Strawberry and Vanilla Muffins

Homemade strawberry and vanilla muffins
It’s been a busy few weeks. Trips to the countryside, graduations, birthdays, painting, football, tennis, family celebrations, BBQs. Just like summer should be. Unfortunately it has meant that there has been very little time to photograph and write up new blog posts, although we have still been doing a lot of cooking (including an incredible beef brisket recipe which I can’t wait to share with you, if I could just manage to photograph it before it all gets gobbled up!).

But today I’m back with a simple, yet satisfying recipe: strawberry muffins. I used Paul Hollywood’s recipe for blueberry muffins, substituting the fruit and adding some vanilla extract for good measure. He recommends leaving the mixture to rest overnight, but after reading this article by Felicity Cloake (whose “How to make the perfect” series I absolutely love) I decided to skip this step in the name of speed and ease. I have to admit that blueberry muffins are still my all-time favourite flavour, but right now seems like the perfect time to go with a seasonal, summery fruit. If you have some slightly over-ripe strawberries then these light and fluffy muffins are the ideal way to use them up.
Ingredients for homemade strawberry and vanilla muffins
Ingredients (makes 9 muffins)
100g butter, softened
65g caster sugar
2 medium eggs
1 tsp vanilla extract
110g plain flour
1½ tsp baking powder
125g ripe strawberries

1. Preheat the oven to 180C fan/200C/Gas Mark 6 and line a muffin tray with 9 paper cases. If you don’t have paper cases then don’t worry – cut small squares of baking parchment and press them into the moulds, folding slightly in a few places. Pleasingly rustic.
Homemade muffin case
2. Cream the butter and sugar until light and fluffy.
Butter and sugar for creaming: strawberry muffins
Creamed butter and sugar: strawberry muffins
3. Add the eggs one at a time and then the vanilla, mixing for a few minutes. Fold through the flour and baking powder and stir well to combine.
Plain muffin mix ready for flavourings
4. Chop the strawberries into small pieces and fold through the muffin mixture.
Chopped ripe strawberries
Adding chopped strawberries to the vanilla muffin mix
Strawberry and vanilla muffin mixture
5. Spoon the mixture into the cases, filling to roughly half way. Bake for 20 minutes until golden brown.
Filling the muffin cases
Cooling the strawberry and vanilla muffins
Cool on a wire rack.
Close up of homemade vanilla and strawberry muffins
Strawberry and vanilla muffins
These are delicious eaten still warm from the oven, but will also keep well for a couple of days in an airtight container. If they survive hungry siblings and last that long…

8 thoughts on “Strawberry and Vanilla Muffins

    • Hi Marianna! Thanks so much for your comment, I’m glad you like the recipes – let me know if you have a go at cooking any of them!
      I love the layout of your blog, it looks great. I’ve subscribed to your posts by email 😀


  1. Pingback: Victoria sponge with fresh strawberries and cream | The Proof of the Pudding

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