Strawberry Muffins Recipe

Strawberry Muffins Recipe

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If you’ve been following us for a while, you might have noticed our adoration of muffins. When I’m in the mood to bake, but not to do dishes, muffins are my go-to. These strawberry muffins are perfect — they are so simple and quick, you could make them in the morning for breakfast.

Strawberry Muffins

You May Also Like: Check out a few more of our muffin recipes: Chocolate Chip MuffinsBran Muffins, Vanilla Peach Muffins and our popular Blueberry Muffins Recipe.

How We Make Our Strawberry Muffins Recipe

We make a version of these muffins often — sometimes adding different fruits, nuts or chocolate chips. The batter is very simple — just flour, baking powder, a little oil, egg, milk and vanilla extract.

Strawberry Muffins Recipe

The batter makes muffins that are light and airy.

For these strawberry muffins, we love adding a light spice to the batter with cinnamon and finely ground black pepper. It’s not often you see black pepper in sweet baked goods, but trust us, it’s so good. You don’t specifically taste the pepper, but it sort of lifts the flavor of everything in the muffin. Try it, we really love it.

Once the batter is made, we throw in a bunch of diced strawberries. Try to use strawberries that are sweet and flavorful. If you can’t find them, try other berries — blueberries, blackberries, raspberries or cherries would be amazing.

Strawberry Muffins

Just before baking, we add a sugary top to the muffins. It’s completely optional, but we love the tiny bit of crunch it adds once they’ve baked.

Strawberry Muffins Recipe

The aroma of strawberry muffins baking in your kitchen is not one you want to miss — it’s incredible.

Strawberry Muffins

We’re actually sharing these in partnership with Gold Medal Flour. Did you know that Gold Medal has lots to choose from when it comes to flour?

Strawberry Muffins Recipe

We use unbleached all-purpose flour to make our muffins, but they also have an organic all-purpose flour, whole wheat and white whole wheat flour.

If you’re in the mood to experiment, try replacing half or all of the all-purpose flour called for in our recipe with whole wheat or white whole wheat flour. They work really well. (We really like using half and half all-purpose to whole wheat).

You May Also Like

Here are a few more of our favorite recipes you should try. If you’re in the mood for something different, we highly recommend the banana bread.

4.1 from 8 reviews
Strawberry Muffins Recipe
 
Prep time
Cook time
Total time
 
These light and airy strawberry muffins are very simple to make. We love adding a light spice to the batter with cinnamon and finely ground black pepper. The black pepper is a little unusual, but by adding just a small amount it lifts all the flavors in the muffins. Feel free to leave it out, but we highly recommend it.
Yield: 12 muffins
You Will Need
For the Vanilla Sugar Topping
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon vanilla extract
For the Strawberry Muffins
  • 1 1/2 cups (210 grams) all-purpose flour, we use Gold Medal
  • 3/4 cup (150 grams) granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon finely ground black pepper
  • 1/3 cup (80 ml) vegetable oil
  • 1 large egg
  • 1/3 – 1/2 cup (80 ml – 120 ml) milk, reduced fat or whole milk are best
  • 1 1/2 teaspoons vanilla extract
  • 6 ounces (6 large strawberries or 170 grams) strawberries, hulled and diced (about 1 cup diced)
Directions
  1. Heat the oven to 400º F. Line 12 standard-size muffin cups with paper liners.
  2. Prepare Vanilla Sugar: In a small bowl, stir 1 tablespoon of sugar with a 1/4 teaspoon of vanilla then set aside.
  3. Prepare Muffin Batter: Whisk flour, sugar, baking powder, salt, cinnamon and the black pepper in a large bowl until well mixed.
  4. Using a measuring jug that holds at least 1 cup, measure out the vegetable oil. Add the egg then fill the jug to the 1-cup line with milk (this should be 1/3 to a 1/2 cup of milk). Add 1 1/2 teaspoons of vanilla extract and whisk until blended.
  5. Pour into bowl with flour and stir with a fork until just combined. Do not over mix. (The muffin batter will be quite thick — see note below for more details). Stir in the strawberries.
  6. Divide batter between the 12 muffin cups. (The batter will come close to the tops of the paper liners). Lightly sprinkle vanilla sugar over muffins.
  7. Bake Muffins: Bake muffins until tops are golden brown, no longer wet and a toothpick inserted into the middle comes out with crumbs, not wet batter; 15 to 20 minutes. Transfer to a wire rack and cool completely.
Notes and Tips
Storing: These are best eaten the same day. Overtime, they loose their crunchy top. We’ve found it best to place them in a plastic bag, seal, and store in the fridge for to 2 to 3 days then warm just before eating. To freeze muffins, wrap them tightly in aluminum foil or place them in freezer bags, and freeze for up to 3 months.

