fresh strawberry muffins

Use fresh strawberries for an easy and quick breakfast.

Fresh Strawberry Muffins

Cups Unbleached, All-Purpose Flour

Baking Soda

Baking Powder

Sugar

Cup Salted Butter, melted

Cup Milk

Strawberries,

Preheat oven to 350 degrees. Grease muffin tin.

Whisk together the flour, baking soda, and baking...

Whisk together the flour, baking soda, and baking powder. Set aside.

Whisk together the melted butter, sugar, milk, and...

Whisk together the melted butter, sugar, milk, and egg until emulsified. 

Pour the wet ingredients into the dry and...

Pour the wet ingredients into the dry and stir until almost completely incorporated.

Add the strawberries and fold into the batter...

Add the strawberries and fold into the batter until uniform.

Fill the muffin cups until almost full.

Bake 15 to 20 minutes or until an...

Bake 15 to 20 minutes or until an inserted toothpick comes out clean.

Cool in pan for 5 minutes before turning...

Cool in pan for 5 minutes before turning out to cool completely on wire racks.

There’s nothing like a warm muffin fresh from the oven — and these strawberry muffins are no exception. Soft and tender, they’re filled with juicy strawberries that add just the right balance of sweetness and tang, and topped with a sprinkle of cinnamon sugar for a cozy touch. Perfect with your morning coffee or as a midday treat!

Easy Strawberry Muffins (So Moist!)

2½ tbsps white granulated sugar

cinnamon

flour flour

tsps baking powder

salt

white granulated sugar

egg (room temperature)

unsalted butter (melted)

unflavoured vegetable oil (I use canola oil)

milk (room temperature)

tsps vanilla extract/essence

lemon

lemon juice

strawberries (reserve ½ cup (85 grams)

Preheat oven to 425℉ (220℃) conventional (see note 1 if using a convection oven) and line a 12-hole standard muffin tray with muffin liners. Set aside.

Prepare the cinnamon sugar topping by mixing the sugar and cinnamon in a small bowl. Stir well and set aside.

Next, sift together the flour, baking powder, and salt. Using a whisk, mix until well combined, then set aside.

In a large bowl, combine the sugar, egg, butter, vegetable oil, milk, vanilla, lemon zest, and lemon juice. Using a whisk, mix until well combined.

Add the pre-sifted dry ingredients to the wet ingredients, and using a spatula, gently fold until just combined. Do not overmix.

To finish off the batter, add in 1¼ cups (205g) of the chopped strawberries and gently fold with a spatula until just combined. Do not overmix.

Distribute the batter evenly among the muffin liners—they should be about ¾ full. Dot the remaining ½ cup (85g) of chopped strawberries over the tops of the muffins, gently pressing them into the batter while keeping them visible. Finish by evenly sprinkling the cinnamon sugar mixture prepared earlier on top.

Bake for 8 minutes at 425℉ (220℃). Then, without removing the muffins from the oven, reduce the temperature to 350℉ (180℃) and bake for an additional 10–12 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Let the muffins cool in the tray for 10 minutes before transferring them to a wire rack to cool completely. Enjoy!

https://www.youtube.com/watch?v=w5jNjXtV6lk

There’s nothing like a warm muffin fresh from the oven — and these strawberry muffins are no exception. Soft and tender, they’re filled with juicy strawberries that add just the right balance of sweetness and tang, and topped with a sprinkle of cinnamon sugar for a cozy touch. Perfect with your morning coffee or as a midday treat!

RECIPE: https://cakesbymk.com/recipe/easy-strawberry-muffins/
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INGREDIENTS:

🔹Cinnamon Topping

▢2½ tbsps white granulated sugar
▢1 tsp ground cinnamon

🔹Strawberry Muffins

▢1¾ cups (210 g) all-purpose flour - plain flour in the UK
▢2 tsps baking powder
▢½ tsp salt
▢¾ cup (150 g) white granulated sugar
▢1 large egg - room temperature
▢¼ cup (45 g) unsalted butter - melted
▢¼ cup (52 g) unflavoured vegetable oil - I use canola oil
▢¾ cup (180 g) milk - room temperature
▢2 tsps vanilla extract/essence
▢2 tsps lemon zest
▢2 tsps lemon juice
▢1¾ cups (290 g) chopped strawberries - reserve ½ cup (85g) for the top and the remaining 1¼ cups (205g) go in the batter


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Easy, no-fuss fresh STRAWBERRY MUFFINS (so moist!)

Our family loves these light and airy 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!

Perfect Strawberry Muffins

(150 grams) granulated sugar

baking powder

fine sea salt

black pepper

(80 milliliters) vegetable oil

vanilla extract

sugar

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

Whisk the flour, sugar, baking powder, salt, cinnamon, and black pepper in a large bowl.

Choose 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.

Add 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.

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

Divide the batter between muffin cups. Sprinkle a little vanilla sugar on top of each muffin.

Bake 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.

Made these for the first time with fresh strawberries earlier! I had originally been unsure about the black pepper, but you can't even taste it and these are absolutely delicious! We had to substitute sea salt with regular salt, and they were just fine, but I'm excited to potentially try them with sea salt as well! I'll absolutely make them again!

