightly.  The mini pans should be filled about half full. Top with crumbs to about the top of the pan.
    • Bake the mini pans 12 to 14 minutes or until a tester comes out clean.
    • The regular muffins should bake about 15 to 16 minutes.
    • The Texas muffins bake 19 to 22 minutes.
    • Cool completely and dust the crumb topped muffins with powdered sugar.
    • The muffins will keep well for several days in an airtight tin.  They can also be frozen without the powdered sugar for several months.  Thaw at room temperature and dust heavily with powdered sugar.

    Notes

    There is always an abundance of photos to guide you in the post above.
    As always, I recommend using a scale for accuracy and consistency.  Flour, in particular, is difficult to measure by volume.  For my recipes, I use 140 grams per cup of unsifted  all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.
    _________________________________________________
    The crumb topping is the same one used on the New York Style Crumbcake and it is my idea of the perfect coffeecake.  They are super easy to make in the mixer as long as the mixture is not over beaten leading to a paste instead of crumbs.  For this post, I made them in the processor with excellent results. 
    Swedish pearl sugar is made by compressing sugar crystals to form larger, round, particles that won't dissolve in baked goods.  It's a wonderful topping for all kinds of pastries and baked items.  These pure white, crunchy sugar crystals don’t melt in the oven.  But It shouldn’t be confused with Belgian Pearl Sugar which has quite large white crystals and is used in Liege waffles.  Both of these can be easily found online.
    Sanding sugar is made by drying out sugar syrup, then screening the granules that are left behind.  Sanding sugar can be found uncolored which adds sparkle and crunch to baked goods or it is can be found in a wide array of colors.  
    For much more information on sugar see my post Sugar- The Sweetest Part of Baking.
    Why Use Cake Flour
    Cake flour has the lowest protein count of all the white baking flours providing a softer texture to the finished item.  It is the protein in flour that gives it its strength. Bread flour has a much larger protein count and is most often used with yeast.  All- purpose  is in the middle.
    I specify cake flour when I want to ensure a soft outcome to cake layers, biscuits, scones, or muffins.  Lacking cake flour, all-purpose flour can be substituted. 
    Make sure the butter is very cold or even partially frozen when making the crumbs in a food processor. If using the mixer, the butter should be softened to cream well. In either case, do not over mix or process or the mixture will become a paste. If that should happen, add a bit more flour and mix or process briefly.
    Once you add the liquid ingredients to the dry ones, switch to a rubber spatula and mix the two together with a folding action. Do not mix vigorously. Fold in the fresh strawberry pieces.
    If using one of the sugars on top of the muffins, the yield will be less because the pans are filled with more batter.
    I like to spray the pans with a non-stick baking spray instead of using paper lines. They come out prettier and more intact. 
     

    Nutrition

    Serving: 1muffinCalories: 220kcalCarbohydrates: 28gProtein: 3gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 46mgSodium: 160mgPotassium: 60mgFiber: 1gSugar: 13gVitamin A: 327IUVitamin C: 9mgCalcium: 29mgIron: 0.4mg
    Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!
    Print Friendly, PDF & Email

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    Reader Interactions

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    1. Jennifer says

      July 08, 2023 at 7:29 pm

      Can the strawberries be swapped out for other types of berries, such as raspberries or blueberries?

      Reply
      • Helen S Fletcher says

        July 08, 2023 at 8:09 pm

        Hi Jennifer - sure that's fine.

        Reply
    2. Nancy Woodward says

      August 08, 2022 at 4:09 am

      I'm not clear: Do we use both the crumb topping AND one of the topping sugars, or just one or the other?

      Reply
      • Helen S Fletcher says

        August 08, 2022 at 4:35 am

        One or the other Nancy.

        Reply
    3. Yelena says

      June 30, 2022 at 10:00 am

      Hello Helen!
      The recipe states to add baking powder but the instructions says to add baking powder and soda.
      Is that a typo or is it missing on the ingredients list?
      Thanks!

      Reply
      • Helen S Fletcher says

        June 30, 2022 at 12:11 pm

        Hi Yelena, Thanks for bringing this to my attention. I fixed the blog accordingly. There is no baking soda in this recipe.

        Reply
    4. Ess Kay says

      June 27, 2022 at 8:02 pm

      Looks amazing, Helen.

      The recipe ingredients list calls for 2/3 cup strawberry puree. But the instructions say "Puree 2/3 cup fresh strawberries."

      Should the instructions say something like "Puree 1 1/3 cups of strawberries to make 2/3 cup puree?" or ?

      Reply
      • Helen S Fletcher says

        June 27, 2022 at 11:15 pm

        Hi Ess. After cutting the strawberries, puree the remainder. There should be 2/3 cup.

        Reply

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