Batter Thickness: The batter should be thick and scoopable — not runny and not dry or extra thick like bread dough. If the batter is too runny, add flour, a tablespoon at a time until correct consistency. If batter is dry or too thick, add milk, a tablespoon at a time until correct consistency.

We use kosher salt. If you don’t have it on hand, keep this in mind: 1 teaspoon fine sea or table salt = about 1 1/4 teaspoons kosher salt.

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20 comments… Leave a Comment

  • Adele April 19, 2014, 9:13 am

    Yum!! these muffins are fantastic. perfectly sweetened by the strawberries and the small crunch on top. this is my second recipe from your site and my second success. I appreciate how your recipes are written so easy to follow – thanks!

    Reply
  • Beth B May 12, 2014, 8:17 am

    The muffins are really tasty..the Cinnamon and pepper just add that special something. I will be making them again!

    Reply
    • Joanne May 12, 2014, 5:35 pm

      We’re so glad you enjoyed them!

      Reply
  • Megan June 4, 2014, 11:51 am

    As I was searching for my baking soda I found a small bit of coconut so I threw that in. These were so delicious. I agree the way you write the Reciepe is really easy to follow. A total success.

    Reply
  • Jenny June 5, 2014, 6:47 pm

    Just made these, they are delicious. I was nervous with how thick the batter was but trusted the liquid from the berries would even it out.

    Reply
  • Paula June 7, 2014, 10:38 am

    Made them this morning and we are really pigging out on these! Such a great way to use fresh strawberries! Thanks for the recipe!

    Reply
  • Lorraine July 3, 2014, 11:51 am

    I just made these muffins for breakfast and we absolutely loved them!! I did fill the muffin cups almost to the top and it only made 10 muffins, but that was perfect for our family. I doubled the topping and added some cinnamon to the topping and a little more to the muffins because we love cinnamon. These turned out perfect!!! Thanks!

    Reply
  • Lorraine July 3, 2014, 11:53 am

    Opps forgot to add the stars!!

    Reply
  • lorraine babb July 4, 2014, 9:19 pm

    very good

    Reply
  • Lisa July 5, 2014, 9:14 am

    I tried this recipe, but substituted William Sonoma “Cup for Cup” gluten free flour for regular flour and unsweetened coconut milk for regular milk. I kept the measurements the same on the flour and added 2Tbsp additional milk to the recipe. These were DELICIOUS! The texture was a little spongy (which I think may have been from the flour) but the flavor was fabulous. They were a huge hit with my family! I look forward to trying some of your other recipes!

    Reply
  • kate July 7, 2014, 2:46 pm

    This recipe is absolutely delicious! I followed revipe exact except for kosher salt, and i can’t believe how yummy, moist and strawberry delicious these muffins turned out. It’s a must make!

    Reply
  • jenny July 11, 2014, 4:36 pm

    love this recipe. made it with 1 cup glutino flour and 1/2 cup of rolled oats (milled in my vitamix). the result was delicious!

    Reply
  • Megan July 19, 2014, 11:45 pm

    The muffins were lovely, but I think next time I will leave the sugar off the top. It made them a bit too sweet for me.

    Reply
  • Denise July 23, 2014, 10:53 am

    So I have to say I’m confused – this looks nearly identical to your blueberry muffin recipe (which is divine, by the way) – but this makes 12 muffins while the other makes 8? How is that? I would think the two recipes have nearly the same volume?

    Reply
    • Joanne July 31, 2014, 11:27 am

      Hi Denise, we made these a little smaller. The blueberry muffins have extra big tops. You could do either :)

      Reply
  • Ariane July 26, 2014, 6:21 pm

    These were ok. I really couldn’t taste the strawberries because of the spices.

    Reply
  • Sandra July 27, 2014, 1:42 pm

    These were more spiced muffins then strawberry muffins. I will use this for a spice muffin recipe. The spices were too dominate for the strawberries.

    Reply
  • melodie August 9, 2014, 12:50 pm

    Anyone know the Nutritional Value of these? I imagine without the butter they must be somewhat “healthy”

    Reply
    • Joanne August 11, 2014, 12:12 pm

      Hi Melodie, At the moment we do not provide nutrition facts for our recipes. It is something we are considering, though. For now, a great resource is this url: http://caloriecount.about.com/cc/recipe_analysis.php

      It allows you to copy the ingredient list of our recipe and paste it into the form. Then it outputs nutritional facts. Hope that helps.

      Reply
  • emily j August 12, 2014, 9:05 am

    These we’re great, but I definitely will not use black pepper again. I hated tasting pepper in my sweet muffins. Also, these are good for 48 hours max. Don’t let them sit out on the counter any longer. :)

    Reply

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