Easy Strawberry Muffins
- PREP 10min
- COOK 20min
- TOTAL 30min
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!
You Will Need
Muffins
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
Topping
1 tablespoon granulated sugar
1/4 teaspoon vanilla extract
Directions
Heat the oven to 400°F (204°C). Line 12 standard-size muffin cups with paper liners.
Whisk flour, sugar, baking powder, salt, cinnamon, and black pepper in a large bowl until well-mixed.
Measure 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).
Add 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.
Make the topping by stirring 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 the vanilla sugar topping over the muffins.
Bake 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.