Kymberly loves to cook, bake, and preserve. She'd love more time to experiment in the kitchen and come up with delicious (healthy) recipes!
Delicious Strawberry Muffins
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).
|Prep time||Cook time||Ready in||Yields|
12 medium muffins
- 250-300 g strawberries, roughly chopped or sliced
- 130g / 1 1/2 cups + 1 tablespoon plain flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 1/2 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
- Make the walnut topping—whiz the sugar, walnuts and cinnamon in a food processor.
- Whisk the flour, baking powder, lemon zest and cinnamon in a large bowl.
- Whiz the sugar and egg in a food processor, add in the butter and buttermilk.
- Pour the wet mixture into a well in the flour mixture, and fold together gently. Don't over-mix!
- Toss strawberries in a little flour, then fold into the wet mixture gently.
- Drop spoonfuls into prepared muffin tin. Sprinkle over the crumble topping.
- Bake at 190C / 375F for 20-25 minutes, until golden.
- Cool in the muffin tin before removing.
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.
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!
Read More From Delishably
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).
5. In the food processor, 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.
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 a 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.
Do You Know Your Strawberry Facts?
For each question, choose the best answer. The answer key is below.
- Outside the USA, which country produces the most strawberries?
- Ancient Persia was the first nation to farm woodland (wild) strawberries.
- Where were the first garden strawberries grown as a commercial crop?
- Do strawberries contain iron?
- How many species of pests like to attack strawberries and strawberry plants?
- There is an allergy-free strawberry variety.
- 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 3 tablespoons of good quality strawberry jam.
- Different Nuts: Replace the walnuts with almonds, macadamias or pistachios for a different flavor.
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!