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Strawberry muffins

Name: Strawberry muffins
Yield: 12 muffins
Cuisine: United States
Ingredients: 260 g Plain flour Unbleached all-purpose flour. Reserve 5 g to coat the berries.; 8 g Baking powder; 4.5 g Fine salt; 113 g Unsalted butter Soft enough to indent, but not melted.; 200 g Granulated sugar; 100 g Beaten whole egg At room temperature; weigh without shell.; 120 g Whole milk At room temperature.; 300 g Prepared strawberries Hull, pat dry and cut into small 8–10 mm pieces; reserve 75 g for topping.

Makes: 12 muffins
Heat: 190°C conventional
Baking time: 28–33 min
Cuisine / style: United States

United States · Plain muffins

Strawberry muffins

Soft muffins made by creaming butter and sugar, then gently folding in fresh strawberries. Use a deep standard muffin pan and let the fruit-filled crumb settle before serving.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Batter	Plain flour	260 g	Unbleached all-purpose flour. Reserve 5 g to coat the berries.
Batter	Baking powder	8 g
Batter	Fine salt	4.5 g
Batter	Unsalted butter	113 g	Soft enough to indent, but not melted.
Batter	Granulated sugar	200 g
Batter	Beaten whole egg	100 g	At room temperature; weigh without shell.
Batter	Whole milk	120 g	At room temperature.
Fruit	Prepared strawberries	300 g	Hull, pat dry and cut into small 8–10 mm pieces; reserve 75 g for topping.

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Twelve-well deep standard muffin pan	Borrow a muffin tray. Paper cases alone do not hold their shape when filled with batter.
About 125 ml per well	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Twelve paper muffin liners	Use a reusable baking liner rated for this heat, or grease the tray only if the method allows it. For sticky dough or meringue, keep a proper nonstick liner.
Mixing bowls	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Mixer with paddle or beaters	Use a sturdy spoon and bowl for softened butter mixtures, or a hand mixer. Cream until lighter; do not replace beating with a quick stir.
Whisk	Use a fork for small liquid mixtures. For whipping cream or egg whites, use a balloon whisk or electric beaters.
Flexible spatula	Use a flexible food-safe scraper or a flat spoon suited to the task; choose heat-resistant tools for hot pans.
Spoon or scoop	Use two spoons to portion the mixture, keeping portions similar in size.
Skewer	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Time & temperature

Baking temperature: 190°C conventional
Baking time: 28–33 min

Makes: 12 muffins
Heat: 190°C conventional
Plan for: 120 min total; 25 min active

Method

01 · Reserve fruit and coating flour;prepare pan and dry mixture
10–20 min
Use: Plain flour; Baking powder; Fine salt; Prepared strawberries
Heat the oven to 190°C conventional. Fit twelve deep standard muffin wells, about 125 ml each, with paper liners. Prepare and dry the strawberries. Set aside 75 g of the cut fruit for the tops. Reserve 5 g from the measured flour, then whisk the remaining flour with the baking powder and salt.
Ready when: The pan and oven are ready, the fruit surface is dry, and the leavener is evenly mixed.
01 Prepare the deep pan and fruitLine the deep wells, separate the fruit and whisk the dry mixture.
02 · Cream butter and sugar
3–5 min
Use: Unsalted butter; Granulated sugar
Beat the softened butter and sugar for 2–3 minutes with an electric mixer. Scrape the bowl once or twice so the mixture combines evenly.
Ready when: The mixture is paler and fluffy, with no greasy melted-butter pool.
02 Cream the butter and sugarBeat the softened butter and sugar until pale and fluffy.
03 · Beat in egg in portions
2–3 min
Use: Beaten whole egg
Add the beaten egg in three portions, beating briefly after each. Scrape the sides and base of the bowl.
Ready when: The egg is evenly incorporated. Slight graininess is acceptable; there should be no unmixed egg pooling at the bottom.
03 Incorporate the eggBeat in the egg gradually, then scrape the bowl.
04 · Finish batter and fold in flour-coated berries
3–5 min
Use: Plain flour; Whole milk; Prepared strawberries
At low speed, add the flour mixture in three portions, alternating with the milk in two portions. Stop as soon as the flour disappears. Toss the 225 g berries for the batter with the reserved 5 g flour, then fold them in gently.
Ready when: The batter is thick and scoopable, with fruit spread through it and no dry flour. Avoid prolonged beating after the flour is added.
04 Fold in the strawberriesFold the flour-coated strawberries through the thick batter.
05 · Fill,add reserved berries and bake
33–38 min
Use: Prepared strawberries
Divide the batter among the twelve liners, then distribute the reserved 75 g strawberries over their tops. Each well will be nearly full, with about 92 g total mixture per muffin. Bake for 28–33 minutes. Test a centre muffin with a skewer inserted between pieces of fruit.
Ready when: The tops are lightly golden and spring back gently. The skewer has moist crumbs or fruit juice, but no streaks of raw batter.
05 Portion and bakePortion, add the reserved fruit and bake until the centres are set.
06 · Cool in the pan,then on a rack
45 min
Use:
Leave the muffins in the pan for 25 minutes. Lift them carefully onto a rack and cool for at least another 20 minutes.
Ready when: The crumb is set and the fruit is warm rather than scalding. The liners can be peeled away without tearing a wet centre.
06 Cool in the pan, then on a rackCool first in the pan, then on the rack.

