Go Back
close-up of freshly baked strawberry muffins showcasing their golden-brown tops and juicy strawberry pieces

Strawberry Muffins

Dawn
A gorgeous, easy and moist muffin that looks as fabulous as it tastes!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 5 minutes
ALLOW THE STRAWBERRIES TO MACERATE 1 hour
Total Time 1 hour 35 minutes
Course Breakfast, Brunch, Dinner, Lunchbox, Picnic
Cuisine American, Australian, British
Servings 15 Mini Muffins [Double the recipe for 12 large 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