Mary Berry Strawberry Muffins Recipe

These strawberry muffins are soft, light, and gently sweet, with juicy pockets of fruit and a golden, domed top. They taste bright and buttery with a lovely vanilla note, and they are easy enough for a relaxed weekend bake or a quick weekday treat. You will have them mixed, baked, and on the cooling rack in about 35 to 40 minutes. If you can whisk, fold, and scoop, you can make these confidently.

Ingredients

For the muffin batter

• 250g self-raising flour
• 2 tsp baking powder
• 100g caster sugar
• 1/4 tsp fine salt
• 2 large eggs
• 150ml milk (whole or semi-skimmed)
• 75g unsalted butter, melted and cooled slightly
• 1 tsp vanilla extract
• Finely grated zest of 1/2 lemon (optional, but lovely with strawberries)

For the strawberries

• 200g fresh strawberries, hulled and chopped into 1 to 1.5cm pieces
• 1 tbsp plain flour (to toss with the strawberries)

For the topping (optional)

• 1 to 2 tbsp demerara sugar, for a crisp, bakery-style top

You will also need

• 12-hole muffin tin
• 12 paper muffin cases (or butter/non-stick spray for greasing)

How to Make Strawberry Muffins

Oven preparation

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the muffins rise evenly and colour nicely.
• Prepare the tin: Line a 12-hole muffin tin with paper cases, or grease it well if you prefer to bake without cases.

Mixing the batter

• Mix the dry ingredients: In a large bowl, whisk together the self-raising flour, baking powder, caster sugar, and salt. This quick whisk helps prevent pockets of baking powder later.
• Mix the wet ingredients: In a jug or medium bowl, whisk the eggs, milk, melted butter, vanilla, and lemon zest (if using) until smooth.
• Combine gently: Pour the wet mixture into the dry ingredients and fold with a spatula until you no longer see dry flour. The batter should look a little lumpy. Overmixing makes muffins tough.
• Add the strawberries: Toss the chopped strawberries with 1 tbsp plain flour, then fold them through the batter with just a few turns so they stay intact.

Baking

• Fill the cases: Divide the batter evenly between the 12 cases. They should look nicely full, which helps you get a good dome.
• Finish the tops: If you like a crunchy top, sprinkle each muffin with a little demerara sugar.
• Bake: Bake for 16 to 20 minutes, until well risen and golden. A skewer inserted into the centre should come out clean, or with a few moist crumbs (not wet batter).

Cooling and serving

• Cool briefly in the tin: Leave the muffins in the tin for 5 minutes to set their structure and make them easier to move.
• Cool completely: Transfer to a wire rack. Serve warm for the softest texture, or let them cool fully if you are packing them up.

Tips

How do I stop strawberries from sinking in muffins?

Chop the strawberries fairly small and toss them with a tablespoon of flour before folding them into the batter. Also, keep the batter thick by measuring the milk accurately, and avoid overmixing which can loosen the batter.

Why are my muffins dense instead of light?

The most common reason is overmixing after the wet and dry ingredients meet. Fold only until the flour disappears. Also check your baking powder is fresh, and make sure the oven is fully preheated before the muffins go in.

How do I keep the muffins moist for the next day?

Do not overbake them, and let them cool completely before storing to avoid steam turning the tops soggy. If your kitchen is dry, store them with a piece of kitchen paper in the container to absorb excess moisture.

Can I use frozen strawberries?

Yes. Use them straight from frozen so they bleed less into the batter. Expect to add 2 to 4 minutes to the bake time, and keep the pieces small so the centres cook through properly.

Serving Suggestions

• Split and spread with salted butter while still slightly warm
• Serve with Greek yogurt and a drizzle of honey for breakfast
• Pair with clotted cream and fresh berries for an afternoon treat
• Pack into lunchboxes with a banana or apple

Storage

Room temperature

Store in an airtight container for up to 2 days. If your kitchen is warm, keep them somewhere cool and out of direct sunlight.

Refrigerator

Refrigerate for up to 4 days in a sealed container. Bring to room temperature before eating, or warm for 10 to 15 seconds in the microwave to soften the crumb.

Freezing

Freeze for up to 3 months. Cool completely, then wrap each muffin and place in a freezer bag. Thaw at room temperature for 1 to 2 hours, or microwave in short bursts until just warmed through.

Nutrition

• Calories: 220 kcal
• Carbohydrates: 32 g
• Protein: 5 g
• Fat: 8 g
• Saturated fat: 4.5 g
• Sodium: 180 mg

Disclaimer: Nutrition values are estimates and will vary depending on ingredients and portion sizes.

FAQs