How to bake perfect strawberry muffins with lightly seasoned dough and lots of fresh strawberries. These strawberry muffins are quick and easy, you can even make them for breakfast in the morning.
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If you’ve been following us for a while, you’ve probably discovered our love for muffins. Whenever I feel like baking without the hassle of washing up, I reach for muffins (check out our popular blueberry muffins—they’re just as easy).
These delicious strawberry muffins are quick and easy to make. In fact, you can whip them up in the morning and enjoy them for breakfast. They’re similar to our Vanilla Peach Muffins, which are just as delicious.
How to make muffins full of fresh strawberries
We make versions of these muffins all the time — sometimes we swap strawberries for other fruits like blueberries. The dough is simple: flour, baking powder, some oil, egg, milk and vanilla extract.
In the Strawberry Muffin Recipe below, you’ll see that we’ve added some spices to the batter – Cinammon And black pepper. While using black pepper in sweet baked goods may seem unusual, we love it!
You don’t necessarily taste the black pepper, but it enhances the flavor of other ingredients in the batter, especially the strawberries. So give it a try and try it for yourself. We love it and think you will too.
Tips for making strawberry muffins
For the most delicious muffins use sweet and aromatic strawberries. Thawed and drained frozen strawberries also work, but their texture is much softer than fresh. So don’t be surprised if they fall apart a bit when mixed into the batter.
If you can’t find strawberries feel free to experiment with other fruits or berries like blueberries, blackberries, raspberries, peaches or cherries – they would all be awesome.
As a final touch before baking, we sprinkle some sugar over the muffins. It’s entirely up to you whether you add it, but we love the sweet bite it brings.
More strawberry recipes: We love this fresh strawberry cake as well as this easy strawberry cake.
Perfect strawberry muffins
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PREPARATION
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COOK
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IN TOTAL
These light and airy strawberry muffins are very easy to prepare. We love adding a light spiciness to the batter with cinnamon and finely ground black pepper. The black pepper might sound a bit unexpected, but trust us, even a small amount will do wonders for the flavor of the muffins. Feel free to leave it out, but we highly recommend it.
Makes 12 muffins
Watch as we prepare the recipe
you will need
muffins
1 ½ 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 (80ml – 120ml) of milk, semi-skimmed milk, or whole milk works best
1 ½ teaspoons vanilla extract
8 ounces strawberries, peeled and diced, about 1 ¼ cup diced
topping
1 tablespoon of granulated sugar
1/4 teaspoon vanilla extract
directions
1Preheat the oven to 400°F (204°C). Line 12 standard sized muffin cases with paper liners.
2In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and black pepper.
3Measure out the vegetable oil using a measuring cup that will hold at least 1 cup. Add the egg, then fill the measuring cup with milk to the 1-cup line (this should be 1/3 to 1/2 cup milk).
4Add 1 ½ teaspoons of vanilla extract and mix until well combined. Place in bowl with flour and mix with a fork until well combined. Don’t mix too much. The muffin batter will be quite thick (see note below). Stir in strawberries.
5Make the topping by mixing 1 tablespoon sugar with 1/4 teaspoon vanilla.
- End
1Divide the batter among the 12 muffin cups. The batter comes up to the top of the paper cups. Sprinkle the vanilla sugar lightly over the muffins.
2Bake the muffins until the top is golden brown and no longer wet and a toothpick inserted in the center allows for crumbs and no wet batter to come out. 15 to 20 minutes. Transfer to a wire rack and let cool completely.
Adam and Joanne’s tips
- Frozen Strawberries: Thaw, drain excess liquid, then dice. The thawed frozen strawberries may break down a bit more when mixed with the batter, but they still taste great.
- Storage: These taste best the day of baking. To make them last longer, place them in a plastic bag, place in the refrigerator for 2 to 3 days, and then reheat just before consuming. To freeze muffins, wrap tightly in aluminum foil or place in freezer bags and freeze for up to 3 months.
- Dough Thickness: The dough should be thick and spoonable—not runny and not dry or overly thick like bread dough. If the batter is too runny, add flour a tablespoon at a time until you get the right consistency. If the batter is dry or too thick, add milk a tablespoon at a time until the right consistency is reached.
- Nutritional Information: The nutritional information below is an estimate. We used the USDA database to calculate approximate values. We assumed low-fat milk.
If you make this recipe, take a picture and tag it with the hashtag #inspiredtaste – we love to see your creations on Instagram and Facebook! Find us: @inspiredtaste
Nutritional value per serving
serving size
1 muffin
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calories
180
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protein
3g
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carbohydrate
27g
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fiber
1g
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total sugar
15g
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total fat
7g
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Saturated Fatty Acids
1g
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cholesterol
16 mg
Recipe updated, originally posted April 2014 in collaboration with Gold Medal Flour. Since we posted this in 2014 we have tweaked the recipe to make it clearer. – Adam and Joanne