There’s nothing like a warm muffin fresh from the oven — and these strawberry muffins are no exception. Soft and tender, they’re filled with juicy strawberries that add just the right balance of sweetness and tang, and topped with a sprinkle of cinnamon sugar for a cozy touch. Perfect with your morning coffee or as a midday treat!
Why You’ll Love This Recipe
These strawberry muffins are always a hit, and it’s easy to see why:
Loaded with Fresh Strawberries – Each bite is bursting with juicy chunks of strawberry. The recipe uses just the right amount so the muffins stay moist without becoming soggy.
Bright, Cozy Flavor – A splash of lemon juice and a bit of zest give the batter a fresh, tangy kick, while the cinnamon sugar topping adds warmth and a hint of sweetness.
Perfectly Moist – A blend of butter, oil, and milk keeps the crumb soft and tender, giving you that bakery-style texture every time.
Simple & Fuss-Free – Made with everyday pantry staples, these muffins come together quickly — no fancy ingredients or equipment required.
For more quick and easy muffin recipes, check out my simple blueberry muffins, apple muffins and oatmeal muffins!
How to Make Strawberry Muffins
You can find the full list of ingredients for this recipe in the recipe card at the end of the blog post (for easy navigation, hit the ‘jump to recipe’ button at the top of the blog post). Here is a quick visual breakdown of the recipe (recipe video is also provided in the recipe card below).
Preheat oven to 425℉ (220℃) conventional and line a 12-hole standard muffin pan with paper liners. Set aside.
Prepare the cinnamon sugar topping by mixing the sugar and cinnamon in a small bowl. Stir well and set aside.
In a medium bowl, sift together the flour, baking powder, and salt. Using a whisk, mix until well combined, then set aside.
In a large bowl, combine the sugar, egg, butter, vegetable oil, milk, vanilla, lemon zest, and lemon juice. Using a whisk, mix until well combined.
Add the pre-sifted flour mixture to the wet ingredients, and using a rubber spatula, gently fold until just combined. Do not overmix.
To finish off the batter, add in 1¼ cups (205g) of the chopped strawberries and gently fold with a spatula until just combined. Do not overmix.
Distribute the batter evenly among the muffin liners—they should be about ¾ full. Dot the remaining ½ cup (85g) of chopped berries over the tops of the muffins, gently pressing them into the batter while keeping them visible. Finish by evenly sprinkling the cinnamon sugar mixture prepared earlier on top.
Bake for 8 minutes at 425℉ (220℃). Then, without removing the muffins from the oven, reduce the temperature to 350℉ (180℃) and bake for an additional 10–12 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the muffins cool in the tray for 10 minutes before transferring them to a wire rack to cool completely. Enjoy!
How to Store Strawberry Muffins
To keep your strawberry muffins fresh, store them in an airtight container at room temperature for up to 2 days. For longer storage, place them in the fridge for up to 5 days—just let them come to room temperature or warm them slightly before serving. You can also freeze them for up to 2 months; simply wrap each muffin individually with plastic wrap, foil or in small freezer bags and thaw as needed!
Easy Strawberry Muffins (So Moist!)
Print Pin VideoIMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
Cinnamon Topping
- 2½ tbsps white granulated sugar
- 1 tsp ground cinnamon
Strawberry Muffins
- 1¾ cups (210 g) all-purpose flour - plain flour in the UK
- 2 tsps baking powder
- ½ tsp salt
- ¾ cup (150 g) white granulated sugar
- 1 large egg - room temperature
- ¼ cup (45 g) unsalted butter - melted
- ¼ cup (52 g) unflavoured vegetable oil - I use canola oil
- ¾ cup (180 g) milk - room temperature
- 2 tsps vanilla extract/essence
- 2 tsps lemon zest
- 2 tsps lemon juice
- 1¾ cups (290 g) chopped strawberries - reserve ½ cup (85g) for the top and the remaining 1¼ cups (205g) go in the batter
Instructions
- Preheat oven to 425℉ (220℃) conventional (see note 1 if using a convection oven) and line a 12-hole standard muffin tray with muffin liners. Set aside.
- Prepare the cinnamon sugar topping by mixing the sugar and cinnamon in a small bowl. Stir well and set aside.
- Next, sift together the flour, baking powder, and salt. Using a whisk, mix until well combined, then set aside.
- In a large bowl, combine the sugar, egg, butter, vegetable oil, milk, vanilla, lemon zest, and lemon juice. Using a whisk, mix until well combined.
- Add the pre-sifted dry ingredients to the wet ingredients, and using a spatula, gently fold until just combined. Do not overmix.
- To finish off the batter, add in 1¼ cups (205g) of the chopped strawberries and gently fold with a spatula until just combined. Do not overmix.
- Distribute the batter evenly among the muffin liners—they should be about ¾ full. Dot the remaining ½ cup (85g) of chopped strawberries over the tops of the muffins, gently pressing them into the batter while keeping them visible. Finish by evenly sprinkling the cinnamon sugar mixture prepared earlier on top.
- Bake for 8 minutes at 425℉ (220℃). Then, without removing the muffins from the oven, reduce the temperature to 350℉ (180℃) and bake for an additional 10–12 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the muffins cool in the tray for 10 minutes before transferring them to a wire rack to cool completely. Enjoy!
Video
Notes
Nutrition
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
10 Comments
Amazing, super easy and delicious
Thanks so much Isabella! So glad you loved the muffins 🙂
These muffins turned out so good!!! They were super moist and flavorful, had to make them again and again
Yay! So glad you loved them Kyanna 😀
These were so easy to make and absolutely delicious! We doubled the recipe to make 12 muffins and a big cake. Really nice with the cinnamon sugar topping too, which caramelised to form a nice sugary crust 🙂
Yay! So glad you loved the recipe Nusaybah 😀
I made these this morning.
They are absolutely outstanding.
I added a little lemony streusel topping to half.
Thank you so much for the recipe 🥰
Yay! So glad you loved the muffins Ruth 😀
The lemon streusel topping sounds so good too!
Could frozen strawberries be used?
Hi Lucy! I haven’t tried that myself, but I think it should work fine! The strawberries may just be softer instead of having a slight bite to them 🙂