Followed the recipe exactly, but added a little more of the vanilla/sugar crumble on the top the second time - delicious!! Thank you 😀

I read a review that lessened the amount of sugar to just 110g which I did as well. Left off the top sprinkled vanilla sugar as well. Just right.

Great recipe as written.  Great muffins.  One friend thought it was a little sweet, so I reduced the sugar to 110 grams, used just a teaspoon of vanilla, and doubled the pepper.  Sweetness was perfect, strawberry taste was more in the front.  The extra pepper had the pepper going from not really noticeable to adding hint of warmth to the muffin. While I liked it, others may not. The topping is fantastic.   I never put toppings on my muffins before your recipes.  Now I will never make a muffin without a topping.   Thanks for all your recipes.

WOW!!!! What can I say??? My 13 year old granddaughter made these strawberry muffins and we are still ooohing. THEY are soooo good. Thank you. We will never buy box muffins again.

Made jumbo muffins cooking at 350 for 30 min.

These muffins were outstanding!  So moist and delicious.  I added a few chopped pecans to the sugar mixture on top.  Will certainly make these again.

Wow! These muffins are amazing! I love the vanilla topping. These are the third muffin recipe I have tried from your library and I just gotta say, your recipes are simple and outstanding! The instructions in your recipes are also so easy to follow, which is another reason I return so much to find new ones to try!

These muffins are delicious. Next time I'll prob cut the strawberry into smaller pieces so that's there's a more even distribution.

Can you not put in cinnamon in the strawberry muffins?

Can I give 25 stars? These are OUTSTANDING!!!!!! I usually tweak here or add extra something there but these are fantastic as-is. THANK YOU!

These muffins were yummy! The only modifications I made were I used 1/3 c packed brown sugar and 2/3 c white sugar and a whole clamshell of strawberries (1 3/4 cup).

Hi, I will tag you in my ig once I post a video of me making these muffins using a strawberry topping I made. I didnt want to waste the remaining topping I kept in the fridge, so I googled and found this recipe. I agree with the 5 star. Because it is easy to make. Spices was scary at first but it does its job. Not sweet at all but still SAVOURY! Soft, moist and stays that way and the sugar vanilla topping made the top crunchy. Thank you for sharing. I also like that she indicate milk 80ml to 120ml cause it gave me room to 'modify' recipe to the ingredients on hand. I add 100ml of milk and since my puree has 20ml liquid, it balanced the batter and muffin can hold its shape when baked.

I really enjoyed these - I didn't use the pepper as I don't like it - but next time I'd probably reduce the sweetness slightly and add more strawberries. The only concern I had is around oven temp: I didn't know whether this was normal oven temp or for fan forced which is normally listed on recipes, so I put it at 190C just in case and they came out fine :)

Hi trying this recipe tonight!  but how would it be if you added strawberry protein powder? Just curious.

This recipe looks wonderful.  Everyday ingredients most people have on hand. I'm gathering the ingredients right now to make.  Do you know if I can bake this in a round cake pan as I do not have cupcake papers?  Or should I bake directly in an oiled muffin pan? Thank you, Julie

These are the very best muffins!  Have made the strawberry and blueberry several times.  Love them!

I'm OBSESSED with these omg, my husband now gets one for breakfast and one in his lunch everyday he loves them so much!!

Was so eager to leave a comment that I forgot to rate the recipe! Easily five stars!

I swapped the vanilla extract for almond extract  and baked the mixture in a loaf tin. It took just over an hour to cook and it's delicious!

Just perfect! The taste of summer. Thank you for sharing a great recipe!!! :-)

Best strawberry muffins ever! Just made a batch for family visit, they always go down a treat :)

Made this recipe minus the black pepper because I have commitment issues. I also wanted to go for a summer twist, so I added 1 tsp. vanilla and 1/2 tsp of lemon extract. I baked it in a loaf pan and watched my family devour this recipe. I loved this recipe and I recommend it to anyone looking for a fresh strawberry muffin.

Pepper is an inspired ingredient! According to my husband, these are the best muffins he has ever had. I accidentally made these vegan. I used soy milk and forgot the egg. Added milk until I got a batter consistency and they turned out amazing.

Super easy and really tasty!  I don't exactly know what the pepper did, but I wouldn't be afraid of it because these muffins are delicious! I added more sugar topping and used both vanilla and lemon extracts, like a previous comment.

The black pepper is KEY! I absolutely love these muffins. It's my go to recipe.

I made mini muffins- about 38- Baked at 400 for 12-13 minutes. Turned out great!!

I made these and got rave reviews. Could these be made as mini muffins? If so what oven temp and how long? ❤️

https://www.youtube.com/watch?v=Fll6Wsg6BH0

I love this easy strawberry muffins recipe! I swirl juicy fresh strawberries into a delicious vanilla batter, then finish with a vanilla sugar top.

Top 3 fresh strawberry muffins recipes from across the web

The most viewed fresh strawberry muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Fresh Strawberry Muffins

Easy Strawberry Muffins (So Moist!)

Perfect Strawberry Muffins

Top 3 fresh strawberry muffins recipes from across the web

The most viewed fresh strawberry muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fresh Strawberry Muffins

Easy Strawberry Muffins (So Moist!)

Perfect Strawberry Muffins

The most viewed fresh strawberry muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine