These Easy Strawberry Muffins recipe combines fresh strawberries with vanilla muffin batter and a sprinkled sugar topping for sweet muffins to serve for breakfast or dessert!

Close-up image of a plate of a pile of strawberry muffins.

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If you love Strawberry Bread, then you have to try these Easy Strawberry Muffins! Soft, moist, light, and fluffy, they’re one of my favorite baked goods to make.

Not only are they delicious, but they also come together with a simple muffin batter base. As a result, they’re quick and easy to prepare.

Bursting with fresh strawberries, they’re great to enjoy as a sweet, fruity addition to your breakfast. However, they’re also delicious as a snack or a dessert alongside ice cream or whipped cream.

The only problem is that they never last long!

Strawberry muffins sitting on a wire cooling rack.

Ingredients for Easy Strawberry Muffins

To print: see recipe card below.

Ingredients to make strawberry muffins.
  • 1 ½ cups flour – All-purpose flour is sturdy flour for baking. You can use gluten-free flour instead. 
  • ⅔ cup sugar – Granulated sugar is best, but you can also use light brown sugar. Keep extra sugar aside for sprinkling over the tops of the assembled muffins before baking for extra texture. 
  • 2 teaspoons baking powder
  • ½ teaspoons salt
  • ⅓ cup vegetable oil – Feel free to use oil instead.
  • 1 egg – At room temperature.
  • ½ cup whole milk – Full-fat milk adds moisture and flavor. If preferred, you can substitute low-fat milk or plant-based milk. The muffins just won’t be quite as rich.
  • 2 teaspoons vanilla extract
  • 1 ½ cups fresh strawberries – Wash, dry, and dice the strawberries. 

Quick Tip

Allow the ingredients to sit out on the counter and come to room temperature before you begin. This allows for easy mixing, preventing the batter from becoming overworked.


  • Make these strawberry muffins vegan-friendly! To do so, use non-dairy milk, and swap the egg with an egg substitute. Applesauce or flax eggs (ground flaxseed mixed with water) work well! 
  • Make raspberry muffins, blueberry muffins, or blackberry muffins by simply swapping out the strawberries for another type of berry. 
  • You can use frozen strawberries instead of fresh strawberries. Dice them, and fold them into the batter while they are still frozen. This prevents them from sinking to the bottom.
  • Add a handful of chocolate chips for a sweeter taste.
  • Fold in chopped nuts like walnuts or pecans for a bit of extra crunch.
  • Add a dash of cinnamon for extra depth and a hint of warmth.

Directions For How To Make The Best Easy Strawberry Muffins Recipe

  1. Prepare: Preheat your oven to 400 degrees Fahrenheit. Then, line a muffin tin with paper muffin cups.
  2. Whisk the dry ingredients: In a large mixing bowl, whisk 1 1/4 cups flour, baking powder, sugar, and salt.
  3. Add the wet ingredients: Add the oil, egg, milk, and vanilla to the bowl. Then, whisk just until a smooth batter forms. Avoid overmixing, or your muffins will be dry and crumbly. We definitely don’t want that!
  4. Coat the strawberries: In a separate bowl, combine the remaining 1/4 cup flour and diced strawberries. Toss the berries in the flour, coating them completely. Then, gently fold them into the batter. Be careful not to stir too much, or the batter will turn pink!
  5. Portion: Scoop the muffin batter into the prepared muffin tin, filling each cup about 3/4 of the way full. Do not fill the cups all the way up, or your muffin batter will overflow! Sprinkle a little sugar on top of each muffin.
  6. Bake: Transfer the muffin tin to the oven. Bake for 16 to 18 minutes or until the muffin tops are golden brown and spring back to the touch. A toothpick inserted into the center will come out clean.
  7. Cool: Allow the strawberry muffins to cool in the pan for five minutes. Then, transfer them to a cooling rack to cool completely.

