Fluffy Strawberry Muffins Recipe: Sweet Morning Joy in Every Bite

Sweet mornings bloom with delectable strawberry muffins that burst with fruity goodness.

Bright red berries peek through golden-brown surfaces, promising incredible flavor in every bite.

Kitchen counters come alive with simple ingredients waiting to be transformed.

Whisking together flour, sugar, and fresh strawberries creates magic beyond ordinary breakfast treats.

Tender crumbs and juicy fruit chunks make these muffins irresistible for weekend brunches.

Delightful aromas will draw everyone to the kitchen, eager to sample your freshly baked creation.

You won’t be able to resist these homemade delights that celebrate summer’s most beloved fruit.

Why Mary Berry Strawberry Muffins Taste Like Summer

• Savor Fresh Seasonal Goodness: Packed with ripe, juicy strawberries that burst with natural sweetness, these muffins capture the essence of summer in every bite.
• Conquer Baking Easily: Perfect for beginners with simple ingredients and straightforward mixing steps, this recipe requires minimal baking skills and delivers delicious results.
• Quick Breakfast or Snack Solution: Prepare these moist, fruity muffins in under an hour, making them ideal for busy mornings, school lunches, or unexpected guest visits.
• Share Homemade Love: Create a delightful treat that brings families together, with a recipe that's versatile enough for casual breakfasts or special weekend gatherings.

Mary Berry Strawberry Muffins Ingredient Checklist

• Flour: A key ingredient that provides structure and texture to the muffins.
• Sugar: Adds sweetness and helps with browning.
• Strawberries: Fresh fruit that brings natural sweetness and vibrant flavor to the muffins.

• Milk: Provides moisture and helps bind the ingredients together.
• Oil: Ensures a tender and soft muffin texture.
• Egg: Adds richness and helps with binding and structure.

• Baking Powder, Salt: Essential for helping the muffins rise and enhancing overall flavor.

Simple Instructions For Mary Berry Strawberry Muffins

Step 1: Warm Up the Oven

Crank up your oven to a toasty 375°F (190°C). Grab your muffin tin and either line it with paper cups or give it a quick spray of cooking oil to prevent sticking.

Step 2: Mix Wet Ingredients

• Milk
• Vegetable oil
• Egg

Blend these until they’re smooth and well-combined.

Step 3: Combine Dry Ingredients

• All-purpose flour
• Granulated sugar
• Baking powder
• Salt

Mix these until they’re perfectly integrated.

Step 4: Prep the Strawberries

Take your freshly chopped strawberries and sprinkle them into the dry ingredient mixture. Gently toss them around so they get a light coating of flour, which helps prevent them from sinking to the bottom of the muffins.

Step 5: Bring It All Together

Pour the wet ingredients into the dry ingredient bowl. Use a gentle hand to stir everything together. Stop mixing as soon as the ingredients are just combined – don’t overmix or your muffins might turn tough.

Step 6: Fill the Muffin Tin

Divide the batter evenly among the muffin cups. Each cup should be about 2/3 to 3/4 full.

Step 7: Bake to Perfection

Slide the muffin tin into the preheated oven and bake for 25 minutes. You’ll know they’re done when the tops are golden brown and spring back when lightly touched.

Step 8: Cool and Enjoy

Let the muffins hang out in the tin for 10 minutes to set. Then transfer them to a wire rack to cool completely. Grab a muffin and enjoy your delicious creation!

Helpful Tips For Mary Berry Strawberry Muffins

• Prevent Strawberry Sinking: Toss chopped strawberries in flour before adding to batter to help them stay suspended evenly throughout the muffins.
• Gentle Mixing Magic: Stir wet and dry ingredients just until combined to keep muffins tender and prevent tough, dense texture.
• Fresh Fruit Swap: Replace strawberries with blueberries, raspberries, or diced peaches for seasonal variety and exciting flavor twists.
• Quick Cooling Technique: Let muffins rest in tin for 10 minutes to help them set, then transfer to wire rack to prevent soggy bottoms.
• Storage Savvy: Store cooled muffins in airtight container at room temperature for 2-3 days or freeze for up to a month for longer enjoyment.

