Easy Strawberry Muffin Recipe

Introduction

These easy strawberry muffins are a delightful treat bursting with fresh fruit flavor and tender crumb. Perfect for breakfast or a sweet snack, they come together quickly with simple ingredients you likely have on hand.

Ingredients

• 150 g plain flour / all purpose flour (5.29 oz / 1 heaped cup)
• 125 g white sugar (4.4 oz / ¾ cup)
• 8 g baking powder (0.28 oz / 2 tsp)
• 1 egg
• ½ tsp vanilla essence
• ½ cup milk (4.2 oz / 125 ml)
• 25 g butter (0.88 oz / 1 ¾ tbsp, softened or melted)
• 1 cup strawberries (120 g / 4.23 oz, chopped into small pieces)

Instructions

1. Step 1: Preheat your oven to 180˚C / 360˚F. If your oven allows, set humidity to 10% for best results.
2. Step 2: In a mixing bowl, combine the flour, white sugar, and baking powder. Stir lightly and make a well in the center.
3. Step 3: Crack the egg into the well, add the vanilla essence, and mix gently.
4. Step 4: Pour in half of the milk and mix, then add the remaining milk and mix again.
5. Step 5: Add the softened or melted butter and stir thoroughly for a minute or two by hand, or on low to medium speed if using a mixer.
6. Step 6: Fold the chopped strawberries gently into the batter using a wooden spoon, keeping the pieces chunky.
7. Step 7: Spoon the mixture into muffin cups, filling each about three-quarters full for nicely risen muffins.
8. Step 8: Bake for approximately 25 minutes, or until the muffins turn golden brown and a skewer inserted comes out clean.

Tips & Variations

• Use frozen strawberries if fresh aren’t available; just thaw and drain excess moisture before folding them in to avoid soggy muffins.
• For added texture, sprinkle a little sugar or chopped nuts on top before baking.
• Swap vanilla essence for almond extract to give a subtle nutty twist.

Storage

Store the muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped individually for up to 2 months. Reheat gently in a microwave or oven before serving to regain freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole wheat flour instead of plain flour?

Yes, you can substitute whole wheat flour, but the muffins may be denser and have a nuttier flavor. You might want to use a mix of half whole wheat and half plain flour for a lighter texture.

How can I tell when the muffins are done baking?

The muffins are done when they turn golden brown and a toothpick or skewer inserted into the center comes out clean without wet batter. Avoid opening the oven frequently to maintain even baking.

Easy Strawberry Muffin Recipe

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★★★★★

4.6 from 57 reviews

• Author: Simon
• Total Time: 35 minutes
• Yield: 10–12 muffins 1x

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Description

This easy strawberry muffin recipe produces moist, fluffy muffins bursting with fresh strawberry chunks. Perfect for a quick breakfast or snack, these homemade muffins combine basic pantry ingredients with fresh fruit to create delightful treats baked to golden perfection.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 150 g plain flour / all purpose flour (5.29 oz / 1 heaped cup)
• 125 g white sugar (4.4 oz / ¾ cup)
• 8 g baking powder (0.28 oz / 2 tsp)

Wet Ingredients

• 1 egg
• ½ tsp vanilla essence
• ½ cup milk (4.2 oz / 125 ml)
• 25 g butter (0.88 oz / 1 ¾ tbsp, softened or melted)

Fruit

• 1 cup strawberries (120 g / 4.23 oz, chopped into small pieces)

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Instructions

1. Preheat the oven: Begin by preheating your oven to 180˚C (360˚F). If your oven allows, set the humidity to 10% for optimal baking conditions.
2. Mix dry ingredients: In a mixing bowl, combine the plain flour, white sugar, and baking powder. Stir them together briefly and make a well in the center.
3. Add wet ingredients: Crack the egg into the well, add vanilla essence, and mix slightly. Pour in half the milk and stir, then add the remaining milk and mix again.
4. Incorporate butter: Add the softened or melted butter to the mixture. Stir thoroughly for one to two minutes, or use a mixer on low to medium speed until the batter is smooth and well combined.
5. Fold in strawberries: Gently fold the chopped strawberries into the batter with a wooden spoon to keep them chunky and evenly distributed.
6. Fill muffin tins: Spoon the batter into muffin cases or patty pans, filling each about ¾ full to allow room for rising.
7. Bake: Place the muffin trays in the preheated oven and bake for approximately 25 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.

Notes

• Use fresh, ripe strawberries for the best flavor and texture.
• Do not overmix the batter once the wet and dry ingredients are combined to keep muffins tender.
• If you prefer a more moist texture, you can substitute milk with buttermilk.
• Check muffins after 20 minutes to prevent overbaking, as oven temperatures vary.
• This recipe makes approximately 10-12 standard-sized muffins depending on muffin tray size.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Baking
• Method: Baking
• Cuisine: American

Keywords: strawberry muffins, easy muffin recipe, homemade muffins, berry muffins, breakfast muffins