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Perfect Strawberry Muffins

How to make perfect strawberry muffins with a lightly spiced batter and lots of fresh strawberries. Jump to the Strawberry Muffins Recipe

Perfect Strawberry Muffins

You might have noticed that we love muffins if you’ve been following us for a while. When I’m in the mood to bake but not do dishes, muffins are my go-to (see our popular blueberry muffins).

These strawberry muffins are perfect — they are so quick and straightforward, you could make them in the morning for breakfast.

More muffins: You only need one bowl to make these peach muffins with lightly spiced vanilla batter and ripe, juicy peaches.

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 straightforward — flour, baking powder, a little oil, egg, milk, and vanilla extract.

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 lifts the flavor of everything in the muffin. Try it. We love it.

Adding the strawberries to muffin batter

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.

More recipes with fresh strawberries: We love this Fresh Strawberry Pie as well as this simple Strawberry Cake.

Baked strawberry muffins

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

Perfect Strawberry Muffins

  • PREP
  • COOK

These light and airy strawberry muffins are effortless 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 adding just a tiny amount lifts all the flavors in the muffins. Feel free to leave it out, but we highly recommend it.

Makes 12 muffins

You Will Need


1 1/2 cups (195 grams) all-purpose flour

3/4 cup (150 grams) granulated sugar

2 teaspoons baking powder

1/4 teaspoon fine sea 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


1 tablespoon granulated sugar

1/4 teaspoon vanilla extract


    Heat the oven to 400 degrees Fahrenheit. 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 the vegetable oil. Add the egg, then fill the measuring 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 overmix. The muffin batter will be pretty thick — see note below). Stir in the strawberries.

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

      • To Finish
      • Divide the 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.
  • Storing: These are best on the day of baking. To keep them longer, place them in a plastic bag, in the fridge for 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 the batter is dry or too thick, add milk a tablespoon at a time until the proper consistency.
  • Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA database 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

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120 comments… Leave a Comment
  • Vaasanthy January 22, 2023, 2:36 am

    Tasted very good and perfect recipe

  • Erica Mcfadgon January 10, 2023, 8:40 pm

    Good muffins, good recipe.

  • Rach October 4, 2022, 3:45 am

    Best muffins ever!

  • Starrysky September 25, 2022, 3:46 pm

    Just made these this morning but since I’m a Vegan, used Frozen strawberries (whole ones -no juice) which I diced to equal 6 oz., Vegan organic cane sugar, and Bob’s Red Mill egg replacer for the egg (added egg replacer mixture after thickened to the oil before adding unsweetened Almond Milk to equal 1 Cup as per instuctions;:was a little over 1/2 Cup added.) Included the black pepper but you really cannot taste it. These are delicious and came out Perfect. Freezing muffins on a plate and will transfer to Vacuum Sealer bag and seal for storage. Great recipe!

  • Vachelle Morrow August 20, 2022, 4:48 pm

    I’ve been using this recipe for a couple years now and the muffins are always a hit! I had a gallon bag of blueberries in my freezer and made mini loaves of blueberry bread using this recipe. I added white chocolate chips to half, so we’ll see soon what the consensus is! I have a bunch of fresh picked blackberries, so they’re up next!

  • Cady August 6, 2022, 3:01 pm

    These are absolutely amazing!! personally i had to add more milk to get the mix less thick but these were amazing and a great way to put my strawberries into use 🙂

  • Gary July 23, 2022, 4:20 pm

    Strawberry muffins were the best I ever made.Will definitely make more and freeze them to enjoy during the winter when fresh fruit isn’t available.

  • Brian donovan July 3, 2022, 7:45 am

    Maybe the best muffins I have ever made. It is strawberry season and the muffins were a delicious treat for my grandchildren.

  • Maggie Sims June 23, 2022, 4:34 pm

    In the oven! They rose nicely. But I was only able to fill the muffin paper half way. It would have made 9 muffins vs 12. Thanks for this recipe. I had fresh strawberries on hand and can’t sit to see results.

  • Sabrina June 15, 2022, 8:15 am

    The muffins were wonderful! Great recipe!

  • Kim June 13, 2022, 1:43 pm

    These were lovely! Made it vegan with a flax egg and oat milk, Subbed with mostly spelt flour, and these were a hit! Quick, light, and wonderfully tasty.

  • Lauren June 11, 2022, 4:50 pm

    I just made these and love them! I cut fresh strawberries into very small pieces (about the size of blueberries, since I love blueberry muffins but wanted something different). Cutting up the strawberries was the hardest part of the recipe but it was SO worth it! Thanks!

  • Sheryl June 6, 2022, 9:21 am

    Haven’t tried then yet but the comments sound wonderful.


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