Serving Suggestions

Close-up image of a strawberry muffin with a bite taken out of it.

How To Store + Reheat Easy Strawberry Muffins

  • Store leftover muffins in an airtight container at room temperature for three to five days. Or, transfer them to the fridge for up to one week. Wrap each muffin in plastic wrap, and transfer them to an airtight container or sealable bag to keep them fresh.
  • Freeze homemade strawberry muffins for up to three months. Wrap each muffin in plastic wrap, and transfer them to a freezer bag.
  • Thaw frozen muffins in the fridge overnight or on the counter for a few hours. Enjoy chilled, at room temperature, or reheated in the microwave!

Quick Tip

Avoid splattering the sides pan with muffin batter when filling the muffin cups. This will create beautiful, bakery-worthy muffins with pretty tops! Use a cookie dough scoop to make scooping and filling super easy.

A plate with easy strawberry muffins.

Easy Strawberry Muffins

These Easy Strawberry Muffins combine fresh strawberries with vanilla muffin batter and a sprinkled sugar topping for pretty dessert muffins!
5 from 1 vote
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 12 muffins
Prep Time: 10 minutes
Cook Time: 17 minutes
Total Time: 27 minutes


  • Large mixing bowl
  • whisk
  • Measuring cups
  • measuring spoons
  • Muffin tin
  • Muffin liners


  • 1 ½ cups flour
  • cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoons salt
  • cup vegetable oil
  • 1 egg
  • ½ cup whole milk
  • 2 teaspoons vanilla extract
  • 1 ½ cups diced fresh strawberries
  • Extra sugar for sprinkling


  • Preheat your oven to 400ºF. Line a muffin tin with paper muffin cups
  • Add 1 ¼ cups of the flour, sugar, baking powder, and salt to a large mixing bowl. Whisk together well.
    1 ½ cups flour, ⅔ cup sugar, 2 teaspoons baking powder, ½ teaspoons salt
  • Add the oil, egg, milk, and vanilla to the bowl and whisk into a smooth, thick batter.
    ⅓ cup vegetable oil, 1 egg, ½ cup whole milk, 2 teaspoons vanilla extract
  • In a separate bowl, combine the remaining ¼ cup flour and the diced strawberries. Toss the berries in the flour then gently fold them into the batter. Do not stir too much or the batter will start to turn pink.
    1 ½ cups diced
  • Scoop the batter into the muffin tin, filling each cup about ¾ of the way to the top. Sprinkle a little sugar on the top of each muffin.
    Extra sugar for sprinkling
  • Bake the muffins for 16-18 minutes. A toothpick inserted into the center should come out of the muffin cleanly. The tops will be golden brown and spring back to the touch.
  • Let the muffins cool in the pan for 5 minutes then move to a cooling rack. Enjoy!


If using frozen strawberries, make sure to use diced, frozen berries that are still frozen solid. Mix them into the batter quickly so they do not thaw and make the batter too liquidy. 


Serving: 1serving | Calories: 182kcal | Carbohydrates: 24g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 22mg | Sodium: 293mg | Potassium: 106mg | Fiber: 0.4g | Sugar: 12g | Vitamin A: 36IU | Calcium: 46mg | Iron: 1mg
Did you make this recipe?Mention @kasey_allthingsmamma or tag #allthingsmamma!

Did you make these Easy Strawberry Muffins? Be sure to leave a rating and a comment below!

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About Kasey Schwartz

For over 15 years, Kasey Schwartz, the mastermind behind All Things Mamma, has been the ultimate go-to for mouthwatering family recipes. Her work has been featured on, Buzz Feed, Better Homes and Gardens, and more, making her your go-to mom next door for all things delicious and family-friendly.


  1. 5 stars
    I enjoy muffins like this for breakfast or a little snack. These are very good!

    1. Shyanne - ATM Team says:

      Thank you, Kathy! We’re so glad you enjoyed them!

5 from 1 vote

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