These easy homemade Italian Strawberry Muffins are super moist and filled with fresh strawberries, and can be made in minutes with your KitchenAid. They’re like ME-TIME in a patty pan. Just add a hot mug of coffee or tea. 😉
Sometimes the smallest things can set off a bout of homesickness. Thankfully though, sometimes the simplest things can cure it. These super easy Strawberry Muffins were our 30 minute cure during a rather strong bout of homesickness while we were overseas, so we thought we’d share their delicious goodness in case you need a sweet little pick-me-up too.
Wandering through the middle of South East Asia was a heck of an adventure.
We were so lucky to see, try and taste so many zany new foods, but the longer we travelled, the more we started to miss…
Flavours that reminded us of home when it all got a bit too hard.
One day, about 9 months into our travels, homesickness struck for the first time, and it struck hard.
You know those days where even the simplest little things go wrong? Yep, that was our day.
I think it was a case of which straw broke the camel’s back first – perhaps it was the endless screaming tuk tuk drivers, or tripping over pot holes and splashing in mud, or getting beeped out of the way by crazy scooters – or just another regular hectic day in a bustling Asian city.
Before we knew it our teeth were on edge, and there was nothing to do but to retreat to our room and tuck into some comfort food.
Only, we had no food… gah!
Thank god for coffee, what a lifesaver.
Hot cuppa in hand, we flipped open the laptop and started reminiscing about the journey so far. So many memories. Photo after photo slid past, just like the storm of our crappy mood, and soon we were laughing and smiling again.
Then we found these photos from the time we baked these gorgeous little Italian Strawberry Muffins with our favourite chef Roberta.
Skip back to that hot day in Bologna. >>
We’d missed a train, hiked a steep mountain path, and arrived late to our Italian cooking class, dripping with sweat but keen as beans to start cooking (and more importantly, eating).
First Roberta taught us her favourite recipe for this amazing venison ragu, a different take on Bologna’s beloved spaghetti bolognese.
Then, an unexpected surprise!
Out came Roberta’s prized handwritten recipe, along with sugar, flour and strawberries, and soon we’d whipped up a batch of these unassuming little muffins in their sugary dust jackets.
Roberta could see us hovering by the oven door watching the magic take place.
I remember lifting my hand only for it to be swatted away. ‘Tsk tsk’ said Roberta, ‘never open the oven when baking dessert. Otherwise, the baking power will fly away and the dessert will go floppy!’
If you’re anything like us you’ll be right there at the oven door too, watching avidly as the muddy little puddles of muffin rise into pillowy soft cushions of goodness.
All we can say is: resist! It will all be worth it in the end.
Italian Strawberry Muffins Recipe
Oooh yeah… These little Italian Strawberry Muffins are like mini portions of happiness aren’t they? Comfort food to the MAX.
One bite and we were back home again in our minds: on a summery afternoon with grandparents, sipping coffee or tea, a fresh baked muffin at hand…
One final piece of advice from Roberta: ‘Cook with your heart and you can’t go wrong.’
Couldn’t have said it better ourselves. 🙂
Well we certainly felt better after our muffin cooking escapade. How about you?
What food is your homesickness cure? What’s that one amazing dish you can’t eat without setting off a flood of memories? We’d love to know. Drop a comment below and let us know. 🙂
- 150 g fine plain flour (‘00’ flour works best if you have it)
- 125 g sugar
- 8 g baking powder
- 1 egg
- ½ cup milk
- 25 g butter, softened
- ½ tsp vanilla essence
- 8 strawberries, chopped into small pieces
- Let's start by preheating the oven to 180˚ Celsius / 356˚ fahrenheit. (Plus, a little pro-tip from Roberta - if your oven is capable, set the humidity to 10%.)
- Pop your flour, sugar, baking powder and pinch of salt into a small mixing bowl and set aside.
- Next, crack the egg into a larger mixing bowl or the bowl of your Kitchenaid. Pour in the milk, add the butter and the vanilla essence, and mix for 2-3 minutes on low to medium speed. Gradually pour in the dry ingredients and continue to mix until well combined.
- Now it's time to add the strawberries! Mix them through with a wooden spoon so they don't get minced.
- Carefully spoon your muffin mixture into patty pans - the neater you are doing this, the nicer your muffins will look once cooked!.
- Pop them in the oven and bake for around 25 minutes or until gorgeously golden brown.
Avoid splattering the sides of the patty pans with the muffin mixture. They’ll look neater and more delicious once cooked!
Stack at least two patty pans per muffin, as this will help to retain the shape of the muffin when cooking.