STRAWBERRY MUFFINS
Jam-packed with juicy berries, these strawberry muffins with crisp, golden tops are as pretty as they are delicious.
Provided by Jennifer Segal
Categories Breakfast & Brunch
Time 50m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners; spray the liners and the pan with non-stick cooking spray.
- In a medium bowl, whisk together the flour, baking powder and salt.
- In the bowl of an electric mixer, beat the butter and granulated sugar for about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and almond extract. (The batter may look a little grainy -- that's okay).
- With the mixer on low, add the flour mixture in three separate additions, alternating with the milk and ending with the flour.
- Toss the strawberries with 2 teaspoons of flour (this will keep them from sinking to the bottom). Set ½ cup of the berries aside. Add the remaining berries to the batter and fold with a spatula until evenly distributed. Do not overmix.
- Scoop the batter into the prepared muffin tin (an ice-cream scoop with a wire scraper works well here); they will be very full. Scatter the reserved berries evenly over the muffins, then sprinkle the turbinado sugar over the center of each muffin (keeping the sugar away from the edges will prevent sticking).
- Bake for about 30 minutes, until lightly golden and a cake tester comes out clean. Run a sharp knife around the top edge of each muffin to free it from the pan if necessary (the edges can stick), then let the muffins cool in the pan for about 25 minutes. Transfer the muffins to a rack to cool completely.
- Freezer-Friendly Instructions: These muffins can be frozen for up to 3 months. After they are completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop.
Nutrition Facts : ServingSize 1 muffin, Calories 246, Fat 9g, Carbohydrate 38g, Protein 4g, SaturatedFat 5g, Sugar 21g, Fiber 1g, Sodium 224mg, Cholesterol 52mg
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
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
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.
MELT-IN-YOUR-MOUTH BLUEBERRY MUFFINS
We experimented with making a sugarless, naturally sweetened muffin and found the perfect comfort food! Sweetened with orange juice concentrate and blueberries, it's a delightful blend of fruitiness.
Provided by MessiaenTheKitchen
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 33m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
- Mix flour, rolled oats, baking powder, baking soda, salt, and nutmeg together in a large bowl. Combine vegetable oil, orange juice concentrate, water, egg, and vanilla extract in a separate bowl.
- Stir oil mixture into flour mixture; mix until batter is smooth. Fold in blueberries; stir until combined. Spoon batter into prepared muffin cups.
- Bake in the preheated oven until golden and cooked through, about 17 minutes. Cool in the pans for about 1 minute before removing.
Nutrition Facts : Calories 224.8 calories, Carbohydrate 23.6 g, Cholesterol 15.5 mg, Fat 13.2 g, Fiber 1.5 g, Protein 3.4 g, SaturatedFat 2.1 g, Sodium 197.1 mg, Sugar 5.7 g
MELT IN YOUR MOUTH BLUEBERRY MUFFINS
This recipe came to me by way of my sister Debbie. A great breakfast muffin that we enjoy with a cup of tea on a late Sunday morning or any time.
Provided by Nova Scotia Cook
Categories Quick Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Cream shortening, sugar and egg yolks.
- Sift flour, baking powder& salt together& add to creamed mixture alternately with milk.
- Fold in egg whites& vanilla.
- Add floured blueberries.
- Line muffin tins with muffin cups.
- Fill 2/3 full.
- Sprinkle with sugar.
- Bake 20- 25 minutes in 350 degree oven.
Nutrition Facts : Calories 226.2, Fat 9.8, SaturatedFat 2.6, Cholesterol 29.1, Sodium 143.2, Carbohydrate 32, Fiber 0.9, Sugar 18.6, Protein 3.1
MELT IN YOUR MOUTH BRAN MUFFINS
Best bran muffin recipe I've ever tried, very moist. I'm almost positive the secret is the coffee called for in recipe. Also great because not really, really sweet. Warning it makes a very big batch but guaranteed to go fast because they taste SO good.
Provided by hotmomma Temple
Categories Quick Breads
Time 35m
Yield 18 jumbo muffins, 36 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- In a large bowl combine bran, flour, sugar salt, baking soda and baking powder thoroughly; set aside.
- In another bowl combine the oil, coffee, eggs, milk and vanilla, mix well.
- (Hint: I soak the raisins in very hot water while I'm mixing up ingredients because they become more plump and juicy).
- Add the dry ingredients to the liquid and mix thoroughly.
- Add raisins to mixture and stir together.
- In greased muffin tins put mixture to fill 3/4 full.
- Bake in oven for 20 to 25 minutes.
- I'm guessing on the amount of servings it makes because when I was given the recipe it wasn't listed.
- Also cooking time will be longer if you use jumbo tins--I listed for the regular size tins.
Nutrition Facts : Calories 262, Fat 13.8, SaturatedFat 2.2, Cholesterol 31.3, Sodium 253.1, Carbohydrate 33.9, Fiber 2.6, Sugar 17, Protein 3.9
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