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 CRUMB MUFFINS
Sweet and supremely moist Strawberry Crumb Muffins! A Summertime favorite.
Provided by Ashley Manila
Categories Breakfast
Time 35m
Number Of Ingredients 18
Steps:
- In a large bowl combine the granulated sugar, flour, cinnamon, and butter; using two forks or a pastry cutter, combine ingredients until the mixture is very crumbly and resembles a coarse meal. The crumbs should be pea-sized. Place mixture in the fridge or freezer until needed.
- Preheat your oven to 400 degrees (F). Line a 12 cup muffin tin with paper liners; set aside.
- In a large bowl, sift together 3 cups of the flour, baking powder, nutmeg, cinnamon, and salt; set aside.
- In a large bowl using an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium speed until light and fluffy; about 3 minutes.
- Add in the egg, egg yolks, and vanilla and continue beating until well combined. Reduce mixer speed to low; alternate adding the flour mixture and the milk, beginning and ending with flour. Be sure not to over mix here.
- Turn mixer off and set batter aside for a moment. Place chopped strawberries and remaining flour into a bowl; toss to completely coat the berries in the flour. Add the strawberries and any excess flour into the batter; use a spatula to gently fold the berries into the batter until incorporated.
- Divide the batter evenly among prepared muffin tins. Top each muffin cup with 2 tablespoons of crumb topping.
- Bake for 20 to 22 minutes, or until the tops are lightly golden brown and a toothpick inserted in the middle comes out clean, or with a just a few moist crumbs attached. Cool muffins 10 minutes in the pan before transferring to a cooling rack.
- In a small bowl combine the confectioners' sugar, vanilla, and cream; whisk until smooth, adding more cream as needed to reach desired consistency. Drizzle over the muffins right before serving.
STRAWBERRY-RHUBARB CRUMBLE MUFFINS
Provided by Food Network Kitchen
Time 2h
Yield 12 muffins
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Make the topping: Mix the oats, brown sugar, flour and salt in a small bowl. Add the butter and work it in with your fingers until the mixture comes together in clumps; set aside.
- Make the muffins: Toss the rhubarb and strawberries in a small bowl with 1 tablespoon granulated sugar; set aside. Whisk the flour, remaining 3/4 cup granulated sugar, the baking powder, baking soda and salt in a large bowl; make a well in the center. Add the eggs to the well and gently whisk. Stir in the milk, melted butter and lemon juice until just combined with small bits of flour remaining. Stir in the rhubarb-strawberry mixture.
- Divide the batter among the muffin cups, filling them most of the way. Top with the crumb mixture. Bake until the muffins are lightly browned and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely. Dust with confectioners' sugar.
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 CRUMB MUFFINS
Strawberry Crumb Muffins are an easy moist and tender bakery style muffin recipe with fresh strawberries and buttery cinnamon crumb topping.
Provided by Sabrina Snyder
Categories Breakfast
Time 30m
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees and line two 12 cup muffin trays with paper liner cups.
- In a large bowl whisk together the flour, baking powder, baking soda, salt and cinnamon until well combined (this will help the muffins be tender).
- In a medium bowl whisk together the eggs, melted butter, sugar and milk.
- Add the wet mixture to the flour mixture slowly while whisking.
- Whisk until the mixture is just barely combined (do not overmix).
- Fold in the strawberries.
- To make the crumble topping smash together the white sugar, flour, butter and cinnamon with a fork until well combined.
- Sprinkle the mixture over the muffins in clumps to make nice crumbs.
- Fill the muffin liners 3/4 full and bake for 20-24 minutes until a toothpick comes out clean.
Nutrition Facts : Calories 460 kcal, Carbohydrate 62 g, Protein 7 g, Fat 21 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 99 mg, Sodium 176 mg, Fiber 2 g, Sugar 32 g, UnsaturatedFat 7 g, ServingSize 1 serving
STRAWBERRY SHORTCAKE CRUMB MUFFINS
Need an innovative way to use strawberries? Combine two great foods: muffins and crumb cake! Each muffin is like an individual strawberry crumb cake with all the flavor and less hassle.
Provided by BB2011
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 425°F Grease and flour a muffin pan.
- Whisk together flour, cornstarch, sugar, baking powder, and salt, and set aside.
- In another small bowl combine the melted butter, buttermilk, vanilla, and beaten egg. Stir into the flour mixture just until combined. It will be lumpy. Do not overmix!
- Divide batter evenly into each muffin cup. Gently insert the strawberry slices vertically into the batter. Set aside.
- To make the crumb mixture, whisk together the butter, sugars, and cinnamon until smooth in another bowl. It will look like batter until you add all the flour, so don't panic!
- Stir in the flour with a whisk, then stir with a fork to create the crumbly texture. Add more flour as needed to create the correct crumb size.
- Sprinkle on to muffin tops - crumb topping will dry up and crisp in the oven.
- Bake 20 minutes, or until the crumb topping is browned, and a toothpick inserted into the muffin comes out clean with only moist crumbs.
Nutrition Facts : Calories 258.6, Fat 7.6, SaturatedFat 4.5, Cholesterol 36.2, Sodium 215.1, Carbohydrate 43.4, Fiber 1.1, Sugar 18.6, Protein 4.3
FRESH STRAWBERRY MUFFINS
Fresh strawberry muffins.
Provided by Jen Pretty
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line with paper liners.
- Beat 3/4 cup sugar and butter together in a mixing bowl using an electric mixer until creamy. Add egg and mix well.
- Sift flour, baking powder, and salt together in a small bowl. Add flour mixture and milk alternately to butter mixture until combined. Stir in vanilla extract. Gently stir in strawberries.
- Spoon batter into the prepared muffin cups. Combine 3 teaspoons sugar and cinnamon in a small bowl and sprinkle over tops of muffins.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 214 calories, Carbohydrate 31.6 g, Cholesterol 36.6 mg, Fat 8.5 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 5.2 g, Sodium 243.3 mg, Sugar 15 g
STRAWBERRY MUFFINS
"THESE LUSCIOUS oven treats are sweet and flavorful because they are made with lots of strawberry jam. They have a feathery texture despite all the jam, and are very good when served either hot or cold. My 8-year-old brother was especially fond of these muffins, and often, when we said goodbye, Aunt Edith would thoughtfully present him with a brown bag containing any that were left over from that morning's bountiful breakfast."
Provided by Taste of Home
Time 30m
Yield 1-1/2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. In a large bowl, whisk flour, sugar, baking soda, cinnamon, nutmeg and salt. In another bowl, whisk eggs, oil and buttermilk until blended. Add to flour mixture; stir just until moistened. Gently fold in jam. , Fill well-greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 181 calories, Fat 7g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 150mg sodium, Carbohydrate 28g carbohydrate (17g sugars, Fiber 0 fiber), Protein 2g protein.
STRAWBERRY STREUSEL MUFFINS
Muffins have always been a favorite breakfast food for my family. My children have now "left the nest", but I still find myself mixing a batch of these muffins using strawberries from my garden.
Provided by Taste of Home
Time 40m
Yield about 1 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, combine flour, sugar, baking powder and salt. Gently fold in strawberries. Combine eggs, milk, sour cream and oil; stir into dry ingredients just until moistened. , Fill greased or paper-lined muffins cups about two-thirds full. For topping, combine flour, brown sugar and cinnamon; mix well. Cut in butter until crumbly. Sprinkle about 2-1/2 teaspoons over each muffin. , Bake at 425° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.
Nutrition Facts :
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