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
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 STREUSEL MUFFINS
This recipe makes a great breakfast muffin, and you could easily substitute blueberries for strawberries.
Provided by Sackville
Categories Quick Breads
Time 45m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Cream butter and sugar together in a bowl.
- Add egg, mix well.
- In a separate bowl, combine flour, baking powder and salt.
- Add to creamed mixture, together with milk.
- Stir in vanilla, followed by strawberries.
- Fill 12 paper-lined muffin cups with batter.
- In a small bowl, mix together sugar, flour and cinnamon, then cut in butter until mixture is crumbly.
- Sprinkle over muffins.
- Bake at 375 F for 25-30 minutes or until browned.
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.
MINI STRAWBERRY SURPRISE MUFFINS
Make and share this Mini Strawberry Surprise Muffins recipe from Food.com.
Provided by mspebblesflinstone
Categories Strawberry
Time 22m
Yield 12-36 serving(s)
Number Of Ingredients 12
Steps:
- Grease mini or large muffin tray.
- Mash strawberries, stir in sugars, oil, vanilla, almond extract and eggs until fully incorporated.
- In seperate med bowl, mix together flour, cinnaomon, B. Soda, and salt.
- Combine the dry ingredient to the wet. Mix till blended.
- Fill mini muffin trays until almost full, then add the magic -- a blob of berry cream cheese in the middle of the batter on the top.
- Bake 425F for approx 12 - 14 Minutes.
- Should make approx 36 muffins.
- If you are making large muffins bake at 425F for about 14 - 16 minutes.
- makes 12.
Nutrition Facts : Calories 171.5, Fat 7.1, SaturatedFat 0.7, Cholesterol 35.2, Sodium 163.9, Carbohydrate 24.4, Fiber 0.7, Sugar 12, Protein 2.7
FLORIDA STRAWBERRY MUFFINS
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
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
CRANBERRY SURPRISE MUFFINS
This recipe has been in my family since 1943, so these muffins have been enjoyed during the holidays for many years. The "surprise" is a dollop of cranberry sauce in the center. We like to eat them warm, fresh from the oven.
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the eggs, milk and butter. Stir into dry ingredients just until moistened., Fill 12 greased muffin cups one-fourth full. Drop a rounded tablespoonful of cranberry sauce into each cup. Top with remaining batter., Bake at 400° for 12-15 minutes or until muffin tops spring back when lightly touched. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 176 calories, Fat 6g fat (3g saturated fat), Cholesterol 48mg cholesterol, Sodium 263mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 1g fiber), Protein 4g protein.
STRAWBERRY BREAKFAST MUFFINS RECIPE BY TASTY
Here's what you need: whole wheat flour, baking powder, salt, strawberry, eggs, honey, greek yogurt, coconut oil
Provided by Joey Firoben
Categories Breakfast
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F (190°C).
- In a large mixing bowl, whisk together the eggs, yogurt, honey, strawberries, and coconut oil until well combined.
- Add the flour, baking powder, and salt, and fold the batter together using a rubber spatula. Stop folding once all of the dry ingredients have disappeared into the batter.
- Using a medium ice cream scoop, pour one scoop full of batter into each well of a greased muffin tin.
- Bake for for 20-25 minutes, until a toothpick inserted in the center of a muffin comes out clean.
- Enjoy!
Nutrition Facts : Calories 270 calories, Carbohydrate 41 grams, Fat 9 grams, Fiber 3 grams, Protein 7 grams, Sugar 23 grams
FRESH STRAWBERRY MUFFINS
Fresh strawberry muffins.
Provided by Jen Pretty
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 214 calories, Carbohydrate 31.6 g, Cholesterol 36.6 mg, Fat 8.5 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 5.2 g, Sodium 243.3 mg, Sugar 15 g
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
STREUSEL STRAWBERRY MUFFINS
My friends and I enjoy trying new recipes that are good nutritionally. These tasty muffins rely on yogurt and sour cream instead of oil. Everyone loves them!
