Strawberry Muffins

by wiffy on April 5, 2009

in Baking,Cupcakes & Muffins,Desserts,Recipes,Sweet Treats

Strawberry Muffins
Strawberry Muffins … bringing out the best in fresh strawberries

My wonderful neighbour gave me 2 punnets of organic strawberries the other day. They were the freshest strawberries I had ever seen, and I’m not sure if it had to do with them being organic, but there were none of the sourness that is typical with most strawberries I had tried. With such fresh ingredients at hand, I had to put them to good use or it will be a big waste.


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Strawberry Muffins
Delicious & Pretty Strawberry Muffin

I chanced upon this simple strawberry muffin at nibbledish and I know that this is the perfect recipe to use for the strawberries – the recipe looks simple and I just know it will be good. I made minor changes to the recipe, and the end result did not disappoint – the muffins are absolutely delightful. I had some for tea break, and as for the extras, I froze them in ziplock bags and will toast them for a few minutes till they are warm whenever I want a muffin or two. Hope you will like this recipe too ^o^

Ingredients
(Makes about 30 small muffins)

- 3 cups (375g) plain flour
- 3 eggs
- 1 tbsp baking powder
- 2 cups (450g) caster sugar
- 2 tsp vanilla essence/extract
- 1.5 cup diced strawberries
- 1 cup (250ml) milk
- 125 gms butter, cut to small pieces and melted at room temperature

updated (13 Jan 2010): metric conversions for the above ingredients
updated (18 Jan 2010): corrected metric conversions for the above ingredients, thanks to commenter zy

Directions

1. Sift flour, baking powder and sugar together, and mix well.
2. Add in milk, eggs, vanilla essence and butter and stir until just blended (and lumpy). Be careful not to over mix as it will result in a tough texture.
3. Fold in the diced strawberries into the mixture. Place baking cases in muffin tins. Spoon the mixture into the cases (each about 2/3 filled).
4. Bake for 20 minutes in preheated oven of 200C (400F) or until slightly golden brown. Allow to rest for several minutes before serving.

Strawberry Muffins
Before Baking

Variations
-
Cranberries, Pecans & Orange Muffins
- Berry Nice Muffins
- Blueberry Muffins

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Leave a Comment

{ 69 comments… read them below or add one }

1 Joyce April 5, 2009 at 10:20 pm

I’m coming over soon. Leave some for me. I’ve never had strawberry muffins before. Save me some!

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2 Ryan Zammit February 1, 2011 at 12:10 am

leave me some i love a strawberry muffins please thanks

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3 lk April 5, 2009 at 11:27 pm

I want some too!!!! What a great close-up shot! :D

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4 Bob April 6, 2009 at 12:40 am

I tried making a berry muffin a while ago and it didn’t quite turn out… Those look fantastic though! My parents had a strawberry patch when I was a kid, it was the best.

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5 LCOM April 6, 2009 at 2:43 am

Looks good! That’s what I do with my bakes too, then I won’t be over eat. :P

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6 Rasa Malaysia April 6, 2009 at 8:27 am

I have made raspberry, blackberry, blueberry muffins. The only one I haven’t made is strawberry muffins. Love the muffin paper cups, looks like they are from bakery shop. :)

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7 Selba April 6, 2009 at 9:11 am

Wow! Very nice! I’m going to try this recipe, sounds delicious :)

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8 Reeni April 6, 2009 at 9:59 am

These look so delicious! And what pretty cups!

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9 Katie April 6, 2009 at 10:06 am

BEAUTIFUL! I adore the color of the muffins, and the light pink background you used….I feel a muffin craving coming on :up:

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10 smallsmallbaker April 6, 2009 at 11:51 am

Very pretty muffins! I’m drooling over it already. :P

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11 didally April 6, 2009 at 12:31 pm

That’s so nice of your neighbours. I haven’t had strawberry muffins before, usually go for blueberry ones. Good idea to freeze them! I know what to do with the extra muffins next time. :D

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12 Evan April 6, 2009 at 12:38 pm

lovely muffins, and i think its not easy to get sweet strawberries in sg. even the korean ones are not so sweet anymore :(

i love the pannetone paper cups u used! :D

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13 skinnymum April 6, 2009 at 1:46 pm

hm…awesome shot! such clarity….. felt as though the muffins were right in front of me. i am sure the muffins tasted just as good!

