This vibrant Mary Berry Strawberry Muffins Recipe captures the essence of a British summer by folding fresh, ruby-red strawberries into a tender vanilla batter. Enriched with melted butter and milk, these high-domed treats bake up golden and moist, offering pockets of warm jammy fruit in every bite—perfect for a sunny afternoon tea.
Mary Berry Strawberry Muffins Ingredients
The Dry Ingredients:
- 300g (10 ½ oz) Self-Raising Flour: The foundation for a light, airy structure.
- 1 tsp Baking Powder: Ensures a good rise, especially with heavy fruit.
- 100g (3 ½ oz) Caster Sugar: A fine sugar that sweetens the batter evenly.
- 50g (1 ¾ oz) Light Muscovado Sugar: Adds a subtle caramel depth and extra moisture.
The Wet Ingredients:
- 250ml (9 fl oz) Milk: Whole or semi-skimmed.
- 2 Large Eggs: Lightly beaten.
- 100g (3 ½ oz) Butter: Melted and cooled slightly. Mary prefers the flavor of butter over oil for this classic bake.
- 1 tsp Vanilla Extract: Complements the strawberries.
The Fruit:
- 225g (8 oz) Fresh Strawberries: Hulled and chopped into small pieces. Keep the pieces small so they distribute evenly.
How To Make Mary Berry Strawberry Muffins
- Prep the Oven: Preheat your oven to 200°C (180°C Fan / Gas 6). Line a 12-hole muffin tin with paper cases.
- Mix Dry Ingredients: Sift the self-raising flour and baking powder into a large bowl. Stir in both the caster sugar and muscovado sugar. Break up any brown sugar lumps with your fingers. Make a well in the center.
- Combine Wet Ingredients: In a jug, whisk together the milk, eggs, melted butter, and vanilla extract until fully combined.
- Make the Batter: Pour the wet mixture into the dry ingredients. Stir gently with a large metal spoon. Golden Rule: Mix only until the flour is just combined. The batter should look lumpy and thick. Do not beat it smooth, or the muffins will be tough.
- Fold in Berries: Add the chopped strawberries. Fold them in gently with just two or three turns of the spoon to avoid crushing them and making the batter wet.
- Fill and Bake: Divide the batter evenly among the paper cases (filling them nearly to the top). Bake for 20–25 minutes until the muffins are well-risen, golden brown, and firm to the touch.
- Cool: Leave the muffins in the tin for 5 minutes to firm up, then transfer to a wire rack to cool.
Recipe Tips
- Strawberry Size: Chop the strawberries into pieces roughly the size of a blueberry. If the chunks are too big, they create large wet pockets that can make the muffin soggy.
- Prevent Sinking: Toss the chopped strawberries in a teaspoon of the flour before adding them to the batter. This helps them grip the batter and stay suspended rather than sinking to the bottom.
- Batter Consistency: This batter is quite thick. This is intentional to support the weight of the fruit. If it’s too runny, the fruit will sink.
- Fresh vs. Frozen: Mary recommends fresh strawberries. Frozen ones release too much water during baking and can discolor the batter.
What To Serve With Strawberry Muffins
- Clotted Cream: Split a muffin and add a dollop for a twist on a cream tea.
- Iced Tea: A refreshing lemon iced tea pairs well with the sweet berries.
- White Chocolate: Serve with a side of white chocolate buttons or drizzle melted white chocolate on top.
- Picnic Spread: These travel well and are perfect for outdoor eating.
How To Store Strawberry Muffins
- Room Temperature: Store in an airtight container for up to 2 days. The moisture from the fruit means they don’t keep as long as plain muffins.
- Reheat: A quick 10 seconds in the microwave makes them taste freshly baked.
- Freeze: Wrap individually and freeze for up to 3 months. Thaw at room temperature.
Mary Berry Strawberry Muffins Nutrition Facts
- Calories: 250 kcal
- Fat: 11g
- Carbohydrates: 34g
- Protein: 5g
- Sugar: 18g
Nutrition information is estimated per muffin.
FAQs
Can I use raspberries?
Yes, raspberries are a direct substitute. You don’t even need to chop them; just fold them in whole.
Can I use yogurt?
Yes, replacing 100ml of the milk with natural yogurt creates an even moister, tangier muffin.
Why did my muffins stick to the paper?
Strawberry juice can be sticky when baked. Use high-quality parchment cases or grease the tin well if baking without papers.
Try More Recipes:
- Mary Berry Raspberry Muffins Recipe
- Mary Berry Lemon Curd Muffins Recipe
- Mary Berry Chocolate Chip Muffins Recipe
Mary Berry Strawberry Muffins Recipe
Description
Light, vanilla-scented muffins packed with fresh strawberries and a hint of muscovado sugar.
Ingredients
Instructions
- Preheat oven to 200°C.
- Mix flour, baking powder, and sugars.
- Whisk milk, eggs, butter, and vanilla.
- Stir wet into dry (keep lumpy).
- Fold in strawberries.
- Fill cases; bake 20-25 mins until golden.
- Cool on rack.
Notes
- Lumpy batter ensures light texture.
- Chop berries small to prevent sogginess.
- Use fresh fruit for best results.
- Consume within 2 days.
Mary Berry Strawberry Muffins Recipe
