Strawberry and Cream Muffins: A Delightful Sweet Treat
This post may contain affiliate links. Please check our disclosure policy.
Strawberries and cream are one of those combinations that never need fixing. So we didn’t. These strawberry and cream muffins are just fresh strawberries tucked into a soft, creamy batter — simple as that.
Thirty minutes start to finish, which means they work for breakfast, an afternoon snack, or that picnic you’ve been meaning to organize. Honestly, you don’t really need a special occasion — just a free half hour and a punnet of strawberries.
Strawberry and Cream Muffins
These easy-to-make strawberry and cream muffins are incredibly moist, bursting with juicy strawberries, and topped with luscious cream that will make you swoon. They are perfect for breakfast, brunch, or even an afternoon snack. So, get your ingredients ready, preheat the oven, and let’s get baking these sweet treats.
Why You’ll Love This Strawberry and Cream Muffin Recipe
- The combination of cream and refreshing strawberries creates a yummy texture in every bite.
- This muffin recipe is versatile enough to make mini, regular, or jumbo muffins, depending on your preference.
- These strawberry and cream muffins are soft and moist with enough sweetness to make them the perfect grab-and-go breakfast or afternoon snack. Plus, they are incredibly easy to make, even for beginner bakers.
- The extra cream on top is optional. You can skip it if you like. Though I’d say the cream does give extra delight to the muffin.
Essential Ingredients for Your Muffins
You only need simple ingredients for this strawberry cream muffin recipe.
Apart from fresh strawberries and heavy cream, you will need all-purpose flour, baking powder, eggs, butter, caster sugar, salt, and vanilla extract. All of these are things you probably already have in your pantry.
Since the strawberries are the star ingredient in this recipe, make sure you select the best berries possible to achieve a bursting fruity flavor.
As for the cream, you need both single cream and heavy cream (double cream). The first one is for the batter, and the latter goes on top of muffins for an extra-creamy treat.
Needless to say, using fresh eggs, flour, and baking powder is an important key to creating perfect, soft, and fluffy muffins.
When it comes to butter, I tend to use salted butter as I find that a little saltiness in my sweet treat enhances the flavor. However, if you prefer to opt out, you can always choose unsalted butter, but don’t skip the little bit of salt in the batter.
Step-by-Step to Make the Muffins
Preheat the oven to 200°C/400°F, fan oven to 180°C/ 356°F, or gas mark 4. Line the 12-count muffin tin with muffin cases or muffin liners.
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 whisk together until they are combined and emulsified. You can use a handheld mixer or a hand whisk.
Then, in a large bowl, place all the dry ingredients: 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. Stir well until all is mixed.
Make a well in the center of the flour mixture, and carefully pour in the mixed wet ingredients, stirring gently until everything is combined and light and fluffy. Take care not to overmix. You can use a hand whisk to mix.
Quickly fold in the chopped strawberries into the batter. Then spoon the muffin batter into each muffin case and bake the muffins in a preheated oven at 200°C/400°F, fan oven 180°C/356°F, or gas mark 4 for 20 minutes, until golden brown and firm to the touch. You can test by inserting a toothpick in a muffin; if it comes out clean, the muffins are ready.
Leave the baked muffins to slightly cool in the pan for about 5 minutes before transferring to a wire rack.
Whip the heavy cream (double cream) in a bowl until stiff peaks form. Once the muffins are completely cool and at room temperature, whisk the heavy cream until peaks form, then pipe the cream on top of each muffin. Put a small strawberry on top of it.
Variations and Serving Suggestions
- Even though this recipe uses strawberries, as the name suggests, do not limit your choices. You can always swap them with other fresh berries, such as raspberries, blackberries, or blueberries. Other fresh fruits that work well include chopped pineapple, mango, or kiwi.
- If you want an extra decadent twist, you can add some chocolate chips to the muffin batter. Or add crunchiness by including chopped nuts like hazelnuts, almonds, or Brazil nuts.
- As a serving suggestion, these strawberry and cream muffins are delicious on their own with a cup of coffee or tea. I personally like the simple taste of hot drinks such as green tea or peppermint tea.
Other Muffin Recipes
If you need more muffin recipe ideas, try orange-blueberry muffins, maple-pecan muffins, chocolate muffins with white chocolate chips, easy double-chocolate chip muffins, or orange-cardamom muffins.
Strawberry and Cream Muffins Recipe
Equipment
- Spatula
- Measuring jug
- Muffin cases
Ingredients
- 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
- 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.
- Wash, rinse, and chop the strawberries into small pieces. Set them aside.
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
- You can replace the fresh strawberries with dried strawberries. But do not use frozen strawberries as they contain more water, which can affect the batter.
Nutrition
Devy founded So Yummy Recipes and Drizzling Flavor to share her love of food after exploring various cultures and cuisines for more than two decades. Her mission is to help others easily recreate traditional and non-traditional food with readily available ingredients. Her works have been featured in Reader’s Digest, Al Jazeera, MSN, Yahoo, Bon Appétit, and more.
