Strawberry muffins
These strawberry muffins are deliciously light and fluffy and jam packed full of strawberries. Best of all they’re really easy to bake, making them perfect for kids and beginner bakers alike.
Strawberry muffins are deliciously light, fluffy and moist, and bursting full of fresh strawberry pieces. They’re a great bake for an afternoon snack or even a breakfast treat. And best of all, they’re really easy to make and don’t need any fancy kitchen gadgets, so kids can get very hands on and involved.
Strawberries are perfect for a summer’s bake. Here in the UK, beautiful fresh strawberries are in such plentiful supply in the summer they’re just asking to be used up in some delicious bakes.
We’ve based these strawberry muffins on our Mary Berry blueberry muffins, and our raspberry muffins as I love how light and fluffy they turn out, not to mention how easy they are to make. I hope you like them as much as we do.
How can kids help to make strawberry muffins?
Muffins are always a really easy bake for kids and these strawberry muffins are no exception.
What’s I also like about making muffins, is that that there’s no need for any special equipment like stand mixers so all you’ll need is a set of scales or measuring cups, a bowl and a wooden spoon. This makes them a great bake for beginners and children alike.
Like most baking recipes, kids can get involved in measuring out all the ingredients, and mixing them together. There’s a chance to get their hands a bit messy rubbing the butter and flour together, which is always a fun job for kids. And if you want, your kids can also practice their egg cracking skills.
If your kids are old enough and want to practice using a knife, you can get them to help chop the strawberries into small pieces. This is a great recipe to practice cutting skills as it doesn’t matter if everything ends up exactly the same size or not.
Finally, once you’ve finished your muffin batter, get your kids to spoon it into your muffin cases. You can make this a bit easier if you have an ice cream scoop as it often dishes out exactly the right amount and can save a lot of mess.
How long do strawberry muffins keep?
I think muffins are best when they’re still a little bit warm from the oven, but these will keep for a few days in an air tight container.
If you want to keep them for longer, you can freeze them for up to 3 months. Simply wrap them well in cling film / glad wrap and put them in a freezer bag. Defrost them fully, or even pop them in the oven for 5 minutes before you serve them.
What can I use instead of self raising flour?
If you don’t have any self raising flour, which is really easy to find in UK supermarkets, but less so elsewhere, swap it for an equal amount of plain or all-purpose flour and put in an extra 1 ½ teaspoons of baking powder.
Should I use fresh or frozen strawberries?
We’ve used fresh strawberries because we always have a lot of them at this time of year here in the UK. At other times of year, or if fresh strawberries aren’t as easy to find or as cheap, you could substitute them for some frozen strawberries. You might need to add a few minutes on to the baking time to make sure they fully cooked in the centre.
Don’t let the strawberries defrost fully before you add them, but you may need to leave them out for a few minutes to make them easier to chop into small pieces.
Do you need to macerate the strawberries?
Macerating the strawberries (soaking them in liquid), before you add them to the muffin dough will bring out their flavour. It’s especially important to do it if your strawberries aren’t as sweet or ripe as you would like them to be.
I think it helps bring a lot of flavour to your strawberries but you could skip this step if you have very ripe strawberries that are already full of flavour.
Other ways to use up strawberries
If you’ve got an abundance of strawberries, why not use some up in one of these strawberry filled recipes:
Strawberry cupcakes
Strawberry cake
Berry pavlova
Strawberry mug cake
Strawberry cookies
Strawberry crumble
Strawberry cheesecake
Strawberry shortcake
Strawberry loaf cake
Or why not try one of these other muffin recipes:
Mary Berry Blueberry muffins
Apple blueberry muffins
Banana muffins
Apple and cinnamon muffins
Raspberry muffins
Raspberry and white chocolate muffins
Chocolate chip banana muffins
Lemon blueberry muffins
Blackberry muffins
Useful equipment
You might need the following baking tools/gadgets to make these strawberry muffins:
Digital scales
Mixing bowl
Measuring cups
Measuring spoons
Muffin tin
Cupcake cases
Wire rack
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Ingredients
For the strawberries
150g strawberries
1 tablespoon lemon juice
1 tablespoon caster sugar
For the muffins
250g (1 ½ cups) self raising flour*
1 teaspoon baking powder
50g (3 ½ tablespoons) butter
100g (1/3 cup) caster sugar
2 eggs
250ml milk
* If you don’t have any self raising flour, you can swap it for an equal amount of plain or all-purpose flour and add an extra 1 ½ teaspoons of baking powder.
