Eggless Strawberry Muffins
Soft, eggless, crispy-topped muffins with fresh strawberry pieces
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Makes: 6 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!