Strawberry Muffin Recipe

Updated on March 18, 2016
nifwlseirff profile image

Kymberly loves to cook, bake and preserve. She'd love more time to experiment in the kitchen and come up with delicious (healthy) recipes!

Strawberries are packed with vitamin C, antioxidants and flavonoids and are in season throughout late spring and summer.

The most flavorful strawberries are those grown in your own garden. Luckily, they are super-easy to grow in pots, hanging baskets and bags, and even inside - perfect for a small balcony kitchen garden.

For a tasty and healthy treat, strawberry muffins are a hit with adults and kids. Full of fruit, with a crunchy walnut crumble topping, these are quick to prepare when unexpected guests drop by on short notice.

They freeze well, and can be reheated after they have defrosted in a slow oven (the top may caramelize a little on reheating).

Strawberry muffins, with a crunchy walnut crust.
Strawberry muffins, with a crunchy walnut crust. | Source
5 stars from 2 ratings of Strawbery crumble muffins

Instructions summary

  1. Make the walnut topping - whiz the sugar, walnuts and cinnamon in food processor.
  2. Whisk the flour, baking powder, lemon zest and cinnamon in a large bowl.
  3. Whiz the sugar and egg in a food processor, add in the butter and buttermilk.
  4. Pour the wet mixture into a well in the flour mixture, and fold together gently. Don't over-mix!
  5. Toss strawberries in a little flour, then fold into the wet mixture gently.
  6. Drop spoonfuls into prepared muffin tin. Sprinkle over the crumble topping.
  7. Bake at 190C / 375F for 20-25 minutes, until golden.
  8. Cool in the muffin tin before removing.

Cook Time

Prep time: 10 min
Cook time: 25 min
Ready in: 35 min
Yields: 12 medium muffins

Ingredients

  • 250-300 g strawberries, roughly chopped or sliced
  • 130g / 1.5 cups plain flour, + 1 Tablespoon extra
  • 2 teaspoons baking powder
  • 0.25 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1.5 teaspoons lemon zest, finely grated
  • 100g castor sugar
  • 1 large egg
  • 100g / 1/3 cup buttermilk
  • 125g unsalted butter, melted and cooled
  • 1 teaspoon vanilla, essence, extract or paste
  • 80g castor sugar
  • 100g walnuts
  • 2 teaspoons ground cinnamon
Source

Tip: Use organic or homegrown strawberries where possible - commercially farmed strawberries are among the worst fruits and vegetables for residual pesticides.

If you use commercial strawberries, wash them thoroughly.

Click thumbnail to view full-size
Ingredients for strawberry muffins and crunchy walnut topping.Muffin tin prepared!Walnuts, sugar and cinnamon in the food processor.The crunchy walnut topping after processing.Whisking the dry ingredients together - flour, baking powder, salt and cinnamon. Don't forget to add the lemon zest like I did!
Ingredients for strawberry muffins and crunchy walnut topping.
Ingredients for strawberry muffins and crunchy walnut topping. | Source
Muffin tin prepared!
Muffin tin prepared! | Source
Walnuts, sugar and cinnamon in the food processor.
Walnuts, sugar and cinnamon in the food processor. | Source
The crunchy walnut topping after processing.
The crunchy walnut topping after processing. | Source
Whisking the dry ingredients together - flour, baking powder, salt and cinnamon. Don't forget to add the lemon zest like I did!
Whisking the dry ingredients together - flour, baking powder, salt and cinnamon. Don't forget to add the lemon zest like I did! | Source

Detailed instructions

1. Preheat the oven to 190°C / 375°F, and prepare the muffin pan.

Tip: I prefer using muffin cases even with a non-stick muffin tin - it makes cleaning so much easier.

2. Prepare the strawberries - remove their stems and chop roughly.
For an even strawberry flavor throughout the muffins, chop finely. Set aside.

3. Make the crunchy walnut crumble topping in a food processor. Whiz 80g castor sugar with 100g walnuts and 2 teaspoons of ground cinnamon until the mixture resembles breadcrumbs. Tip into a bowl and set aside.

Note: Like all muffin batters, the dry and wet ingredients are mixed together separately before being combined. Over-mixing the combined batter will lead to non-fluffy, harder muffins - don't over-mix!

4. Whisk the flour, baking powder, salt, ground cinnamon and lemon zest together with a balloon whisk in a large bowl.

Tip: Microplane fine graters are by far the best for getting really fine citrus zest without the bitter pith (the white sections).

Click thumbnail to view full-size
Egg and sugar in the food processor.Cooled, but still liquid butter.After adding the buttermilk, butter and vanilla to the egg/sugar mixture.Pouring the wet ingredients into a well in the dry ingredients.The muffin batter after gentle mixing.
Egg and sugar in the food processor.
Egg and sugar in the food processor. | Source
Cooled, but still liquid butter.
Cooled, but still liquid butter. | Source
After adding the buttermilk, butter and vanilla to the egg/sugar mixture.
After adding the buttermilk, butter and vanilla to the egg/sugar mixture. | Source
Pouring the wet ingredients into a well in the dry ingredients.
Pouring the wet ingredients into a well in the dry ingredients. | Source
The muffin batter after gentle mixing.
The muffin batter after gentle mixing. | Source

5. In the food process, blend the egg and sugar on high for about 20 seconds. Add the cooled, but still liquid butter, buttermilk and vanilla, and process for another 20 seconds.

If you use vanilla paste, your muffins will have vanilla seed flecks and a warmer vanilla flavor.

6. Make a well in the flour mixture, tip the wet ingredients into it. Mix together gently until there are no obvious lumps of flour.

