Fresh Strawberry Muffins

Today at CRB Tech Reviews I share a recipe for muffins flavoured with strawberry.

Strawberry Muffins are very sweet muffins with a nice, moist texture and delicious taste. There’s nothing unusual about these muffins and they have lots of fresh strawberries and cinnamon and to mention quite easy to make. They have 8 ingredients and some easy steps, so they’ve always been a very popular muffin to make around in most household.

Fresh Strawberry Muffins

This can also be a great breakfast treat for your family. Strawberries are available the entire year nowadays so you can make them anytime. They’re also a great treat for holidays and office parties. This recipe is for 18 which is a nice count to have for your family and also share a few. If you’re looking for a way to use up fresh strawberries this recipe is very good. They’re so easy and very economical.

For More>> Blueberry Muffin Bread

Last time I made these strawberry muffins during the Christmas.It was loved by my daughter and all the guests present at our home for a small get together. It was prepared in such a short time and was so hassle free that I’m planning to make them again very soon.

Why not give Fresh Strawberry Muffins a try? And you will see how enjoyable these lovely muffins turn out.

Course: Breads, Rolls and Muffins

Cuisine: American

Prep time: 15 minutes

Cook time: 24 minutes

Servings: 19


  • 3 cups all-purpose flour or maida (preferable unbleached; bleached variety toughens baked goods)
  • 1 1/2 cups sugar granules
  • 2 tsp. baking powder
  • 1 tsp salt
  • 1 tsp cinnamon
  • 4 eggs (beaten)
  • 1 1/4 cups canola or coconut oil
  • 2 1/2 cups fresh strawberries sliced and slightly mashed


  1. Start with preheating the oven to 425◦.
  2. Mix all dry ingredients in a big mixing bowl.
  3. In a small bowl, mix eggs and oil.
  4. Stir the fresh or frozen (thawed)strawberries into the egg mixture.
  5. Mix in maida mixture until thoroughly blended; but do not over mix.
  6. Spoon into greased muffin tins until nearly full.
  7. Finally bake them at 425◦ for 7 minutes.
  8. Lower the heat to 350◦ and bake for an additional 15-19 minutes or until a toothpick inserted in centre comes out easy and clean.

Points to remember:

N.B. The original recipe requires 3 cups flour. I’ve used up to 3 1/2 cups maida before with better results. But a few who tried out this muffin said it came out a bit stiff, hence I tried to change in the maida again for future bakers of this recipe.


And stay connected with CRB Tech Solutions for more recipes to come.

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