Strawberry Muffins are a flavourful treat made using flour, baking powder, curd, strawberry. It has a natural fruity flavour and sweet not too heavy. These muffins are perfect for weekend baking when you want something healthy and special, they come out soft and fresh.
Strawberry muffins are easy to make at home and everyone at home enjoys them, baking can be finished in less than an hour from start. They stay fresh for a couple of days when stored in container and tastes good for breakfast or snack with tea. Strawberry gives that fruit flavour and fresh piece on top.
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About Strawberry Muffins
Strawberry Muffins are eggless baked goodies that has become popular at home kitchen for quick snack and breakfast. Fresh strawberry and strawberry essence both are used for strong fruity flavour, flour and baking powder makes them rise and come out fluffy.
Texture is soft and spongy inside because curd and oil makes the batter moist, baking powder helps them rise while baking. Top comes out golden and crusty while inside stays tender and not dense, fresh strawberry pieces on top add little texture and looks nice.
You can adjust how much strawberry essence you use depends on preference, some people like stronger fruit taste and some prefer subtle hint. Some add more fresh strawberries if available. You can also use frozen strawberry but fresh strawberry gives better texture and colour to the muffins.
I usually make this in strawberry season on weekends for my family, they love the strawberry taste and flavour.
Strawberry Muffins Ingredients
- Flour - Used flour for making base of muffin and it gives structure and texture. I usually sift it with baking powder and soda.
- Baking powder and baking soda - These help muffin rise and become fluffy and light, just small amount needed.
- Sugar - Added sugar for sweetness and it dissolves into oil and curd mixture.
- Curd - Used thick curd instead of eggs and it gives moisture and binding to batter. Curd also keeps muffins soft and tender.
- Olive oil - Used olive oil for richness and it makes muffins moist inside. Oil gives tender texture compared to butter.
- Strawberry essence - I added strawberry essence for flavour, it gives fruity taste throughout the muffin.
- Fresh strawberries - I have used fresh strawberry pieces throughout batter and on top for texture and real fruit flavour.
Similar Recipes
- Chocolate muffins
- Carrot muffins
- Whole wheat jaggery muffins
- Wheat flour muffins
- Eggless vanilla muffins
How to make Strawberry Muffins Step by Step
1.Preheat oven at 180 deg C. Measure flour and add it to sieve. Add baking powder and baking soda to it.
2.Sieve it in a mixing bowl. In another mixing bowl add oil and sugar.
3.Mix well with a whisk. Add curd.
4.Mix well until sugar completely dissolves. Now add flour mixture.
5.Mix it. Add strawberry essence. Add chopped strawberries reserving a tablespoon for topping.
6.Give a quick mix. Arrange muffin liners. My liners were too big for my mould so I lined them up in paper cups and ramekins.
7.Using a ice cream scooper scoop the batter and fill the liners till ¾th.
8.Top with reserved cut strawberries. Bake in preheated oven for 25-30 minutes or until the top turns golden.
You can use a toothpick to check if its done. You can store these muffins for 2 - 3 days in room temperature.
Expert Tips
- Mixing - I mix oil and sugar first until combined, then add curd and mix until smooth. Use spatula to avoid over mixing which makes muffin tough.
- Curd consistency - I use thick curd and or let it drain in cloth for a while if runny. Thick curd is important because it give better texture and muffin not come out dense.
- Strawberry - I chop strawberries small and add them just before baking, some I keep aside for topping.
- Oven temperature - I make sure the oven is preheated well before baking as it is important for even baking. Muffin needs consistent heat so top gets golden while inside stay soft and moist.
- Filling muffin - I fill the liner till three quarter full and leave space for muffin to rise. Dont overfill.
- Testing doneness - I poke the toothpick in centre and if it comes out clean, then muffin is ready. If still wet batter on toothpick then give a few more minutes to bake.
Serving and Storage
Serve this muffins as snack, after meal dessert or for parties and these taste delicious and stays good for up to three days in room temperature in an airtight container.
FAQS
1.Can I add nuts?
Yes, you can any nuts of your choice like almonds, cashew, walnut for crunch texture.
2.Can I skip strawberry essence?
Yes, use fresh strawberry without essence, flavour will be bit less strong but still tastes good.
3.Why my muffins come out dense and not fluffy?
Over mixing the batter makes muffin dense, mix gently with spatula, also check oven preheat properly before baking.
4.Can I add more strawberry?
Yes you can add more strawberries but adjust flour or curd slightly to keep batter consistency right.
5.How long they stay fresh?
Muffin stay good in container for two three day at room temperature, you can freeze for one month also.
If you have any more questions about this Strawberry Muffins Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
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📖 Recipe Card
Strawberry Muffins Recipe
Ingredients
- 1 cup flour / maida
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅓ cup sugar
- ½ cup thick curd
- ¼ cup olive oil
- ½ teaspoon strawberry essence
- ½ cup cut fresh strawberries
Instructions
- Preheat oven at 180 deg C.
- Measure flour and add it to sieve. Add baking powder and baking soda to it. Sieve it in a mixing bowl.
- In another mixing bowl add oil and sugar. Mix well with a whisk.
- Add curd. Mix well until sugar completely dissolves.
- Now add flour mixture. Mix it.
- Add strawberry essence. Add chopped strawberries reserving a tablespoon for topping. Give a quick mix.
- Arrange muffin liners. My liners were too big for my mould so I lined them up in paper cups and ramekins.
- Using a ice cream scooper, scoop the batter and fill the liners till ¾th.
- Top with reserved cut strawberries. Bake in preheated oven for 25-30 mins or until the top turns golden.
- You can use a toothpick to check if its done. Enjoy Eggless Strawberry Muffins!
Notes
- Mixing - I mix oil and sugar first until combined, then add curd and mix until smooth. Use spatula to avoid over mixing which makes muffin tough.
- Curd consistency - I use thick curd and or let it drain in cloth for a while if runny. Thick curd is important because it give better texture and muffin not come out dense.
- Strawberry - I chop strawberries small and add them just before baking, some I keep aside for topping.
- Oven temperature - I make sure the oven is preheated well before baking as it is important for even baking. Muffin needs consistent heat so top gets golden while inside stay soft and moist.
- Filling muffin - I fill the liner till three quarter full and leave space for muffin to rise. Dont overfill.
- Testing doneness - I poke the toothpick in centre and if it comes out clean, then muffin is ready. If still wet batter on toothpick then give a few more minutes to bake.
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