STRAWBERRY MUFFINS
Bursting with fresh strawberry flavor, these muffins make a delightful treat. Eat them for breakfast, a snack, or dessert -- they give their blueberry siblings a run for their money.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 35m
Yield Makes 12 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. Line a standard 12-cup muffin tin with paper liners. Toss together strawberries and 1/3 cup sugar. Using a potato masher, lightly mash berries; set aside.
- In a large bowl, whisk together flours, baking powder, baking soda, salt, and cinnamon. In a glass 2-quart measuring cup or a medium bowl, combine buttermilk, oil, egg, and vanilla; whisk to combine.
- Make a well in the center of the flour mixture and pour in the buttermilk mixture and the berry mixture (with juice). Fold just until combined. Using an ice cream scoop, divide the batter among the muffin cups. Sprinkle the tops with remaining sugar.
- Bake until a toothpick inserted in the center of a muffin comes out clean, about 17 minutes. Cool 5 minutes in the pan, then transfer muffins to a wire rack to cool completely.
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.
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
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
STREUSEL STRAWBERRY MUFFINS
My friends and I enjoy trying new recipes that are good nutritionally. These tasty muffins rely on yogurt and sour cream instead of oil. Everyone loves them!
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, sugar, cream of tartar, baking soda and salt. In another bowl, combine eggs, yogurt and sour cream; stir into dry ingredients just until moistened. Fold in strawberries. Fill greased or paper-lined muffin cups two-thirds full. , For topping, combine the brown sugar, flour and cinnamon in a bowl; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. , Bake at 350° for 30-35 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 213 calories, Fat 4g fat (2g saturated fat), Cholesterol 45mg cholesterol, Sodium 194mg sodium, Carbohydrate 40g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.
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 MUFFINS
I like this recipe for teacher gifts, church socials and just plain munching on! I can never make enough!
Provided by sewcraftymom
Categories Quick Breads
Time 35m
Yield 12 Large Muffins
Number Of Ingredients 10
Steps:
- Heat oven to 375°F.
- Combine flour, baking powder, salt and 1 cup of the sugar in medium bowl.
- Toss in strawberries, set aside.
- Beat together eggs, butter, milk and vanilla in small bowl.
- Add wet ingredients to the dry ingredients; stir until just combined.
- Spoon batter into muffin tins lined with paper.
- Sprinkle 1/2 tsp of sugar on top of each muffin.
- Bake 25 minutes or until a toothpick inserted in middle of muffin comes out clean.
Nutrition Facts : Calories 241.9, Fat 9.1, SaturatedFat 5.4, Cholesterol 52.8, Sodium 176.1, Carbohydrate 36.8, Fiber 0.9, Sugar 19.8, Protein 3.7
THE BEST STRAWBERRY MUFFINS
Make and share this The Best Strawberry Muffins recipe from Food.com.
Provided by Morg2086
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425, then grease your muffin tin.
- Sift flour, baking powder and salt into large bowl. Stir in rolled oats and sugar, then set aside.
- Combine milk, butter, eggand vanilla in a small bowl. Stir milk mixture into dry ingredients until moistened. Then stir in strawberries.
- Spoon batter into muffin tin, filling each intil 2/3 full.
- Bake 15 to 18 minutes or until lightly browned and toothpick insterted into center comes out clean.
Nutrition Facts : Calories 197.3, Fat 9.4, SaturatedFat 5.5, Cholesterol 38.7, Sodium 256.9, Carbohydrate 25, Fiber 1.3, Sugar 9.1, Protein 3.6
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
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