Simple strawberry muffins

Simple strawberry muffins

With fresh strawberries now in season, it’s only right therefore to cook up some yummilicious breakfast muffins! Nil and I had been talking about ways of spending more money than usual; one of which was to eat homemade food more often… Since he just has a cup of espresso (or not) every morning, I thought it would be healthier if he brought some muffins to work for brunch or just have them for breakfast instead.

This is a first for me – using baking powder and regular white flour instead of self-raising flour. The texture was rather moist anyway, because the recipe called for milk and melted butter (instead of creaming the butter with sugar). I didn’t add a full cup of sugar as per the recipe since I thought it might be too sweet, but as it turns out, the muffin just wasn’t exactly sweet enough – Nil likes it though. The strawberries gave it a “just nice” tangy-sweet fragrance and taste.

If I were to do this all over again, I’d add more strawberries and a hint of vanilla flavouring to the whole thing. And yes, I used simple baking paper to line my muffin tray and double up as muffin paper cups. I think it adds a pretty rustic touch to the whole thing.

Simple strawberry muffins

Ingredients

3 cups flour
3 eggs
1 tbsp baking powder
1 cup sugar
1 cup diced strawberries
1 cup milk
125 gms melted butter
Icing sugar/honey glaze/syrup

Method

  1. Preheat the oven at 200 C. Sift flour, baking powder and sugar together, and mix well.
  2. Add in milk, eggs and butter and still until just blended (and lumpy). The batter doesn’t have to be smooth; be careful not to overmix as it will result in a tough texture.
  3. Fold in the diced strawberries and spoon into muffin molds.
  4. Bake for 20 minutes or until golden brown. Allow to rest for several minutes before sprinkle the tops with icing sugar or brushing the muffin tops with some honey glaze/syrup.

You may also like

3 Comments

  1. mabel, your muffins look so lovely and yummy…

    i plan to make it this weekend but before i do it i would liek to seek your advice.
    can i replace flour to self raising flour? the amount of flour still the same ?
    can i use strawberry topping to substitute the fresh strawberries?

    please reply ya!

  2. Tainhui: I wouldn’t recommend replacing it because the flour quantity might be different. You can try checking out the Internet for other strawberry muffin recipes – ones which use self-rising flour – here.

    And yes, you can replace the strawberries with strawberry topping if you like or anything else.

  3. hi mabel, tried out your recipe but change the fillings to blueberry.
    i didnt bake till it’s golden brown like urs, but its a bit brownish …:)
    my oven is 25 yrs old so dare not put too long else it will b burnt and not edible 😛
    the muffin turns out great!!!

Leave a Reply

Your email address will not be published. Required fields are marked *