Stepping into the realm of culinary delights, let's embark on a flavorful journey to discover the art of baking delectable strawberry muffins. These delightful treats, bursting with the vibrant essence of strawberries, offer a symphony of flavors that will tantalize your taste buds. With a tender crumb, a golden-brown crust, and a tantalizing aroma that fills the air, strawberry muffins are a perfect indulgence for any occasion. Whether you're hosting a brunch, treating your family to a special breakfast, or simply seeking a sweet treat to satisfy your cravings, these muffins promise an unforgettable experience.
Let's cook with our recipes!
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.
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
BANANA STRAWBERRY MUFFINS
Healthier, fruity muffins... They're suitable for toddlers from 10 months on.
Provided by Dianashh
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 6 muffin cups with cooking spray.
- Combine sugar and butter in a medium bowl; beat with an electric mixer until pale and fluffy. Add bananas, egg, and vanilla extract; beat for 1 minute.
- Sift flour, baking powder, baking soda, and salt over the banana mixture. Beat until just combined. Stir in chopped strawberries. Pour batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 16 to 18 minutes. Cool for 5 minutes then transfer to a wire rack to cool completely.
Nutrition Facts : Calories 253.7 calories, Carbohydrate 41 g, Cholesterol 51.3 mg, Fat 8.9 g, Fiber 1.6 g, Protein 3.7 g, SaturatedFat 5.2 g, Sodium 244.2 mg, Sugar 21.2 g
STRAWBERRY CINNAMON OATMEAL MUFFINS
Start your day with these delightful, flavorful strawberry muffins!
Provided by SCONESANDTEA
Categories Bread Quick Bread Recipes Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease 12 muffin cups.
- In a large bowl, mix flour, oats, baking powder, baking soda, cinnamon and salt. In a separate bowl, whisk together egg, milk, olive oil and sugar. Mix in strawberries. Stir strawberry mixture into oat mixture just until evenly moist. Spoon into prepared muffin cups.
- Bake 18 to 20 minutes in the preheated oven, until a knife inserted in the center of a muffin comes out clean.
Nutrition Facts : Calories 152.1 calories, Carbohydrate 22.7 g, Cholesterol 16.3 mg, Fat 5.9 g, Fiber 1.3 g, Protein 2.9 g, SaturatedFat 1 g, Sodium 220 mg, Sugar 9.7 g
MIMI'S GIANT WHOLE-WHEAT BANANA-STRAWBERRY MUFFINS
A healthier version of a favorite breakfast treat! Bananas and strawberries lend a natural sweetness to these delicious and moist muffins.
Provided by MIMI28
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease 12 large muffin cups, or line with paper liners.
- In a large bowl, whisk together the eggs, applesauce, oil, brown sugar, vanilla and bananas. Combine the flour, baking soda and cinnamon; Stir into the banana mixture until moistened. Stir in the strawberries until evenly distributed. Spoon batter into muffin cups until completely filled.
- Bake for 20 minutes in the preheated oven, or until the tops of the muffins spring back when pressed lightly. Cool before removing from the muffin tins.
Nutrition Facts : Calories 211.6 calories, Carbohydrate 38.1 g, Cholesterol 31 mg, Fat 5.9 g, Fiber 4 g, Protein 4.2 g, SaturatedFat 1.1 g, Sodium 122.4 mg, Sugar 19 g
STRAWBERRY-BLUEBERRY MUFFINS
Moist yummy muffins. I shared with all my neighbors!
Provided by Caycee
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 50m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffins cups or line with paper liners.
- Whisk oil, milk, and eggs together in a bowl. Combine flour, sugar, baking powder, and salt together in a separate bowl; fold in strawberries, blueberries, and jam. Stir milk mixture into flour mixture until just combined. Fill muffin cups with batter.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Cool in the muffin tin for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 319.7 calories, Carbohydrate 50.8 g, Cholesterol 32.6 mg, Fat 10.7 g, Fiber 1.5 g, Protein 5.7 g, SaturatedFat 2 g, Sodium 377.3 mg, Sugar 21.6 g
BERRY-SMASH MUFFINS (STRAWBERRY MUFFINS)
These are very easy, fun for kids, and taste great! From The Rainbow Bakery children's cookbook by Gold Medal.
Provided by sydsmama
Categories Quick Breads
Time 23m
Yield 12 muffins
Number Of Ingredients 8
Steps:
- Heat oven to 425 F.
- Put a paper baking cup in each of 12 regular-size muffin cups, or grease just the bottoms of 12 muffin cups.
- Slightly smash strawberries in large bowl, using fork.
- Stir in sugar, oil and eggs until mixed.
- Stir in other ingredients just until moistened.
- Spoon batter into muffin cups.
- Bake 15 to 18 minutes or until light golden brown or toothpick poked in center comes out clean.
