Mary Berry’s Strawberry Muffins are made with all-purpose flour, baking powder, salt, unsalted butter, granulated sugar, eggs, vanilla extract, almond extract, milk, and diced strawberries. This delightful Strawberry Muffins recipe creates a tasty breakfast treat that takes about 1 hour and 5 minutes to prepare and can serve up to 12 people.
Mary Berry Strawberry Muffins Ingredients
- 2 cups + 2 teaspoons (250g) all-purpose flour, divided
- 2 teaspoons (10g) baking powder
- ¾ teaspoon (4g) salt
- 1 stick (½ cup or 115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1½ teaspoons (7.5ml) vanilla extract
- ¼ teaspoon (1.25ml) almond extract
- ½ cup (120ml) milk
- 2¼ cups (350g) diced strawberries (from 1 pint), divided
- 2 tablespoons (25g) demerara (turbinado) sugar, for topping
How To Make Mary Berry Strawberry Muffins
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners and spray both the liners and the pan with non-stick cooking spray.
- Mix Dry Ingredients: In a medium bowl, whisk together 2 cups (250g) of flour, baking powder, and salt.
- Cream Butter and Sugar: In the bowl of an electric mixer, beat the butter and granulated sugar for about 2 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla and almond extracts until combined.
- Combine Wet and Dry Ingredients: With the mixer on low, add the flour mixture in three separate additions, alternating with the milk, ending with the flour.
- Prepare Strawberries: Toss the strawberries with the remaining 2 teaspoons (15g) of flour. Set aside ½ cup (75g) of the strawberries. Gently fold the remaining strawberries into the batter.
- Fill Muffin Tin: Scoop the batter into the muffin tin, filling each cup generously. Scatter the reserved strawberries on top and sprinkle with demerara sugar.
- Bake Muffins: Bake for about 30 minutes, until lightly golden and a cake tester comes out clean. If necessary, run a knife around the edges to release the muffins. Cool in the pan for 25 minutes, then transfer to a rack to cool completely.
Recipe Tips
- Use Room Temperature Ingredients: Make sure the butter and eggs are at room temperature before mixing to ensure a smooth batter and even texture in the muffins.
- Don’t Overmix the Batter: Fold the strawberries into the batter gently to avoid overmixing, which can make the muffins dense.
- Coat Strawberries in Flour: Toss the diced strawberries with a bit of flour before adding them to the batter to prevent them from sinking to the bottom.
- Fill Muffin Cups Generously: Fill the muffin cups almost to the top to get a nice, dome shape on your muffins.
- Check Doneness with a Toothpick: Insert a toothpick into the center of a muffin; if it comes out clean, the muffins are done. This helps prevent undercooked centers.
What To Serve With Strawberry Muffins?
These soft and fruity Strawberry Muffins pair well with Greek yogurt, fresh fruit salad, scrambled eggs, or a smoothie. They can also be served alongside butter, honey, cream cheese, or a hot cup of coffee or tea for a delicious and balanced breakfast or snack.
How To Store Leftovers Strawberry Muffins?
- Refrigerate: Let the leftover Strawberry Muffins cool to room temperature. Store them in an airtight container in the refrigerator for up to 1 week.
- Freeze: After cooling completely, wrap the muffins tightly in aluminum foil or plastic wrap, or place them in a heavy-duty freezer bag. They can be frozen for up to 3 months. Thaw overnight on the countertop before serving.
How To Reheat Leftovers Strawberry Muffins?
- In The Oven: Preheat the oven to 350°F (175°C). Place the muffins on a baking sheet and heat for 5-10 minutes until warmed.
- In The Microwave: Place the muffin on a microwave-safe plate. Heat on high for 15-20 seconds until warm.
- In The Air Fryer: Preheat the air fryer to 320°F (160°C). Place the muffins in the basket and heat for about 3-4 minutes until warmed through.
Mary Berry Strawberry Muffins Nutrition Facts
Serving Size: 1 muffin (12 servings total)
- Calories: 250
- Total Fat: 11g
- Saturated Fat: 6g
- Cholesterol: 50mg
- Sodium: 150mg
- Potassium: 140mg
- Total Carbohydrate: 35g
- Dietary Fiber: 1g
- Sugars: 20g
- Protein: 3g
Try More Mary Berry Recipes:
Mary Berry Strawberry Muffins
Description
Mary Berry’s Strawberry Muffins are made with all-purpose flour, baking powder, salt, unsalted butter, granulated sugar, eggs, vanilla extract, almond extract, milk, and diced strawberries. This delightful Strawberry Muffins recipe creates a tasty breakfast treat that takes about 1 hour and 5 minutes to prepare and can serve up to 12 people.
Ingredients
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners and spray both the liners and the pan with non-stick cooking spray.
- Mix Dry Ingredients: In a medium bowl, whisk together 2 cups (250g) of flour, baking powder, and salt.
- Cream Butter and Sugar: In the bowl of an electric mixer, beat the butter and granulated sugar for about 2 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla and almond extracts until combined.
- Combine Wet and Dry Ingredients: With the mixer on low, add the flour mixture in three separate additions, alternating with the milk, ending with the flour.
- Prepare Strawberries: Toss the strawberries with the remaining 2 teaspoons (15g) of flour. Set aside ½ cup (75g) of the strawberries. Gently fold the remaining strawberries into the batter.
- Fill Muffin Tin: Scoop the batter into the muffin tin, filling each cup generously. Scatter the reserved strawberries on top and sprinkle with demerara sugar.
- Bake Muffins: Bake for about 30 minutes, until lightly golden and a cake tester comes out clean. If necessary, run a knife around the edges to release the muffins. Cool in the pan for 25 minutes, then transfer to a rack to cool completely.
Notes
- Use Room Temperature Ingredients: Make sure the butter and eggs are at room temperature before mixing to ensure a smooth batter and even texture in the muffins.
- Don’t Overmix the Batter: Fold the strawberries into the batter gently to avoid overmixing, which can make the muffins dense.
- Coat Strawberries in Flour: Toss the diced strawberries with a bit of flour before adding them to the batter to prevent them from sinking to the bottom.
- Fill Muffin Cups Generously: Fill the muffin cups almost to the top to get a nice, dome shape on your muffins.
- Check Doneness with a Toothpick: Insert a toothpick into the center of a muffin; if it comes out clean, the muffins are done. This helps prevent undercooked centers.
Mary Berry Strawberry Muffins