Strawberry Muffins: Paying Homage

February 6, 2009

Last month I caught up for lunch with food blogger friend Amanda where afterwards she introduced me to Yellow Bistro at Potts Point.

I knew this place was home to the much-celebrated Lorraine Godsmark cheesecake and the equally loved date tart. However that day the date tart was nowhere to be seen and the cheesecake was definitely not going to survive my 45+ minute train ride home on a sweltering hot day! In its place I picked up a Strawberry and Rhubarb Frangipane Tart and Strawberry Muffins.

Along with my iPod, the muffin was the perfect tool in keeping me sane on my way home as frankly, I detest Sydney’s public transport. Despite the late afternoon staleness, I loved the muffin’s strawberry jam like flavour and the crusty sugar top. Recently my craving for this muffin hit its peak when I spotted a punnet of strawberries in the fridge that needed to be used.

The real strawberry muffin from Yellow Bistro

Since the season is on its last legs, the strawberries have a tartness to them that will complement the muffins well. However if you prefer it sweeter, you can mix in 1-2 tablespoons of caster sugar to the chopped strawberries before adding them to the batter. However do not let the strawberries sit in the sugar for long or it’ll draw out too much liquid rendering a soggy muffin.

I know I keep labelling them muffins when this is actually more of a cupcake. True it is quite a wet batter, but since the end result is a crumb that’s so soft and moist, I’m not concerned. This is a basic mix but with some extra zing to it with the additions of vanilla, cinnamon and brown sugar. Whether it’s a cupcake or muffin, the truth is this is not an imitation of the Yellow Bistro gem but a homage to one of my favourite breakfast foods – perfect when warm and splodged with butter and extra jam.

Strawberry Muffins


60ml canola oil
1 egg
120ml milk
½ tsp vanilla extract
225g plain flour
½ C caster sugar
¼ C brown sugar
½ tsp salt
2 tsps baking powder
½ tsp cinnamon

1 punnet strawberries (250g) – hulled and halved
raw sugar (optional)


Preheat oven to 190°C. Grease the muffin tin and line with cupcake papers if you wish.

Whisk the oil, milk, egg and vanilla in a small bowl until combined.

In a large bowl, sift the flour, sugars, salt, baking powder and cinnamon.

Add the strawberries and give a quick stir to coat them in the flour.

Add the liquid ingredients and lightly stir until just combined. Do not overbeat.

Divide the mixture and spoon into the muffin tins. If you desire the crusty sugar tops then sprinkle some raw sugar over the wet batter.

Bake for 20-25 minutes until the tops spring back when touched and the skewer comes out clean.

Cool in the tins for 10 minutes and transfer to a wire rack.

{ 8 comments… read them below or add one }

Karen | Citrus and Candy February 12, 2009 at 13:47

Hi Jennifer – you summed it up perfectly!Hi Lorraine – Thanks! The frangipane tart was incredibly soft and gooey and very almond-y (ok not the most eloquent of answers!).Hi Dapper – Thanks a lot :)Hi Ricardo – Wow kisses…I should make these more often LOLHi Rosa – Absolutely which is why I love them :)Hi MaeJJ – Thanks a lot :) Hope you enjoy them!


MaeJJ February 12, 2009 at 07:40

look nice and let try it too :-)


MaeJJ February 12, 2009 at 07:37

look yummy! let go and find strawberries and make it too ;-)


Karen @ Citrus and Candy February 11, 2009 at 17:07

I’ve never tried strawberries in muffins before. Do they taste like jam in the muffin? Um delish!


Rico February 11, 2009 at 16:37

wow strawberries ones really interesting and nice well done I enjoyed viewing these. kisses


Dapper February 11, 2009 at 16:34

These look homely and comforting. Loved the photos :)


Lorraine @NotQuiteNigella February 8, 2009 at 01:29

They look delicious! How was the strawberry and rhubarb frangipane tart?


Jennifer February 6, 2009 at 21:14

Yum!! :)


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