- Cool 5 minutes.
- Loosen sides of muffins from pan if needed, and take them out of the pan.
- Makes 12 muffins.
- Tip: If you do not have fresh strawberries, you can use frozen strawberries that you have thawed and drained.
STRAWBERRY RHUBARB MUFFINS
What a wonderful way to start your morning! Add a cup of hot tea and a fruit cup and you're all set!
Provided by Michelle S.
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 10
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.
NUT-TOPPED STRAWBERRY RHUBARB MUFFINS
A sweet, crispy topping highlights these tender muffins that are filled with two favorite spring foods, rhubarb and strawberries. They're perfect for a brunch or a grab-and-go breakfast. -Audrey Stallsmith, Hadley, Pennsylvania
Provided by Taste of Home
Time 45m
Yield 1-1/2 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the first 6 ingredients. In another bowl, whisk the egg, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in strawberries and rhubarb. Fill greased or paper-lined muffin cups two-thirds full. , In a small bowl, combine the pecans, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. , Bake at 400° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 243 calories, Fat 10g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 155mg sodium, Carbohydrate 37g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.
STRAWBERRY, LEMON, AND ALMOND OATMEAL-YOGURT MUFFINS
This easy-to-make muffin recipe is made almost entirely in the blender and comes together in a snap! Make sure to cool the muffins completely before eating or they'll stick to the muffin liners.
Provided by Kim
Time 45m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease and line a 12-cup standard muffin tin.
- Combine oats, yogurt, sugar, oil, eggs, lemon juice, baking powder, lemon zest, vanilla extract, almond extract, baking soda, cardamom, and salt in a blender. Blend on high speed until mixture is fairly smooth, 1 to 2 minutes. Either pour batter into a bowl and mix strawberries and almonds in by hand, or add the chopped strawberries and almonds to the blender and pulse just a few times to evenly distribute.
- Spoon batter into the prepared muffin cups.
- Bake in the preheated oven until muffins spring back lightly when touched, 25 to 30 minutes. Allow muffins to cool a few minutes in the pan before removing to a wire rack to cool completely.
Nutrition Facts : Calories 161.7 calories, Carbohydrate 15.2 g, Cholesterol 34.8 mg, Fat 9.3 g, Fiber 2.1 g, Protein 4.5 g, SaturatedFat 2.1 g, Sodium 205.8 mg, Sugar 4.8 g
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 :
LOW-FAT STRAWBERRY MUFFINS
"Recipes for good low-fat muffins are hard to find, so I was pleased to discover that these treats are moist and scrumptious," says Amanda Denton of Barre, Vermont. "I make them often for brunches or parties...and people always comment on their fresh strawberry flavor."
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first four ingredients. In another bowl, whisk the eggs, yogurt, butter and vanilla. Stir into the dry ingredients just until moistened. Fold in strawberries. , Fill muffin cups coated with cooking spray or lined with paper liners two-thirds full. Bake at 375° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 173 calories, Fat 5g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 163mg sodium, Carbohydrate 29g carbohydrate, Fiber 1g fiber), Protein 4g protein.
WHOLE WHEAT OATMEAL STRAWBERRY BLUEBERRY MUFFINS
I developed this recipe to add more fiber and develop a better diet.
Provided by shauri
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 38m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease muffin cups or line with paper muffin liners.
- Mix flour, oats, sugar, baking powder, baking soda, and salt together in a bowl. Combine milk, vegetable oil, egg, and vanilla extract in a separate bowl.
- Stir milk mixture into flour mixture until batter is combined. Fold in strawberries and blueberries. Spoon batter into prepared muffin pan until full.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, 18 to 22 minutes.
Nutrition Facts : Calories 163.9 calories, Carbohydrate 25.1 g, Cholesterol 15.3 mg, Fat 6.1 g, Fiber 2.7 g, Protein 3.7 g, SaturatedFat 1.2 g, Sodium 245.4 mg, Sugar 11.9 g
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
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.
DELICIOUS LOW-FAT STRAWBERRY BANANA MUFFINS
Make and share this Delicious Low-Fat Strawberry Banana Muffins recipe from Food.com.
Provided by Genevieve 2
Categories Quick Breads
Time 30m
Yield 12-18 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 F.
- Spray a 12 cup muffin pan with vegetable cooking spray or line with paper cups. Set aside.
- In a medium bowl, combine flour, sugars, baking powder and salt. Mix well. Stir in strawberries.
- In a small bowl, combine milk, yogurt, banana, egg, and vanilla. Mix well. Add milk mixture to dry ingredients and stir until just combined without overmixing. Fill muffin cups about 2/3 full.
- Bake until tops of muffins are firm and golden, about 20 minutes. Place on a wire rack and cool for 5 minutes. Turn muffins out onto rack and cool completely.
