Perfect Strawberry Muffins
Our family loves these easy strawberry muffins. We swirl juicy fresh strawberries into the most delicious vanilla batter, then finish with a crinkly vanilla sugar top. Trust me, these are incredible! This quick and easy strawberry muffin recipe bursts with sweet, fresh strawberries. It’s one of my all-time favorite muffins, and I can’t wait for you to try it! For more delicious muffin recipes, see these chocolate strawberry muffins with a chocolate batter, fresh strawberries, and a chocolate drizzle. I also love these yogurt muffins (especially when made with strawberry yogurt). Key Ingredients Strawberries: Use sweet, flavorful, fresh strawberries for the best strawberry muffins. If you only have frozen strawberries, thaw and drain them first. Their texture will be softer, so they may break apart slightly when mixed into the batter. Flour: I use all-purpose flour in this recipe, but you can easily substitute whole wheat flour, spelt flour, or even an all-purpose gluten-free blend. Sugar: Granulated sugar keeps these muffins light and airy. I also create a vanilla sugar topping by mixing sugar with vanilla extract (it’s so good). This bakes into a delightful crinkly, almost crunchy crust. I also add a sugar topping to these peach muffins. Baking powder: The secret for light and airy muffins. Use recently purchased double-acting baking powder (it lasts about 3 months), and use aluminum-free if you are sensitive to the taste. Spices: These strawberry muffins have an incredible flavor thanks to a combination of vanilla extract, salt, cinnamon, and a touch of black pepper. Although the black pepper might seem unexpected, it complements the strawberries beautifully! Feel free to leave it out. Oil: This is the secret to creating moist and tender muffins. While you can use melted butter, oil produces a more light and airy texture (a trick we also use for our favorite blueberry muffins). Milk: Use regular milk or your preferred non-dairy milk in this recipe. Strawberries: Use sweet, flavorful, fresh strawberries for the best strawberry muffins. If you only have frozen strawberries, thaw and drain them first. Their texture will be softer, so they may break apart slightly when mixed into the batter. Flour: I use all-purpose flour in this recipe, but you can easily substitute whole wheat flour, spelt flour, or even an all-purpose gluten-free blend. Sugar: Granulated sugar keeps these muffins light and airy. I also create a vanilla sugar topping by mixing sugar with vanilla extract (it’s so good). This bakes into a delightful crinkly, almost crunchy crust. I also add a sugar topping to these peach muffins. Baking powder: The secret for light and airy muffins. Use recently purchased double-acting baking powder (it lasts about 3 months), and use aluminum-free if you are sensitive to the taste. Spices: These strawberry muffins have an incredible flavor thanks to a combination of vanilla extract, salt, cinnamon, and a touch of black pepper. Although the black pepper might seem unexpected, it complements the strawberries beautifully! Feel free to leave it out. Oil: This is the secret to creating moist and tender muffins. While you can use melted butter, oil produces a more light and airy texture (a trick we also use for our favorite blueberry muffins). Milk: Use regular milk or your preferred non-dairy milk in this recipe. I’m always so happy when we make a batch of these strawberry muffins! My favorite part is the sweet and crunchy sugar top. To make it, you’ll use your fingers to rub a little vanilla extract into some granulated sugar, and then sprinkle it over the batter before baking. It’s such a lovely trick for amazing muffins! If you have any strawberries leftover, I also love this strawberry shortcake or these easy strawberry smoothies! Perfect Strawberry Muffins PREP 10 mins COOK 20 mins TOTAL 30 mins PREP 10 mins COOK 20 mins TOTAL 30 mins 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. The pepper is unusual, but the black pepper and strawberries are lovely. If you are not convinced, feel free to leave it out. The muffins will still be delicious! Makes 12 muffins Watch Us Make the Recipe You Will Need Muffins 1 ½ cups (195g) all-purpose flour, spooned and leveled 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 (226g) fresh strawberries, hulled and diced, 1 ¼ cup diced 1 tablespoon granulated sugar 1/4 teaspoon vanilla extract Directions 1Preheat the oven to 400°F (204°C). Line 12 standard-size muffin cups with paper liners. 2Whisk the flour, sugar, baking powder, salt, cinnamon, and black pepper in a large bowl. 3Choose a measuring jug that holds at least 1 cup. Add the oil to the jug, and then crack in the egg. Pour in enough milk to reach the 1-cup line on the jug (this should be about 1/3 cup of milk). Add the vanilla extract and whisk until everything is combined. 4Add the wet ingredients to the bowl with the dry ingredients. Stir gently until the batter comes together. Be careful not to overmix! The batter will be thick. 5Gently fold in the strawberries. 6Make the sugar topping by stirring one tablespoon of sugar with a 1/4 teaspoon of vanilla extract. 7Divide the batter between muffin cups. Sprinkle a little vanilla sugar on top of each muffin. 8Bake muffins for 15 to 20 minutes or until the tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer to a cooling rack. 1Preheat the oven to 400°F (204°C). Line 12 standard-size muffin cups with paper liners. 2Whisk the flour, sugar, baking powder, salt, cinnamon, and black pepper in a large bowl. 3Choose a measuring jug that holds at least 1 cup. Add the oil to the jug, and then crack in the egg. Pour in enough milk to reach the 1-cup line on the jug (this should be about 1/3 cup of milk). Add the vanilla extract and whisk until everything is combined. 4Add the wet ingredients to the bowl with the dry ingredients. Stir gently until the batter comes together. Be careful not to overmix! The batter will be thick. 5Gently fold in the strawberries. 6Make the sugar topping by stirring one tablespoon of sugar with a 1/4 teaspoon of vanilla extract. 7Divide the batter between muffin cups. Sprinkle a little vanilla sugar on top of each muffin. 8Bake muffins for 15 to 20 minutes or until the tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer to a cooling rack. Adam and Joanne's Tips Measuring your flour: Fluff the flour in its container, then gently scoop it into your measuring cup until slightly mounded. Level off the top with a knife for accurate measuring. For even more accuracy, use a scale and measure the flour by weight (in grams). Frozen strawberries: Thaw, drain excess liquid, then dice. The thawed frozen strawberries might break apart when mixed into the batter, but they taste great. Batter thickness: The batter should be thick and “scoopable” — not runny and not dry or extra thick like 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. Storing: Store homemade strawberry muffins at room temperature for up to 3 days. Line an airtight container with paper towels to absorb extra moisture and prevent your muffins from getting soggy. Avoid the refrigerator, as it dries them out. Freeze muffins for up to 3 months. Thaw overnight in the fridge or reheat from frozen in a 300°F oven for 5 to 8 minutes. The nutrition facts provided below are estimates, assuming reduced-fat milk. Measuring your flour: Fluff the flour in its container, then gently scoop it into your measuring cup until slightly mounded. Level off the top with a knife for accurate measuring. For even more accuracy, use a scale and measure the flour by weight (in grams). Frozen strawberries: Thaw, drain excess liquid, then dice. The thawed frozen strawberries might break apart when mixed into the batter, but they taste great. Batter thickness: The batter should be thick and “scoopable” — not runny and not dry or extra thick like 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. Storing: Store homemade strawberry muffins at room temperature for up to 3 days. Line an airtight container with paper towels to absorb extra moisture and prevent your muffins from getting soggy. Avoid the refrigerator, as it dries them out. Freeze muffins for up to 3 months. Thaw overnight in the fridge or reheat from frozen in a 300°F oven for 5 to 8 minutes. The nutrition facts provided below are estimates, 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: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us Previous Post: Fresh Strawberry Pie Next Post: Easy Queso