Click thumbnail to view full-size
Flour-tossed strawberries.Strawberry muffin batter, ready to spoon into cases.Muffin batter spooned into cases.Crunchy topping pressed into the tops of the strawberry muffins before baking.Strawberry muffins with walnut crumble - delicious!
Flour-tossed strawberries.
Flour-tossed strawberries. | Source
Strawberry muffin batter, ready to spoon into cases.
Strawberry muffin batter, ready to spoon into cases. | Source
Muffin batter spooned into cases.
Muffin batter spooned into cases. | Source
Crunchy topping pressed into the tops of the strawberry muffins before baking.
Crunchy topping pressed into the tops of the strawberry muffins before baking. | Source
Strawberry muffins with walnut crumble - delicious!
Strawberry muffins with walnut crumble - delicious! | Source

7. Toss the cut strawberries in a tablespoon of flour until they are finely coated. Fold gently into the muffin batter, until they are evenly distributed.

8. Drop spoonfuls of the batter into each muffin case.
If you used the higher quantity of fruit, your muffins will be larger and juicier.

9. Spoon over the crunchy walnut topping and press lightly to stick the crumble to the muffin top.

10. Bake for 20-25 minutes in a hot oven (190C / 375F), until the tops are golden.

11. Remove from the oven, and cool on a cake rake, in the muffin tin. Don't try to take them out while really hot - the muffins are likely to fall apart at this stage due to the number of strawberries!

Invariably, several disappear while they are cooling - they are delicious hot.

Tip: Best eaten within 2-3 days of baking (if they last that long!) They can be frozen in air-tight bags and defrosted. Warm defrosted muffins in the oven before serving.

Muffins cooking in their tin - I didn't have an iron will, and had to have one while hot!
Muffins cooking in their tin - I didn't have an iron will, and had to have one while hot! | Source

Did you know - strawberries

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Variations

  • Dairy free – replace the butter with dairy-free margarine or 100 ml olive oil.
    Replace the buttermilk with 1 large mashed banana.
    OR replace the buttermilk with an equal amount of thick applesauce (reduce the castor sugar in the muffins by 20-40g if using apple sauce).
  • Gluten free – use gluten-free cake flour and baking powder.
  • Forest berry muffins - any type of berry or combination of berries works well in this recipe - fresh or frozen.
  • Cherry vanilla muffins - replace the chopped strawberries with chopped sweet or sour cherries. If using preserved cherries, reduce the castor sugar by about 20g. Double the amount of vanilla and reduce the amount of cinnamon.
  • Fruit jelly muffins - use 1-1.5 cups of top quality jam or marmalade, that contains a good amount of chopped fruit, instead of the chopped strawberries.
  • Mini-muffins - great for parties! Chop the strawberries more finely and use a mini-muffin tin (24 muffins). Reduce the cooking time by 5-10 minutes.
  • Jumbo muffins - you could even leave the strawberries whole, if they are not too big! Use a jumbo 6 muffin tin, and increase the cooking time by 5 minutes, or until cooked through.
  • Stronger flavor - replace 1-2 tablespoons of the buttermilk with a 3 tablespoons of good quality strawberry jam.
  • Different nuts - replace the walnuts with almonds, macadamias or pistachios for a different flavor.


Fresh strawberries.
Fresh strawberries. | Source

Healthy strawberries

Strawberries are very high in vitamin C which boosts the immune system, protects eyes from UV damage, and helps to prevent inflammation.

One cup of strawberries contains over 150% of the daily intake of vitamin C - when in season, strawberries are great for preventing summer colds and flu.

Strawberries also contain the antioxidant fisetin, which gives the strawberries their color. Current research into fisetin is focusing on various anti-aging, anti-inflammatory, anti-cancer and anti-viral properties.

What's your favorite?

Everyone has their favorite recipes using strawberries - what is yours?

Let us know in the comments below!

Questions & Answers

    Comments

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      • liamhubpages profile image

        liamhubpages 

        3 years ago

        May I have a taste! Sound and looks really yummy!

      • Rui Carreira profile image

        Rui Carreira 

        5 years ago from Torres Novas

        Hmmmm!!! Never tried this and I don't have the guts to do it myself... oh well, got to look at the pictures and imagine...

      • Shesabutterfly profile image

        Cholee Clay 

        6 years ago from Wisconsin

        My fiancé loves strawberries, I love crumble, and these muffins look delicious! I will definitely be making these for us in the near future. Great hub, I love the photos. Voted up and shared.

      • nifwlseirff profile imageAUTHOR

        Kymberly Fergusson 

        6 years ago from Villingen Schwenningen, Germany

        Simone - The combination works very well, especially with cinnamon sugar!

      • Simone Smith profile image

        Simone Haruko Smith 

        6 years ago from San Francisco

        Strawberries and walnuts, huh? That's an interesting combination I've never tasted before. I'm very intrigued!

      • nifwlseirff profile imageAUTHOR

        Kymberly Fergusson 

        6 years ago from Villingen Schwenningen, Germany

        BakingBread-101-- it does work well with all berries, and a streusel topping would be equally delicious! Luckily none of my family/friends are allergic to walnuts. I hope you enjoy the strawberry variety!

        MsDora - I tried to make the quiz tricky, so I'm glad I succeeded! Thank you!

      • MsDora profile image

        Dora Weithers 

        6 years ago from The Caribbean

        Voted useful and beautiful. Very well laid out hub. I scored 50% on the quiz, so thanks for the lesson on strawberries.

      • profile image

        BakingBread-101 

        6 years ago

        This is very similar to the recipe I use for my blueberry, blackberry, and other berries muffins except that I use a streusel topping because so many are allergic to walnuts. I've never baked with strawberries because of the mush factor except for strawberry pie. I'll definitely have to try this now! Thanks for sharing the recipe.

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