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
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.
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.
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.
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
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.
You Will NeedMuffins
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 dicedTopping
1 tablespoon granulated sugar
1/4 teaspoon vanilla extract
- Make Topping
- To Finish
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.
In a small bowl, stir one tablespoon of sugar with a 1/4 teaspoon of vanilla.
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.