Strawberry Muffins

These light and fluffy Strawberry Muffins are so easy to whip up and great for a breakfast treat, lunch box or food on the go. A hint of cinnamon, jam packed full of juicy strawberries with a crunchy, sugary top, seriously, what’s not to like?

Strawberry Muffins

These Strawberry Muffins are the prettiest things and just great for bringing a bit of summer to your lunchbox or picnic blanket. I like to throw in a little cinnamon and then sprinkle a pinch of  granulated sugar on top for added golden crunch.

This scorchio summer holiday I have given the kids them for breakfast…lazy Sue here. They then sit in obligatory tupperware for snacks or any situation that requires food on the go. They really do just keep on giving. A work horse of a muffin and isn’t that half  the point?

Strawberry Muffins

These pink beauties are so quick and simple to mix together and great to get the kids involved in baking. Just their title alone sounds full of sunshine and dandelions alone.

The ease with which you can bring these to the plate or blanket is ideal for busy times when you want something home baked but can’t think straight. They are pretty much fool proof and full of strawberries….life can’t be that bad with a batch of these cooling and filling your kitchen with all kinds of summer loving.

Strawberry Muffins

I am not a great fan of using yoghurt and bicarbonate of soda in muffins. I don’t like the open texture they give. So I prefer to use milk instead and drop the bicarb.

But you could use yoghurt in the same amount if that’s what you have. Add 1/2 tsp of bicarbonate of soda too.

This is a very easy muffin recipe. The most technical bit is chopping the strawberries into small chunks.

It is also a very forgiving recipe and virtually fool proof.

The ingredients are store cupboard stuff apart from the strawberries.

Strawberry Muffins Ingredients

You merely put all the dry ingredients into a large mixing bowl and mix them together with a spatula or wooden spoon.

How Do You Make Strawberry Muffins From Scratch?

In a jug measure out all the liquid ingredients. A Pyrex measuring jug is great for this. I start with the milk and then add the rest before using a tbsp measure for the oil.

Whisk the wet ingredients together and empty into the mixing bowl.

Mix until only just combined, literally, then add the chopped strawberries and fold gently through.

I do add 1 tbsp of plain flour to the chopped strawberries to stop them falling through the batter to the bottom when baking.

Floury Strawberries

I do this in a separate bowl before I add them to the main batter.

Ready to mix in the strawberries.

I use a large serving spoon to put the batter into a paper case lined muffin tray.

I fill roughly them roughly up to 1 cm below the top of the case but don’t sweat it.

Ready for the oven.

I sprinkle a little sugar on the top of each one for a lovely crunchy top and then bake them for about 20/25 minutes or until they are golden brown and firm to the careful touch.

Tips For Baking Strawberry Muffins

• Use an oven thermometer to keep an eye on your oven temperature. It is THE biggest factor in troubleshooting baking problems. I could not believe how much my oven temperature in reality differed to the temperature on it’s own dial.
• Get all the ingredients to room temperature apart from the milk.
• Only mix as much as you absolutely have to. Muffins can become tough if over mixed only a little.
• Add more cinnamon if you are a cinnamon fan. It is only a hint here.
• If you have any crumble topping in your freezer then sprinkle some on the top of the muffins before they go in the oven for an even more incredible top to these muffins.
• Choose ripe but not over ripe fruit.
• Exchange the strawberries with other fruit to suit you. Blueberries would be good as would raspberries and peaches.

How To Store

I store these under my cake dome or in tupperware with a tight fitting lid. They are at their best within 48 hours of baking.

You can freeze for up to 3 months by cooling and wrapping in a double layer of clingfilm and then another double layer of silver foil. Don’t forget to label them.

Thaw at room temperature for a couple of hours still wrapped.

Equipment Required

• Oven Thermometer (optional)
• Large Mixing Bowl
• Measuring Jug
• Tbsp measure
• Tsp measure
• Wire Rack
• 12 Hole Muffin Tray
• 12 Paper Cases
• Wooden Spoon/Spatula
• Large Spoon

Check out these other easy baking treats.

Spiced Apple Muffins

Strawberry Shortcake

Strawberry Jam Cupcakes

Easy Shortbread Cookies

Easy Savoury Muffins

American Pancakes

Easy Vanilla Icecream

5 from 7 votes

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Easy Strawberry Muffins

These light and fluffy Strawberry Muffins are so easy to whip up and great for a breakfast treat, lunch box or food on the go. A hint of cinnamon, jam packed full of juicy strawberries with a crunchy, sugary top, seriously, what's not to like?

Course Muffins

Cuisine American

Keyword Strawberry Muffins

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 12

Calories 263 kcal

Author Apply To Face Blog

Ingredients

• 300 grams plain flour
• 250 grams caster sugar
• 2 tsp baking powder
• ¼ tsp salt
• ½ tsp ground cinnamon
• 2 large eggs
• 200 mls milk
• 75 mls vegetable oil
• 1 tsp vanilla extract
• 2 tbsp granulated sugar
• 140 grams whole strawberries

Metric - U S Customary

Instructions

1. Preheat the oven to 180 C/350 F/Gas Mark 4. Measure out all your dry ingredients into a large mixing bowl. Set aside 1 tbsp plain flour for the strawberries later.

2. Put 12 paper cases in your muffin tray.

3. Measure out all the wet ingredients into a measuring jug. I measure the milk in first then add the rest. I use a tbsp measure for the oil. Whisk the wet ingredients together well.

4. Cut the green tops off the strawberries and chop into small chunks about 1 cm square. Put 1 tbsp of plain flour in the bowl with them and mix through until they are all coated in it.

5. Tip the liquid into the mixing ingredients and mix as little as you need to until you can't see any dry bits/flour left. Tip in the strawberries and again mix through as little as possible to distribute them.

6. Divide the batter into the paper cases. Fill them up to roughly 1 cm below the rim pf the paper case. I use a large serving spoon and my clean finger.

7. Top each one with a generous pinch of granulated sugar.

8. Bake for 20/25 mins until golden brown and firm when pressed.

9. After 5 mins left in the muffin tray remove to a wire rack to cool.

10. Apply To Sergeant Major's Face

Recipe Notes

• Use an oven thermometer to keep an eye on your oven temperature. It is THE biggest factor in troubleshooting baking problems. I could not believe how much my oven temperature in reality differed to the temperature on it's own dial.
• Get all the ingredients to room temperature apart from the milk.
• Only mix as much as you absolutely have to. Muffins can become tough if over mixed only a little.
• Add more cinnamon if you are a cinnamon fan. It is only a hint here.
• If you have any crumble topping in your freezer then sprinkle some on the top of the muffins before they go in the oven for an even more incredible top to these muffins.
• Exchange the strawberries with other fruit to suit you. Blueberries would be good as would raspberries and peaches.

 

Nutrition Facts

Easy Strawberry Muffins

Amount Per Serving

Calories 263 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 6g38%

Cholesterol 37mg12%

Sodium 71mg3%

Potassium 164mg5%

Carbohydrates 44g15%

Fiber 1g4%

Sugar 24g27%

Protein 4g8%

Vitamin A 78IU2%

Vitamin C 7mg8%

Calcium 67mg7%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Please let me know how you got on baking these Strawberry Muffins. I love to hear from you.