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Strawberry Muffins


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.

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^

(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


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

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Leave a Comment

76 Responses to “Strawberry Muffins”

  1. Evan — April 6, 2009 @ 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


  2. skinnymum — April 6, 2009 @ 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!


  3. Sophia — April 6, 2009 @ 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.


  4. deeba — April 6, 2009 @ 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:


  5. tigerfish — April 6, 2009 @ 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….


  6. lisaiscooking — April 6, 2009 @ 10:45 pm

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


  7. rita — April 7, 2009 @ 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!


  8. Stef — April 7, 2009 @ 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 :-)


  9. beachloverkitchen — April 7, 2009 @ 9:27 am

    I love your muffin cup!! so pretty!!


  10. Claire — April 8, 2009 @ 8:43 pm

    Yum! Adorable cupcake liners, too!