Strawberry Muffins are so good for breakfast with a cup of coffee or as a snack with milk anytime.  I love strawberries.  They are one of my favorite fruits and I can never get enough of them.  My father grew strawberries when I was a child and we had them at every meal.  My mother kept a big crock full of strawberries in the refrigerator and she made all kinds of recipes using strawberries.  Strawberry muffins are good warmed over and this recipe could be doubled.  They will keep for several days in an airtight container in the fridge.

2 cups all-purpose flour

1 cup white granulated sugar

2 teaspoons baking powder

1/4 teaspoon salt

1 egg

1/2 cup milk (I use evaporated but you can use regular)

1/2 stick butter or margarine or 4 tablespoons or 1/4 cup,  melted

1 teaspoon almond extract (could use vanilla extract)

1 cup fresh strawberries (could use frozen), sliced and mashed

1 cup nuts your choice, Optional


Whisk together the flour, sugar, baking powder and salt in a large bowl.  Mix in egg, milk, butter, almond extract and mashed strawberries. (I just do this with a spoon but you could use mixer)  Fold in nuts. Spray a 12 cup muffin tin with cooking spray.  Bake in preheated 350 degree oven for 25 to 30 minutes.  Makes 12 muffins.  Serve with butter while warm.  Enjoy!

If you like this recipe, you might also like my recipe for Strawberry, Banana, Blueberry Muffins.

Don’t Forget to Pin Strawberry Muffins! 

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