These Strawberry Muffins are incredibly soft, moist with a nice balance of sweetness. The aromatic muffins form a delightful background for the sweet strawberries to shine. There’s nothing that shouts ” EAT ME ” better than these muffins!
These strawberry muffins are really worth the bake and are pretty effortless to!
Yet another baking recipe that utilizes fruits under my belt! Strawberries are definitely one of those fruits you want to include in your baking if you want to eat relatively healthier ( compared to other choices such as chocolate chip muffins ). They are naturally sweet, with all that vitamins and minerals.
RANDOM BERRY FACT: Bananas are berries, but strawberries are not berries! You can go search it up if you’re interested to find out why! I think I read the information from huffington posts!
My impression of strawberry is that it’s meant to be used in more popular strawberry baking recipes such as strawberry shortcake or a trifle! This entire recipe changed my impression of strawberries, honestly.
Okay, I feel the best resemblance this recipe has to other things will be strawberries and cream. Usually, the milky taste of cream complements the sweet niceness of the strawberry really well. Here, it is the case. The muffin has that nice rich taste of butter and milk, and a nice touch of vanilla. This makes the muffin an absolute delight even by itself. But why should we settle for less when we can go for more? Hence the strawberries!
You can definitely use any strawberries ( except those that are not yet ripe and those that are already rotting, of course! ), and you can even use more.
For me, as the strawberries I have got is on the sour side, I didn’t want to add too many or it will overload what the nice sweet muffin batter can compensate for. The amount I am using is just nice for sour strawberries. I feel you can definitely add up to a few more berries, 300 grams instead of 200 perhaps. It’s pretty much up to you to decide how big you want the berry component to be!
You can also adjust how chunky or fine you want the strawberries to be diced into! I like a mix of big and small chunks in my Strawberry Muffins!
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!