Valentine's Day Strawberry Muffins Recipe -
Valentine's Day Strawberry Muffins Recipe
  • READY IN 50 mins

Valentine's Day Strawberry Muffins

Recipe by  

"These muffins get their name from the sliced strawberry on top that resembles a heart. Perfect for Valentine's Day or when you have too many strawberries."

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Ingredients Edit and Save

Original recipe makes 24 muffins Change Servings
  • PREP

    20 mins
  • COOK

    25 mins

    50 mins


  1. Mix lemon juice with as much milk as needed to measure 1 cup; let the soured milk stand for 5 minutes before using.
  2. Preheat an oven to 350 degrees F (175 degrees C).
  3. Line 24 muffin tins with paper liners.
  4. Cream together the butter and 1 1/2 cups sugar in a large bowl.
  5. Beat in the eggs, one at a time; add the lemon extract.
  6. Gradually stir in the lemon zest and soured milk.
  7. Gently fold in the chopped strawberries.
  8. Mix the flour, baking powder, baking soda, and salt together in another bowl.
  9. Stir the butter mixture into the flour mixture until dry ingredients are just moistened.
  10. Fold in the chocolate chips.
  11. Spoon batter into prepared muffin cups to about 2/3 full.
  12. Place a strawberry slice atop each muffin and sprinkle with some of the 1 tablespoon white sugar.
  13. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool in the pans for 5 minutes before serving warm.
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Reviews More Reviews

Most Helpful Positive Review
Feb 20, 2012

These are really good. I was lazy and didn't put the strawberries on top and instead sprinkled them with red and white sugar crystal sprinkles. Everyone was surprised at how good strawberries taste in a muffin.

Most Helpful Critical Review
Feb 14, 2013

I made these for the family for Valentine's Day. I followed the recipe exactly, including the chocolate chips. I thought they were ok. They were a bit bland- the sugar flavor predominates, not the strawberry or even lemon flavor, and the texture was a little weird (almost rubbery?). My kids were not big fans, which surprised me because I thought they would like them best of all. I know that strawberries are difficult to bake with, so maybe that was part of it. Anyway, it is clear that other people liked this recipe very much so perhaps it is just that my preference is different, but I will look elsewhere next time. Thanks anyway!


10 Ratings

Mar 06, 2012

These were very good. Yummy. Thank you for posting

Mar 04, 2012

These were delicious! Followed the directions exactly.

Mar 04, 2012

These were very good. I gave it a lower score, only because of the changes I made to the recipe. Nice flavour and moist! I changed a few things because of what I had on hand. I used 2 cups of pureed strawberries (which I had had frozen since last summer) instead of the 1.5 cups of chopped. Also, I used 1/2 whole wheat flour. I didn't have lemon extract so I used pulp form fresh lemons (just a little less). Instead of chocolate chips, I used 1 cup fine unsweetened coconut. Finally I added a spoonful of coconut merengie to the top (2 egg whites, 1/2 cup icing sugar, and 3/4 cup coconut). It added a nice variety of texture to the top.

May 01, 2013

I cut this recipe in half for 12 muffins. I followed the recipe closely, only increasing both the baking powder and baking soda. I did not sprinkle the additional sugar over each muffin. Baked at 350*, my muffins were done at 22 minutes. Very "wet" muffin--like overly moist. Even after they were done, the edges stuck to the pan terribly(even when I sprayed the pan well with non-stick spray) and after they sat, they sank. I'm sure more flour would help but as is, these didn't work out for us.

Feb 06, 2013

These turned out great! I left out the chocolate chips and they were still really yummy. I used a silicone heart-shaped muffin pan that I had and they came out with a cute heart-shape. I'll definitely make this recipe again.

May 28, 2015

These looked and smelled delightful, alas I cannot partake - due to celiacs, but everyone else just loves them!


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  • Calories
  • 181 kcal
  • 9%
  • Carbohydrates
  • 28.8 g
  • 9%
  • Cholesterol
  • 42 mg
  • 14%
  • Fat
  • 6.1 g
  • 9%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 139 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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