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This strawberry muffin recipe transforms simple ingredients into delightfully moist treats that bring a burst of berry sweetness to your day. Perfect for breakfast or an afternoon pick-me-up, these easy-to-make muffins are a wonderful way to enjoy fresh strawberries in a handheld delight.
I first made these strawberry muffins during a rainy weekend when my kitchen needed some warmth and fragrance. The smell of these baking has since become my favorite way to transform an ordinary morning into something special.
Ingredients
- All purpose flour: forms the foundation of our muffins and creates the perfect tender crumb
- White sugar: provides just the right amount of sweetness to complement the natural tartness of strawberries
- Baking powder: gives these muffins their beautiful rise for a bakery style look
- One egg: binds everything together while adding richness to the batter
- Vanilla essence: enhances the natural sweetness of the strawberries without overpowering them
- Milk: creates moisture and helps achieve that perfect tender texture
- Butter: adds richness and flavor that makes these muffins truly satisfying
- Fresh strawberries: bring bursts of juicy flavor throughout each muffin look for bright red berries with minimal white shoulders for best flavor
Step-by-Step Instructions
- Prepare Your Oven:
- Preheat your oven to 180°C or 360°F. If your oven has humidity settings set it to 10% for optimal results. This preparation step ensures your muffins bake evenly with that perfect golden top.
- Combine Dry Ingredients:
- Add your flour sugar and baking powder to a mixing bowl and stir them together. Make a well in the center this creates the perfect space for adding wet ingredients gradually. The well method helps prevent overmixing which can make muffins tough.
- Add Wet Ingredients:
- Crack your egg into the well and add vanilla essence. Mix slightly then pour in half the milk and combine. Add remaining milk and mix again. Finally incorporate the softened butter and stir thoroughly for about two minutes. This gradual incorporation creates a smooth batter without overworking the gluten.
- Fold In Strawberries:
- Gently fold the chopped strawberries into your batter using a wooden spoon. Keep your folding motion light and deliberate to maintain berry chunks throughout the muffins. This careful folding preserves the strawberry pieces which will create pockets of fruity goodness.
- Fill and Bake:
- Spoon the batter into patty pans filling each about three quarters full. This gives them room to rise without overflowing. Bake for approximately 25 minutes until the tops are beautifully golden brown and a toothpick inserted in the center comes out clean.
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The strawberries are truly the star ingredient in these muffins. I find that taking time to chop them into small pieces rather than large chunks ensures better distribution throughout the batter. My family particularly loves when some of the strawberry pieces make their way to the top of the muffins and get slightly caramelized during baking.
Storage Tips
These strawberry muffins will stay fresh at room temperature in an airtight container for up to 3 days. For longer storage freeze them individually wrapped in plastic then placed in a freezer bag. They'll keep for up to 3 months frozen. To reheat simply microwave a frozen muffin for 20 to 30 seconds or thaw at room temperature for about an hour.
Easy Variations
The beauty of this recipe lies in its adaptability. Try swapping strawberries for blueberries or raspberries for a different berry experience. Chocolate lovers can add a handful of chocolate chips to the batter. For a more substantial breakfast muffin add some chopped nuts or oats to the top before baking. You could even mix in a teaspoon of cinnamon or cardamom for a warm spiced version.
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Serving Suggestions
These muffins are delicious on their own but become something special when split and lightly toasted then topped with a small pat of butter. For a more decadent treat serve warm with a scoop of vanilla ice cream. They also pair beautifully with a mug of coffee tea or glass of cold milk. For brunch gatherings I like to arrange them on a tiered stand alongside other breakfast treats.
Frequently Asked Questions
- → What type of flour works best?
Plain flour is ideal. You can also use bakers flour, fine '00' flour, or self-raising flour (omit baking powder).
- → Can I use frozen strawberries?
Yes! Thaw them on paper towels to absorb extra moisture and prevent soggy muffins.
- → Can I make these muffins without baking powder?
Yes. Substitute with self-raising flour or use 1/2 tsp baking soda with 1/2 tsp vinegar or lemon juice.
- → Can I add other ingredients?
Yes! Consider adding chocolate chips, cinnamon, or substituting strawberries with blueberries or raspberries.
- → Can I use jam instead of berries?
Yes. Mix 2-4 tbsp of jam into the batter as a substitute for fresh or frozen fruit.