Best 5 Strawberry Breakfast Muffins Recipe By Tasty Recipes

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Looking for a tasty and delightful breakfast option that combines the sweet flavors of strawberries with the wholesome goodness of muffins? Look no further! Our strawberry breakfast muffins recipe by Tasty is a culinary delight that will tantalize your taste buds and leave you wanting more. With just a few simple ingredients and easy-to-follow steps, you can create these delectable muffins that are perfect for a satisfying and delicious breakfast.

Here are our top 5 tried and tested recipes!

STRAWBERRY MUFFINS



Strawberry Muffins image

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

¼ cup canola oil
½ cup milk
1 egg
½ teaspoon salt
2 teaspoons baking powder
½ cup white sugar
1 ¾ cups all-purpose flour
1 cup chopped strawberries

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

PERFECT STRAWBERRY MUFFINS



Perfect Strawberry Muffins image

These light and airy strawberry muffins are effortless to make. We love adding a light spice to the batter with cinnamon and finely ground black pepper. The black pepper is a little unusual, but adding just a tiny amount lifts all the flavors in the muffins. Feel free to leave it out, but we highly recommend it.

Provided by Adam and Joanne Gallagher

Categories     Baking

Time 30m

Yield Makes 12 muffins

Number Of Ingredients 13

1 1/2 cups (195 grams) all-purpose flour
3/4 cup (150 grams) granulated sugar
2 teaspoons baking powder
1/4 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
1/4 teaspoon finely ground black pepper
1/3 cup (80 ml) vegetable oil
1 large egg
1/3 to 1/2 cup (80 ml - 120 ml) milk, reduced fat or whole milk are best
1 1/2 teaspoons vanilla extract
6 ounces strawberries, hulled and diced, about 1 cup diced
1 tablespoon granulated sugar
1/4 teaspoon vanilla extract

Steps:

  • Heat the oven to 400 degrees Fahrenheit. Line 12 standard-size muffin cups with paper liners.
  • Whisk flour, sugar, baking powder, salt, cinnamon, and the black pepper in a large bowl until well mixed.
  • Using a measuring jug that holds at least 1 cup, measure the vegetable oil. Add the egg, then fill the measuring jug to the 1-cup line with milk (this should be 1/3 to a 1/2 cup of milk).
  • Add 1 1/2 teaspoons of vanilla extract and whisk until blended. Pour into the bowl with flour and stir with a fork until just combined. Do not overmix. The muffin batter will be pretty thick - see note below). Stir in the strawberries.
  • In a small bowl, stir one tablespoon of sugar with a 1/4 teaspoon of vanilla.
  • Divide the batter between the 12 muffin cups. (The batter will come close to the tops of the paper liners). Lightly sprinkle vanilla sugar topping over muffins.
  • Bake muffins until tops are golden brown, no longer wet, and a toothpick inserted into the middle comes out with crumbs, not wet batter; 15 to 20 minutes. Transfer to a wire rack and cool completely.

Nutrition Facts : ServingSize 1 muffin, Calories 180, Protein 3 g, Carbohydrate 27 g, Fiber 1 g, Sugar 15 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 16 mg

HEALTHY STRAWBERRY MUFFINS



Healthy Strawberry Muffins image

These Healthy Strawberry Muffins are the perfect guilt-free breakfast for every sweet tooth! They're easy to make and super delicious! They're also dairy free, refined sugar free, packed with whole grains and only 128 calories a serving.

Provided by Krista

Categories     Breakfast

Time 27m

Number Of Ingredients 11

2 cups white whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 bananas, mashed
1/3 cup honey
1/4 cup unsweetened applesauce
1 egg
1 teaspoon vanilla extract
2 cups diced strawberries

Steps:

  • Preheat oven to 350 degrees F.
  • Line a 12 count muffin pan with cupcake liners. Set aside.
  • To large bowl add white whole wheat flour, baking powder, baking soda, salt and cinnamon. Set aside.
  • To a small bowl add mashed banana, honey, unsweetened applesauce, egg and vanilla extract. Using a spatula, combine all the wet ingredients.
  • Pour wet ingredients into dry ingredients and mix with a spatula until everything is combined. Add in strawberries and gently mix.
  • Fill each muffin tin 3/4 of the way full with the strawberry muffin batter.
  • Bake for 18-22 minutes, or until toothpick comes out clean.
  • Remove from oven and let rest for 5 minutes. Serve.

Nutrition Facts : ServingSize 1 muffin, Calories 128 calories, Sugar 11 g, Sodium 215 mg, Fat 1 g, SaturatedFat 0 g, Carbohydrate 26 g, Fiber 3 g, Protein 4 g, Cholesterol 16 mg

STRAWBERRY BREAKFAST MUFFINS RECIPE BY TASTY



Strawberry Breakfast Muffins Recipe by Tasty image

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

1 cup whole wheat flour
1 ¼ teaspoons baking powder
¼ teaspoon salt
1 cup strawberry, diced
2 eggs, room temperature
⅓ cup honey
½ cup greek yogurt, room temperature
3 tablespoons coconut oil, melted, plus more for greasing

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

OATMEAL MUFFINS RECIPE BY TASTY



Oatmeal Muffins Recipe by Tasty image

Here's what you need: banana, egg, vanilla extract, almond milk, maple syrup, greek yogurt, rolled oats, baking powder, cinnamon, salt, strawberry, blueberry, apple, dark chocolate chip, nut, dried cranberry

Provided by Mercedes Sandoval

Categories     Breakfast

Yield 4 servings

Number Of Ingredients 16

1 banana
1 egg
1 teaspoon vanilla extract
½ cup almond milk
¼ cup maple syrup
½ cup greek yogurt
1 ½ cups rolled oats
1 teaspoon baking powder
1 teaspoon cinnamon
salt, to taste
strawberry, sliced
blueberry
apple, sliced
dark chocolate chip
nut, chopped
½ cup dried cranberry

Steps:

  • Preheat oven to 350˚F (180˚C).
  • Mash banana in a large bowl until smooth and mix in all wet ingredients. Stir in dry ingredients until thoroughly mixed.
  • Pour batter into greased muffin tin, filling each tin about ⅔ full.
  • Top each muffin with toppings.
  • Bake for about 30 minutes or until a toothpick comes out clean.
  • Enjoy!

Nutrition Facts : Calories 300 calories, Carbohydrate 58 grams, Fat 4 grams, Fiber 5 grams, Protein 10 grams, Sugar 26 grams

Tips:

  • Use ripe strawberries: For the best flavor, use ripe, juicy strawberries. If your strawberries are not ripe, they will not be as sweet and the muffins will not be as flavorful.
  • Don't overmix the batter: Overmixing the batter can make the muffins tough. Mix just until the ingredients are combined.
  • Fill the muffin cups about 2/3 full: If you fill the muffin cups too full, the muffins will overflow and make a mess.
  • Bake the muffins until a toothpick inserted into the center comes out clean: This is the best way to tell if the muffins are done baking.
  • Let the muffins cool for a few minutes before serving: This will help them to set and make them easier to handle.
  • Serve the muffins warm or at room temperature: Strawberry muffins are best enjoyed warm or at room temperature. You can also store them in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.

Conclusion:

Strawberry muffins are a delicious and easy-to-make breakfast treat. They are perfect for a quick and easy breakfast on the go, or for a special brunch or tea party. With their sweet and tangy flavor, strawberry muffins are sure to be a hit with everyone. So next time you are looking for a delicious and satisfying breakfast option, give these strawberry muffins a try. You won't be disappointed!

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