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. 

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.

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.

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.

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!

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

• Spiced Apple Cinnamon and Sumac Cake
• Cornbread Muffins
• Coffee Scroll Biscuits
• Pain d’Epices – French Spice Cake 

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

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. 

Print Recipe Pin Recipe Rate Recipe

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

• 150 g plain flour 1 heaped cup
• 125 g sugar 3/4 cup
• 8 g baking powder 1 ½ tsp
• 1 egg
• ½ cup milk
• 25 g butter softened
• ½ tsp vanilla essence
• 8 strawberries chopped into small pieces

Metric - US Customary

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