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14 Sophia April 6, 2009 at 7:26 pm

I’ve made strawberry muffins before, and they smell OUT OF THIS WORLD! I can’t wait for strawberry season. they’re expensive in singapore, though. so sad.

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15 deeba April 6, 2009 at 8:35 pm

Oh Willy they are lovely. Love the liners too, & am quite sad that we are seeing the fag end of our strawberries. I wish this had come a week before…will still keep an eye out to see if I get lucky one day! Gorgeous!! :up:

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16 tigerfish April 6, 2009 at 10:23 pm

Your have a good neighbor who gives you organic strawberries. Wow! I miss picking my own organic strawberries in the US. You bring me memories….

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17 lisaiscooking April 6, 2009 at 10:45 pm

Strawberries muffins–what a great idea! They look delicious!

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18 rita April 7, 2009 at 12:45 am

Very lovely and delicious looking! i made some strawberry (banana) muffins recently, and you’re right – they’re fun to make and great to eat. cheers!

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19 Stef April 7, 2009 at 8:30 am

Thanks for the easy recipe! I’ve been looking for a good way to use up all of the yummy strawberries I picked up at the strawberry fair this weekend :-)

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20 beachloverkitchen April 7, 2009 at 9:27 am

I love your muffin cup!! so pretty!!

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21 Claire April 8, 2009 at 8:43 pm

Yum! Adorable cupcake liners, too!

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22 HoppingHammy April 9, 2009 at 7:11 am

These look and sound amazing! I love muffins, but we usually get pre-made packs…..your homemade ones would beat the “prepared mix” flavor by a long way!

Cute muffin cups and pretty pink background too. :XO:

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23 Jescel April 9, 2009 at 9:27 pm

my, these look so good. nothing beats organic ingredients at all… love your muffin cups :o)

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24 Big Boys Oven April 10, 2009 at 6:12 am

This recipe looks awesome, this batch of muffin should taste very delicious!

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25 Kevin April 11, 2009 at 5:36 am

Those strawberry muffins look so good!

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26 wiffy April 13, 2009 at 5:22 pm

Thanks everyone, appreciate all your lovely comments :)

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27 keropokman April 15, 2009 at 11:34 pm

I have not tried strawberry muffins too.

If there’s strawberries that are so nice and sweet, it will be gone before I can make anything out of it! ;-)

The korean ones are really nice and sweet. But I wonder if they are organic.

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28 wiffy April 17, 2009 at 11:34 am

I’ve been wondering if they are organic too, they look so beautiful and on the pricey side.

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29 Esther August 9, 2009 at 11:03 am

Hi there,
I came across your food blog while looking for soup recipes during pregnancy and discovered so many other useful recipes here! I have a question about this recipe, can I use self-raising flour in place of plain flour (and omit the baking powder)? This is because I’ve got 3kgs of SR Flour and want to make use of it!
Thanks!

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30 wiffy August 15, 2009 at 11:18 pm

Hi Esther. I’m a beginner at baking as well. As far as I know, SR flour is used more for cupcakes. However, I think you can still try to use SR flour but lessen the baking powder. I don’t think the baking powder can be omitted totally.

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31 duckyolk August 24, 2009 at 10:59 pm

hey there! chanced upon ur blog incidentally. and while clicking through ur recipes, i saw ur this very simple and easy to follow muffin recipe! i tried it out tgt with my fren today. and it turned out great! thanks! =) it actually inspired me to come up with many other flavours of muffin and try out different types of baked food! =)))

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32 wiffy August 26, 2009 at 4:54 pm

hi duckyolk, thanks for your kind words. Glad you like the recipe :-)

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33 Shannon Loh October 25, 2009 at 5:55 pm

Hey hey it’s me again… I tried your strawberry muffins.. it was so good, I gave away the first batch to my neighbours… your mixture actually came up to around 36 muffins for me… and this was my virgin bake…

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34 wiffy November 6, 2009 at 11:08 am

wow 36? That’s great! U use the smaller muffin cups? I’m glad you like the recipe, not bad for the first time! :-)

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35 Mandy C. November 6, 2009 at 9:35 am

Hi! I just stumbled upon your site and I must tell you I am very impressed! The photos that accompany each recipe are stupendous..So glad I found you!! keep up the great recipes and thanks!!

