Strawberry and Cream Muffins
These strawberry cream muffins have the classic combo of fresh strawberries and cream. With this easy muffin recipe, you can create scrumptious sweet treats in just 30 minutes, perfect for breakfast, snacks, picnics, etc.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 ounces strawberries, chopped into small pieces
- 8 fluid ounces single cream
- 3 ounces butter, melted and cooled
- 10 ounces all-purpose flour (plain flour)
- 1 tablespoon baking powder
- ⅛ teaspoon salt
- 4 ounces caster sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 fluid ounces double cream
- 12 small strawberries for decoration (optional)
Instructions
- 1
Preheat the oven to 200°C/400°F, fan oven to 180°C/ 356°F, or gas mark 4. Line the muffin pan with muffin cases.
- 2
Wash, rinse, and chop the strawberries into small pieces. Set them aside.
- 3
In a measuring jug, place 8 fluid ounces (225 ml) of single cream, 3 ounces (85 grams) of melted butter, 2 eggs, and 1 teaspoon of vanilla extract. Lightly beat them.
- 4
Place 10 ounces (280 grams) of all-purpose flour, 4 ounces (115 grams) caster sugar, 1 tablespoon of baking powder, and ⅛ teaspoon (0.5 gram) salt into a large mixing bowl.
- 5
Make a well in the centre of the flour mixture, pour in the cream mixture, and gently stir until everything is combined. Take care not to overmix.
- 6
Spoon the batter into each muffin case. Bake in a preheated oven at 200°C/400°F, fan oven at 180°C/ 356°F, or gas mark 4 for 20 minutes until golden brown and firm to the touch. Leave the muffins to cool in the tin for about 5 minutes before transferring to a wire rack.
- 7
Whip the double cream in a bowl until stiff. Once the muffins are cool, pipe the cream on top of each muffin and put a small strawberry on top of it.