Recipe: Strawberry Muffins

Spring has sprung and strawberries are in the height of the season here on the Sunshine Coast. At this time of the year, I pick up large quantities of “seconds” from the Noosa Farmers Market, for jams, smoothies and strawberry daiquiries! I also love baking with strawberries, and these muffins are what I’m serving to our cooking class participants at the moment. They are quick and easy to mix up, and will be in the oven in no time at all.


Ingredients (makes 12 muffins):
2 cups self-raising flour
½ cup sugar
Finely grated zest of 1 orange
250g (1 punnet) strawberries, hulled and chopped
1 egg, lightly beaten
250ml milk
80g butter, melted
1 tsp vanilla extract

12 x 1/3 cup capacity muffin pan, brushed lightly with butter

1. Preheat the oven to 190°C.
2. Mix the flour, sugar and orange zest together in a bowl. Add the strawberries.
3. Place the egg, milk, melted butter and vanilla in a measuring jug or small bowl and whisk with a fork.
4. Pour the contents of the jug into the dry ingredients and fold together using a large metal spoon in as few strokes as possible.
5. Spoon the mixture into the prepared muffin pan. Bake for 20 minutes or until a fine skewer inserted in the centre comes out clean.
6. Leave to cool in muffin pan for 5 minutes before turning out onto a wire rack to cool completely.

strawberry muffins

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