Another thing to take note will be that usually cooking and baking recipes always call for the hulling of the strawberries, because that stem in the middle brings a bitterness to the berry. I didn’t hull it at all. Honestly to me, it doesn’t really matter because the strawberries still taste absolutely wonderful, hulled or unhulled. I really can’t be bothered with the hulling process, but if you would like to, just go ahead! Its also accounted for in the time taken, with an allowance of 10 minutes.
Furthermore, you can also use frozen strawberries, as long as you thaw them!
A serving recommendation for these muffins would be to serve them for breakfast, with a nice healthy side of fresh berries ( more strawberries perhaps ) and a nice dollop of cream. Its really pretty much up to you but I can totally envision me doing that already tomorrow. With a nice cup of mocha, slowly chewing these beautiful and tasty muffins. Tomorrow morning will be a great morning!
One last thing. As the sun was setting, I couldn’t take my photos in time and as such I only took one photo of the muffin. It was done with minimal lighting. As such, I feel your strawberry muffins should turn out just like those, if not better!
Overall Difficulty: 1/5
Time Taken: Less than an hour including [ baking ( 20 minutes ), mixing the batter ( 10 minutes ), melting the butter and chopping the strawberries ( 10 minutes ) ].
Serves: 12 regular sized muffins
- 1 + 3/4 cup or 210g of all purpose flour
- 1/3 cup or 70g of brown sugar
- 1/3 cup or 70g granulated white sugar
- 2 teaspoons or 8g of baking powder
- 1 + 1/4 teaspoon or 7.5g of baking soda
- 1/4 teaspoon or 1.4g of salt
- 1/2 cup or 115g of butter, melted and cooled at room temperature
- 2/3 cup or 160g of milk, room temperature
- 1 tablespoon or 15ml of vanilla essence, or 7.5ml of vanilla extract
- 2 large eggs, lightly beaten, at room temperature. The ones I used are weigh 55g each including the shell.
- 200g of strawberries, cleaned and diced
- Preheat your oven to 180 degrees C.
- Mix together the butter and two sugars and stir until dissolved.
- Add in the baking soda, baking powder and salt and stir until dissolved.
- Add in the two large eggs, vanilla and milk and stir until dissolved.
- Toss the strawberries in the flour and ensure they’re fully coated. ( Read notes for reasoning ).
- Stir in the strawberries with the flour and mix until the flour has just been incorporated. Do not over mix or your batter will become really tough!
- Divide the batter equally in the muffin tray, filling it up to about 3/4 full. You can use paper liners or grease your baking tray. I would really suggest paper liners in this case because I had some difficulty in removing it from a greased baking tray. It is just so moist!
- Bake for about 18-20 minutes or until a toothpick inserted into the middle comes out clean.
- Serve and enjoy!
You can keep it up to 3 days in the refrigerator. I wouldn’t keep longer than that for the fear of the possibility of bacteria growing on those slices of strawberries!
We coat the strawberries with flour so that it will be evenly distributed throughout the batter, and prevent all from sinking to the bottom when baked!
– Bakeomaniac, Javier Tan!