Strawberry Muffins with Mint Syrup

  • Serves: 12

To Serve: .


  1. Pre-heat oven to 200 deg. C., 400 deg. F., Gas Mark 6. Line a 12-hole, deep muffin tin with paper cases.
  2. Place the flour, baking powder, sugar and orange zest into a mixing bowl and stir together. Mix together the eggs, milk, melted butter and orange juice and then add these to the dry ingredients.
  3. Gently mix the ingredients together, adding the chopped strawberries.
  4. Spoon the mixture into the cases, filling them almost to the top. Place a strawberry into the top of each muffin.
  5. Bake for 20 to 25 minutes, until well risen, golden and firm to the touch. Allow to cool on a cooling rack.
  6. To make the mint syrup, place the sugar, 200 ml (7 fl oz) water and mint leaves into a small pan. Bring to the boil and then simmer for about 8 to 10 minutes until the mixture has reduced by about half. Sieve to remove mint leaves and pour into a jug.
  7. 7 Serve the muffins with a large dollop of clotted cream and a drizzle of mint syrup.
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