Strawberry Smash Muffins

Ingredients

• 300 g (2 cups)hulled strawberries, quartered
• 225 g (⅔ cup)honey
• 180 g (1½ cups)white whole-wheat flour (or plain flour)
• 2.5 g (½ teaspoon)bicarbonate of soda
• 3 g (½ teaspoon)salt
• 2eggs
• 80 ml (⅓ cup)baking oil, such as canola, rice bran or grapeseed oil
• 5 ml (1 teaspoon)vanilla extract

Instructions

1. 1

   Prepare the oven

   Heat the oven to 220°C (425°F). Line or grease 14 muffin cups; silicone cups do not need lining or greasing.

2. 2

   Sweeten the strawberries

   Put the strawberries in a large bowl, drizzle over the honey and stir. Leave them to stand while you prepare the dry ingredients.

3. 3

   Mix the dry ingredients

   In a medium bowl, whisk together the flour, bicarbonate of soda and salt.

4. 4

   Make the batter

   Use a fork to crush the strawberries until they release some juice, keeping plenty of chunky pieces. Add the eggs, oil and vanilla, then whisk until blended. Tip in the dry mixture and stir just until combined; do not overmix.

5. 5

   Fill the cups

   Spoon the batter into the prepared muffin cups.

6. 6

   Bake the muffins

   Bake for 14 to 18 minutes, until light golden brown. A toothpick inserted into the centre of a muffin should come out clean.

7. 7

   Cool briefly

   Leave the muffins in the cups for 5 minutes, then carefully transfer them to a plate to cool.

8. 8

   Store or freeze

   Keep the muffins in an airtight container at room temperature for up to 2 days, or wrap them individually and freeze for later.

What are strawberry smash muffins?

These are quick, fruit-studded muffins made by crushing strawberries with honey before mixing them into a simple batter. The recipe concept comes from Genius Kitchen; this version adapts it with changes to the ingredients for extra moisture and flavour.

White whole-wheat flour gives the muffins a whole-grain base, while the crushed fruit contributes juice and soft pieces throughout.

Nutrition and macros by portion

The nutrition label shows one serving as written: 159 calories, 3g protein, 26g carbs, 6g fat.

The flour and honey provide most of the carbohydrates, while the oil contributes most of the fat. Eggs add some protein, with smaller amounts also coming from the flour. Pair a muffin with plain yoghurt or another protein-rich food for a more balanced snack.

The strawberry and honey base

Strawberries: Quarter them before adding the honey so they are easy to crush evenly. Keep some pieces intact for pockets of fruit in the baked muffins.

Honey: Stir it through the berries and leave them while you measure the dry ingredients. This gives the fruit a little time to release juice before it goes into the batter.

Choose and measure the flour

White whole-wheat flour: It is a whole-grain flour with a milder flavour than many traditional wholemeal flours. Plain flour can be used instead, as the recipe allows.

Bicarbonate of soda: Whisk it thoroughly with the flour and salt so it is distributed throughout the batter and does not leave concentrated pockets.

Keep the batter chunky

Fruit texture: Crush the strawberries with a fork until some juice appears, but stop before they become a smooth purée. The chunks help give the muffins their fruit-filled character.

Mixing: Once the dry ingredients go in, stir only until no dry flour remains. Overmixing can make the muffins dense rather than tender.

Check the bake

Timing: Begin checking at 14 minutes, since muffin cups and ovens can bake at different rates. The stated baking window is 14 to 18 minutes.

Doneness: Look for a light golden surface and test the centre with a toothpick. It should come out clean before you remove the muffins.

Serve and enjoy

Let the muffins rest in their cups for 5 minutes before lifting them out carefully; they are delicate while hot. They can then cool on a plate.

Serve them as a breakfast or snack, on their own or alongside plain yoghurt for a more substantial plate.

Recipe notes & tips

• Use ripe, fragrant strawberries for the fullest fruit flavour.
• Measure the flour by weight where possible to avoid packing too much into the cup measure.
• Keep the strawberry pieces fairly chunky when crushing them.
• Whisk the bicarbonate of soda evenly into the flour mixture before combining wet and dry ingredients.
• Start checking the muffins at 14 minutes so they do not overbake.
• Wait the full 5 minutes before removing the muffins from their cups.

Variations

• Plain flour: Use plain flour in place of the white whole-wheat flour, as suggested in the recipe.
• Oil choice: Use canola, rice bran or grapeseed oil for a mild flavour.
• Vegan option: Use the vegan egg alternative described in the original post.
• Berry mix: Replace some of the strawberries with another berry, keeping the total fruit quantity the same.
• Smaller muffins: Divide the batter among more cups and check them earlier, as smaller muffins may bake sooner.

Common mistakes to avoid

• Puréeing the fruit: Keep some strawberry pieces intact for a chunky texture.
• Overmixing the batter: Stir only until the flour is incorporated to help keep the muffins tender.
• Uneven rising: Whisk the bicarbonate of soda and salt thoroughly through the flour before adding it to the wet mixture.
• Overbaking: Check from 14 minutes and remove the muffins when a toothpick comes out clean.
• Removing them too soon: Let the muffins sit in their cups for 5 minutes so they are easier to handle.

How to store

Keep the muffins in an airtight container at room temperature for up to 2 days. To keep them longer, wrap them individually and freeze; thaw before serving.

Frequently asked questions