Strawberry Muffins

Five muffins on a plate and muffin tray with muffins inside and a bowl of strawberries on bench top with light pink tea towel.

Print Recipe

5 from 1 vote

Easy strawberry muffin recipe, made with pantry basics that your kids will gobble up.

Prep Time7

Cook Time20

Total Time27

Course: Baking

Cuisine: New Zealand

Keyword: strawberry muffins, strawberry muffin recipe, strawberry coconut muffin recipe

Servings: muffins

Calories: 232kcal

Author: Stacey

Equipment

12 hole muffin tin

Ingredients

2 cups flour 250 grams
½ cup sugar 100 grams
2 teaspoons baking powder
½ cup desiccated coconut
1 pinch salt
½ cup oil 125ml. Light olive oil is my preference, extra virgin olive oil is too strong in flavour. Any mild flavoured oil is suitable.
1 egg
1 teaspoon vanilla 5ml
1 cup milk 240 mls. This is an approximate measure, explained in the recipe
1 ½ cups strawberries 210 grams when hulled and chopped

Instructions

Preheat your oven to 180°C (360°F) and get your muffin tin ready.
In a medium mixing bowl, combine the dry ingredients: flour, baking powder, cinnamon, sugar, coconut and a pinch of salt. I skip the sifting and just whisk them together—easy and no fuss!
In a measuring jug, whisk together the oil, egg, and vanilla. Then, add enough milk to reach 1 ½ cups of liquid—just pour it right in.
Whisk these wet ingredients together using a fork or whisk.
Pour the wet ingredients into the dry, then mix everything together gently to form your muffin batter. Be careful not to overmix; we want them light and fluffy!
Fold in the strawberries
Scoop the batter into the muffin tin, dividing it evenly between the 12 holes.
Pop the tray in the oven and bake for 20 minutes, or until the muffins are golden brown and spring back when you lightly press the center.
Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Enjoy

Video

Notes

The old adage of not over mixing your muffins really is true, the batter only needs to be just combined to give you perfect muffins. Overtaxing can lead to dense muffins.
Once completely cool you can store your muffins in an airtight tight container for up to three days.
Freeze these muffins for up to four months. When I am packing lunchboxes a pop the muffins in frozen, they are perfect by the time they get to school.
Muffins are cooked when they spring back when pressed in the centre or when a toothpick comes out clean.
For a yummy dessert serve these muffins warm with a scoop of ice cream or greek yogurt and a few more fresh strawberries.
Both all purpose flour and gluten free flour work well in this recipe. Self-raising flour can also be used, you won't need the baking powder.
Light olive oil is my preference, extra virgin olive oil is too strong in flavour. Any mild flavoured oil is suitable.
The cow's milk can be substituted for a dairy free alternative.
The desiccated coconut gives the muffins a light fluffy texture without needing as much sugar. If you don't have coconut in the pantry you can grab some ground almonds or almond meal.
When strawberries are not in season, frozen berries will work just as well. You can also use other soft berries such as raspberries or blackberries.
Vanilla extract enhances the sweetness of the strawberries but can be left out if you don't have any on hand.
If you don't have baking powder you can use /1 teaspoon of baking soda. This can be whisked into the milk.

Nutrition