Strawberry Muffins
Today, we are sharing with you a recipe that perfectly captures the essence of summer: our scrumptious Strawberry Muffins. Bursting with juicy strawberries and boasting a tender crumb, these muffins are a testament to how simple ingredients can create something truly extraordinary.
When I think strawberries, I always think Wimbledon for some reason. Imagine biting into a warm, freshly baked muffin, the sweet aroma of strawberries wafting through the air, mingling with hints of vanilla. Whether you’re looking for a quick breakfast option, a delightful snack or lunchbox treat, or a lovely addition to your Wimbledon Party, these Strawberry Muffins are sure to hit the spot.
The magic of this recipe lies in its simplicity. With ingredients you likely already have in your pantry, plus fresh strawberries, you can whip up a batch of these muffins in no time. The key to their incredible flavor is using ripe, in-season strawberries. Their natural sweetness and vibrant color add a delightful contrast to the soft, buttery muffin base. And let’s not forget the subtle crunch on top, thanks to a sprinkle of caster sugar, which adds the perfect finishing touch.
These healthy Strawberry Muffins are not just about taste; they also contain a magic Superfood.. berries. Strawberries contain Vitamin C which helps the body to produce collagen, which in turn is great for your skin and for maintaining healthy, flexible joints.
Grab your apron and gather your ingredients. There are plenty of reasons why you will 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
