Strawberry Muffins

Apr
20

Strawberry Muffins

Strawberry Muffins

When you have an abundance of perfectly ripe strawberries, you need to make these strawberry muffins! They’re perfectly crisp on top, and super fluffy and moist on the inside, a combo that you just can’t go past. 

Muffins are one of those snack foods that will never get old and tired, particularly the a berry muffin. This recipe has been one that I go to time and time again when I want the perfect, indulgent muffin with a gorgeous strawberry flavour that is just unbeatable. 

Whether you’re savouring them fresh from the oven, or saving them for a leisurely morning tea, these strawberry muffins are a delightful reminder of life’s simple pleasures. Share them with your friends and family (or freeze them for later) and enjoy this sweet nostalgic classic that will become your go-to muffin recipe!

Strawberry Muffins

Strawberry Muffins

These strawberry muffins are the epitome of homemade goodness, bursting with juicy strawberries and a hint of vanilla. They're perfectly crisp on top, and super soft and fluffy on the inside.
Prep Time 10 minutes
Cook Time 30 minutes
Course Breakfast, Brunch, Dessert, Snack
Cuisine American, Australian
Servings 12

Ingredients
  

  • 2 cups plain flour plus 1 TBS extra (to dust strawberries)
  • 2 tsp baking powder
  • ½ tsp salt
  • cup unsalted butter melted
  • 2 TBS of a neutral oil helps keep muffins moist
  • 1 cup caster sugar
  • 2 large eggs
  • 2 tsp vanilla extract or essence
  • ½ cup milk
  • 2 cups sliced strawberries approx. 1 punnet
  • Save a few strawberry slices for topping each muffin
  • 2 tsp raw sugar optional – for a crisp muffin top

Instructions
 

  • Preheat oven to 180°C (fan-forced) and line a 12-hole muffin tin.
  • In a medium bowl, whisk together 2C flour, baking powder, and salt.
  • In a large bowl, whisk melted butter, oil, sugar, and vanilla until well combined.
  • Add eggs one at a time, whisking well after each.
  • Fold in the dry flour mix and milk into the wet mix 1/3 at a time, until its all combined
  • Toss the strawberries with the reserved 1 TBS flour, then gently fold them through the batter (don’t forget to save some strawberry slices for topping)
  • Divide batter evenly between muffin cups. Top each with a strawberry slice or two, and sprinkle a little raw sugar on top, if using.
  • Bake for 30 minutes or until a skewer inserted into the centre comes out clean.
  • Allow to cool in the tin for 5 minutes before transferring to a wire rack.
Keyword classic muffin recipe, fresh strawberry muffins, muffins, strawberry muffins, the best muffin recipe ever, the best strawberry muffins

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brunching, baking and sipping tea

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