Strawberry Muffins with Vanilla and Almond Extract Recipe

If you’re searching for a delightful breakfast treat or a sweet snack that feels like a warm hug, this Strawberry Muffins with Vanilla and Almond Extract Recipe will quickly become your new favorite. Bursting with juicy strawberries and enriched with the fragrant notes of vanilla and almond, these muffins offer a perfect balance of fruity brightness and comforting warmth. Soft on the inside with a slight crunch from the turbinado sugar topping, these muffins are as beautiful to look at as they are delicious to eat. Whether you’re baking for family, friends, or just yourself, this recipe is an invitation to savor the simple joy of homemade baked goods.

Ingredients You’ll Need

Ingredients You’ll Need

Gathering your ingredients for this recipe couldn’t be simpler, yet each one plays a vital role in making these strawberry muffins truly shine. From the tender crumb built by the all-purpose flour to the sweet aromatic boost of vanilla and almond extracts, every element delivers something special to the table.

• All-purpose flour: The foundation of the muffins, giving them structure and a tender crumb.
• Baking powder: The leavening agent that lifts the muffins to light, fluffy perfection.
• Kosher salt: Enhances all the flavors and balances sweetness.
• Granulated sugar: Adds just the right amount of sweetness for a gentle but noticeable sugary touch.
• Unsalted butter: Melted to blend seamlessly, contributing richness and moistness.
• Milk: Keeps the batter tender and adds moisture.
• Large eggs: Provide structure, moisture, and richness to the muffins.
• Pure vanilla extract: A key flavor enhancer that brings warmth and depth.
• Almond extract: Lends a lovely, subtle nutty fragrance that pairs beautifully with strawberries.
• Chopped strawberries: The star ingredient delivering juicy bursts of fresh flavor.
• Turbinado sugar: Sprinkled on top for a delightful crunchy, caramelized finish.

How to Make Strawberry Muffins with Vanilla and Almond Extract Recipe

Step 1: Preheat and Prepare

Begin by heating your oven to 375°F and lining a 12-cup muffin tin with paper liners. This simple prep ensures that your muffins bake evenly and slip out easily after baking.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt. This combination is crucial as the baking powder helps your muffins rise beautifully while the salt balances out the sweetness.

Step 3: Cream Sugar and Butter

In a larger bowl, whisk the granulated sugar and melted unsalted butter until combined. This creates a rich base that adds moisture and tenderness to your muffins.

Step 4: Add the Wet Ingredients

To the sugar and butter mixture, add the milk, eggs, vanilla extract, and almond extract. Whisk until you get a smooth and slightly glossy batter that’s ready to meet the dry ingredients.

Step 5: Combine Wet and Dry Mixtures

Pour the dry ingredients into the wet ingredients and gently stir until just mixed. Remember, overmixing can make muffins tough, so a few lumps in the batter are perfectly fine.

Step 6: Fold in the Strawberries

Use a spatula to gently fold in the chopped strawberries. This careful step ensures the berries are evenly distributed without mashing them, keeping each muffin bursting with fresh fruit.

Step 7: Fill Muffin Cups

Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. This gives the muffins space to rise without spilling over.

Step 8: Sprinkle with Turbinado Sugar

Sprinkle a bit of turbinado sugar over the tops of each muffin. This adds a wonderful caramelized crunch that contrasts beautifully with the soft crumb.

Step 9: Bake to Perfection

Bake in the preheated oven for 23 to 25 minutes or until a toothpick inserted into the center comes out clean. The kitchen will fill with the irresistible aroma of strawberries, vanilla, and almond as these muffins bake.

How to Serve Strawberry Muffins with Vanilla and Almond Extract Recipe

Garnishes

A light dusting of powdered sugar or a thin spread of softened butter transforms these muffins into an elegant treat. Fresh strawberry slices on top add a pretty, juicy accent that looks as good as it tastes.

Side Dishes

Pair these muffins with a steaming cup of coffee, a glass of cold milk, or even a dollop of Greek yogurt for a balanced snack or breakfast. Their natural sweetness and tender texture complement both simple and indulgent sides.

Creative Ways to Present

Elevate your presentation by serving these muffins in a rustic basket lined with a cheerful cloth napkin. For brunch, stack them on a tiered cake stand alongside other fresh fruit and pastries to create an inviting spread that’ll wow guests.

Make Ahead and Storage

Storing Leftovers

These strawberry muffins stay moist in an airtight container at room temperature for about 2 to 3 days. Keeping them sealed prevents them from drying out, so you can enjoy their fresh-baked goodness later.

Freezing

If you want to save some for another day, wrap each muffin individually in plastic wrap and place them in a freezer-safe bag. They freeze wonderfully and can be stored up to 3 months for a quick breakfast or snack on demand.

Reheating

To revive frozen muffins, thaw at room temperature or warm them gently in the microwave for 15 to 20 seconds. For a crisp-topped muffin, a brief toast in a toaster oven is also perfect.

FAQs

Can I substitute fresh strawberries with frozen ones?

Yes, you can use frozen strawberries in this recipe. Just be sure to thaw and drain them thoroughly before folding into the batter to avoid excess moisture that could make the muffins soggy.

What if I don’t have almond extract?

If almond extract isn’t on hand, you can omit it or replace it with an equal amount of additional vanilla extract. The muffins will still be delicious, just with a slightly different flavor profile.

Can I make these muffins vegan?

To make this recipe vegan, swap out the butter for a plant-based alternative, use a flax or chia egg substitute, and choose a non-dairy milk. Note that the texture and flavor may vary slightly.

How can I make my muffins more moist?

Be careful not to overmix your batter, as that can dry out muffins. Also, ensure not to overbake and consider adding a tablespoon of yogurt or sour cream to boost moistness without changing the taste.

Can I add other fruits or nuts?

Absolutely! Blueberries, raspberries, or chopped nuts like walnuts or pecans work beautifully in this recipe. Just fold them in gently along with or instead of strawberries.

Final Thoughts

Making this Strawberry Muffins with Vanilla and Almond Extract Recipe is such a joyful experience that fills your home with warmth and delicious aromas. The blend of flavors and textures is simply irresistible, and once you try it, you’ll be baking these muffins again and again. So, grab your ingredients and enjoy creating a batch of muffins that bring sweetness and smiles to any day.

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