This super Easy Strawberry Muffin Recipe only takes minutes for delicious fluffy muffins filled with fresh strawberries along with cinnamon and vanilla to start your day.
Pantry ingredients—vanilla extract, cinnamon, vegetable oil, sugar, milk, egg
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Featured comment from Cindy:
"Omg! Wow!…Out of this world! Super easy and just the right amount of sweetness."
This strawberry muffin recipe uses pantry ingredients and about 30 minutes. Mixed entirely by hand or using a hand mixer, they are a near-perfect everyday muffin recipe.
They are quick enough to make freshly baked muffins for breakfast but also great for dessert or snacks. With great cinnamon vanilla flavor, bits of fresh strawberries, and a sugar cinnamon crusty topping, the whole family will love them.
👨🍳How to make strawberry muffins
- Clean and chop strawberries to about ½ inch size.
- In a small bowl, whisk together wet ingredients: vegetable oil, milk, egg, and vanilla.
- Combine dry in a large bowl: flour, sugar, baking powder, salt, and cinnamon. Then add the chopped strawberries and coat.
- Mix topping of sugar and cinnamon.
- Add the wet ingredients to the dry ingredients and mix until combined.
- Add the batter to a muffin tin and sprinkle on the topping.
- Bake until a toothpick comes out clean—about 20 minutes.
This is a summary of the steps and ingredients. See the recipe card or the step-by-step photo instructions below for complete instructions.
🍓About the strawberries
- Test one of your berries. If they are not sweet, bump the sugar up a bit.
- Next is the texture of the berry. If it is very moist, dice a bit smaller. Use ½ inch as the average. If dry, they can be a bit bigger, like in my pictures.
- If too big, the moisture in the berries will create pockets from the steam.
How to keep muffins fluffy
- Have your eggs, butter, and milk at room temperature. They will come together smoother and trap air better.
- Don't over-mix the batter. Barely get the wet and dry mixture to the point of no dryness left the STOP—slightly lumpy is OK. It is easy to overmix with a mixer, so by hand may be better.
- Using whole wheat flour for all-purpose flour will decrease the moisture and fluffiness.
- Baking powder can be outdated, but soda does not. They both absorb moisture and, if not stored airtight, can make them ineffective.
- Be sure the oven is preheated and accurate. Too low of a temperature can be a problem with rising.
Muffins are always better when eaten fresh. If you have leftovers, store them in an airtight container at room temperature for three days.
They can also be stored airtight in the refrigerator for a week. Or in the freezer for two months—thaw overnight in the fridge.
Yes, raspberries, blackberries, or blueberries will all work.
If the berries you use have a place to trap air, they can cause air pockets in the muffin. Cut through the air trap in the berry so the batter can fill it.
Traditionally, baking powder will have an aluminum-based preservative. Most people can not taste it, but many will taste metallic. Aluminum-free costs the same, work the same, and is easy to find—just read the label.
No. While some people feel the difference is the frosting or the ingredients, that is not it since there is so much overlap.
The difference between cupcakes and muffins is their mixing, which will create the texture. Cupcakes are beaten longer for a more even and finer crumb. Muffins are mixed by combining wet ingredients in one bowl and dry ingredients in another. Then gently combining them.
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Step-by-Step Photo Instructions
Preheat oven to 375° conventional. Prep a regular muffin pan with paper muffin liners for 12 muffins.
Clean and chop 1 cup of strawberries to about ½ inch size. Combine wet ingredients: vegetable oil, milk, egg, and vanilla.
Combine dry ingredients: 1 ¾ cup AP flour, ½ cup sugar, 1 tablespoon baking powder, ½ teaspoon salt, and ½ teaspoon cinnamon. Add the chopped strawberries to the dry and stir to coat. If the strawberries are soft, fold them in after mixing the dry with wet components.
In a small bowl, mix the topping of 1 tablespoon of sugar with ½ teaspoon of cinnamon.
Add the wet ingredients to the dry ingredients. Mix by hand until there is no dry left but do not over-mix.
Divide it into 12 standard-size muffin cups. Fill about ⅔ full. Add ¼ teaspoon of the sugar/cinnamon mixture to the top.
Bake until a toothpick comes out clean—about 20 minutes. Move to a cooling rack and cool for 10 minutes before serving.
Easy Strawberry Muffins Recipe
- 1 cup strawberries
- ¼ cup vegetable oil
- ½ cup milk
- 1 egg
- ½ teaspoon vanilla
- 1 ¾ cup flour
- ½ cup sugar
- 1 tablespoon baking powder - aluminum-free
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 tablespoon sugar
- ½ teaspoon cinnamon
- Preheat oven to 375°. Prep a regular muffin pan with paper muffin liners for 12 muffins.
- Combine wet ingredients: vegetable oil, milk, egg, and vanilla.
- Combine dry ingredients: 1 ¾ cup AP flour, ½ cup sugar, 1 tablespoon baking powder, ½ teaspoon salt, and ½ teaspoon cinnamon. Clean and chop 1 cup of strawberries to about ½ inch size. Add the chopped strawberries to the dry and stir to coat. If the strawberries are soft, fold them in after mixing the dry with wet components.
- In a small bowl, mix the topping of 1 tablespoon of sugar with ½ teaspoon of cinnamon.
- Add the wet ingredients to the dry ingredients. Mix by hand until there is no dry left but do not over-mix.
- Divide it into 12 standard-size muffin cups. Fill about ⅔ full. Add ¼ teaspoon of the sugar/cinnamon mixture to the top.
- Bake until a toothpick comes out clean—about 20 minutes. Move to a cooling rack and cool for 10 minutes before serving.
Your Own Private Notes
- The main variable outside of your oven is the strawberries.
- Taste the strawberries before chopping. Add a bit more sugar if not sweet. If soft or moist then fold in the dough after mixing the wet with the dry ingredients.
- If the berries are soft and moist, chop them a bit smaller.
- Use aluminum-free baking powder.
- Best if eaten on the same day. For storage, wrap tightly in plastic wrap, keep at room temperature for 2-3 days, or freeze for up to 3 months.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
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Originally Published April 21, 2014. Updated with expanded options, refreshed photos, and a table of contents to help navigation.