How to make strawberry muffins
Preheat your oven to 180C / 170C Fan / 350F and line a muffin tin with paper or silicon muffin cases.
Macerate the strawberries
Get your kids to measure out the strawberries, then hull them and chop them up into small pieces. Pop them in a small bowl.
Add the lemon juice and sugar, stir them through the strawberries and set them aside for now.
Make the muffin batter
Rub the butter and flour together
Get your kids to measure out the flour and add it to a large mixing bowl. Measure the butter and cut it into small pieces then add it to the mixing bowl. Alternatively, you can grate the butter before adding it to your bowl.
Using your fingertips rub the butter and flour together until it looks like breadcrumbs.
Add the baking powder and sugar
Get your kids to measure the baking powder and sugar out and add them to your bowl. When your kids are measure the baking powder out make sure they use their finger to level the teaspoon so that you add just the right amount.
Add the wet ingredients
Get your kids to measure out the milk. The easiest way of doing this is to use the ml setting of your digital scales if you have them. Crack the eggs into a small bowl, then add them to your milk and give them a little whisk. You could add the eggs straight into the milk, but it’s easier to fish out any rogue shell if you crack them into a small bowl first.
Carefully pour the the milk and egg mixture into your bowl and stir it in until it is roughly mixed. You don’t want to over mix it so it’s okay to for the mixture to be a little bit lumpy.
Add the strawberries
Finally, get your kids to drain the strawberries then add them to your mixing bowl. Gently stir them through with a spatula or wooden spoon.
Bake the strawberry muffins
Get your kids to divide the muffin mixture among your muffin cases, making sure the strawberry pieces are evenly distributed. If you have an ice cream scoop, it can be useful for this step as it often dishes out the perfect amount of batter and can save a bit of mess. If you don’t have an ice cream scoop, a soup spoon also works well.
Bake the muffins in the centre of your oven for 20-25 minutes. They’re ready when they’ve turned a nice golden brown colour and a skewer or cocktail stick inserted into the middle comes out clean.
Remove them from the oven, and leave them to cool in the muffin tin for a few minutes before removing them from the tray and pop them on wire rack to cool completely.
Serve and enjoy.
Strawberry muffins
Ingredients
Equipment
Method
- Measure out the strawberries, then hull them and chop them up into small pieces. Pop them in a small bowl.Add the lemon juice and sugar, stir them through the strawberries and set them aside for now.
- Measure out the flour and add it to a large mixing bowl. Measure the butter and cut it into small pieces then add it to the mixing bowl. Using your fingertips rub the butter and flour together until it looks like breadcrumbs.
- Measure the baking powder and sugar out and add them to your bowl. Make sure when you are measuring the baking powder out make sure you use your finger to level the teaspoon so that you add just the right amount.
- Measure out the milk. Crack the eggs into a small bowl, then add them to your milk and give them a little whisk. Carefully pour the the milk and egg mixture into your bowl and stir it in until it is roughly mixed. You don't want to over mix it so it's okay to for the mixture to be a little bit lumpy.
- Finally, drain the strawberries then add them to your mixing bowl. Gently stir them through with a spatula.
- Divide the muffin mixture among your muffin cases, making sure the strawberry pieces are evenly distributed.Bake the muffins in the centre of your oven for 20-25 minutes. They're ready when they've turned a nice golden brown colour and a skewer or cocktail stick inserted into the middle comes out clean.
- Remove them from the oven, and leave them to cool in the muffin tin for a few minutes before removing them from the tray and pop them on wire rack to cool completely.
Notes
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