These light and fluffy easy 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?
They really are the prettiest things and just great for bringing a bit of summer to your lunchbox or picnic blanket.
Not bad for breakfast on the go either. I like to throw in a little cinnamon and then sprinkle a pinch of granulated sugar on top for added golden crunch.
These two extra ingredients bring the magic and make for the best strawberry muffins I've ever eaten.
Strawberry Muffins
These pink beauties are so quick and simple to mix together and a great one to get the kids involved in baking.
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.
Quick & Easy Strawberry Muffin Recipe
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 ½ tsp of bicarbonate of soda too.
*Scroll down to the bottom of this post for a full printable recipe card.*
Ingredients
The ingredients are store cupboard stuff apart from the strawberries.
300 grams (2.4 cups) plain flour
250 grams (1.25 cups) caster sugar
2 tsp baking powder
quarter tsp salt
half tsp ground cinnamon
2 large eggs
200 mls milk
75 mls vegetable oil
1 tsp vanilla extract
2 tbsp granulated sugar
140 grams (5oz) whole strawberries
Method
- 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.
- Add 1 tbsp of plain flour to the chopped strawberries to stop them falling through the batter to the bottom when baking.
- I do this in a separate bowl before I add them to the main batter.
- Use a large serving spoon or ice cream scoop 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.
- 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.
I like to serve them still a little warm.
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.
Warm leftovers in the microwave for 5-10 seconds for a full delicious revival.
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.
Easy Strawberry Muffins
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
Instructions
- 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.
- Put 12 paper cases in your muffin tray.
- 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.
- 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.
- 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.
- 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.
- Top each one with a generous pinch of granulated sugar.
- Bake for 20/25 mins until golden brown and firm when pressed.
- After 5 mins left in the muffin tray remove to a wire rack to cool.
- Apply To Sergeant Major's Face
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.
- Serve a little warm
Nutrition
All nutritional information is approximate and intended only as a guide.
Please let me know how you got on baking these Strawberry Muffins. I love to hear from you.
Monika Dabrowski says
+Such a gorgeous summery bake, I am muffin mad but I don't think I've ever made strawberry muffins, must try them.
applytofaceblog says
So good and I think I’ve got the muffin bug too!!!?
Kathleen says
Ooo do these look amazing!! I love fresh strawberries in baked goods!!!
applytofaceblog says
Thank you! Yes me too especially in summer. It makes me feel all seasonal!x
Jacqui says
Well I cant think of anything not to like about these they look amazing.
Alison says
What a lovely recipe. Now you have given me some inspiration on what to do with all the raspberries in the garden - I am sure it will adapt well
Kat (The Baking Explorer) says
Such a perfect summer bake!
Midge @ Peachicks' Bakery says
Love the idea of fresh fruit in muffins but I have to admit strawberries don't hang around long enough here to make them in!
Donna says
I'm so bad with muffins, I'll make hundreds, we'll have weeks where we've always got homemade fresh muffins. Then I won't make one for a year! You might have just inspired me! These look fab
applytofaceblog says
Thank you! Great to inspire you. I’m a bit obsessed too!
Life Diet Health says
Oh Jenny these look and sound absolutely delish! 😀 I hope the rest of the holidays are less shouty! 😛 We've confiscated the Playstation and the Xbox already so we don't have to shout! lol 😛 I'm going to make these with strawberries from the garden! Yum! Thanks for linking up and sharing at Fiesta Friday.
applytofaceblog says
Thank you! Yes I think it could be the only way..... We’ve just been away without it and the difference is incredible!
clare says
Oh my lordy! I would simply kill for 1 (or 5) of these right now! I'm being super good 🙁 . When I'm back to eating cakes / muffins these will be the first I make. They look amazing!
Thanks Clare
Jo Allison / Jo's Kitchen Larder says
Muffins are godsent in summer holidays when you realise that if you don't come up with some delicious snacks your children will eat you out of house and home lol. We do love strawberry muffins in our house and yours look delicious Jenny. I like the crunchy sugary top on them, yum! 🙂
applytofaceblog says
Thanks Jo! I've never really baked other muffins apart from chocolate! So flipping easy I'm now obsessed!x
rita says
Muffins with fruit like it. Thanks for sharing at Fiesta Friday!
applytofaceblog says
Thank you!