Baking/ Dessert/ European/ Recipes/ Snack/ Super Simple

Strawberry Muffin Recipe

30/05/2020
 

Finally a super simple Strawberry Muffin recipe! These are super moist, filled with fresh strawberries, and can be made in minutes by hand or with a mixer. They’re like ME-TIME in a patty pan, just add a hot mug of coffee or tea. 

Muffins on display for strawberry muffin recipe.

Why We Love This Recipe

Fresh strawberries in muffins are such a good combo, it’s a wonder they’re not more popular. The crumb on these are so delicately crispy on the outside and moist on the inside, it’s all you want in the perfect muffin.

 

Six strawberry muffins in their patty pans and tray.

What are Strawberry Muffins? 

A perfect blend of fresh strawberries in a light and fluffy vanilla based muffin. It’s a nice simple muffin recipe that’s whipped up in a few minutes then it’s straight into the oven.

We learnt this strawberry muffin recipe in Bologna, Italy from favourite chef Roberta.

First Roberta taught us this amazing ragu, a different take on Bologna’s beloved spaghetti bolognese. Next came out her prized handwritten strawberry muffin recipe. We’d soon whipped up a batch of these unassuming little cakes 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!’ Good tip.

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. Promise!

One final piece of advice from Roberta: ‘Cook with your heart and you can’t go wrong.’

What You’ll Need

A baker’s delight! We have simple ingredients in this recipe, just make sure you’ve got an egg, milk, butter and fresh strawberries in the fridge! For other ingredients it’s just flour, sugar baking powder and vanilla essence.

If you have self-raising flour on hand, you can easily make strawberry muffins with no baking powder. Use the same amount of flour as plain flour.

If you only have plain flour on hand and no baking powder, you can add in 1/2 tsp of baking soda with 1/2 a tsp of lemon juice or white vinegar.

Ingredients for strawberry muffins laid out ready to cook.

How to make this simple Strawberry Muffin recipe:

Let’s start by pre-heating the oven to 180˚C (360˚F). (Plus, a little pro-tip from Roberta – if your oven is capable, set the humidity to 10%.)

Pop your flour, sugar and baking powder into a small mixing bowl. Give it a quick stir and leave a hole in the middle.

Putting in all the dry ingredients into bowl for strawberry muffin recipe.

Next, crack the egg in the centre and add the vanilla essence before mix it through just a little. Pour in half the milk and mix again, then add the remaining milk and mix one more time. Finally add in the melted butter and combine, stirring thoroughly for a minute or two (or on low to medium speed if using a mixer). 

Mixing batter for muffins in bowl.

Now it’s time to add the strawberries! Fold them through gently with a wooden spoon so they stay nice and chunky.

Folding in fresh strawberries to muffin batter.

Carefully spoon your muffin mixture into patty pans, filling each 3/4 to the top for nice tall muffins. Pop them in the oven to bake for around 25 minutes or until gorgeously golden brown.

Spooning muffin batter into patty pans.

Cook’s Tips

  • Always use an egg stored at room temperature when baking or making desserts.
  • 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.
  • Don’t overfill your muffin pans, if you fill them to the top, they’ll overflow while baking.
  • If using a mixer, you can also decide to put all the wet ingredients in first and mix then gradually add in the dry ingredients. Both ways work!

FAQs

What flour should I use in this strawberry muffin recipe?

Bakers flour or fine “00” flour works well, otherwise just regular plain flour is fine. If you have self-raising flour, use the same amount but omit the baking powder.

Can I use frozen strawberries?

Sure! I’d recommend leaving them at room temperature to thaw on paper towels. This will allow any extra water to be absorbed and not make your muffins too wet!

Can I cook strawberry muffins without baking powder?

Yes. If you have self-raising flour on hand, you can easily make strawberry muffins with no baking powder. Use the same amount of flour as plain flour. If you only have plain flour on hand and no baking powder, you can add in 1/2 tsp of baking soda with 1/2 a tsp of lemon juice or white vinegar. Here’s some more substitutes for baking powder.

Variations & Substitutes

  • You can use the same base for the recipe and change up the strawberries to other berries such as blueberries or blackberries.
  • If you don’t have fresh berries, you could try substituting by mixing through 1-2 tbsp of jam.
  • Feel free to add in a handful of chocolate chips for a little extra sweetness.
  • You can halve the amount of strawberries and add in one small banana chopped for a nice variation.
  • Try adding a teaspoon of cinnamon for a spice kick!

Strawberry muffin close up dusted with icing sugar.

Want more baking ideas? Pop these in the oven alongside the muffins:

 

★ Did you make this recipe? Please leave a star rating below!

Strawberry muffin with bite to show the inside.

Easy Strawberry Muffin Recipe

Finally a super simple Strawberry Muffin recipe! These are super moist, filled with fresh strawberries, and can be made in minutes by hand or with a mixer. They're like ME-TIME in a patty pan, just add a hot mug of coffee or tea. 
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Course: Dessert, Snack
Cuisine: Italian
Servings: 12 muffins
Calories: 70kcal
Author: Wandercooks
Cost: $5

Ingredients

Instructions

  • Let's start by pre-heating the oven to 180˚C (360˚F). (Plus, a little pro-tip from Roberta - if your oven is capable, set the humidity to 10%.)
  • Pop your flour, sugar and baking powder into a small mixing bowl. Give it a quick stir and leave a hole in the middle.
  • Next, crack the egg in the centre and add the vanilla essence before mix it through just a little. Pour in half the milk and mix again, then add the remaining milk and mix one more time. Finally add in the melted butter and combine, stirring thoroughly for a minute or two (or on low to medium speed for a mixer). 
  • Now it's time to add the strawberries! Fold them through gently with a wooden spoon so they stay nice and chunky.
  • Carefully spoon your muffin mixture into patty pans, filling each 3/4 to the top for nice tall muffins. Pop them in the oven to bake for around 25 minutes or until gorgeously golden brown.

