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.
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 is so delicately crispy on the outside and moist on the inside, it’s all you want in the perfect muffin.
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. Working from her treasured handwritten recipe, we soon 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!’ 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.
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.
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).
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.
Wandercook’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
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.
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!
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!
- Leftover strawberries? Use them up in this deliciously easy no-churn strawberry ice cream or tasty tres leches cupcakes.
Try these delicious home-baked goodies next:
★ Did you make this recipe? Please leave a comment and star rating below!
Ingredients
- 150 g all purpose flour 1 heaped cup
- 125 g white sugar 3/4 cup
- 8 g baking powder 1 ½ tsp
- 1 egg
- ½ tsp vanilla essence
- ½ cup milk
- 25 g butter softened
- 8 strawberries chopped into small pieces
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 all purpose flour, white 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. 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 softened 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
Recipe Notes
- 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!
- 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.
- 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
20 Comments
Kim
16/05/2021 at 3:30 amJust amazing! Honestly the perfect vanilla base to use for any add-in really.
Wandercooks
17/05/2021 at 10:52 amAwesome Kim! Thanks for letting us know. 😀
Srilakshmi
16/03/2021 at 9:10 pmMade these today for evening tea. They’re absolutely perfect! The tops turned a beautiful golden brown and the strawberries just take it out of the world! Perfect amount of sweetness without going overboard!
Wandercooks
17/03/2021 at 9:40 amAmazing Srilakshmi, so happy to hear! Hope you enjoyed every single bite. 😀
Melissa @ Insider The Kitchen
24/05/2017 at 1:31 pmI 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
Wandercooks
24/05/2017 at 3:29 pmOooh sounds delish Melissa, we’ll have to give your method a try. 🙂 Thanks for stopping by!
Carlos At Spoonabilities
22/05/2017 at 3:27 amThose muffins look so good and moist. I could eat easily 5 of those for breakfast:)
Wandercooks
24/05/2017 at 9:21 amTh 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.
Denisse | Le Petit Eats
20/05/2017 at 5:20 amStrawberries are gorgeous right now, this seems like the perfect way to use them!
Wandercooks
24/05/2017 at 9:19 amIt’s a great way to use up any leftover strawberries too!
Brian Jones
18/05/2017 at 4:39 pmThese sound yummy and so simple too, definitely my kinda sweet treat.
Wandercooks
24/05/2017 at 9:18 amHigh fives to that Brian! ????????
Pretty
18/05/2017 at 4:15 pmThese strawberry muffins sound really tasty! Never knew you shouldn’t open the oven while baking! Will have to remember that one.
Wandercooks
24/05/2017 at 9:17 amIt’s tough to resist, I have to say. But it’s all worth it for epic muffin awesomeness haha 😀
Allison - Celebrating Sweets
18/05/2017 at 12:40 pmThese muffins are GORGEOUS! I wish I had one right now.
Wandercooks
24/05/2017 at 9:17 amTrust me, so do I! These muffins barely made it to the next morning – we should have made a double batch! ????
sue | theviewfromgreatisland
18/05/2017 at 10:14 amOh gosh, food memories are the BEST memories ~ my mom’s Melting Moment cookies open up the floodgates for me!
Wandercooks
24/05/2017 at 9:16 amOooh melting moments definitely need to go on our list!
Andreas Bauer
18/11/2015 at 4:35 pmWith 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
Wandercooks
19/11/2015 at 3:38 pmThat’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!