Fun Twists On Mary Berry Strawberry Muffins

• Blueberry Burst: Replace strawberries with fresh blueberries for a classic berry muffin variation.
• Whole Wheat Wonder: Substitute half the all-purpose flour with whole wheat flour for a nutritious upgrade.
• Gluten-Free Option: Use gluten-free all-purpose flour blend and ensure all ingredients are certified gluten-free.
• Vegan Vanilla: Swap egg with mashed banana or flax egg, use plant-based milk, and coconut oil for a dairy-free version.

Pairing Suggestions For Mary Berry Strawberry Muffins

• Pair Fruity Rosé Wine: Complement the sweet strawberry flavor with a light, crisp rosé that enhances the muffins' delicate fruitiness.
• Combine Fresh Whipped Cream: Top muffins with homemade vanilla-infused whipped cream for a creamy, luxurious texture that balances the dense muffin.
• Match Lavender Herbal Tea: Brew a gentle lavender tea that provides a soft, aromatic background which harmonizes with the strawberry's bright notes.
• Create Mascarpone Spread: Dollop smooth mascarpone cheese mixed with a touch of honey alongside muffins for a rich, decadent accompaniment.

How To Store Mary Berry Strawberry Muffins Correctly

• Store muffins in an airtight container for up to 3 days. Place a paper towel at the bottom to absorb moisture and prevent sogginess.
• Wrap individual muffins tightly in plastic wrap, then place in a freezer bag. Keep frozen for up to 2 months. Thaw at room temperature for 1-2 hours.
• Warm muffins at 300F for 5-7 minutes to restore freshness and bring back a crisp exterior.
• Zap each muffin for 10-15 seconds to warm through, but be careful not to overheat and dry them out.

FAQs On Mary Berry Strawberry Muffins

• Why are my muffins dense and tough?

Overmixing the batter causes gluten development, making muffins tough. Stir gently just until ingredients are combined to keep them light and fluffy.

• Can I use frozen strawberries instead of fresh?

Yes, but don’t thaw them first. Add frozen strawberries directly to the batter and dust with flour to prevent color bleeding. Slightly increase baking time if needed.

• How do I prevent strawberries from sinking to the bottom?

Coating strawberries in flour before adding to the batter helps them stay evenly distributed during baking. This technique prevents berries from sinking.

• What if I don't have vegetable oil?

You can substitute with melted butter, canola oil, or applesauce. Each alternative will slightly change the texture and moisture of the muffins.

Strawberry Muffins Recipe

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4.5 from 12 reviews

• Total Time: 40 minutes
• Yield: 6 1x

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Description

Sweet strawberry muffins deliver a delightful burst of summer flavor in every bite. Homemade goodness mingles with fresh berries, creating a perfect breakfast or snack that beckons you to savor each tender, fruity morsel.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 cup chopped strawberries
• 1 34 cups all-purpose flour
• 1 large egg

Liquids:

• 12 cup milk
• 14 cup canola oil

Dry Ingredients:

• 12 cup white sugar
• 2 teaspoons baking powder
• 12 teaspoon salt

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Instructions

1. Preheat the oven to 375°F (190°C) and prepare a muffin tin by lining or greasing 8 cups.
2. In a mixing bowl, whisk together the liquid ingredients, creating a smooth, uniform mixture.
3. Combine the dry ingredients in a separate bowl, ensuring even distribution of flour, sugar, baking powder, and salt.
4. Gently coat the chopped strawberries in the dry ingredient mixture, preventing them from sinking during baking.
5. Create a well in the center of the dry ingredients and pour in the wet mixture.
6. Stir the batter delicately, mixing until just combined to maintain a tender texture.
7. Carefully distribute the batter evenly among the prepared muffin cups.
8. Bake for 25 minutes, or until the muffins turn golden brown and spring back when lightly touched.
9. Remove from the oven and let the muffins rest in the tin for 10 minutes.
10. Transfer the muffins to a wire rack to cool completely, allowing them to set and develop full flavor.

Notes

• Gently fold strawberries into batter to prevent crushing and maintain their shape for beautiful, burst-of-flavor muffins.
• Swap regular flour with gluten-free alternatives like almond or coconut flour for those with wheat sensitivities.
• Reduce sugar content by using ripe, sweet strawberries and adding a touch of honey or stevia for natural sweetness.
• Store muffins in an airtight container at room temperature for 2-3 days, or freeze for up to a month for longer enjoyment.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 144 kcal
• Sugar: 9 g
• Sodium: 114 mg
• Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 15 mg