There’s no story behind these muffins, just some practical consideration. I had some strawberries left over from my last trip to the market, which could go waste. This would have been a shame, especially as they weren’t exactly inexpensive. Since no one wanted to eat them, I decided to disguise them in something else. A something else which would not take too much of time or effort on my part! This recipe for simple Strawberry Muffins appealed to me, given that I had everything required at hand and it wouldn’t take more than about 20 minutes to put together. The loads of positive reviews following this recipe swung it for me. You might want to take a look at the reviews because there are suggestions for lots of variations including spicing up or veganizing this recipe.
I don’t really like fruit in muffins because fruit goes mushy or squishy (call it what you will) when baked, making muffins a bit soggy in places where the fruit is. I don’t really like bananas in breads either, though I can be a monkey when it comes to eating bananas as they are. But I found these muffins surprisingly good, no sogginess and not too sweet. They make a perfect after school snack.
The strawberries I used here were not very sweet (now you know why there was no one to eat them!) so I just added 1 tsp of sugar after chopping them up and kept them aside for about 10 minutes before adding them to the flours. They will ooze juice if kept longer. If your strawberries are sweet, you don’t have to do this. You might also want to reduce the sugar a bit, if your strawberries are very sweet and you aren’t catering for a very sweet tooth!
I slightly adapted the recipe and what follows is my version. If you want a slightly lighter texture, you may substitute the whole wheat flour with all purpose flour, as in the original recipe.
Eggless Strawberry Muffins
Ingredients
- 1 cup all purpose flour
- 3/4 cup whole wheat flour
- 1/2 cup sugar granulated
- 1 1/2 tsps baking powder
- 1/2 tsp salt
- 1 cup strawberries chopped (not too fine)
- 1/2 cup milk
- 1/4 cup oil
- 2 tbsps yogurt thick
- 1 tsp vanilla extract
Instructions
- Put the flours, sugar, baking powder and salt in a bowl and whisk lightly to mix well. Add the strawberries to the flour mixture and mix to ensure they are well coated with flour.
- In another bowl, lightly beat the vanilla extract, yogurt, milk and oil together. Add this to the strawberry-flour mixture and gently mix together, in a folding motion, about 4 or 5 times.
- Do not over stir, or the texture of your muffins will suffer. The batter will be somewhat lumpy and slightly floury. This is just fine. Grease your muffin tins/ cupsor line them with muffin liners and divide the batter equally between them, so that each one is about 2/3rds full.
- Bake at 190C (375F) for about 25 minutes till the muffins are done and lightly golden brown on top. Cool for 10 minutes, unmould them and cool completely on a rack.
I'm Aparna and My Diverse Kitchen is my ovo-lacto vegetarian food blog where you'll find recipes, food stories & photography. I've been blogging since 2007 and believe the kitchen, and the dining table (by extension) is really the heart of a home. 
Liked the texture of the muffin and the crispy top.
I love strawberry season, and the muffins look delish. We still have to wait for the season of strawberry which e all love here.
Tasty muffins, Aparna! I too made some tea cakes with them. They are gracing the logo of FIC pink this time:). I love the airy holes in your muffins!
Gorgeous Muffins, love anything with Strawberries! 🙂
I do not like strawberries. Dunno why. So I use them to cook up something. Something like this’d be perfect 🙂
Wow muffin looks so soft and moist..They looks delish..
I did wonder why no takers for strawberries! But you answered my question. Muffin looks good.
The muffins look lovely with strawberries in it..A nice muffin recipe,Aparna.thanks for sharing
Muffins looks really moist n soft…delicious!!!
I thought I am the only one who don’t like banana in my muffin, bread, Now I am not left one ! The straw muffins looks pretty!
I can’t wait for strawberry season here in the midst of summer lol we haven’t got spring here yet but am I counting – you bet I am to make these excellent strawberry muffins of yours!! Bookmarked!!Rosie x
delicious muffins… I love the crispy top part of the muffins… 🙂
looks yummy..
muffins looks very delicious Aparna.
delicious muffins! looks so mouth-watering.
Wow this looks yummy and delicious.
They look nice and homey. I like the idea of macerating fruit in sugar, though I’ve never done it. 🙂
Oh Aparna … I wish I had come here a little earlier. I too had some very sour strawberries and just made a compote. I’ll try these the next time. 🙂
Great use for the strawberries Aparna. Bet the after school treat was YUM!!
Given that the only strawberries we get in these parts are imported. I almost never buy them. I’d used the frozen ones for things that they can be used in.
