Easy Strawberry Muffins

How to make perfect strawberry muffins with a spiced vanilla batter and lots of fresh strawberries. These easy strawberry muffins are quick to make, you can even make them in the morning for breakfast.

Watch the video

Strawberry Muffins Recipe Video

If you’ve been following us for a while, you’ve caught on to our love for muffins. Whenever I feel like baking without the hassle of washing dishes, I turn to muffins.

This strawberry muffin recipe is quick and easy to make. I often make a batch on a weekend morning, so the whole family can enjoy them for breakfast. For more of our favorite muffin recipes, look at our vanilla peach muffins, chocolate strawberry muffins with a chocolate batter, and our popular blueberry muffins.

Baked Strawberry Muffins

Our family loves these easy muffins. We turn to this recipe often, using fresh strawberries when we have them and sometimes swapping strawberries for other fruits like blueberries. The batter is straightforward: flour, baking powder, oil, egg, milk, and vanilla extract.

In our strawberry muffin recipe provided below, you’ll see that we’ve added some spices to the batter – cinnamon and black pepper. While including black pepper in sweet baked treats may seem unusual, we love it!

Adding the strawberries to muffin batter

You don’t necessarily taste the black pepper, but it boosts the taste of other ingredients in the batter, especially the strawberries. So give it a try and taste it for yourself. We love it and think you will too.

Tips for making strawberry muffins

For the best strawberry muffins, use sweet and flavorful strawberries. Thawed and drained frozen strawberries will work, but their texture is much softer than fresh, so don’t be surprised if they fall apart a little when you mix them into the batter.

Baked strawberry muffins

If you can’t find strawberries, feel free to experiment with other fruits or berries, such as blueberries, blackberries, raspberries, peaches, or cherries – they would all be fantastic.

As a final touch before baking, we sprinkle a little sugar over the muffins. It’s entirely up to you whether to include it, but our family loves the extra sweet crunch on top. We do the same when making these lemon blueberry muffins.

Perfect Strawberry Muffins

For more recipes using fresh strawberries, look at our fresh strawberry pie, this simple strawberry cake, and this 5-minute strawberry smoothie!

Easy Strawberry Muffins

  • PREP
  • COOK

Our family loves these light and airy strawberry muffins. The recipe is easy and quick to make. We love the spice from cinnamon and black pepper — unusual, but black pepper and strawberries are lovely together. If you aren’t sure, feel free to leave out the pepper, the muffins will still be delicious!

Makes 12 muffins

Watch Us Make the Recipe

You Will Need


1 ½ cups (195g) all-purpose flour

3/4 cup (150g) 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 (80ml) vegetable oil

1 large egg

1/3 to 1/2 cup (80ml – 120ml) milk, reduced fat or whole milk are best

1 ½ teaspoons vanilla extract

8 ounces strawberries, hulled and diced, about 1 ¼ cup diced


1 tablespoon granulated sugar

1/4 teaspoon vanilla extract


    1Heat the oven to 400°F (204°C). Line 12 standard-size muffin cups with paper liners.

    2Whisk flour, sugar, baking powder, salt, cinnamon, and black pepper in a large bowl until well-mixed.

    3Measure the vegetable oil using a measuring jug that holds at least 1 cup. 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).

    4Add 1 ½ 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.

    5Make the topping by stirring one tablespoon of sugar with a 1/4 teaspoon of vanilla.

  • To Finish
  • 1Divide the batter between the 12 muffin cups. The batter will come close to the tops of the paper liners. Lightly sprinkle the vanilla sugar topping over the muffins.

    2Bake muffins until the tops are golden brown, the batter is 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, drain excess liquid, then dice. The thawed frozen strawberries might break apart when mixed into the batter, but they taste great.
  • Storing: These are best on the day of baking. To keep them longer, place them in a plastic bag and refrigerate for 2 to 3 days, then warm just before eating. To freeze strawberry 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, dry, or thick like bread dough. If the batter is too runny, add flour, a tablespoon at a time, until it reaches the correct consistency. If the batter is dry or too thick, add a tablespoon of milk until it reaches the proper consistency.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values, assuming reduced-fat milk.
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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136 comments… Leave a Review
  • Trudy April 15, 2024, 1:30 pm

    Best strawberry muffins, ever! 10 stars.

  • Amber March 29, 2024, 12:23 am

    Came out great. I didn’t use the cinnamon or black pepper tho (hate cinnamon and pepper sounds weird). They are delicious and I will definitely be making more of them, especially as my strawberries come in. Thank you so much for sharing this recipe.

  • Tyanne Johnson March 17, 2024, 12:07 pm

    Super moist muffin recipe!

  • Clair November 23, 2023, 2:25 am

    Lovely moist muffins. I added a little Oats, coconut and sugar mixed into the bowl after spooning the mix out, it made a yummy crunchy topping.

  • Lori November 6, 2023, 8:48 pm

    Absolutely my favourite muffins! So delish! Easy to make, I’ve made with fresh strawberries and frozen. Think I’ll try to make them with blueberries too.

  • Sharen July 22, 2023, 2:01 am

    Added chocolate chips, subbed strawberry extract instead of vanilla. Drizzled chocolate on top. To die for! Yummy.. Recipe was wonderful as a base for my alterations. Tasty!

  • Colleen Condon July 12, 2023, 8:03 pm

    This is my new go to spring strawberry muffin recipe! Excellent dessert cut in half and piled with more fresh strawberries and ice or whipped cream. Better than shortcake! Delicious!

  • Linda July 5, 2023, 3:21 pm

    Made these tonight and they were absolutely gorgeous. Thank you for this recipe.

  • Marcella June 17, 2023, 2:07 pm

    I’m not a huge fan of muffins (usually crave savory over sweet) but this recipe is outstanding! I have a large basket of local blueberries so used those instead of strawberries and they came out so light and delicious! Will try with peaches when they come into season.

  • Sheryl Stewart June 11, 2023, 2:58 pm

    This strawberry muffin recipe is the ONLY one I use now. It’s the best tasting muffin ever!! That hint of pepper just adds such a unique special touch. I enjoy all your recipes but had to tell you what a hit these are at our house! Thank you.

  • PJ June 8, 2023, 9:59 am

    Doubled the recipe and it made 36 large muffins. Took them to a class and everyone enjoyed them. They were nice and moist. I did not add the topping to the muffins because I thought they would be sweet enough without it and they were. I would recommend letting the muffins cool a bit before removing from the muffin pans, as they were extremely squishy if removed directly from the oven. I let my muffins sit for about 10 minutes before removing them to the wire rack to cool completely. Will be making them again for another gathering.

  • Rachel May 29, 2023, 5:18 am

    This is my go to muffin recipe now! So good, and always do the pepper.

  • Kirk May 22, 2023, 7:41 pm

    Delicious. I followed the recipe to the letter… but at the last minute I added a couple of tablespoons of crushed pecans to the vanilla sugar topping. They provided a little crunch and tempered the sweetness of the muffins ever so slightly. Decadent….

  • Gigi April 29, 2023, 7:11 pm

    Wonderful! I substituted Bob’s Red Mill 1:1 Gluten Free flour and used Almond Milk. I added unsweetened Cocoa powder, so we could have chocolate strawberry muffins. My 3 year old Granddaughter loved them! The recipe made 12 regular size muffins which is the size tin we had, perfect!


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