Finding Your Ease

strawberry muffins

Summerly Strawberry Muffins

It’s always nice when the kids inspire you to try something new. A while ago my youngest came home, telling me that they had baked Strawberry Muffins. Fast forward a few weeks and I finally tried them myself.


Oh my, the kitchen smelled divine while the muffins baked! Yumm. I’m glad I baked them while the kids were still at school. They might now have been able to wait until they cooled down enough! 

As always with my recipes, this one is pretty straight forward too. I found it under 

I stuck to the general ingredients but decided to add about 1 tablespoon fresh lemon juice to the mix. After all, it’s summertime here! And due to lack of almond extract, I skipped that one and used brown sugar as topping at the end. All that worked out well.

But, hey why not try, see, smell and taste for yourself: 

Strawberry Muffins


  • 2 cups all-purpose flour, plus 2 teaspoons more for tossing with strawberries
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 stick or 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1-1/2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract (I added 1tablespoon fresh lemon juice)
  • 1/2 cup milk
  • 2-1/4 cups diced strawberries, from 1 pint, divided
  • 2 tablespoons turbinado sugar, for topping (I replaced it with brown sugar)


Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners; spray the liners and the pan with non-stick cooking spray.

In a medium bowl, whisk together the flour, baking powder and salt.

In a separate bowl beat the butter and granulated sugar for about 2 minutes with an electric mixer.

Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and almond extract. (The batter may look a little grainy — that’s okay).

With the mixer on low, add the flour mixture in three separate additions, alternating with the milk and ending with the flour.

Toss the strawberries with 2 teaspoons of flour (this will keep them from sinking to the bottom). Set 1/2 cup of the berries aside. Add the remaining berries to the batter and fold with a spatula until evenly distributed.

Don’t overmix!

Scoop the batter into the prepared muffin tin (an ice-cream scoop with a wire scraper works well here); they will be very full.

Scatter the reserved berries evenly over the muffins, then sprinkle the turbinado sugar (or brown sugar) over the center of each muffin.

muffins baking

Bake for about 30 minutes, until lightly golden and a cake tester comes out clean. Then let the muffins cool in the pan for about 25 minutes. Transfer the muffins to a rack to cool completely.

Sit back and enjoy every single bite!

Happy baking,


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