Video

Notes

Cook's Tips
  • Always use an egg stored at room temperature when baking or making desserts.
  • 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.
  • Don't overfill your muffin pans, if you fill them to the top, they'll overflow while baking.
  • If using a mixer, you can also decide to put all the wet ingredients in first and mix then gradually add in the dry ingredients. Both ways work!
FAQs
  • What flour should I use in this strawberry muffin recipe? Bakers flour or fine "00" flour works well, otherwise just regular plain flour is fine. If you have self-raising flour, use the same amount but omit the baking powder.
  • Can I use frozen strawberries? Sure! I'd recommend leaving them at room temperature to thaw on paper towels. This will allow any extra water to be absorbed and not make your muffins too wet!
  • Can I cook strawberry muffins without baking powder? Yes. If you have self-raising flour on hand, you can easily make strawberry muffins with no baking powder. Use the same amount of flour as plain flour. If you only have plain flour on hand and no baking powder, you can add in 1/2 tsp of baking soda with 1/2 a tsp of lemon juice or white vinegar.
Variations & Substitutes
  • You can use the same base for the recipe and change up the strawberries to other berries such as blueberries or blackberries.
  • If you don't have fresh berries, you could try substituting by mixing through 1-2 tbsp of jam.
  • Feel free to add in a handful of chocolate chips for a little extra sweetness.
  • You can halve the amount of strawberries and add in one small banana chopped for a nice variation.
  • Try adding a teaspoon of cinnamon for a spice kick! 

Nutrition

Calories: 70kcal | Carbohydrates: 12g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 19mg | Sodium: 25mg | Potassium: 98mg | Fiber: 1g | Sugar: 11g | Vitamin A: 88IU | Vitamin C: 5mg | Calcium: 44mg | Iron: 1mg
Hey hey – Did you make this recipe?We’d love it if you could give a star rating below ★★★★★ and show us your creations on Instagram! Snap a pic and tag @wandercooks / #Wandercooks
Strawberry Muffin Recipe

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16 Comments

  • Reply
    Melissa @ Insider The Kitchen
    24/05/2017 at 1:31 pm

    5 stars
    I made them today, I did some alterations. 1 mixed some sugar and strawberry together and cooked them, then added vanilla, then added only 1 tsp of cinnamon but only.
    They were fantastic

    • Reply
      Wandercooks
      24/05/2017 at 3:29 pm

      Oooh sounds delish Melissa, we’ll have to give your method a try. 🙂 Thanks for stopping by!

  • Reply
    Carlos At Spoonabilities
    22/05/2017 at 3:27 am

    5 stars
    Those muffins look so good and moist. I could eat easily 5 of those for breakfast:)

    • Reply
      Wandercooks
      24/05/2017 at 9:21 am

      Th strawberries give this recipe a totally different texture/moisture (and flavour of course!) to other muffins which are sometimes a bit drier. We made banana muffins on the same day and they were completely different to the strawberry ones which stayed light and fluffy while the banana ones were a lot more dense.

  • Reply
    Denisse | Le Petit Eats
    20/05/2017 at 5:20 am

    Strawberries are gorgeous right now, this seems like the perfect way to use them!

    • Reply
      Wandercooks
      24/05/2017 at 9:19 am

      It’s a great way to use up any leftover strawberries too!

  • Reply
    Brian Jones
    18/05/2017 at 4:39 pm

    5 stars
    These sound yummy and so simple too, definitely my kinda sweet treat.

    • Reply
      Wandercooks
      24/05/2017 at 9:18 am

      High fives to that Brian! ????????

  • Reply
    Pretty
    18/05/2017 at 4:15 pm

    5 stars
    These strawberry muffins sound really tasty! Never knew you shouldn’t open the oven while baking! Will have to remember that one.

    • Reply
      Wandercooks
      24/05/2017 at 9:17 am

      It’s tough to resist, I have to say. But it’s all worth it for epic muffin awesomeness haha 😀

  • Reply
    Allison - Celebrating Sweets
    18/05/2017 at 12:40 pm

    These muffins are GORGEOUS! I wish I had one right now.

    • Reply
      Wandercooks
      24/05/2017 at 9:17 am

      Trust me, so do I! These muffins barely made it to the next morning – we should have made a double batch! ????

  • Reply
    sue | theviewfromgreatisland
    18/05/2017 at 10:14 am

    Oh gosh, food memories are the BEST memories ~ my mom’s Melting Moment cookies open up the floodgates for me!

    • Reply
      Wandercooks
      24/05/2017 at 9:16 am

      Oooh melting moments definitely need to go on our list!

  • Reply
    Andreas Bauer
    18/11/2015 at 4:35 pm

    With that combo you can’t go wrong… Now I have a question for you two Marco Polos.

    Once I went to France, near La Rochelle, and drank some of the local rose. Soooooooo good. Smelling the ocean and hearing the sound of waves was another highlight. I quickly bought a huge amount to bring back after the holidays, but when I opened the first bottle… It tasted just like a cheapo from Dan Murphy’s. So, what happened here? I can tell you what I think. I think you can never catch the spirit of memories AND take it home.

    As a migrant I never had such a thing like homesickness. Australia is way too exiting.

    One last thing ladies, just let your mums and aunties know what you really missed. I am sure, you will be pleased at the end. And remember to breathe in as many air as you can. You’ll soon be missing it.
    A.B

    • Reply
      Wandercooks
      19/11/2015 at 3:38 pm

      That’s a very interesting point about memories, particularly with travelling in other countries. That’s why we love writing these stories and keeping a journal of our adventures!

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