Strawberry Muffins

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I had some strawberries that needed to be used before they went past their best.  So I came up with the idea of some Strawberry Muffins.  I little research found me a few recipes but they were all rather different.  So I came up with my own, basing it on what I had read.

One tip that I did take, from a video I watched, was to chop the strawberries and mix them with some sugar, to draw out the excess liquid, so that the muffins wouldn’t get too wet during cooking.

I cooked them for 15 minutes, but a toothpick inserted into a couple showed that they weren’t ready.  So they went back in the oven for a further 5 minutes.  20 minutes total time and they were cooked just fine. 

As for taste, they have a lovely, subtle strawberry flavour, and are not too sweet.  So, I think, they could be ideal for those who often like a muffin for breakfast.  For me it is always muesli, so these will be eaten with a nice cup of tea, during the day.

Strawberry Muffins


Strawberry Muffins

180 grams of chopped strawberries(about 200g before chopping)
300 grams plain flour
150 grams caster sugar
2 extra tbsp caster sugar
2 tsp baking powder
230 ml milk
60 ml vegetable oil
2 tablespoons strawberry jam, melted
3 medium eggs

Preheat the oven to 200c/180c Fan/400F
Remove the tops of the strawberries and discard
Chop the strawberries into fairly small pieces
Place in a bowl with the 2 tbsp caster sugar and mix.  This will allow excess juice to leak from the strawberries.
Mix the flour, baking powder and caster sugar in a bowl.
Melt the jam and mix, in another bowl with the milk and oil
Add the eggs and whisk to mix well
Pour the mixture into the flour mix and stir in to combine
As soon as combined drain the strawberries and add them to the mixture and gently mix in.
Divide the mixture equally between 12 muffin cups
Bake in the oven for 20 minutes, test with a skewer to make sure they are cooked.
Allow to cool for a couple of minutes and then transfer to a wire rack to finish cooling.

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