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.
P.S. Prefer baking cookies instead? Try our amazing chewy almond cookies or homemade ginger kisses!
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 these 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 plain flour / 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.150 g plain flour / all purpose flour, 125 g white sugar, 8 g baking powder
- 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).1 egg, ½ tsp vanilla essence, ½ cup milk, 25 g butter
- Now it's time to add the strawberries! Fold them through gently with a wooden spoon so they stay nice and chunky.8 strawberries
- 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
44 Comments
Batul Fakhruddin
03/10/2022 at 3:27 amI made them using whole wheat flour and replaced sugar with stevia. They turned out v soft n fluffy with such a less amount of butter. Loved the base of this recipe!
Wandercooks
04/10/2022 at 10:56 amSo glad you enjoyed them and it turned out well with your variations. 🙂
Kerri-Ann
20/09/2022 at 8:58 pmJust made these today. They had a nice taste and were quite sweet. The batter definitely doesn’t make 12 muffins though. It was a bit of a stretch to make 7. I would have doubled the batter if I knew it only made 7.
Wandercooks
22/09/2022 at 12:20 pmHi Kerri-Ann, results and amounts will vary depending on muffin tray sizes and how much batter is placed in each pan. We made these on the weekend and got 12, so it really just depends. Next time you’ll have to do a double batch. 😉
Laurence
11/09/2022 at 5:35 pmHello, I’m about to try the recipe with blackberries and strawberries leftovers, I’m just wondering if anyone tried with soy or almond milk? My kid is intolerant to milk and eggs, but fine with a small about when baked, but I don’t want to add too much milk if it works with different type?
Wandercooks
12/09/2022 at 4:01 pmHey Laurence, that should be find to sub with any milk at a 1:1 ratio. 🙂
Jo
12/08/2022 at 7:47 pmHi, can these be frozen ? They look lovely, I’m going to give them a go
Wandercooks
15/08/2022 at 10:51 amSure can! Pop them in an airtight container and they’ll be fine.
Island girl
04/07/2022 at 3:29 amI am about to make these muffins but realized that while it says above in the description “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.” Yet.. it has no crumble mention for the top . What is meant by this?
Wandercooks
04/07/2022 at 9:31 amHey, good question! When we talk about the crumb of the muffins, we mean the texture of the overall muffin – not a crumble topping. Although, you can definitely create a streusel type topping if you wanted!
Tilly
11/06/2022 at 6:59 amGorgeous muffins. Even better with raspberries rather than strawberries. I was surprised at how little butter is used in these, and no oil! Much healthier than the usual recipes. The family loved them. Quick and easy to make. Love them!
Wandercooks
11/06/2022 at 1:59 pmAwesome Tilly, so happy you enjoyed them. We’ll have to try with raspberries next time! 🙂 Yeah, we love how little butter and sugar there is, but you still get so much sweetness from the berries. 🙂
Lynsey
02/05/2022 at 6:42 pmHi there! How many muffins does the recipe make? I see it says 12 but in the video I noticed a 6 hole muffin tray?
Thanks so much!
L
Wandercooks
05/05/2022 at 5:38 pmHeya! It makes 12, we just showed 6 in the video as we had two 6 pan trays. 🙂 You could technically make only six if you want bigger muffins and fill the pans up higher, but that’s completely up to you!