Strawberry Muffins

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Average: 5 (2 votes)
6-8 muffins

This is my favourite 'berry' muffin recipe.  I love making them with leftover frozen berries of any kind, mostly strawberries or when I have a bit of sour-cream or buttermilk that I need to use up.

The best thing about them is that they are super easy to put together and literally take about half an hour from start to finish!  The results are moist and scrumptious, perfect for breakfast or as a delicious after school/work snack.

1 1/4 cup
all-purpose flour
1 1/2 tsp.
baking powder
1/4 tsp.
baking soda
1/4 tsp.
1/4 cup
warm melted butter
(50ml or weigh 56gm then melt)
3/4 cup
chopped fresh or frozen strawberries
1/2 cup
granulated sugar plus 2 tbsp. for sprinkling on the tops
1/2 cup
sour cream
(you can alternatively use buttermilk - recipe in tip below)
egg, at room temperature
1 tsp.
vanilla essence

To make half a cup of buttermilk - take half a cup of milk (at room temperature), preferably whole/full fat.  Add 1 tsp. vinegar or lemon juice.  Allow it to stand for 10-15 minutes to thicken or curdle.  Use as required.

Preheat oven to 170C.

Line a muffin pan or if you are not using liners, grease the muffin cups well and lightly flour them.

If you are using frozen berries - remove them a few minutes ahead of time to allow them to thaw slightly and chop them up.  You do not want them mushy but they should not be completely frozen solid.

Sieve the flour in a big bowl then add the sugar, salt, baking powder and baking soda into it.  These will be your dry ingredients.  Add the chopped or frozen berries in the dry ingredients and give them a quick mix.  This will coat them with flour which will prevent them from sinking to the bottom of your muffins later.

In a second smaller bowl, add the slightly warm melted butter, sour cream, vanilla and the egg.  Whish them with a whisk or a fork to combine.  These are your wet ingredients.

Now pour all the wet ingredients into the dry ones.  Stir gently to combine.  Do not over-mix as this will result in tough muffins.  Just 10 strokes is enough.  If you see bits of flour here and there, that's TOTALLY OK.  Do not be tempted to keep mixing.  The batter should be thick and it will look a bit lumpy.

Now spoon the batter into your muffin cups.  I prefer making these in a cupcake pan to get smaller muffins. This recipe makes 8 cupcake-sized muffins.  If you are making them a regular muffin size, you should get around 6 depending on how much you fill them.

Sprinkle a couple of pinches of granulated sugar over the muffin batter.  This adds a lovely crunch to the muffin tops.

Bake for around 20-25 minutes.  A toothpick stuck in the center of each should come out clean.

Remove the muffins on to a wire rack to cool slightly and enjoy them while they are still warm.  They are awesome even after they have cooled. Leftovers (if any) can be reheated, just wrap each one in a tissue or paper towel and warm for 20 seconds.

Enjoy!  :)


Cam i use mangoes instead of strawberries?

Fauzia's Kitchen Fun's picture

W/Salaam, have not tried this with mangoes, sorry. Give it a try and let me know how they turn out.

zahabia's picture

Hi I am wondering if orange juice with orange zest and chocolate chips would work with this recipe?

Fauzia's Kitchen Fun's picture

Hi, should be ok, but I do have a lovely sunshine muffins recipe using orange juice and zest. Will try and add the recipe soon inshaAllah.

Dearest Sweetest Fauzia Sister,
No words to mention how good you are and how great your recipes are. I tried these muffins today with frozen berries and they were delicious in the cold of -29C in Canada with Chai. Wow I can still feel the yuminess in my mouth. 1 question can i use some pineapple in the same recipe instead of berries. Thanks. Many Many duas for you and your family May Allah SWT shower his blessing on you all. Ameen.

Fauzia's Kitchen Fun's picture

Thank you so much! Have not tried them with pineapple but it should be fine. Just drain them well and use, let me know how they turn out. I too would love to make them with pineapple, my fave fruit!

zahabia's picture

It turned out gr8 so soft n moist.plz share the orange juice and orange zest recipe soon.

Asw, can I make a cake out of this recipe?? N can I bake this 5 days in advance, cling wrap it and store in fridge for 5 days?? Or will it go bad?? Thanks in advance.

Fauzia's Kitchen Fun's picture

I would not recommend making it as a cake, this is supposed to be a muffins recipe so it may be too dry to bake as a cake. You could try if you like.

Jazakallah for another great recipe Fauzia :). Just one qs plz. We are only sifting the flour , not the other dry ingredients ? Is that right?

Fauzia's Kitchen Fun's picture

Yes I normally sift the flour on its own for muffins, but really it doesn't matter if you sift the baking powder/soda etc along with the flour. :)

Hi how long we can store the cup cake?

Fauzia's Kitchen Fun's picture

Hi, these are muffins therefore they are a bit different from cupcakes. They should last a few days if stored well or refrigerated.

Hi can i use milk instead of buttermilk?

Fauzia's Kitchen Fun's picture

Hi, best to use buttermilk for softer muffins.

how many grams is 3/4 cup berries?

Fauzia's Kitchen Fun's picture

Have never weighed them out, just use the same cup as you used for measuring the other ingredients and measure out the amount. :)

Dear Fauzia, thanks allot for the wonderful recepies. 1. I made these yesterday. The taste was great but the strawberries melted( i used fresh choped in pcs).They were not chewy. 2. My cakes come out great, but y cupcakes usually doesnt rise well most of the time. They look like a mushroom,flatten on top.:-)

Fauzia's Kitchen Fun's picture

Thanks for the lovely feedback! Maybe the strawberries were over ripe or were chopped too small. As for the rising of cupcakes, could be that the baking powder you use is not very effective or you may be overmixing the batter.

Thanks dear, could be that i chopped them too small. Will try again.