Summer Strawberry Muffins

Although strawberries are grown year round here in Australia, it seems that the strawberries are at their tastiest and their cheapest between October to February. At this tine, they are very sweet and juicy with an almost pineapple like aroma. They are perfect to enjoy as is, and also makes the perfect excuse to bake a batch of these easy as Summer Strawberry Muffins.

With a moist and tender crumb bursting with plump and juicy strawberries and filled with a dollop of strawberry jam, I promise you this will become a favourite as it is at ours.

The following recipe started out as a small batch muffin base. There is just three of us now in the family (the nest is nearly empty) so I needed a quick mix easy recipe for quick snacking. We consider ourselves muffin connoisseurs, so it couldn’t be just any old muffins. Those, you get from the shops. These strawberry muffins on the other hand, turned out so good, the Persian Prince and Only Son were even looking for them next day! Still a small batch (makes 6 regular sized muffins), but also caters for next days’ craving. Just double up if you are baking for a crowd. And warms up conveniently in the microwave. I can tell you now, they are better than anything you can get from the shops, and so easy to make, you’ll be making these often.

What you need to make Summer Strawberry Muffins

• Fridge/Pantry Staples -Self Raising Flour,Caster Sugar,Strawberry Jam, Butter,Eggs,Buttermilk (or Full Cream Milk with White Vinegar added), Greek Yoghurt and a splash of Vanilla.
• Strawberries of course- Pick the best 6 to top the muffin, chop the smaller ones for the filling and eat the rest.
• Regular sized muffin tray( 6 capacity) and 6 Paper Liners. I use muffin wraps with a 4.5cm diameter base x6cm which allows me to fill muffins right to the top. If you check out the photos, the muffins extend way beyond the muffin tray. The batter will easily make 10-12 muffins if made in smaller capacity muffin tray. Just adjust the baking time.

Easy does it…

• When buying strawberries, look for plump shiny berries with a bright colour and a pineapple like aroma. If you are getting a punnet,check that the underside in not stained, which means that some may have been crushed and could get mouldy. Pick the best 6 strawberries for garnish leaves and all. For the other 6 strawberries, twist off the green calyx(stalk) and chop into small dice to use as filling. A punnet of strawberries usually has a mixed variety large and small. I find that the smaller ones taste sweeter and is ideal for this recipe.
• In a large bowl, mix the dry ingredients (flour and sugar) together . Make a well in the centre and place the whisked eggs, milk,vanilla,yoghurt and cooled melted butter in the well. Fold gently using a spatula. The batter is quite dense, but you should be able to scoop them using a spoon or ice cream scoop.

• Place 2 tablespoon of batter into each paper lined muffin tray. It should cover the base of the liner. Divide the chopped strawberries between 6 and place on top. Add a teaspoon of strawberry jam on each and fill with batter to 3/4 full. So you have a layer of batter, chopped strawberries, jam and then batter. Finally add another teaspoon of jam on the centre of each muffin.
• Bake in a preheated oven 175°C for 7 minutes. Turn down to 160°C and bake for another 15 to 25 minutes or until done. The higher starting temp ensures perfectly domed muffins.
  
• Place extra strawberries on top of the cooked muffin. In the photo I used a simple sugar glaze to make it look prettier but it’s up to you. Also, it anchors the strawberry securely to the muffin. To make the sugar glaze, place about 6 tablespoons of icing sugar on a small bowl. Add a drop or so of lemon juice or water until the desired consistency is reached. It should be thick with a slight drip so it stays put on the muffin.

Options and More…

• Not just strawberries , use any berries or soft fruits in season, like blueberries and raspberries.
• Match the jam or conserve to the fruit you are using. For example, apricot jam to use with apricots.
• Add a handful of white chocolate chips in the batter for a sweeter take on these muffins.
• Use drained canned pineapple pieces( in syrup) in place of strawberries for a tropical version, then add a handful of coconut flakes to make gorgeous Piña Colada muffins.
• Pears are also great in this recipe. Use one fully ripe diced pears, in place of strawberries, apricot jam ( or orange marmalade) and add some roughly chopped pistachios.
• Use Biscoff Spread as a filling in lieu of Jam, then sprinkle crushed Biscoff Biscuits on top of the muffins before baking.

While you are here, check out my recipe for Same Same But Different Banana Walnut Muffins. And if you do make this muffin, let me know how you went via the comments link below. I would love to hear from you.

Summer Strawberry Muffins

Recipe by acmowlai

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

20

minutes

Ingredients

• 2 cups Self Raising Flour

• 2/3 cup Caster Sugar

• 2 teaspoons Vanilla Extract

• 2 Eggs,lightly whisked

• 90g Butter,melted and cooled

• 1/2 cup Buttermilk or Full Cream Milk with 1 teaspoon White Vinegar added

• 1/2 cup Greek Yoghurt

• 12 Strawberries,chop 6 and leave 6 whole for garnish

• Strawberry or Raspberry Jam

Directions

• Preheat oven to 175°C fan forced. Line 6 capacity muffin pan with paper cases, or spray muffin pan generously with cooking oil spray.
• Mix together flour and caster sugar in a large bowl. Make a well in the centre of the flour then pour the whisked egg, vanilla extract, butter and buttermilk into the well. Use a spatula to mix gently until just combined. Do not over mix. It’s okay if a few small lumps remain.
• Place two spoonfuls of batter in each paper lined well of muffin tray. It should be enough to cover the bottom. Divide the chopped strawberries between the muffins and place on top of the batter. Place a teaspoon of jam each on top of the chopped strawberries. Divide the rest of the batter to top the muffins. So you should have a layer of batter, chopped strawberries, jam and finally batter and the muffin cases should be 3/4 full. Drop a teaspoon of jam on the centre of each muffin for a beautiful red glaze on top.
• Bake for 7 minutes at 175 °C, then turn down the oven to 160°C and bake for another 15-25 minutes or until done.
  
• Transfer the cooked muffin to a cooling rack and enjoy warm or cold. Decorate the tops of muffins with the extra strawberries.

Notes

• Australian Measurement standards used throughout. The muffins are best on the day they are baked but warms up beautifully in the microwave.