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36 wiffy November 6, 2009 at 11:09 am

Hi Mandy C, glad u like my site and thank you very much for your encouragement

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37 Kris wong December 22, 2009 at 3:03 pm

Hi, i happened to pop into yr website, the food made me hungry …. can i know how much is 1 cup of flour u use in yr strawberry muffin? Normally i measure ingredients by grams or ml … many thanks …

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38 wiffy December 22, 2009 at 3:15 pm

hello kris, 3 cups is around 300g 375g (see comment 41 and 42 below), you can also refer to this recipe where the same proportion of ingredients are used but halved (I have the measurements there in grams). Hope you like it!

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39 Vincci January 13, 2010 at 10:11 am

Hi

I’m very green in baking and found your recipe quite simple and easy. Would like to try out ASAP coz I bought strawberries yesterday. May I know how much is 2 cups custar sugar and 1 cup milk ? I used to measure ingredients by g/ml. I got strawberry essence, do I need to add as well ? Many thanks

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40 wiffy January 13, 2010 at 10:31 am

Hi vincci, see my comment above yours, where I mentioned the proportions for the flour in grams. 1 cup milk is 200ml 250ml (see comment 41 and 42 below). I’ll update my post too. It’s up to you whether you want to add the strawberry essence, maybe you can skip that since this is your first try, so that you know the original taste? Hope this helps. Feel free to let me know how you like it after you bake them :)

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41 Vincci January 13, 2010 at 11:51 pm

Hi, wiffy

Many thanks for your prompt reply, can’t wait to give a try ^_^

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42 zy January 18, 2010 at 1:17 am

there’s some inaccuracy in the cup to ml/gram measurements

1 cup of liquid is 250ml
1 cup plain flour is about 125g (unsifted)
1 cup castor sugar is about 225g

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43 wiffy January 18, 2010 at 12:29 pm

hi zy, thanks for your clarification.

after I see your figures, I measured the contents of my ingredients again and they are different from yours. I finally realised that all this time, I’ve been using a Japanese cup (versus a US cup). http://en.wikipedia.org/wiki/Cup_%28volume%29

I’m such a noob because I assumed that ‘cup’ is universal. I’ll try the recipe again based on the US cup measurements, maybe they will turn out even better. I’ll update the quantities again if necessary since the original recipe I based it on stated the ingredients in “cup” which I now assume is the US measurement. Luckily mine turn out quite all right but could have been better. Thanks again for your help!

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44 zy January 18, 2010 at 10:06 pm

hi wiffy,

i felt puzzled when i saw the conversions. haven come across a japanese cup yet. so far i have heard of the australian cup, US cup and the english cup.

australian cup – 250ml
us cup – 240ml/250ml (some sources state 240ml, some states 250ml)
english cup – 300ml

most recipes i come across use the 250ml cup.

For the butter ‘melted at room temperature’, i think you meant it to be ‘softened at room temperature’ ? melted at room temperature sounds like the butter will be oily and in liquid form or some ppl could read it as ‘melted and cooled to room temp’.

I like the pictures and layout of this blog. Great effort there!

cheers =]

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45 wiffy January 18, 2010 at 10:15 pm

I got my measuring cup from Daiso. The measurements (1 cup = 200ml) are the same as the cup that comes with my rice cooker, hence I thought that this is standard. I’m so noob :( Time to invest on a proper pyrex measuring cup.

I just made a batch of muffins based on the US measurements and they turn out much better http://www.flickr.com/photos/wiffygal/4284768950/ Thanks to you, or I may never have discovered the mistake, or discover it very much later. Thank you! :-)

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46 zy January 19, 2010 at 11:18 pm

hi wiffy,

I dont own any sets of measuring cup. Only have a measuring jug. Normally I find the conversions online and take the average figures in grams from various sources . All my baking sessions are done using weight measurements.

Looking at all the dishes you have whipped up, you arent really a noob. Pretty decent home cook I would say. When it comes to cooking, I have a lot more to learn. I am a real noob in cooking. Between cooking and baking, I engage in the later more often and enjoy it better.

Look forward to more kitchen adventures from you.

cheers =]

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47 wiffy January 22, 2010 at 11:07 pm

Yes from on, I think I’d stick to the weight measurements for more precision.

I find that baking is more difficult than cooking. So I’m sure if you can bake well, you can cook well too, hehe

Thanks again :)

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48 heike January 22, 2010 at 11:02 pm

Hi May I know where did you buy your muffin cups?

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49 wiffy January 22, 2010 at 11:05 pm

Hi heike, I bought them at Phoon Huat. They sell a lot of baking stuff there.