What to look for

Stage	Look / feel for	Needs attention
Reserve fruit and coating flour;prepare pan and dry mixture	The pan and oven are ready, the fruit surface is dry, and the leavener is evenly mixed.
Cream butter and sugar	The mixture is paler and fluffy, with no greasy melted-butter pool.
Beat in egg in portions	The egg is evenly incorporated. Slight graininess is acceptable; there should be no unmixed egg pooling at the bottom.
Finish batter and fold in flour-coated berries	The batter is thick and scoopable, with fruit spread through it and no dry flour. Avoid prolonged beating after the flour is added.
Fill,add reserved berries and bake	The tops are lightly golden and spring back gently. The skewer has moist crumbs or fruit juice, but no streaks of raw batter.
Cool in the pan,then on a rack	The crumb is set and the fruit is warm rather than scalding. The liners can be peeled away without tearing a wet centre.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
The muffins have a tough crumb.	The batter was beaten too long after adding flour.	Serve warm if fully baked.	Use low speed for flour additions and finish fruit folding by hand.
A wet dough band surrounds the fruit.	The fruit was too wet or the centre needed more baking.	If still hot and underbaked, return the pan to the oven and check again.	Dry prepared fruit and test crumb between fruit pieces before removing the pan.
The batter spills over the pan.	The wells are shallower than the specified deep standard size.	Bake any extra batter in additional lined wells rather than overfilling.	Check the well capacity before mixing and use the stated pan size.

Storage: Best on the day. Cool completely before covering. Keep at room temperature for up to 2 days, or refrigerate for up to 4 days in a warm kitchen. Freeze individually for up to 2 months. Thaw while covered and warm briefly at 150°C if desired.; Contains: wheat, milk, egg.; This Nepedia version has not been kitchen-tested.

Ingredient choices & substitutions

No brand is specified.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Cook / recipe	Use	What differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

Recipe

Strawberry muffins

Soft muffins made by creaming butter and sugar, then gently folding in fresh strawberries. Use a deep standard muffin pan and let the fruit-filled crumb settle before serving.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Batter	Plain flour	260 g	Unbleached all-purpose flour. Reserve 5 g to coat the berries.
Batter	Baking powder	8 g
Batter	Fine salt	4.5 g
Batter	Unsalted butter	113 g	Soft enough to indent, but not melted.
Batter	Granulated sugar	200 g
Batter	Beaten whole egg	100 g	At room temperature; weigh without shell.
Batter	Whole milk	120 g	At room temperature.
Fruit	Prepared strawberries	300 g	Hull, pat dry and cut into small 8–10 mm pieces; reserve 75 g for topping.

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Twelve-well deep standard muffin pan	Borrow a muffin tray. Paper cases alone do not hold their shape when filled with batter.
About 125 ml per well	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Twelve paper muffin liners	Use a reusable baking liner rated for this heat, or grease the tray only if the method allows it. For sticky dough or meringue, keep a proper nonstick liner.
Mixing bowls	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Mixer with paddle or beaters	Use a sturdy spoon and bowl for softened butter mixtures, or a hand mixer. Cream until lighter; do not replace beating with a quick stir.
Whisk	Use a fork for small liquid mixtures. For whipping cream or egg whites, use a balloon whisk or electric beaters.
Flexible spatula	Use a flexible food-safe scraper or a flat spoon suited to the task; choose heat-resistant tools for hot pans.
Spoon or scoop	Use two spoons to portion the mixture, keeping portions similar in size.
Skewer	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Makes: 12 muffins
Heat: 190°C conventional
Allow: 120 min total; 25 min active

How do I make it?

