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+ servings
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. 
Course Dessert, Snack
Cuisine Italian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 116kcal
Cost $5



  • 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.



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!
  • 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! 


Calories: 116kcal | Carbohydrates: 21g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 26mg | Potassium: 112mg | Fiber: 1g | Sugar: 11g | Vitamin A: 89IU | Vitamin C: 5mg | Calcium: 46mg | Iron: 1mg