Sweet strawberry flavour in the SOFTEST muffins you’ve ever eaten – once you try this recipe, you’ll never go back!
Fresh strawberries in season are the most beautiful things, and I’ve harnessed their delicious essence in these muffins.
There’s a twist, too. I’ve used type 00 flour in these muffins, which makes them ultra soft. This is because the flour is ground so finely, making the texture of these muffins an absolute pleasure to eat.
The Ingredients
- Type 00 flour – this finely ground flour is what makes this recipe so special! If you can’t find type 00 flour, use a finely milled flour.
- Baking powder – this causes the muffins to rise. Be sure to use the correct amount.
- Light brown sugar – light brown sugar has a lovely caramel type flavour that compliments strawberries really well. It isn’t as sickly sweet as caster sugar.
- Milk, eggs, butter – these are the liquid ingredients for your muffins (you’ll need to melt and cool your butter so it’s liquid but not too hot before using – you don’t want to scramble the eggs.
- Strawberries – use lovely, ripe strawberries. Unripe or strawberries that are too soft won’t have the same effect.
Top Tips
- Don’t over mix your batter. Just mix until everything is combined, then stop, otherwise the muffins may be dense. The batter is best mixed by hand so that you don’t mix too much.
- To check whether the muffins are cooked, insert a skewer into the middle. If the skewer comes out clean, they are cooked – otherwise, give them 5 more minutes.
- You can serve these muffins on their own as a snack, or as a breakfast with yoghurt and fresh fruit on their own side.
The Softest Strawberry Muffins
Incredible, soft muffins made with type 00 flour and fresh strawberries. Just 10 minutes to prepare.
Ingredients
- 380 grams Type 00 Flour
- 2.5 teaspoons baking powder
- 200 grams light brown sugar
- 250 millilitres milk
- 2 eggs
- 140 grams butter melted, then cooled
- 250 grams strawberries
- 1 teaspoon icing sugar optional
Instructions
- Preheat the oven to 180 degrees Celsius. Line a 12 hole muffin tin with muffin cases. Chop the strawberries into small chunks (approx 0.5cm in size).
- Put the flour, baking powder and sugar into a large bowl and stir.
- Put the milk, eggs and melted, cooled butter into a jug and whisk until mixed together.
- Add the wet ingredients to the bowl with the dry ingredients, and add the strawberries. Fold together until a smooth batter forms.
- Spoon the batter equally into the muffin tins. Put in the oven for 30-35 minutes, until a skewer inserted into the centre comes out clean.
- Leave the muffins to cool then dust with icing sugar before eating.
Video
Nutrition
Calories: 294kcalCarbohydrates: 44gProtein: 5gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 55mgSodium: 187mgPotassium: 133mgFiber: 1gSugar: 19gVitamin A: 368IUVitamin C: 12mgCalcium: 104mgIron: 2mg
Tried this recipe?Let us know how it was!
Full of strawberry flavour and easy to make, you’re going to love these