I wanted to do something with the fresh strawberries which i picked up yesterday, and so came up with this recipe. The outcome was excellent. yummmm!! I like my muffins to be soft, moist and nicely browned.
I used heart shaped muffin tins for baking my strawberry muffins


All purpose flour – 1 cup
Whole wheat flour – 1/2 cup
Unsalted Butter – 1/2 cup ( softened, room temperature )
castor sugar / granulated sugar – 1 cup
Eggs – 2 or 1/2 a cup of egg replacer
Zest of one orange
Buttermilk – 1/4 cup
Fresh Strawberry puree – 3/4 cup
Strawberry ( cut into small pieces ) – 3/4 cup
Baking powder 1 1/2 tsp
salt – 1/4 tsp


  1. Preheat the oven to 350 º F or 180 º C . Line your 12 piece muffin tin with paper liners if you want.
  2. In a small bowl, toss together the remaining 3/4 cup of chopped strawberries with about ¼ cup of the flour mixture, set aside.
  3. In a bowl mix together the flour, baking powder and salt and keep that aside as well.
  4. In your mixing bowl, cream together the butter and sugar until creamy, add in the eggs one at a time mix for a minute. Add the orange zest, buttermilk and the puree. Mix well.
  5. Fold the wet ingredients together with the dry until just combined. Fold the chopped strawberries.
  6. Spoon the batter equally into each paper liner. Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.
  7. Stand in the pan for 5 minutes, then transfer to a wire rack to cool.

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