Soft and fluffy Muffins packed with strawberries, golden on top and moist inside. These Strawberry muffins are a must try during the berry season.
These Strawberry muffins are so quick and easy to make. They are perfect for breakfast on the go or to pack for lunchbox. Golden crusty on the top and fluffy inside with sweet fresh strawberries with a hint of citrus. Blueberry Muffins are more popular, but these strawberry muffins are just as delicious.
If you like baking with berries try out other recipes like Mixed Berry Galette, Strawberry Crumble, and Blueberry Lemon Cake
How To Make Strawberry Muffins.
This recipe for strawberry muffins is incredibly easy and super quick. Just combine the wet ingredients first, add flour into it. Mix and bake!
I used plain flour for these muffins and added baking powder to help them rise. There is no butter used, it is replaced by yoghurt and oil. They both make muffins fluffy, moist and soft.
I also used some lemon juice as it compliments sweetness of strawberries really well.
Fresh strawberries or frozen?
I used fresh strawberries as they give best results. But if they aren’t in the season you can use frozen strawberries too. Just use them straight from the freezer without thawing them.
Baking without the liners.
You can use muffin cases or bake them in muffin tray directly. I prefer making these muffins without liners as it gives nice golden colour to the muffins. Just make sure you grease the tray really well so the muffins can come out easily.
How to Store Muffins
These muffins stay good in air tight container for couple of days. You can also freeze them as well. Just thaw them before use and microwave for a minute to make them soft again.
Watch how to make Strawberry Muffins
More Baking Recipes to Try:
Strawberry Muffins
Ingredients
- 2¼ cup (340 g )Plain Flour
- 1 cup Plain Yoghurt
- ¼ cup Oil
- 2 Eggs
- 1 Cup Caster Sugar
- 1 cup Chopped Strawberries.
- 2 tbsp Lemon Juice
- 1½ tsp Baking Powder
- Icing Sugar for Dusting
Instructions
- Preheat oven to 180° C or 350°F.
- In a mixing bowl add sugar, eggs, oil and yoghurt. Mix well using a whisk. Add lemon juice as well and combine well.
- In another bowl add flour and baking powder mix them with spatula. Pour the wet ingredients into it and mix until combined well. The mixture will be a bit lumpy, its not required to be smooth so don't over mix.
- Add strawberries and fold them in. Line the muffin tray with muffin cases or if you are baking without them grease the tray with oil. Pour the mixture evenly.
- Bake in the oven for 20-30 minutes or until golden on top and skewer comes out clean.
- Allow the muffins to cool down before turning them onto wire rack. Once they are at room temperature dust them with icing sugar.
can we use milk instead of yogurt if yogurt is not available?
Hi Nighat, Milk will make batter very runny. Also yoghurt makes the muffin soft and fluffy as this recipe uses no butter.