Moist Strawberry Muffins
Fresh strawberries baked into soft, tender muffins. This is a spring favorite that disappears fast.
If you like Strawberry desserts, don’t miss our Strawberry Shortcake Sheet Cake and the Victoria Sponge Cake
Table of Contents
When strawberries are in season, I always look for simple ways to bake with them, and these strawberry muffins are one of the easiest. They come together quickly with a soft vanilla batter and plenty of fresh strawberries folded in.
These strawberry muffins are tender, moist, and lightly sweet, making them perfect for breakfast, brunch, or an afternoon treat. I kept them simple without crumb topping or glaze because the strawberries already bring enough flavor and texture.
Sometimes the best recipes are the ones that let the main ingredient shine. In this case, fresh strawberries.
Let’s make them.
💡Did you know?
Fannie Merritt Farmer’s 1896 The Boston Cooking-School Cookbook features the earliest muffin recipe that included berries.
Why This Recipe Works
- Fresh strawberries in every bite: Diced strawberries are folded into the batter, creating bursts of juicy flavor throughout the muffins.
- Simple batter: A classic muffin base keeps the texture soft and moist without complicated steps or ingredients.
- Balanced flavor: A touch of black pepper adds the extra “something”.
- No topping needed: These muffins are intentionally simple. The strawberries provide enough texture and flavor on their own.
📝Ingredients
- 🌾 all-purpose flour
- 🍬 granulated sugar
- 🥄 baking powder
- 🌶️ ground black pepper (optional)
- 🛢️ vegetable oil
- 🥚 1 large egg
- 🥛 whole milk
- 🌼 vanilla extract
- 🍓 fresh strawberries, diced
👩🏻🍳How to make Strawberry Muffins
⤵️Be sure to check out the full recipe and ingredient list at the recipe card below
🍰 Baker’s Tip for the Strawberry Muffins
- 🧈⚱️Oil vs. butter in muffins
I prefer using vegetable oil for these strawberry muffins (and all muffin recipes really) because it gives a tender, soft crumb that stays moist, even after refrigeration. Muffins made with butter can firm up in the fridge and feel a bit denser. I tested them. That said, it’s a personal choice. Butter adds a richer flavor, and many bakers prefer it. I use both in different recipes but for this one, oil gives the texture I’m after. If you store your muffins in the refrigerator, vegetable oil is a better choice. - 🌕Muffin Batter
The ideal muffin batter should be thick but scoopable. It should not be runny like pancake batter, but it shouldn’t be stiff or dough-like either. When you scoop it, the batter should hold its shape slightly but still drop easily into the muffin pan.
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❓ FAQs about the Strawberry Muffins
Can I use frozen strawberries?
Yes, but fresh strawberries work best. If using frozen, do not thaw them completely and lightly coat them in flour to prevent excess moisture.
How do I keep strawberry muffins from getting soggy?
Use fresh strawberries and avoid overmixing the batter. Baking them fully and cooling on a rack also helps prevent excess moisture.
Can I add a topping?
You can add a simple streusel topping or coarse sugar, but the muffins are designed to be simple and let the strawberries shine. I don’t personally like streusel topping on muffins at all.
Can I make them dairy-free?
Yes, substitute the milk with a plant-based option like almond or oat milk.
How should I store these muffins?
Store them in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
What if my muffin batter is too runny?
If the batter looks thin and runny, add 1–2 tablespoons of flour at a time.
Mix gently until the batter thickens slightly.
What if my muffin batter is too thick?
If the batter feels stiff or hard to scoop, add 1–2 tablespoons of milk.
Mix just until combined.
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📖RECIPE CARD
Moist Strawberry Muffins
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon black pepper freshly ground, optional
- 8 ounces fresh strawberries
- ⅓ cup vegetable oil
- ⅓ cup whole milk
- 1 large egg
- 1 ½ teaspoons vanilla extract
Instructions
- Preheat the oven to 375℉/190℃. Prepare a 12 standard-size muffin pan with paper liners
- Whisk the flour, sugar, baking powder, and black pepper in a large bowl
- In a separate bowl, add the egg and milk and whisk
- Add vanilla extract and whisk until everything is combined
- Pour wet ingredients into the bowl with the dry ingredients
- Stir gently until the batter is set. Do not overmix
- Fold in the strawberries
- Pour batter into the prepared muffin pan and shake to level
- Bake muffins for 15 to 20 minutes or until a toothpick inserted into the middle of a muffin comes out clean
- Transfer to a cooling rack
- Let muffins cool in the muffin pan completely before removing
- Serve at room temperature. Enjoy!
Notes
- You don’t have to use pepper if you don’t want
- You can make the muffins with reduced fat milk if you prefer
