Strawberry Muffins
Strawberry Muffins: A Summer Essential
When I think of strawberries, I always think of Wimbledon. There’s something quintessentially British about strawberries and cream at the tennis, and whilst our Strawberry Muffins won’t replace that tradition, they’re a brilliant way to enjoy the season’s best berries in a more portable form.
These mini muffins are perfect for a Wimbledon Party spread, naturally, but they’re equally at home in a lunch box, served at brunch, or enjoyed as an afternoon snack with a cup of tea. The beauty of this recipe lies in its simplicity—no fancy techniques, no obscure ingredients, just straightforward baking that delivers reliably delicious results.
Why This Recipe Works
The magic is in using ripe, in-season strawberries. When strawberries are at their peak, their natural sweetness and vibrant colour do most of the work for you. Combined with a tender, buttery muffin base, a hint of orange zest, and a light sprinkle of caster sugar on top for crunch, these mini muffins are perfectly balanced—not too sweet, but full of flavour.
Furthermore, strawberries are a Superfood worth celebrating. They’re packed with Vitamin C, which helps your body produce collagen—essential for healthy skin and maintaining flexible joints. Additionally, the antioxidants in berries support your immune system and protect against inflammation.
Simple Ingredients, Exceptional Results
You likely have everything you need in your pantry already: flour, sugar, butter, eggs, and vanilla. Add a punnet of fresh strawberries and a touch of orange zest, and you’re ready to bake. The recipe comes together quickly, making it ideal for those moments when you want something homemade without spending hours in the kitchen.
However, the real appeal of these Strawberry Mini Muffins is how versatile they are. Bake a batch on Sunday, and you’ll have breakfast or snacks sorted for the week. Serve them warm from the oven for afternoon tea. Or pack them for a picnic—they travel beautifully and taste just as good at room temperature. Their bite-sized nature makes them perfect for parties, where guests can enjoy them in just two bites.
Grab your apron and gather your ingredients. There are plenty of reasons you’ll want to make this recipe over and over again 🍓
Strawberry Muffins
Equipment
- 1 24 Hole Mini Muffin Tin
- Paper or Silicon Muffin Cases
- Hand mixer
- Electronic digital scales
Ingredients
- 115 grams Fresh Strawberries [ 4 ounces] cleaned and chopped
- 1 teaspoon Orange Zest
- 50 grams Caster Sugar [ 1 3/4 ounce]
- 2 Tablespoons Caster Sugar + 1 teaspoon
- 25 grams Butter, room temperature [ 1 3/4 Tablesoons]
- ½ teaspoon good quality vanilla extract
- 1 Large Free Range Egg
- 110 grams Plain Flour [1/2 cup]
- ¼ teaspoon Bicarbonate of Soda Baking Soda
- ⅛ teaspoon Salt
- ⅛ teaspoon Ground Nutmeg
Instructions
- Gather and weigh your ingredients
- Combine the strawberries, 50g caster sugar and zest in a small bowl to macerate for an hour. Drain the liquid and set aside the strawberries and the liquid separately
- Preheat the oven to 220C [425F]
- Line the muffin tin with cases
- In a medium mixing bowl, cream together the butter and the remaining caster sugar until fluffy. Beat in the egg and vanilla
- In a separate bowl, sift together the dry ingredients. Fold the dry into the creamed mixture, alternating with the reserved berry juice. Gently fold in the chopped berries
- Spoon the mixture into the prepared muffin tin. Sprinkle a pinch of caster sugar on the tops (optional)
- Bake in the preheated oven for 15 minutes, or until the tops are golden and spring back lightly when touched.
- Put the tin of baked muffins on a wire rack. Remove the muffins from the tin after about 20-30 minutes, or when completely cooled.
- Store in an airtight container for up to 5 days