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, sugar, cream of tartar, baking soda and salt. In another bowl, combine eggs, yogurt and sour cream; stir into dry ingredients just until moistened. Fold in strawberries. Fill greased or paper-lined muffin cups two-thirds full. , For topping, combine the brown sugar, flour and cinnamon in a bowl; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. , Bake at 350° for 30-35 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 213 calories, Fat 4g fat (2g saturated fat), Cholesterol 45mg cholesterol, Sodium 194mg sodium, Carbohydrate 40g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.
STRAWBERRY STREUSEL MUFFINS
Muffins have always been a favorite breakfast food for my family. My children have now "left the nest", but I still find myself mixing a batch of these muffins using strawberries from my garden.
Provided by Taste of Home
Time 40m
Yield about 1 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, combine flour, sugar, baking powder and salt. Gently fold in strawberries. Combine eggs, milk, sour cream and oil; stir into dry ingredients just until moistened. , Fill greased or paper-lined muffins cups about two-thirds full. For topping, combine flour, brown sugar and cinnamon; mix well. Cut in butter until crumbly. Sprinkle about 2-1/2 teaspoons over each muffin. , Bake at 425° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.
Nutrition Facts :
HIDDEN SURPRISE MUFFINS
Another mailing list goodie. The original poster said this came from her Little House on the Prairie cookbook.
Provided by bunkie68
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Grease the bottom ONLY of a 12-cup muffin tin.
- Preheat the oven to 400 degrees F.
- In a medium mixing bowl, stir together the flour, sugar, baking powder and salt.
- In a second medium sized bowl, combine the egg, milk, vanilla and vegetable oil.
- Make a "well" in the dry ingredients and add the wet ingredients to the well.
- Stir until the mixture is moist.
- Don't overmix - the batter should be lumpy.
- Fill the muffin tins half full.
- Now, here is the surprise - drop a teaspoon of jelly into the center of each muffin.
- Add more batter on top of the jelly so that each cup is 2/3 full.
- Bake for 20-25 minutes, or until golden brown.
- When the muffins are baked there will be a jelly surprise in the middle.
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-CHOCOLATE CHIP MUFFINS WITH CHOCOLATE STREUSEL TOPPING
Chocolate and strawberries are a perfect flavor match in any situation; and this muffin recipe is no exception. One could almost say these cross the line into cupcake territory--but regardless of what they may be called: they're tasty!
Provided by Kim
Categories Chocolate Muffins
Time 1h
Yield 18
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease 18 cups of 2 standard 12-cup muffin tin or line cups with paper liners.
- Combine flour, brown sugar, white sugar, cocoa powder, and salt in bowl for the streusel topping until well combined. Mix in melted butter and vanilla until mixture resembles wet sand. Set aside.
- Mix together flour, baking powder, and salt for muffins in a large bowl until combined. Add strawberries and chocolate chips and stir until evenly distributed in the flour mixture.
- Whisk sugar, egg, and melted butter together in a bowl until thoroughly combined. Add buttermilk and vanilla extract and whisk until thoroughly incorporated. Add buttermilk mixture to the flour mixture and gently fold just until no dry clumps of flour remain. Do not overmix.
- Spoon batter into the prepared muffin cups and sprinkle streusel topping evenly over each muffin, about 1 to 1 1/2 tablespoons per muffin.
- Place pans into the preheated oven and bake until edges of the muffins are golden and tops spring back lightly when touched, 22 to 27 minutes. Allow muffins to cool in the pan for 10 to 15 minutes before carefully transferring them to a wire rack to cool completely.
Nutrition Facts : Calories 227.4 calories, Carbohydrate 36 g, Cholesterol 26.1 mg, Fat 8.7 g, Fiber 1.5 g, Protein 3.3 g, SaturatedFat 5.2 g, Sodium 183.2 mg, Sugar 21 g
STRAWBERRY MUFFINS
Bursting with fresh strawberry flavor, these muffins make a delightful treat. Eat them for breakfast, a snack, or dessert -- they give their blueberry siblings a run for their money.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 35m
Yield Makes 12 muffins
Number Of Ingredients 12
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.
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