Berry Smash Muffins Strawberry Muffins Recipes

Steps:

• Heat oven to 425 F.
• Put a paper baking cup in each of 12 regular-size muffin cups, or grease just the bottoms of 12 muffin cups.
• Slightly smash strawberries in large bowl, using fork.
• Stir in sugar, oil and eggs until mixed.
• Stir in other ingredients just until moistened.
• Spoon batter into muffin cups.
• Bake 15 to 18 minutes or until light golden brown or toothpick poked in center comes out clean.
• Cool 5 minutes.
• Loosen sides of muffins from pan if needed, and take them out of the pan.
• Makes 12 muffins.
• Tip: If you do not have fresh strawberries, you can use frozen strawberries that you have thawed and drained.

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.

Steps:

• Grease muffin tins or use paper liners.
• In a large bowl, stir the flour, baking powder, baking soda and salt together and set aside.
• In another bowl, whisk the sugar, milk, sour cream, oil, egg and orange zest together until well mixed; stir in the strawberries. Add to the flour mixture and stir until just combined.
• Preheat oven to 400º. Place a spoonful of batter in each prepared tin or paper liner. Top each with a scant teaspoon of jam. Spoon the remaining batter over the jam, filling each cup about 2/3 full.
• Bake 15 to 18 minutes or until a toothpick inserted in the middle of a muffin comes out clean. Cool in the tins for 5 minutes then remove to a rack to cool completely.

Steps:

• Set oven to 400°F (second-lowest rack).
• Line 12 regular-size muffin tins with paper liners.
• In a large bowl mix together sifted flour, baking powder, sugar and salt until well combined.
• Add in the sliced strawberries to the flour mixture and mix to combine with a wooden spoon.
• In another small bowl whisk together the half and half, egg, strawberry extract and melted shortening (the melted shortening added to the cold cream will seem like it is curdled, don't worry this will make a light textured muffin, just mix well with the cream).
• Add the cream mixture to the dry mixture; mix JUST until moistened (do not overmix!).
• Using an ice cream scoop, divide the batter evenly between 12 muffin tins.
• Bake for about 17 minutes.