A great way to start your day. Fluffy strawberry muffins filled with a cinnamon vanilla flavor with bits of strawberries. Just follow these easy step-by-step photo instructions.
😊Why you should make this recipe
- A near-perfect everyday muffin with a fluffy and moist crumb.
- This super easy strawberry muffins recipe to make entirely with pantry ingredients in just over 30 minutes.
- Mix entirely by hand—no need to get out the mixer.
- With great cinnamon vanilla flavor, bits of fresh strawberries, and a sugar cinnamon crusty topping, the whole family will love them.
- Quick enough to make freshly baked muffins for breakfast but also great for dessert or snacks.
- Stores well.
Based on an allrecipe.com recipe (no longer available), I added some cinnamon and vanilla to kick up the taste of the muffin. Then sprinkle with a bit of cinnamon sugar, and you have a taste treat — not much work to surprise the family.
- Flour—All-purpose flour
- Vanilla extract
- Baking powder—aluminum-free
- Pantry ingredients—vegetable oil, milk, egg
👨🍳How to make strawberry muffins
- Preheat oven to 375°
- Prep a regular muffin pan with paper muffin liners for 12 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.
- Add the chopped strawberries to the flour mixture and stir to coat.
- In a small bowl, one tablespoon of sugar with ½ teaspoon of cinnamon.
- Add the wet mixture in to dry and mix until combined
- Fill the paper liners with batter and sprinkle the top with cinnamon sugar.
- Bake until a toothpick comes out clean—about 20 minutes.
- Move to a cooling rack for 10 minutes before serving.
🍓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.
1) Have your eggs, butter, and milk at room temperature. They will come together smoother and trap air better.
2) Don't over-mix 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.3) Using whole wheat flour for all-purpose flour.
4) Bad baking powder or soda. Baking powder does outdate, but soda does not. They absorb moisture if not stored airtight, which can make them not work well.
5) Be sure the oven is preheated and accurate. Too low of a temperature can be a problem with rising.
Traditionally, baking powder will have an aluminum-based preservative. Most people can not taste it, but many will taste a metallic taste. Aluminum-free costs the same, works the same, and is easy to find—just read the label.
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.
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 how they are mixed, 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.
Muffins are always better when eaten fresh. If you have leftovers, store them in an airtight container at room temperature for 3 days.
They can also be stored airtight in the refrigerator for a week. Or in the freezer for 2 months—thaw overnight in the fridge.
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This recipe is listed in these categories. See them for more similar recipes.
🖼️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
- 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.
Got strawberries on sale tired of shortcake so as my strawberries ae macerating, whipped these up to act as the “shortcake”. Out of this world! Super easy and just the right amount of sweetness.
Finally made these wonderful muffins! 5 stars! Great with coffee too!
Dan Mikesell AKA DrDan
Glad you enjoyed the muffins.
Thanks for the note and rating.
I just made these. Simple, yet delicious! Your instructions were so easy to follow that I was able to include my 3 year old in the measuring/mixing process. Thank you!
Never thought about using fresh strawberries for muffins. Have to try this while the strawberries are in season. Thanks for sharing! Oops - correcting some typos
It was new to me also but seemed like a good idea... I always up for a good muffin.
Thanks for the comment
So, the chopped strawberries should be smaller?
I feel they should. The original recipe was reproduced many places and nobody was very specific (all just said chopped). A couple had a few pictures so I did it somewhat like them. But the strawberries have a lot of moisture and I thing produced some steam pockets. Smaller (maybe 1/2 inch max) would be better.