Mary Berry Strawberry Muffins Recipe

This delightful Mary Berry Strawberry Muffins Recipe folds generous chunks of fresh, ruby-red strawberries into a tender vanilla-scented batter enriched with melted butter. Baking up with golden, high-rise domes, these treats offer a burst of warm, jammy fruit in every bite, capturing the essence of a British summer afternoon.

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Mary Berry Strawberry Muffins Ingredients

The Dry Mix:

• 300g (10 ½ oz) Self-Raising Flour: Mary uses self-raising flour as the base to ensure a light, airy structure.
• 1 tsp Baking Powder: Added lift to create that signature muffin top.
• 100g (3 ½ oz) Caster Sugar: A fine sugar that dissolves easily into the batter.
• 50g (1 ¾ oz) Light Muscovado Sugar: Optional (sometimes Mary uses a mix), but adding a bit of brown sugar adds a lovely caramel depth.

The Wet Mix:

• 250ml (9 fl oz) Milk: Semi-skimmed or whole milk works well.
• 2 Large Eggs: Beaten lightly.
• 100g (3 ½ oz) Butter: Melted and cooled slightly. Butter provides a superior flavor to oil in this specific recipe.
• 1 tsp Vanilla Extract: For aromatic warmth.

The Fruit:

• 225g (8 oz) Fresh Strawberries: Hulled and chopped into small pieces (about the size of a blueberry).

How To Make Mary Berry Strawberry Muffins

1. Prep the Oven: Preheat your oven to 200°C (180°C Fan / Gas 6). Line a 12-hole muffin tin with paper cases. High heat is essential for the initial “spring” of the muffin.
2. Combine Dry Ingredients: In a large mixing bowl, sift together the self-raising flour and baking powder. Stir in the caster sugar (and muscovado if using). Make a well in the center of the dry ingredients.
3. Mix Wet Ingredients: In a jug, whisk together the milk, beaten eggs, melted butter, and vanilla extract until combined. Tip: Ensure the butter is cool enough so it doesn’t scramble the eggs.
4. The “Muffin Mix”: Pour the wet mixture into the well of the dry ingredients. Stir gently with a metal spoon. Stop stirring the moment the flour is just dampened. The batter should look lumpy and ugly; if you mix it until smooth, the muffins will be tough and heavy.
5. Fold in Fruit: Gently fold the chopped strawberries into the lumpy batter with just two or three turns of the spoon.
6. Fill and Bake: Divide the batter evenly among the paper cases (they will be quite full). Bake for 20–25 minutes until the muffins are well-risen, golden brown, and firm to the touch.
7. Cool: Leave the muffins in the tin for 5 minutes to set, then transfer them to a wire rack to cool. Serve warm or at room temperature.

Recipe Tips

• Chop Size: Do not leave the strawberries too large. Large chunks release too much water and create soggy pockets. Chopping them small ensures they distribute evenly and turn jammy rather than wet.
• Flour the Fruit: To prevent the strawberries from sinking to the bottom, toss the chopped fruit in a teaspoon of flour before folding them into the batter.
• The “Ugly” Batter: Trust the process. A lumpy batter creates a fluffy muffin. A smooth batter creates a rubbery muffin. Resist the urge to beat it.
• Fresh vs. Frozen: Mary recommends fresh strawberries for this recipe. Frozen berries release significantly more liquid and can discolor the batter, turning it greyish-pink.

What To Serve With Strawberry Muffins

• Clotted Cream: Split a warm muffin and spread with cream for a twist on a cream tea.
• Iced Tea: A cold glass of peach or lemon tea complements the berry flavor.
• Fresh Berries: Serve with a side of mixed berries for a healthy breakfast.
• Coffee: The vanilla notes in the muffin pair well with a latte.

How To Store Strawberry Muffins

• Room Temperature: Store in an airtight container for up to 2 days. Because of the fresh fruit content, they have a shorter shelf life than plain muffins.
• Reheat: A quick 10-second blast in the microwave revives the “fresh-baked” texture.
• Freeze: Wrap individual muffins in cling film and freeze for up to 3 months. Thaw at room temperature.

Mary Berry Strawberry Muffins Nutrition Facts

• Calories: 240 kcal
• Fat: 10g
• Carbohydrates: 32g
• Sugar: 16g
• Protein: 5g

Nutrition information is estimated per muffin.

FAQs

Try More Recipes:

• Mary Berry Strawberry Pavlova Recipe​ (4 Eggs)
• Mary Berry Pavlova Recipe​ (Christmas Wreath)
• Mary Berry​ Apple Crumble Muffins Recipe