Hi Aparna, Please pass by my blog and collect some awards ;o)Rosie x
Isn’t it odd that some of us are waiting for the strawberry season to arrive and here in India, the season’s almost over.:)Will check them out on the logo, Harini.N, I never used to like them either, till this year. It healso helps that they are a little less expensive now.:)Cham, I’m happy to see you don’t like bananas in baked goods too. Sra, :DDeeba, the after school treat was good , for all of us.:)Cynthia, we get a lot of imported fruit here these days. But because India has all types of climatic zones, so a wide variety of fruits and vegetables grow here.
Lovely muffins ! waiting for summer for the fresh strawberries.
a splash of feni wouldn’t hurt, y’know? 🙂
Boori?! ;DIs that really how they say it? I added it in the post! Haha!I am making some nutritious dal and Tomato Rasam today for tomorrow. 14 days of not shopping started already and 1 day a week of liquid detox starts tomorrow. It’s easy for me to control the hunger if Arvind doesn’t come home for dinner and kids can always eat junk food for a day happily!:)
I’ve always wondered what to do with leftover/reject strawberries because I always only eat the fresh and beautiful ones. Day old strawberries are even repellent to me. Thanks for this idea. Now I won’t be throwing out moldy strawberries ever again!
Suddenly I am craving muffins. I don’t know why it hasn’t occurred to me to use strawberries in muffins before. Great creation.
Hi Aparna..Have I been here??Guess no..nyways I loved it here n they r so lovely muffins..:)..I can sense the taste as it has so goody strawberries in it..They look crisp n yummy..:)
It’s as if spring has arrived in these cheerful muffins!
Strawberries are still quite expensive this time of the year but I like the fact that they have no butter.
Yum! I made these for my son’s lunch box yesterday,muffins are on my breakfast menu very often.:)
aaaaaaaaaahhh… the colour of Spring is already coming to your place 🙂 pretty looking cupcakes 🙂
I have a low fat low sugar version too. Works best when the strawberries are nice and ripe… else falls flat :)http://chefatwork.blogspot.com…These look so pretty 🙂
if only i can have it right now with my strong cup of coffee! u got me drooling aprana.
You are so right about the crispy tops. I too prepared a strawberry cupcake and blueberry muffin using vinegar and observed the same. But after sometime it softens. In my house when it comes to strawberries, I can’t guess my son. He eats one full box one day and the next time he doesn’t even want to touch it.
Probably, Bee.Just that we are teetotallers. I know, we do live in Goa!:)Yes Asha, in some places. :)Good luck with the detox. Admire your persistence.Kids are always happy with junk food.:) Chris.Welcome here, Varsha.I guess, Susan and Arfi. For us, strawberries are winter time though almost over now.:)You can never second guess kids, Madhuram.You make something a second time for them thinking they liked it, and you have to eat it or give it away to finish it!!!
HI Aparna, I used o follow your blog before, but after my break I forget all about it.Suddenly somehow I stumbled upon this wonderful muffins, and my instinct told me to bake it immediatly.Ya I made them and it baked beautifully, could not trace the sournes of the fruit at all.My 20 mnth todler gulped them as soon as they were made not even allowing me to take picture.Will post it sooon in my blog sometime this week.thanks for the recipe.
Welcome back, Sumi. :)I’m happy that you liked these muffins as much as we did.Looking forward to your strawberry muffin post.
Hey aparna, thanks for the valuable tip in my post.Hey I notice while doing my post, is the temp mentioned here is 109, or is it a typo.I baked mine in 180 as I used to do with all other muffins.
Thank you Sumi, for pointing that out. It is a mistake, and I’m correcting it. I baked the muffins at 190C (not at 109C).
Hey Aparna..how are u doing..just wanted to tell u i loved these muffins and am posting them on my blog soon…thanks for a lovely recipe..
Glad you liked them too, Sheba. You still can find starwberries there?Then you should try the strawberry cake too.
Wait what’s the yogurt for? It doesn’t mention actually doing anything with the yogurt 😳
Sorry, that was a mistake. Thanks for pointing it out.
The yogurt is to be mixed with the wet ingredients.
Oh hey I just noticed there is no butter no oil in this n still yours seem to be beautiful, how? No fat?
Sorry, that was a mistake. The recipe uses 1/4 cup of oil. I have added it to the recipe.
Hi I am unable to find oil quantity. Can anyone please tell.
Thanks
I’m sorry about that Vrinda. It should be 1/4 cup of oil. I have added it to the recipe.