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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115 comments… Leave a Comment
  • Sarah May 24, 2022, 8:19 am

    Made these using gluten-free cup-for-cup flour and oat milk. They turned out amazing! Thank you for this great recipe!

  • Nikki April 24, 2022, 5:39 am

    These muffins are fantastic! The pepper elevates the flavour of the strawberry (like how coffee elevates the flavour of chocolate) and doesn’t leave a spicy taste. I have added this recipe to my personal favourites cookbook and will certainly be making it many times over.

  • Gabrielle February 19, 2022, 12:46 pm

    Very good!!! I didn’t have milk so I used heavy whipping cream and they still turned out so good!!

  • Laura November 28, 2021, 5:56 pm

    Holy moly these are good. They taste like bakery level cupcakes. I halved the amount of pepper because I wasn’t sure how much flavour it would give, but you can’t taste it. They are just freaking delicious. Would be really nice with rhubarb. I sent a bunch to my husband’s work and they are going to think I am a domestic goddess.

  • Illgen Ines July 3, 2021, 10:22 am

    I have not yet made this but have a lot of frozen strawberries in the freezer so will try to make them today. I wonder how long to bake mini muffins.

    • Maxine August 26, 2021, 1:46 am

      These are the best muffins I have tasted in a long time!

  • Audra June 8, 2021, 9:00 pm

    Wow – these are DELICIOUS! Made these for the first time today and will DEFINITELY be making them again. My family love them!

  • Hilary May 20, 2021, 2:20 pm

    I’ve made a lot of muffins in my lifetime, but I’ve never felt like they were particularly special…until I made these muffins. These muffins make me wonder whether I should quit my day job and open up a muffin bakery instead. Surely folks would line up out the door and around the corner for a taste of this recipe! The base recipe is very good and has never let me down (I also make this website’s blueberry muffin and peach muffin recipes when those fruits are in season, and they’re consistently fantastic). The combination of the strawberry, cinnamon, and black pepper flavors elevates this from a very tasty muffin to a transcendent experience. Seriously, they are that good. Give the black pepper a chance. It’s not spicy, and you’ll wonder why pepper isn’t included in more recipes!

  • Thulasi May 4, 2021, 6:25 pm

    Thank you for the indeed PERFECT strawberry muffin recipe. A huge hit in my household! This recipe is a keeper!!

  • NE April 3, 2021, 9:43 am

    I love this recipe! I double the batch, and then push a variety of strawberries, blackberries, blueberries, and raspberries into the filled muffin cups instead of mixing them into the batter, sprinkle demerara sugar on the tops, bake, and then I put them into gallon freezer bags (sucking out air with a straw before zipping closed!) and throw them in the freezer! Have delicious muffins on hand that thaw quickly on the counter or warm a bit in the microwave and yum! The pepper is strange but magical! Love it! Everyone who has tried them loves them too. Thanks for a great recipe!

  • Stephanie March 16, 2021, 6:59 pm

    I just made these muffins & they are fantastic!!! Thank you so much for sharing!! I am so glad I found your blog yesterday!! I doubled the recipe & thankful I did!! You are talented. I plan on making many more of your creations

  • Valentina Lizcano February 8, 2021, 6:04 pm

    Can you make batter ahead of time to let sit in fridge overnight to bake fresh muffins in the morning

    • Joanne May 3, 2022, 2:48 pm

      You should be able to, just make sure that you use double acting baking powder. They might even be fluffier.

  • Barb February 2, 2021, 2:02 pm

    Gosh these are good!!! The black pepper is amazing

  • Erika October 3, 2020, 2:49 pm

    Omitted the pepper and added strawberry slices as garnish (you may want to add this a bit later as I burnt the edges of the strawberries though they don’t taste burnt) and they came out perfect. I’ve made a lot of muffins and love the crumb texture of this! Soft and tender. Another Inspired Taste recipe that delivered!! Family loved it.

  • Anne August 26, 2020, 4:36 pm

    These were super yummy! We used frozen strawberries and they were still really delicious. Skipped the pepper because the kids would be drama queens about it. I only got 9 muffins out of it though. Definitely will double the recipe because I only have 3 left and we made it an hour ago. Thanks for the recipe.

  • Barbara Paterson July 18, 2020, 3:58 pm

    This recipe worked really well for me. I had tried a different one a couple of weeks ago and the muffins turned out to be dense and gooey. These are light and airy. I followed the recipe except for the fact that I didn’t have any milk, so I used Almond Milk. It turned out fine, whew. I’ll make these again! Thank you, Adam and Joanne!


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