Strawberry Muffins Recipes

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.

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.

Steps:

• Preheat oven to 450-degrees F.
• Combine flour, 1/4 cup sugar, baking powder and salt in bowl.
• Stir in milk, egg and butter.
• The batter will not be smooth.
• Spoon into buttered muffin tins (or use cup cake paper lined tins), filling each cup about 2/3 full.
• Press strawberry slices into batter, pointed side up.
• Sprinkle each muffing with 1 teaspoon sugar.
• Bake for 15-20 minutes or until golden brown.

Steps:

• Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Make the topping: Mix the oats, brown sugar, flour and salt in a small bowl. Add the butter and work it in with your fingers until the mixture comes together in clumps; set aside.
• Make the muffins: Toss the rhubarb and strawberries in a small bowl with 1 tablespoon granulated sugar; set aside. Whisk the flour, remaining 3/4 cup granulated sugar, the baking powder, baking soda and salt in a large bowl; make a well in the center. Add the eggs to the well and gently whisk. Stir in the milk, melted butter and lemon juice until just combined with small bits of flour remaining. Stir in the rhubarb-strawberry mixture.
• Divide the batter among the muffin cups, filling them most of the way. Top with the crumb mixture. Bake until the muffins are lightly browned and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely. Dust with confectioners' sugar.

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:

• 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.

Steps:

• In a big bowl, mix well flour, sugar, baking powder and salt. Make a hole in the center.
• Beat eggs in a separate bowl to foam them. Add oil, milk and cranberries. Pour in the hole of flour. Stir to wet. The dough will have lumps. Fill the greased muffin cups to 3/4.
• Bake in a preheated oven of 400 F 20 to 25 minutes. For a loaf it's about 60 minutes.
• Garnish : Brush tops of hot muffins with melted butter. Sprinkle with sugar.
• Fresh cranberry muffins : Use roughly chopped cranberries or whole cranberries instead of cranberry sauce. Add a little bit more milk to soften the dough.

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.

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.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour a muffin pan, or use paper liners. In a small bowl, combine oats and buttermilk, and let stand 5 minutes. In a medium bowl, combine flour, baking powder, baking soda and salt; set aside.
• In a large bowl, beat together the egg, oil, brown sugar and vanilla. Blend in the oat mixture. Stir in the flour mixture, just until moistened. Fold in strawberries. Fill muffin cups 2/3 to 3/4 full.
• Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean.

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.

Steps:

• Heat oven to 400 degrees.
• Mix flour, baking powder, sugar, and salt in a large bowl.
• Combine egg, milk, and oil in a small bowl; stir into flour mixture with a fork JUST until moistened.
• Fold in rhubarb and sliced strawberries.
• Fill paper lined muffin tins 2/3 full with batter.
• Press a strawberry half gently into top of each muffin.
• Sprinkle tops generously with sugar.
• Bake until golden, about 20- 25 minutes.
• Cool before serving.

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.

Steps:

• Preheat oven to 180C/fan 160C/gas 5.
• In an electric food mixer (beater attachment) add the double cream, caster sugar, eggs and vanilla extract and mix (low speed) until the sugar has dissolved (7-8 mins).
• When this is done add your plain flour and baking powder to your cream mixture and mix until everything is combined.
• Now fold your strawberries in, trying not to break them up too much (don't worry if some of them do)
• Now spoon the mixture into your muffin cases, about 3/4 full and cook in the oven for 25-30 mins. They should be golden brown on top, then just leave to cool (if you think you can wait that long).