STRAWBERRY COCONUT MUFFINS
Make and share this Strawberry Coconut Muffins recipe from Food.com.
Provided by OceanIvy
Categories Quick Breads
Time 25m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Heat oven to 400°.
- Gently heat the sugar, butter and water until the sugar dissolves; let cool.
- Combine flour, baking powder, strawberries and coconut.
- Mix vanilla extract, egg and milk; add to the flour mixture.
- Pour in the butter mixture and mix just until combined.
- Spoon into prepared muffin tins.
- Bake 15-20 minutes.
Nutrition Facts : Calories 203.3, Fat 6.7, SaturatedFat 4.3, Cholesterol 30.6, Sodium 115, Carbohydrate 32.2, Fiber 2.2, Sugar 11, Protein 4.4
KIDS CAN MAKE: HEALTHY SECRET STRAWBERRY CHOCOLATE-CHIP MUFFINS
These muffins have a strawberry surprise baked in the center. It's also a surprise that each one has only 9 grams of sugar! For little and big kids: Let them help with lining the baking pan, measuring and scooping. Big kids can place the strawberries in the batter; little kids can sprinkle the chocolate chips.
Provided by Food Network Kitchen
Time 1h10m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin pan with paper liners, and spray the liners lightly with cooking spray.
- Whisk together the flour, 1/3 cup of the chocolate chips, baking powder and salt in a large bowl. Whisk together the milk, sugar, oil, eggs, vanilla and orange zest in a medium bowl until no sugar clumps remain. Fold the milk mixture into the flour mixture until just combined. (Don't worry if there are a few lumps.)
- Spoon a heaping tablespoon of batter into each muffin cup liner. Stand a strawberry in each, point-side down. Evenly divide the remaining batter among the liners. Smooth the batter around and on top of each strawberry with a spoon. (It's OK if a little bit of strawberry pokes out.) Sprinkle the remaining chocolate chips over the tops.
- Bake until the muffins are golden and spring back when pressed in the center, 22 to 25 minutes. Let cool in the pan for a few minutes, then transfer to a cooling rack to cool completely. Store at room temperature in an airtight container for up to 2 days.
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.
HEALTHIER FRESH STRAWBERRY MUFFINS
This is my two-year-old's favorite fresh strawberry muffin recipe! While it's a sweet muffin, the ingredients are healthy enough that I feel good about giving her one for breakfast. They only last a couple of days fresh, but freeze beautifully - I usually put half in the freezer right away and enjoy them for months!
Provided by skyegirl1999
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 35m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper liners.
- Mix all-purpose flour, oats, whole wheat flour, sugar, flax seed meal, baking powder, and salt together in a large bowl. Stir in milk, coconut oil, applesauce, and eggs. Fold in strawberries.
- Fill the prepared muffin tins evenly with batter, about 3/4 full.
- Bake in the preheated oven until a knife inserted into the center of a muffin comes out clean, about 20 minutes.
Nutrition Facts : Calories 184.5 calories, Carbohydrate 24.4 g, Cholesterol 14.9 mg, Fat 8.6 g, Fiber 2.2 g, Protein 3.9 g, SaturatedFat 6.3 g, Sodium 231.6 mg, Sugar 7.6 g
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
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