Strawberry and Cream Muffins
Member recipe

Strawberry and Cream Muffins

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Serves 1 - 12 Muffins

Perfect for the summer with all those fresh british strawberries, have for a snack or with your coffee.

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  • 280ml Double cream
  • 200g Caster sugar
  • 2 Eggs
  • 1 tsp Vanilla extract
  • 400g Plain flour
  • 3 tsp baking powder
  • 200g Fresh strawberries (about 1cm diced)


    1. Preheat oven to 180C/fan 160C/gas 5.
    2. In an electric food mixer (beater attachment) add the double cream, caster sugar, eggs and vanilla extract and mix (low speed) until the sugar has dissolved (7-8 mins).
    3. When this is done add your plain flour and baking powder to your cream mixture and mix until everything is combined.
    4. Now fold your strawberries in, trying not to break them up too much (don't worry if some of them do)
    5. Now spoon the mixture into your muffin cases, about 3/4 full and cook in the oven for 25-30 mins. They should be golden brown on top, then just leave to cool (if you think you can wait that long).

Comments, questions and tips

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11th Jun, 2011
I made these today to take in for the girlies at work, they came out fantastic and the smell was to die for, think they lasted about 10 mins :) Will def be making more of these, many thanks. Might be an idea to put up a picture so more people will give these ago
9th Jun, 2011
I've also made these with blueberries instead of strawberries and they come out amazing, even works just as well with frozen berries. Once cooked they can be frozen for a month and defrosted at room temp.
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