Honey Strawberry Muffins Recipes

HONEY STRAWBERRY MUFFINS

Steps:

• Preheat the oven to 350ºF. Grease 18 muffin wells or line with paper liners.
• In a large mixing bowl, whisk together the melted butter, honey, vanilla, milk, yogurt, and eggs until smooth. Whisk in the flour, whole wheat flour, baking powder, baking soda, and salt, and mix just until combined.
• In a small bowl, stir together the diced strawberries, jam, and lemon zest. Gently fold the berries into the batter.
• Divide the batter evenly among the prepared muffins tins. Transfer to the preheated oven and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let cool in the tins for 10 minutes before carefully removing and transferring to a cooling rack. Serve warm or at room temperature.

STRAWBERRY MUFFINS WITH CINNAMON-HONEY SPREAD

Steps:

• In a large bowl, combine flour, sugar, cinnamon, baking soda and salt. In another bowl, mix strawberries, oil, eggs and food coloring if desired; stir into dry ingredients just until moistened. Fold in pecans if desired. , Fill greased muffin cups three-fourths full. Bake at 375° for 15-18 minutes or until muffins test done., Meanwhile, combine spread ingredients in a small bowl; beat until blended. Serve with the muffins. Store spread in the refrigerator.

STRAWBERRY MUFFINS

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.

STRAWBERRY DONUT MINI MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 2 mini muffin pans.
• Mix together flour, sugar, baking powder, baking soda, salt, and nutmeg in a large bowl until combined. Add buttermilk, melted butter, egg, and vanilla extract; mix until only just combined. Fold in strawberries. Divide batter between the mini muffin pans, filling each cup 3/4 full.
• Place muffin pans into the preheated oven and bake until tops of muffins spring back lightly when touched, 12 to 14 minutes. Allow muffins to cool in the pans for 5 minutes, before removing to a wire rack.
• While muffins are baking, place 1/4 cup butter into a shallow microwave-safe bowl and microwave until melted, about 30 seconds. Place 1/2 cup sugar in a separate shallow bowl.
• When mini muffins are cool enough to handle, dip the tops into the melted butter and then into the sugar to coat. Serve warm, or allow to cool completely before serving.