STRAWBERRY-CREAM CHEESE MUFFINS
Found this on a website somewhere. Nice and moist, and the cream cheese complements the berries nicely. These taste best on the day they are made.
Provided by Muffin Goddess
Categories Quick Breads
Time 50m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400ºF. Line a 12 cup muffin tin with cupcake papers, then spray lined pan lightly with nonstick cooking spray.
- In a medium bowl, stir together flour, 3/4 cup sugar, baking powder and baking soda. Cut in butter with a pastry blender until mixture is crumbly. Stir in chopped strawberries.
- In a small bowl, blend buttermilk and egg with a whisk. Gently stir buttermilk mixture into flour mixture, mixing only until just combined (do not overmix). Divide batter evenly among muffin cups (you will seem to have too much batter for 12 muffins, but it's not).
- Place 2 tbs of sugar in a small dish. Dip each cream cheese cube in the sugar, then place each dipped cube into the center of each muffin. Press the cheese cubes into the muffin batter until they are level with the batter (don't submerge the cream cheese in the batter, though; the tops should still be visible). Sprinkle the muffins evenly with the remaining 1 tbs of sugar.
- Bake muffins for 20-25 minutes, or until light brown (a toothpick inserted off-center comes out clean -- do not insert toothpick into cream cheese).
- Remove baked muffins from the oven and cool in pan on a wire rack for 10 minutes. Remove muffins from pan and serve warm or fully cooled. Store any leftovers in the fridge.
STRAWBERRY-RHUBARB MUFFINS
While rhubarb works wonderfully in baked goods, baking strawberries into scones or muffins can be a little bit more of a challenge. Though delightfully sweet and fragrant when fresh, baked strawberries have a tendency to become watery and bland. This recipe solves that problem by macerating the diced rhubarb and strawberries with sugar before folding them into the muffin batter. Doing so not only draws out excess moisture from the strawberries, but also gets a head start on breaking down the fibrous rhubarb. This recipe calls for an ample amount of sugar, which balances the tartness of the rhubarb and helps create wonderfully browned and chewy muffin tops. Finally, the cornmeal in this recipe adds great texture and gives the muffins a rustic finish. Opt for medium-grind or stone-ground cornmeal, if you can find it, but fine cornmeal works well, too.
Provided by Lidey Heuck
Categories breakfast, snack, quick breads, dessert
Time 40m
Yield 12 muffins
Number Of Ingredients 16
Steps:
- Heat the oven to 400 degrees and line a standard muffin tin with paper liners. (If not using a nonstick pan, spray the exposed metal with nonstick cooking spray.)
- Combine the strawberries and rhubarb in a medium bowl. Add 1 tablespoon sugar; toss and set aside. Place the rest of the sugar (1 cup plus 3 tablespoons), along with the melted butter and eggs, in a large bowl. Whisk vigorously for about 30 seconds, until the yolks are pale and the mixture is smooth and glossy. Add the sour cream, vanilla and lemon zest, and whisk just until smooth.
- In another medium bowl, whisk together the flour, cornmeal, baking powder, salt, baking soda and cinnamon. Add the dry ingredients to the wet ingredients and mix until just combined. (Be careful not to overmix.)
- Transfer the fruit mixture to a strainer set over a bowl or the sink. Toss with a spoon, allowing any excess liquid to drain. (The amount will vary depending on the ripeness of the berries.) Discard the liquid and add the fruit to the batter, folding it in until just combined.
- Using an ice cream scoop or large spoon, divide the batter among the 12 muffin cups. (The cups will be very full and slightly heaping.) Sprinkle the tops with the Demerara sugar and bake for 18 to 23 minutes, until a toothpick comes out clean and the muffins spring back when lightly pressed.
- Let the muffins cool for 10 minutes in the pan, then carefully transfer them to a rack to cool completely. The muffin tops may spread into each other slightly as they bake; simply cut the tops apart with a paring knife when the muffins come out of the oven and immediately run the knife very gently under the edges of the muffin tops to release them from the pan, being careful not to separate them from the bottoms.
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.
Tips:
- Use fresh, ripe strawberries for the best flavor. Frozen strawberries can also be used, but thaw them completely and drain off any excess liquid before using.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
- Be sure to preheat your oven before baking the muffins. This will help them rise evenly.
- Fill the muffin cups only about 2/3 full. This will allow the muffins to rise without overflowing.
- Bake the muffins until they are golden brown and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Conclusion:
Strawberry muffins are a delicious and easy-to-make treat that are perfect for breakfast, brunch, or a snack. With just a few simple ingredients, you can have a batch of fresh, homemade muffins in no time. Whether you use fresh or frozen strawberries, buttermilk or a homemade substitute, these muffins are sure to be a hit. So next time you're looking for a sweet and satisfying treat, give these strawberry muffins a try.
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