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50 ILikePaperCutting May 11, 2010 at 2:27 pm

This delicious food seems so healthy, yum yum, can be eaten without guilt.

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51 JuJu May 12, 2010 at 1:58 pm

Hi,

As I do not have an Electric Mixer, can I use this same method to make Banana Muffins or Choco Chip Muffins?

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52 wiffy May 15, 2010 at 5:45 pm

Hi Juju, I think you can try! For bananas, you can use ripe ones and mashed them up. You may need to reduce sugar because bananas are sweet. For choc chip, I think I tried before, I added both choc chips and raisins. If you do attempt these variations, let me know how it went :)

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53 jennifer neaves July 2, 2010 at 12:58 am

Can margerine be used in place of butter?? x

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54 wiffy January 11, 2012 at 12:17 pm

I have not tried it before but I believe you can.

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55 hanushi July 28, 2010 at 10:27 pm

Hi wiffy,

You say that this recipe will make 30 small muffins. Is the brown muffin cup a small size? What is the dimension of the cup?

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56 May October 27, 2010 at 11:08 am

hi wiffy

Thanks so much for sharing your delicious recipes. I’m a true blue noob in the kitchen and by trying out your simple-to-follow recipes for blueberry muffins and choc chip muffins, I managed to bake successfully for the FIRST time in my life! Yey!! Now I’ve some confidence to try out more recipes.

What’s the difference between using oil and butter for muffins? Can I substitute oil with butter for the chocolate chip muffin?

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57 wiffy October 27, 2010 at 1:58 pm

Hi May, I don’t have a recipe for choc chip muffins on my site, maybe it’s from another site? :) So far, I have not substituted the butter in this recipe with olive oil before so I can’t advise on how to substitute, sorry about that.

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58 Debbie Russell June 11, 2011 at 8:00 pm

Far too sweet. If I did them again I would use half the sugar. Can’t eat them.

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59 wiffy June 13, 2011 at 10:45 am

feel free to adjust the sweetness, it varies from person to person and very subjective.

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60 katrina June 25, 2011 at 10:00 pm

With the strawberry season here i was searching for a muffin recipe and found your’s, I have just took out the 2nd batch! I got 23 medium muffins out of the mixture. Me and my son just tried one and Oh my goodness they are lovely! I will try Blueberry muffins next using the same recipe! Thanks :)

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61 pzqmnn June 29, 2011 at 9:17 am

Am I reading this right? Is it really 2 cups of sugar?

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62 wiffy June 29, 2011 at 11:20 am

The recipe is correct. But do adjust the sweetness to your liking. You can add 1/2 to 1 cup first, dip a finger to the batter to taste for sweetness. If not sweet enough, add 1/2 cup more and dip to taste again etc.

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63 Bel June 29, 2011 at 9:55 pm

Hi, your muffins look delicious! I have a question – The recipe for strawberry muffin is 375g of flour or 3 cups? What measuring cups do you use? Thanks so much :) I look forward to your reply. Cant’t wait to try this recipe out myself!

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64 Crystal November 10, 2011 at 3:50 pm

Hi, didn’t know we can keep unfinished muffins frozen =) Can we warm them using microwave oven? If using traditional oven, what temperature & for how long do u warm them? How long can frozen muffins be kept? Sorry so many questions cos I am a noob in cooking & baking =P

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65 pandan December 1, 2011 at 8:14 pm

I tried this recipe (half of all the ingredients). Not too bad..delicious .. I used top flour instead of plain fpour. Just happen to have balance of top flour at home.

http://s793.photobucket.com/albums/yy215/pandanjuice/?action=view&current=strawberrymuffin2.jpg

http://s793.photobucket.com/albums/yy215/pandanjuice/?action=view&current=sm5.jpg

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66 wiffy December 2, 2011 at 11:19 am

wah looks very nice!!

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67 Kee December 27, 2011 at 1:10 pm

Can I still bake it if I don’t have a muffin baking tin, will it work if i just used the muffin cups (paper)? Heh, first attempt at baking!

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68 wiffy December 27, 2011 at 1:30 pm

can, but use the harder types like the one in the first photo (those are souffle baking cases, harder than normal paper cases). If you are only using paper cups, the muffin batter may collapse during baking.

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69 Graciex January 9, 2012 at 12:04 am

Hello, I’m a novice at baking, may I know if can I substitute the plain flour with cake flour? 

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