Best Strawberry Muffins

    40 min

    These strawberry muffins are quick to throw together. They are light, tender and oh-so-fruity. You can use frozen strawberries, if fresh are unavailable, simply thaw a little, then chop and add to the muffins.

    1039 people made this

    Makes: 8 muffins

    • 4 tablespoons rapeseed oil
    • 125ml milk
    • 1 egg
    • 1/2 teaspoon salt
    • 2 teaspoons baking powder
    • 100g caster sugar
    • 225g plain flour
    • 150g chopped strawberries

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Preheat oven to 190 C / Gas 5. Grease an 8 hole muffin tin or line with paper cases.
    2. In a small bowl, combine oil, milk and egg. Beat lightly. In a large bowl, mix flour, salt, baking powder and sugar. Toss in chopped strawberries and stir to coat with flour. Pour in milk mixture and stir together.
    3. Fill muffin tin. Bake at 190 C / Gas 5 for 25 minutes or until the tops feel springy. Cool 10 minutes and remove from tin.

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    Reviews in English (877)


    Really good, easy to follow recipe. Muffins tasted lovely. The only change I made was to sprinkle them with sugar before baking for that crunchy muffin top.  -  31 Aug 2016


    The muffins turned out really lovely, so moist and light. I made them a second time but used 160g of fresh blueberries instead of the strawberries and they turned out equally delicious.  -  08 Jul 2014


    These were wonderful! I did tweak them a bit. I added a teaspoon of vanilla extract to the egg mixture, and 50g white chocolate chunks and 30g flaked almonds to the dry ingredients. I sprinkled extra flaked almonds on top before cooking. They tasted like a really good strawberry gateau!  -  28 Sep 2017