Best Melt In Your Mouth Strawberry Muffins Recipes
MELT-IN-YOUR-MOUTH STRAWBERRY MUFFINS
I got this from the foil lid of a container of Stonyfield Yogurt. I am posting them for safekeeping, along with some changes I will probably make to the recipe. I'll put the original recipe in parentheses for those of you who would like to try them the original way :).
Provided by smellyvegetarian
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 375.
- Mix dry ingredients.
- Make a well in the center and mix the eggs, yogurt, butter, and vanilla.
- Stir gently to incorporate dry and wet ingredients.
- Pour batter into muffin tins and bake 20-25 minutes or until golden brown.
Nutrition Facts : Calories 129.9, Fat 2.7, SaturatedFat 0.8, Cholesterol 16.7, Sodium 198.2, Carbohydrate 22.7, Fiber 1.9, Sugar 7.8, Protein 4.5
STRAWBERRY PRESERVE MUFFINS!
Make and share this Strawberry Preserve Muffins! recipe from Food.com.
Provided by Ashlie lt3
Categories Quick Breads
Time 25m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400º.
- Grease or spray muffin tins.
- Combine the dry ingredients in a large bowl.
- Melt butter.
- Add the milk, then beat in the egg and vanilla.
- Stir in the yogurt.
- Add this mixture to the flour mixture until moistened.
- Fill the muffin cups halfway.
- Put 1 teaspoon of preserves in the center of each muffin cup.
- Fill the cups with the remaining batter.
- Bake at 400º for 15 minutes.
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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