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Mary Berry Strawberry Muffins

Mary Berry Strawberry Muffins
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Mary Berry Strawberry Muffins are soft, bakery-style muffins made with fresh strawberries folded into a moist vanilla muffin batter. They rise beautifully in the oven, creating golden muffin tops with tender fruit inside, giving a delicate balance of sweetness and freshness.

Ingredients

  • 250g fresh strawberries, diced

  • 250g self-raising flour

  • 150g caster sugar

  • 2 large eggs

  • 100ml vegetable oil or melted butter

  • 150ml milk

  • 1 teaspoon vanilla extract

  • 1 teaspoon baking powder

  • Pinch of salt

  • Optional: 1 tablespoon demerara sugar for topping

Instructions

Step 1 — Prepare the muffin tin

Line a 12-hole muffin tray with paper cases and set aside. Preheat the oven to 200°C (180°C fan).

Step 2 — Mix the dry ingredients

In a large bowl, combine self-raising flour, baking powder, sugar, and a pinch of salt. Stir gently to distribute evenly.

Step 3 — Combine the wet ingredients

In another bowl, whisk the eggs, milk, oil (or melted butter), and vanilla extract until smooth.

Step 4 — Bring both mixtures together

Pour the wet mixture into the dry ingredients and fold gently until just combined. Avoid overmixing to keep the muffins light.

Step 5 — Add the strawberries

Fold the diced strawberries into the batter, keeping the mixing minimal to avoid crushing the fruit.

Step 6 — Fill the muffin cases

Divide the batter evenly between the muffin cases. Sprinkle with demerara sugar if you want a crunchy top.

Step 7 — Bake until golden

Bake for 18–20 minutes, or until the muffins are risen, golden, and spring back when lightly pressed.

Step 8 — Cool and serve

Cool in the tray for 5 minutes, then transfer to a wire rack to cool completely.

Find it online: https://maryberrycooks.co.uk/mary-berry-strawberry-muffins/