Strawberry and cream muffins
Strawberry and cream muffins
Soft, fruity bakes packed with juicy strawberry pieces and topped with smooth pink buttercream for an irresistible summer treat.
Strawberry cream muffin ingredients
- Plain flour : 369g
- Milk : 221g
- Sucranna caster sugar : 184g
- Vegetable oil : 111g
- Egg : 92g
- Baking powder : 18g
- Salt : 5g
- Taura strawberry pieces : 36.9g
- Cream flavouring : 0.74g
Strawberry cream muffin method
- Preheat the oven to 180°C and line a muffin tray with cases.
- Combine the plain flour, caster sugar, baking powder and salt in a mixing bowl.
- In a separate bowl, whisk together the milk, vegetable oil, egg and cream flavouring.
- Add the wet ingredients to the dry ingredients and gently mix until just combined.
- Fold through the strawberry taura pieces, taking care not to overmix.
- Portion approximately 85-90g of batter into each muffin case.
- Top with a few additional strawberry pieces, if desired.
- Bake for about 20-24 minutes, until risen and golden, and when a skewer inserted into the muffin comes out clean.
- Allow to cool for a few minutes before transferring to a wire rack.
Assemble and serve
- Serve topped with a generous swirl of pink strawberry buttercream. For extra texture, finish with a scattering of strawberry pieces.
- Ideal served with a pot of English Breakfast tea or a creamy vanilla latte.
Products from the recipe
Bling Ingredients strawberry pieces - 1kg
Regular price
£16.50
Sale price
£16.50
Regular price
£16.50
Choose your option
Taura strawberry pieces (5 x 5 x 4mm) - 10kg
Regular price
£109.80
Sale price
£109.80
Regular price
£109.80
Choose your option
