Strawberry Muffins

Prep Time
Cook Time
Ready In

"From our weekday newspaper The West Australian. NOTE full recipe title is Strawberry Banana Bread Muffins."

Original is 12 servings


  • Serving Size: 1 (136.9 g)
  • Calories 276.5
  • Total Fat - 13.7 g
  • Saturated Fat - 2.4 g
  • Cholesterol - 150.9 mg
  • Sodium - 76.4 mg
  • Total Carbohydrate - 32.3 g
  • Dietary Fiber - 3.8 g
  • Sugars - 12.6 g
  • Protein - 8.4 g
  • Calcium - 54.1 mg
  • Iron - 1.6 mg
  • Vitamin C - 5.3 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 200C/180C fan-forced.

Step 2

Line a 12-hole (1/3-cup-capacity) muffin pan with paper cases.

Step 3

Chop 200 grams strawberries and thinly slice remaining strawberries, leaving stem and leaves attached. Combine flours, baking powder, sugar and cinnamon in a bowl and then make a well.

Step 4

Whisk oil, eggs, vanilla, crème fraîche and milk in a jug and then add to flour mixture with chopped strawberries and banana and stir until just combined (some lumps are okay).

Step 5

Divide mixture among prepared holes and top each with 1 strawberry slice and bake for 15 to 20 minutes or until warm to touch and let stand for 5 minutes and cool on a wire rack and serve.


No special items needed.

1 Reviews


Very good muffins which we enjoyed. The changes I made was using all self-rising flour, corn oil and heavy cream instead oaf the creme fraiche. We made 18 muffins from this recipe which we enjoyed plus froze some. Thanks for sharing!


review by:
(21 Sep 2021)

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