Valentines Day Strawberry Muffins Recipes

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VALENTINE'S DAY STRAWBERRY MUFFINS



Valentine's Day Strawberry Muffins image

These muffins get their name from the sliced strawberry on top that resembles a heart. Perfect for Valentine's Day or when you have too many strawberries.

Provided by PICKYJESSICA

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 50m

Yield 24

Number Of Ingredients 15

1 tablespoon lemon juice
1 cup milk
½ cup butter, at room temperature
1 ½ cups white sugar
4 large eggs
2 teaspoons lemon extract
½ teaspoon lemon zest
1 ½ cups chopped fresh strawberries
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup miniature semisweet chocolate chips
12 slices fresh strawberry
1 tablespoon white sugar

Steps:

  • Mix lemon juice with as much milk as needed to measure 1 cup; let the soured milk stand for 5 minutes before using.
  • Preheat an oven to 350 degrees F (175 degrees C).
  • Line 24 muffin tins with paper liners.
  • Cream together the butter and 1 1/2 cups sugar in a large bowl.
  • Beat in the eggs, one at a time; add the lemon extract.
  • Gradually stir in the lemon zest and soured milk.
  • Gently fold in the chopped strawberries.
  • Mix the flour, baking powder, baking soda, and salt together in another bowl.
  • Stir the butter mixture into the flour mixture until dry ingredients are just moistened.
  • Fold in the chocolate chips.
  • Spoon batter into prepared muffin cups to about 2/3 full.
  • Place a strawberry slice atop each muffin and sprinkle with some of the 1 tablespoon white sugar.
  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool in the pans for 5 minutes before serving warm.

Nutrition Facts : Calories 180.6 calories, Carbohydrate 28.8 g, Cholesterol 42 mg, Fat 6.1 g, Fiber 0.9 g, Protein 3.3 g, SaturatedFat 3.5 g, Sodium 138.9 mg, Sugar 16.2 g

STRAWBERRY LOVE MUFFINS



Strawberry Love Muffins image

Completely vegan, yet anyone with a sweet tooth will love these! Plus, with the addition of fresh strawberries, all the ingredients are pantry staples! As always, I prefer to use unbleached flour and organic sugar, but regular items may be used. Oh, and you can use canola in place of the safflower if you don't have any safflower on hand!

Provided by Mrs.Muffins

Categories     Quick Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 9

1 1/2 cups unbleached all-purpose flour
1/2 cup organic sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup plain soymilk
1/3 cup safflower oil
1 teaspoon vanilla extract
1 cup fresh strawberries, sliced

Steps:

  • Preheat your oven to 375°F and grease twelve muffin tins.
  • Mix together the first five dry ingredients in a large bowl.
  • Gently stir in the soymilk, oil, and vanilla but be careful not to over mix.
  • Fold in strawberries and pour the batter into your prepared muffin tins, 3/4 of the way to the top.
  • Bake for 15-20 minutes, until a toothpick inserted into the center of a muffin comes out clean; let muffins sit for 10 minutes or more before removing them from the pan.

FLORIDA STRAWBERRY MUFFINS



Florida Strawberry Muffins image

These are moist and delicious despite the fact that there is no liquid other than the berry juice.

Provided by Mary

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 10

1 ½ cups chopped fresh strawberries
½ cup white sugar
¼ cup white sugar
¼ cup butter, softened
2 eggs
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground nutmeg

Steps:

  • In a small bowl, combine the strawberries and 1/2 cup sugar. Set aside for 1 hour. Drain, reserving liquid and berries separately.
  • Preheat the oven to 425 degrees F (220 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
  • In a medium bowl, cream together the butter and 1/4 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt and nutmeg; stir into the creamed mixture alternately with the juice from the berries. Gently stir in the berries. Spoon batter into the prepared muffin cups.
  • Bake for 18 to 20 minutes in the preheated oven, or until the tops spring back when lightly touched. Cool in the pan on a wire rack.

Nutrition Facts : Calories 168.1 calories, Carbohydrate 28 g, Cholesterol 41.2 mg, Fat 4.9 g, Fiber 0.9 g, Protein 3.1 g, SaturatedFat 2.7 g, Sodium 140.4 mg, Sugar 13.6 g

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