About This Recipe

Strawberry muffins are the most visually seasonal of all the fruit muffin options, their bright red berry pieces visible through the pale golden crumb creating an image that immediately communicates summer, freshness, and the particular pleasure of fruit at its peak. They are lighter and more delicate than blueberry muffins and require a gentler touch to prevent the strawberry pieces from releasing too much liquid into the batter during baking.

The key to successful strawberry muffins is managing the moisture content of the berries. Strawberries release significantly more liquid during baking than blueberries, and this liquid can make the surrounding batter wet and undercooked if the berry pieces are too large or too numerous. Cutting the strawberries into small pieces, no larger than a centimetre, and tossing them in a tablespoon of flour before folding into the batter helps manage the moisture release.

A strawberry glaze applied to the warm muffins takes thirty seconds and provides the finishing visual that elevates these from simple fruit muffins to something that looks genuinely composed and intentional. Freeze dried strawberry powder mixed into a simple icing sugar glaze produces a vivid pink colour that is immediately eye-catching.

History and Origins

Strawberry baking has a long history in both British and American traditions, where the strawberry season has been celebrated with jams, pies, cakes, and puddings for centuries. The strawberry muffin format developed alongside the broader American muffin tradition of the 20th century and became particularly popular as fresh strawberries became available year-round through improved distribution and cultivation.

Strawberry Muffins

Recipe by By butter u0026 berriesCourse: Cupcakes

Servings

12

servings

Prep time

35

minutes

Cooking time

20

minutes

Calories

2520

kcal

Ingredients

• •t300g plain flour plus 1 tbsp for coating strawberries

• •t180g white sugar

• •t2 tsp baking powder

• •t0.5 tsp bicarbonate of soda

• •t0.5 tsp salt

• •t2 large eggs

• •t120ml neutral oil

• •t180ml buttermilk

• •t1.5 tsp vanilla extract

• •t250g fresh strawberries hulled and cut into small pieces

• •tFor glaze: 150g icing sugar, 1 tbsp freeze dried strawberry powder, 2 tbsp milk

Directions

• Preheat oven to 190C. Line a 12-hole muffin tin.
• Toss strawberry pieces with 1 tbsp flour. Set aside.
• Whisk 300g flour, sugar, baking powder, bicarbonate of soda and salt.
• Whisk eggs, oil, buttermilk and vanilla together.
• Fold wet into dry until just combined.
• Fold in strawberries with two or three strokes.
• Divide between cases filling three quarters full.
• Bake for 18 to 20 minutes until golden.
• Mix glaze ingredients until smooth. Drizzle over warm muffins.

Notes

• Cut strawberries into small pieces no larger than 1cm. Large pieces release too much liquid during baking which creates wet, undercooked pockets around each berry.
  Toss the cut strawberries in flour before adding to the batter. This is the same technique used for blueberries and it is equally important here. The flour coating absorbs some of the juice released during baking.
  Freeze dried strawberry powder produces the most vivid, naturally pink glaze and is the best option if available. It is sold in most large supermarkets in the baking aisle or online. Without it the glaze will be white.
  These muffins are best eaten on the day of baking when the strawberry pieces are at their freshest and most flavourful. The berries continue releasing juice into the surrounding crumb over time.
  Press a whole strawberry half flat-side down onto the top of each muffin case before baking for a more dramatic visual. The berry caramelises slightly during baking and creates a glossy, jewel-like presentation.
  Do not use overripe or mushy strawberries. Firm, flavourful strawberries hold their shape better during baking and produce a more appealing result than very soft ones which dissolve into the batter.
  Adding the zest of one lemon to the batter provides a brightness that enhances the strawberry flavour significantly without making these taste like lemon muffins.

Make Ahead Tips

Best eaten on the day of baking. Unglazed muffins keep at room temperature for 2 days. Freeze unglazed for 3 months.

Storage and Serving

Store in an airtight container at room temperature for up to 2 days. The strawberries continue releasing juice and the muffins become moister over time. Glaze on the day of serving. Freeze unglazed for up to 3 months.

Variations and Substitutions

Replace strawberries with raspberries for a less sweet, more intensely tart version. Use a mixture of strawberries and blueberries for a visually striking mixed berry muffin. Add white chocolate chips to the batter alongside the strawberries for one of the best fruit and chocolate combinations. Replace the pink strawberry glaze with a vanilla glaze for a simpler finish that still looks clean and professional. Add lemon zest to the batter for a strawberry lemon combination. Make a strawberry cream cheese muffin by pressing a teaspoon of cream cheese into the centre of each muffin before baking. Use freeze dried strawberries crumbled over the tops before baking instead of the glaze for a different visual approach.

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