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 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 ALMOND MUFFINS
Just a little something I cooked up one afternoon when I had some strawberries about to go bad.... I hope you enjoy them!
Provided by CulinaryExplorer
Categories Quick Breads
Time 35m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F Coat muffin tin with nonstick cooking spray.
- In a large bowl, cream the butter and sugar until fluffy.
- Add the egg yolks, one at a time. Beat well after each.
- In a separate bowl, stir together the dry ingredients.
- With the mixer on low speed, add the dry ingredients to the creamed mixture, alternating two times with the yogurt, vanilla, milk, and orange juice. Beat just until smooth.
- In another bowl, beat the egg whites until soft peaks form. Fold into batter.
- Fold in the strawberries and almonds.
- Spoon the batter into the prepared pan, 3/4-full.
- Bake at 350°F for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 5 minutes before removing to cool completely.
SUE'S STRAWBERRY ALMOND MUFFINS
Looking for something different and delicious for breakfast? Look no further. These muffins will be a favorite in no time!
Provided by Lindas Busy Kitchen
Categories Breakfast
Time 45m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 375. Line a 12 cup muffin tin with paper liners.
- In the bowl of an electric mixer, cream the butter and sugar.
- Add eggs, one at a time, and blend until fluffy.
- Mix in the milk and the almond extract.
- In a separate bowl, sift together the flours, baking powder and salt.
- Add the dry ingredients to the milk mixture, and blend until just combined.
- Fold in the strawberries and almonds.
- Fill the muffin cups to the top, and bake for 30 minutes.
Nutrition Facts : Calories 251.4, Fat 12.1, SaturatedFat 5.6, Cholesterol 56.6, Sodium 210.3, Carbohydrate 31.9, Fiber 2.2, Sugar 14.6, Protein 5.1
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.
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 LEMON MUFFINS
Lemon and strawberry come together in these easy and tart muffins.
Provided by MARMARL
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 50m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a muffin pan with paper liners.
- In a bowl, lightly beat together the oil, milk, egg, and lemon juice. In a separate bowl, mix the lemon zest, all-purpose flour, whole wheat flour, salt, baking powder, white sugar, and brown sugar. Mix strawberries into the flour mixture. Stir in the oil mixture just until moist. Fill muffin cups about 3/4 full with the batter.
- Bake 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to cool 10 minutes before removing from the muffin tin.
Nutrition Facts : Calories 170.3 calories, Carbohydrate 28.8 g, Cholesterol 16.3 mg, Fat 5.5 g, Fiber 1.9 g, Protein 3.2 g, SaturatedFat 1 g, Sodium 139.1 mg, Sugar 14 g
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