Easy Strawberry Muffins (So Moist!)
Print Pin VideoThere’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!
IMPORTANT: 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
Note 1. The fan-forced (convection) function cooks food faster, so if baking in this mode then you will need to decrease the baking temperature to 400℉ (200℃) for the initial 8 minutes of baking time, and then reduce the temperature to 320℉ (160℃) for the remaining cook time to ensure your muffins don't overbake.
Nutrition
Calories: 229kcal | Carbohydrates: 33g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 178mg | Potassium: 84mg | Fiber: 1g | Sugar: 18g | Vitamin A: 155IU | Vitamin C: 14mg | Calcium: 70mg | Iron: 1mg
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.
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