Perfect Strawberry Muffins Recipe

How to make perfect strawberry muffins with a lightly spiced batter and fresh strawberries. Jump to the Strawberry Muffins Recipe or read on to see our tips for making them.

Perfect Strawberry Muffin Recipe

– This Recipe is Sponsored by Gold Medal Flour –

If you’ve been following us for a while, you might have noticed that we love 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.

Peach Muffins RecipeYOU MAY ALSO LIKE: You only need one bowl to make these peach muffins with lightly spiced vanilla batter and ripe juicy peaches. Jump to the Vanilla Peach Muffins Recipe.

How to Make Muffins Bursting with Fresh Strawberries

We make a version of these muffins all the time — sometimes swapping strawberries for other fruits like blueberries. The batter is very simple — just flour, baking powder, a little oil, egg, milk and vanilla extract.

How to Make Perfect Strawberry Muffins

In the strawberry muffin recipe below, you’ll notice we added a few extra spices to the batter — 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.

Adding the strawberries

Try to use strawberries that are sweet and flavorful for these muffins. If you can’t find them, try other berries — blueberries, blackberries, raspberries or cherries would be amazing.

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.

Fresh Strawberry Pie RecipeYOU MAY ALSO LIKE: This fresh strawberry pie recipe with sweet strawberries coated in a light strawberry glaze then topped with whipped cream. Jump to the Strawberry Pie Recipe.

Baked muffins

Recipe updated, originally posted April 2014. Since posting this in 2014, we have tweaked the recipe to be more clear. – Adam and Joanne

Perfect Strawberry Muffins Recipe

  • PREP
  • COOK
  • TOTAL

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.

Makes 12 muffins

You Will Need

Muffins

1 1/2 cups (195 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 to 1/2 cup (80 ml – 120 ml) milk, reduced fat or whole milk are best

1 1/2 teaspoons vanilla extract

6 ounces strawberries, hulled and diced (about 1 cup diced)

Topping

1 tablespoon granulated sugar

1/4 teaspoon vanilla extract

Directions

    Heat the oven to 400 degrees F. Line 12 standard-size muffin cups with paper liners.

    Whisk flour, sugar, baking powder, salt, cinnamon, and the black pepper in a large bowl until well mixed.

    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. Pour into the 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.

    • Make Topping
    • In a small bowl, stir 1 tablespoon of sugar with a 1/4 teaspoon of vanilla then set aside.

      • To Finish
      • Divide batter between the 12 muffin cups. (The batter will come close to the tops of the paper liners). Lightly sprinkle vanilla sugar topping over 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.

Adam and Joanne's Tips

  • Frozen strawberries: Thaw frozen strawberries then dice. These can be substituted for fresh strawberries in the recipe above.
  • 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.
  • Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values. We assumed reduced fat milk.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Serving Size 1 muffin / Calories 180 / Protein 3 g / Carbohydrate 27 g / Dietary Fiber 1 g / Total Sugars 15 g / Total Fat 7 g / Saturated Fat 1 g / Cholesterol 16 mg
AUTHOR: Adam and Joanne Gallagher

Subscribe to Our Newsletter

Subscribe to our newsletter with easy, delicious, and fresh recipes and receive our eCookbook with 16 of our most loved recipes for free! Click Go to signup for free!

85 comments… Leave a Comment
  • Birtha September 5, 2019, 3:35 pm

    THESE MUFFINS ARE THE BOMB DOT COM…. LIKE SERIOUSLY L.O.V.E them. Like they make your mouth water so much that I’m going to literally vomit with how much delicious flavor this gives my mouth hole. I HIGHLY RECOMMEND this recipe. But, only eat it when your hungry or else you will get too full. Like no joke, real full. If I could give this 4563 stars I would.

    Reply
  • Debbie July 17, 2019, 8:20 pm

    I made these strawberry muffins this afternoon with strawberries I picked this morning. They are delicious. I gave some of the muffins to a friend and she also agrees they are delicious. Will definitely make again.

    Reply
  • Lilly July 1, 2019, 5:17 pm

    I’m making these as I type. They are in the oven right now and smell amazing. Im at my in-laws dog sitting and don’t have black pepper! Soooooo I’m winging it… I put a tiny amount of Cayenne pepper I will update once they are done but the batter was yummy (just a tiny bit to make sure it tasted good)

    Reply
    • Lilly July 1, 2019, 6:01 pm

      Update it came out yummy you only need like an 8th a teaspoon or less

      Reply
  • Christie Little June 25, 2019, 9:52 am

    I made these last night and they are pretty delicious. I used very ripe strawberries and the juice from them colored the batter, so they looked more like blueberry muffins. They did turn out very moist and super tasty.

    Reply
  • Virginia June 21, 2019, 1:28 pm

    These muffins are so moist and tasty! The black pepper gives the flavor a little zing! Be sure to allow the muffins to cool completely otherwise they crumble a little when you pull off the paper wrapper. I will definitely make these again!

    Reply
  • Fee April 2, 2019, 10:32 pm

    I came across your page about a month ago, and have made these beauties 4 times already! My husband and I just can’t get enough! The recipe is simple, quick and fool-proof. I’ll just be using this recipe for any variations of fruit muffins now. Thanks a bunch!

    Reply
  • Elizabeth March 6, 2019, 3:16 pm

    If I substitute the milk with almond milk, will the muffins come out with a similar texture?

    Reply
    • Joanne March 6, 2019, 6:41 pm

      There should not be a difference in texture.

      Reply
  • Andrea C Quinlan February 2, 2019, 3:52 am

    I’ve made these twice in a week! They are seriously amazing and sooooo easy!!!!! I used olive oil and still came out awesome! I also used bluberries and raspberries for my first batch and they were great! This will be my go to muffin recipe for life!

    Reply
  • Leslie Myszka November 5, 2018, 2:02 pm

    I have made these probably 5 times, you don’t even have to separate the dry ingredients from the wet. They turn out amazing every time. Sometimes we use a little vanilla frosting on top when they are still warm. Amazing recipe! All 4 of my boys love them. From 14 months to 39 years! Thanks!

    Reply
    • Leslie Myszka November 5, 2018, 2:06 pm

      Oh, my last batch I substituted Soy oil and they still turned out wonderful. I try to add a little extra sugar with the vanilla topping otherwise it’s a little too wet to spread on top of the wet batter.

      Reply

Leave a Comment Below:

All comments are moderated before appearing on the site. Thank you so much for waiting. First time commenting? Please review our Comment Guidelines. By submitting your comment, you are agreeing to our Privacy Policy.

* Required fields (Email address will not be published)

Did you make it? How was it?:

 

Previous Post: Next Post: