Strawberry & Cream Muffins

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I have found a wonderful recipe for my first bake in a new flat.  This recipe is Strawberry & Cream Muffins, which saw on BBC Good Food. I was immediately taken with the concept and it doesn’t use any oil or butter, simply double cream and eggs, with a hint of vanilla as the liquids.  

As with all, or at least most, muffins this is a very easy recipe and the results are most rewarding.  Very quickly, in less than an hour in fact you can have these delicious muffins, hot from the oven, on a plate and ready to serve.

They are light and very tasty indeed, with the wonderful strawberry flavour and somehow there is a hint of cream mixing with the vanilla flavour too.  

I wanted to try an easy recipe for my first bake in the new kitchen since I have very little space in which to place the camera to film the process.  Over the new few bakes I will refine that process, but there will be more close-up shots of the actual mixing, rolling etc and less of the rather glum face.  So these things bring added bonuses, don’t they. 

I do urge you, if you like muffins, to give this recipe a try, it only has 7 ingredients and takes no time to make. I am sure you will not be disappointed.

Strawberry & Cream Muffins

Strawberry & Cream Muffins – Video


  • 280 ml double cream
  • 200g caster sugar
  • 400g plain flour
  • 200g fresh strawberries, diced or quartered depending on size.
  • 2 medium eggs (large in USA)
  • 1 tsp vanilla extract
  • 3 tsp baking powder.


  1. Preheat the oven to 180C/160C fan/350F
  2. Line a 12 hole muffin tin with paper liners, or grease the tin lightly.
  3. In a stand mixer, with the paddle attachment fitted( I am sure you could do all this by hand) add the sugar, eggs, cream and vanilla extract and beat on low speed until it is all combined and the sugar has dissolved (about 7 minutes).
  4. In a separate bowl mix the baking powder into the flour.
  5. Add the flour mixture to the wet mixture and beat until just combined.
  6. Add the strawberries and gently fold them into the batter, trying not to smash them up too much.
  7. Divide the batter into the twelve muffin cases, which will fill them about 3/4 full.
  8. Place in the oven and bake for 25-30 minutes, until they are starting to brown slightly and a skewer in the centre comes out clean.
  9. Remove from the oven and after a couple of minutes transfer to a wire rack to cool.

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