Best Freshly Fresh Strawberry Muffins Recipes
PERFECT STRAWBERRY MUFFINS
These light and airy strawberry muffins are effortless to make. We love adding a light spice to the batter with cinnamon and finely ground black pepper. The black pepper is a little unusual, but adding just a tiny amount lifts all the flavors in the muffins. Feel free to leave it out, but we highly recommend it.
Provided by Adam and Joanne Gallagher
Categories Baking
Time 30m
Yield Makes 12 muffins
Number Of Ingredients 13
Steps:
- Heat the oven to 400 degrees Fahrenheit. Line 12 standard-size muffin cups with paper liners.
- Whisk flour, sugar, baking powder, salt, cinnamon, and the black pepper in a large bowl until well mixed.
- Using a measuring jug that holds at least 1 cup, measure the vegetable oil. Add the egg, then fill the measuring jug to the 1-cup line with milk (this should be 1/3 to a 1/2 cup of milk).
- Add 1 1/2 teaspoons of vanilla extract and whisk until blended. Pour into the bowl with flour and stir with a fork until just combined. Do not overmix. The muffin batter will be pretty thick - see note below). Stir in the strawberries.
- In a small bowl, stir one tablespoon of sugar with a 1/4 teaspoon of vanilla.
- Divide the batter between the 12 muffin cups. (The batter will come close to the tops of the paper liners). Lightly sprinkle vanilla sugar topping over muffins.
- Bake muffins until tops are golden brown, no longer wet, and a toothpick inserted into the middle comes out with crumbs, not wet batter; 15 to 20 minutes. Transfer to a wire rack and cool completely.
Nutrition Facts : ServingSize 1 muffin, Calories 180, Protein 3 g, Carbohydrate 27 g, Fiber 1 g, Sugar 15 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 16 mg
FRESH STRAWBERRY MUFFINS
These strawberry muffins are sure to be a hit for any occasion.
Provided by Kathleen Riemer
Categories Muffins
Number Of Ingredients 11
Steps:
- 1. Cream butter and sugar. Add egg and mix well. Sift flour, baking powder, and salt in a small bowl.
- 2. Add flour mixture and milk alternately to butter mixture. Add vanilla. Gently stir in strawberries
- 3. Spoon batter into muffin pans. Combine sugar and cinnamon and sprinkle over muffins.
- 4. Bake at 400º for 20-25 minutes. Makes one dozen muffins.
STRAWBERRY MUFFINS
Steps:
- Preheat the oven to 375 degrees. Line muffin tins with paper liners.
- Sift the flour, baking powder, baking soda, salt, and cinnamon together in a large bowl. Stir with your hand to be sure the ingredients are combined. In a 2-cup glass measure, combine the milk, eggs, and melted butter. Make a well in the middle of the dry mixture, pour the wet mixture into the well, and stir until just combined. There will be some lumps but don't overmix the batter! Add the strawberries and sugar and stir gently to combine.
- Using a 2 1/4-inch ice cream scoop, spoon the batter into the muffin cups to fill the liners. Bake for 20 to 25 minutes, until a cake tester comes out clean and the tops are nicely browned.
STRAWBERRY MUFFINS
Strawberry muffins that can be made with fresh or frozen strawberries. If using frozen berries, thaw slightly, then chop with a knife.
Provided by Katie Mae
Categories Bread Quick Bread Recipes Muffin Recipes
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C) oil an 8 cup muffin tin, or use paper liners.
- In a small bowl, combine oil, milk, and egg. Beat lightly. In a large bowl, mix flour, salt, baking powder and sugar. Toss in chopped strawberries and stir to coat with flour. Pour in milk mixture and stir together.
- Fill muffin cups. Bake at 375 degrees F (190 degrees C) for 25 minutes, or until the tops bounce back from the touch. Cool 10 minutes and remove from pans.
Nutrition Facts : Calories 233.1 calories, Carbohydrate 35.9 g, Cholesterol 24.5 mg, Fat 8.2 g, Fiber 1.1 g, Protein 4.2 g, SaturatedFat 0.9 g, Sodium 283 mg, Sugar 14.3 g
FRESH STRAWBERRY MUFFINS
This is a great recipe for muffins using fresh strawberries. It is a bit different from the other strawberry muffin recipes posted as it uses whole wheat flour, buttermilk and almond extract. These are really good warm from the oven for a special breakfast/brunch. As usual, I have modified the original to use sugar and egg substitutes and whole wheat flour. My family loves these and asks for them often in the summer when strawberries are in season.
Provided by Simply Chris
Categories Quick Breads
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Pre-heat oven to 375 degrees.
- Spray muffin tin with cooking spray.
- Mix together flour, sugar, baking powder, backing soda and salt.
- In a separate bowl beat together eggs substitute, almond extract, buttermilk and canola oil.
- Add wet ingredients to dry ingredients and mix until dry ingredients are just moistened.
- Gently fold in the strawberries.
- Fill prepared mussin tins about 2/3 full.
- Top with cinnamon/sugar mmixture.
- Bake 15 mminutes or until tester comes out clean.
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