This strawberry muffin recipe is really simple and delicious. Great for a snack, brunch or lunchboxes, you could vary the fruit as desired using other berries or mango or even ripe pear. Take care not to overmix as you fold everything together as it can make the texture quite tough.
- 380 g plain flour
- 150 g sugar
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 1 pinch salt
- 150 g butter, chopped
- 2 eggs
- 300 ml buttermilk
- ½ tsp vanilla extract
- 250 g strawberries, hulled and chopped
- demerera sugar, for sprinkling
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 150ºC. Place flour, sugar, baking powder, bicarbonate of soda and salt into a large bowl. Stir several times with a whisk to combine.
Meanwhile, melt the butter in a small saucepan over low heat.
Break eggs into a separate metal bowl and stir in buttermilk and vanilla. Pour over melted butter, then place bowl directly over gas flame. Stirring continuously, bring mix to just above blood temperature. Add this to the flour all at once. Gently fold to combine wet and dry ingredients, leaving a few lumps so dough is not overworked. Add the chopped strawberries halfway through folding.
Spoon into a greased patty pans and sprinkle with some demerera sugar for a crunchy muffin top. For best results, dough should still be warm and fluffy.
Bake for 20-25 minutes or until cooked when tested with a skewer.