Perfect Strawberry Muffins

Isabella

These Perfect Strawberry Muffins are soft, moist, and bursting with fresh strawberries, topped with a lightly crisp vanilla-sugar crust. Infused with warm cinnamon and a subtle pinch of black pepper to enhance the natural sweetness of the berries, this easy, no-mixer recipe delivers bakery-style results every time.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 12 muffins

Course: Breakfast, Brunch, Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

For the Muffin Batter
1 ½ cups 195g all-purpose flour, spooned and leveled – Provides structure without heaviness.
¾ cup 150g granulated sugar – Sweetens while maintaining light texture.
2 teaspoons baking powder – Essential for a proper rise.
¼ teaspoon fine sea salt – Enhances flavor balance.
½ teaspoon ground cinnamon – Adds warmth and depth.
¼ teaspoon finely ground black pepper – A subtle flavor enhancer that makes strawberries taste brighter.
⅓ cup 80ml vegetable oil – Keeps muffins moist longer than butter.
1 large egg room temperature – Binds ingredients and supports structure.
⅓ to ½ cup 80–120ml milk (whole or reduced fat preferred) – Adjusts batter consistency for perfect texture.
1 ½ teaspoons pure vanilla extract – Boosts sweetness and aroma.
8 ounces 226g fresh strawberries, hulled and diced (about 1¼ cups diced) – The star ingredient, providing juicy bursts of flavor.
For the Vanilla Sugar Topping
1 tablespoon granulated sugar – Creates a light crisp top.
¼ teaspoon vanilla extract – Adds aroma and delicate sweetness to the topping.

Method

Preheat oven to 400°F (204°C). Line a 12-cup muffin pan with paper liners.
In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, and black pepper until evenly combined.
In a measuring jug, add vegetable oil and egg. Pour in enough milk to reach 1 cup total liquid. Add vanilla extract and whisk until smooth.
Pour wet ingredients into dry ingredients. Stir gently with a spatula just until combined. Do not overmix.
Fold in diced strawberries carefully to avoid crushing them.
In a small bowl, mix sugar and vanilla extract for the topping until slightly damp.
Divide batter evenly among muffin liners, filling each about 3/4 full. Sprinkle vanilla sugar evenly over tops.
Bake for 15–20 minutes, or until tops are set and a toothpick inserted into the center comes out with moist crumbs.
Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Measure flour by spooning and leveling to avoid dense muffins. Use fresh strawberries for best texture. Start with 1/3 cup milk and add more only if batter is too thick. Do not skip the black pepper—it enhances the sweetness naturally. For added texture, sprinkle coarse sugar on top. Optional add-ins include white chocolate chips, lemon zest, or sliced almonds. For a healthier variation, replace half the flour with whole wheat flour.