Reserve fruit and coating flour;prepare pan and dry mixture
10–20 min
Heat the oven to 190°C conventional. Fit twelve deep standard muffin wells, about 125 ml each, with paper liners. Prepare and dry the strawberries. Set aside 75 g of the cut fruit for the tops. Reserve 5 g from the measured flour, then whisk the remaining flour with the baking powder and salt.
Line the deep wells, separate the fruit and whisk the dry mixture.
Ready when: The pan and oven are ready, the fruit surface is dry, and the leavener is evenly mixed.
Cream butter and sugar
3–5 min
Beat the softened butter and sugar for 2–3 minutes with an electric mixer. Scrape the bowl once or twice so the mixture combines evenly.
Beat the softened butter and sugar until pale and fluffy.
Ready when: The mixture is paler and fluffy, with no greasy melted-butter pool.
Beat in egg in portions
2–3 min
Add the beaten egg in three portions, beating briefly after each. Scrape the sides and base of the bowl.
Beat in the egg gradually, then scrape the bowl.
Ready when: The egg is evenly incorporated. Slight graininess is acceptable; there should be no unmixed egg pooling at the bottom.
Finish batter and fold in flour-coated berries
3–5 min
At low speed, add the flour mixture in three portions, alternating with the milk in two portions. Stop as soon as the flour disappears. Toss the 225 g berries for the batter with the reserved 5 g flour, then fold them in gently.
Fold the flour-coated strawberries through the thick batter.
Ready when: The batter is thick and scoopable, with fruit spread through it and no dry flour. Avoid prolonged beating after the flour is added.
Fill,add reserved berries and bake
33–38 min
Divide the batter among the twelve liners, then distribute the reserved 75 g strawberries over their tops. Each well will be nearly full, with about 92 g total mixture per muffin. Bake for 28–33 minutes. Test a centre muffin with a skewer inserted between pieces of fruit.
Portion, add the reserved fruit and bake until the centres are set.
Ready when: The tops are lightly golden and spring back gently. The skewer has moist crumbs or fruit juice, but no streaks of raw batter.
Cool in the pan,then on a rack
45 min
Leave the muffins in the pan for 25 minutes. Lift them carefully onto a rack and cool for at least another 20 minutes.
Cool first in the pan, then on the rack.
Ready when: The crumb is set and the fruit is warm rather than scalding. The liners can be peeled away without tearing a wet centre.

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
The muffins have a tough crumb.	The batter was beaten too long after adding flour.	Serve warm if fully baked. Use low speed for flour additions and finish fruit folding by hand.
A wet dough band surrounds the fruit.	The fruit was too wet or the centre needed more baking.	If still hot and underbaked, return the pan to the oven and check again. Dry prepared fruit and test crumb between fruit pieces before removing the pan.
The batter spills over the pan.	The wells are shallower than the specified deep standard size.	Bake any extra batter in additional lined wells rather than overfilling. Check the well capacity before mixing and use the stated pan size.

Useful recipe notes

Contains: wheat, milk, egg.

This Nepedia version has not been kitchen-tested.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Strawberry muffins at a glance

Makes: 12 muffins
Heat: 190°C conventional
Baking time: 28–33 min
Cuisine / style: United States

How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula component	Grams	Flour = 100%
Plain flour	260 g	100%
Baking powder	8 g	3.1%
Fine salt	4.5 g	1.7%
Unsalted butter	113 g	43.5%
Granulated sugar	200 g	76.9%
Beaten whole egg	100 g	38.5%
Whole milk	120 g	46.2%

Method

01 · Reserve fruit and coating flour;prepare pan and dry mixture

02 · Cream butter and sugar

03 · Beat in egg in portions

04 · Finish batter and fold in flour-coated berries

05 · Fill,add reserved berries and bake

06 · Cool in the pan,then on a rack

What to look for

Troubleshooting

How do I make it?

Reserve fruit and coating flour;prepare pan and dry mixture

Cream butter and sugar

Beat in egg in portions

Finish batter and fold in flour-coated berries

Fill,add reserved berries and bake

Cool in the pan,then on a rack

What can go wrong, and how can I fix it?

Strawberry muffins at a glance