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.
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
STRAWBERRY NUT MUFFINS
A quick and simple muffin recipe with strawberries and walnuts.
Provided by ANGIE DOYLE
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 muffin pans, or use paper liners.
- In a large bowl, combine flour, sugar, baking soda, salt, cinnamon and nutmeg. Make a well in the center, and pour in eggs and oil. Mix well, then fold in strawberries and walnuts. Fill muffin cups 2/3 to 3/4 full.
- Bake in the preheated oven for 10 to 15 minutes, or until a toothpick inserted into the center comes out clean.
Nutrition Facts : Calories 389.5 calories, Carbohydrate 35.2 g, Cholesterol 46.5 mg, Fat 26.2 g, Fiber 1.6 g, Protein 5.4 g, SaturatedFat 3.9 g, Sodium 220.1 mg, Sugar 17.8 g
STRAWBERRY BANANA MUFFINS
Lots of strawberries from last summer, and need to make some room in the freezer. I made a triple batch of these for a wedding social, they were gone in a flash!
Provided by crimson_butterfly
Categories Quick Breads
Time 40m
Yield 12 muffins, 1 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F. Line a muffin pan with paper liners.
- Combine the butter, milk, and egg in a small bowl and beat it lightly. In a larger bowl, pour in your flour, salt, baking powder, and sugar and gently mix it. Toss in the chopped strawberries and sliced banana, then stir to coat with the flour mixture. Pour in your milk mixture and stir it all up together.
- Fill up the muffin cups with your batter, then place in the oven and bake for 25 to 30 minutes.
- Let them cool down for 10 minutes, then remove from the pan and serve these bad boys up.
Nutrition Facts : Calories 2112.1, Fat 58.4, SaturatedFat 34, Cholesterol 325.1, Sodium 2035.1, Carbohydrate 368.7, Fiber 13.3, Sugar 175.5, Protein 36.1
NUT-TOPPED STRAWBERRY RHUBARB MUFFINS
A sweet, crispy topping highlights these tender muffins that are filled with two favorite spring foods, rhubarb and strawberries. They're perfect for a brunch or a grab-and-go breakfast. -Audrey Stallsmith, Hadley, Pennsylvania
Provided by Taste of Home
Time 45m
Yield 1-1/2 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the first 6 ingredients. In another bowl, whisk the egg, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in strawberries and rhubarb. Fill greased or paper-lined muffin cups two-thirds full. , In a small bowl, combine the pecans, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. , Bake at 400° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 243 calories, Fat 10g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 155mg sodium, Carbohydrate 37g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.
STRAWBERRY-MACADAMIA NUT MUFFINS
Make and share this Strawberry-Macadamia Nut Muffins recipe from Food.com.
Provided by JamesDeansGirl
Categories Quick Breads
Time 32m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400*F.
- Grease the bottoms only of 12 standard-size muffin cups, or line with paper wrappers; set aside.
- In a large bowl, beat together the the milk, melted butter, and egg.
- Stir in the flour, sugar, baking powder, and salt just until combined; do not overmix.
- Gently fold in the strawberries and macadamia nuts.
- Spoon batter into the prepared tins; sprinkle with sugar, if desired.
- Bake for 20-22 minutes, or until golden and puffed.
- Immediately invert onto wire racks.
- Serve warm or cool.
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