The strawberry party is back! These super easy muffins are soft, tender, crispy-topped and packed with juicy berries in every bite. It’s a simple one-bowl recipe and made without eggs so more of us can enjoy the muffins. Let’s do this!
After these ginger muffins, I realised the batter could be adapted for many more kinds of muffins. Removing the spices, swapping out the brown sugar for white and omitting the orange zest (oh so Christmassy but I have to move on) made for a very easy adaption.
Strawberries add a little moisture that weighs the batter down, but they still rise to form crispy domed tops and a few extra minutes of baking time gets the tops nice and golden too. I love the contrast of the crust with the soft and juicy berries! A sprinkling of granulated sugar on top only adds to the textural fun 🙂
I hope you’ll make a batch today!
Eggless Strawberry Muffins
Ingredients
- 55 gms butter, at room temp
- 1/2 cup caster sugar (95 gms)
- 1/4 cup whole milk, at room temp (60 ml)
- 1/4 cup plain yoghurt, at room temp (55 gms)
- 1 and 1/2 cups all-purpose flour (180 gms)
- 3/4 tsp baking soda
- 1/4 tsp salt
- 150 to 170 gms strawberries, chopped
- Optional: coarse sugar to sprinkle on top
Instructions
- Preheat the oven to 200 C. Line 6 muffin moulds with liners. Set aside.
- In a mixing bowl, beat the butter and sugar with a hand mixer until light and fluffy. Add the milk and yoghurt and beat lightly to combine (this mixture may not fully combine, that's ok).
- Sift in the flour, baking soda, salt. Fold gently to combine.
- Now add the chopped strawberries and stir them in, distributing them evenly through the batter. The strawberries will add a little moisture to the batter and make it easier to stir because it's quite thick by itself. Do not over-mix the batter.
- Divide equally among the muffin moulds, filling each almost to the top (if you're worried the moulds are too full, make 7 muffins instead). Sprinkle the tops lightly with coarse sugar for extra crunch.
- Bake for 5 mins at 200 C, then reduce the temperature to 175 C and continue baking for 15 to 20 minutes until the muffins are domed, cracked on top and a toothpick poked in the center comes out clean. For extra crispy and golden tops, I like to increase the temp to 180 C for an extra two to three mins towards the end.
- Allow the muffins to cool for 10 minutes, then place on a wire rack to cool completely. Store in an airtight tin for 1 to 2 days but because the strawberries are quite juicy, I prefer to store these in the fridge after the first day. They will keep for 4 to 5 days. The tops will go a little soft, but they will still taste great. Happy baking!
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