Fresh Strawberry Muffins Food

STRAWBERRY MUFFINS

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.

STRAWBERRY MUFFINS

Steps:

• Preheat oven to 375°. In a large bowl, whisk flour, sugar, baking soda, cinnamon, nutmeg and salt. In another bowl, whisk eggs, oil and buttermilk until blended. Add to flour mixture; stir just until moistened. Gently fold in jam. , Fill well-greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool 5 minutes before removing from pans to wire racks.

FRESH STRAWBERRY MUFFINS

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.

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 MUFFINS

Steps:

• Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners; spray the liners and the pan with non-stick cooking spray.
• In a medium bowl, whisk together the flour, baking powder and salt.
• In the bowl of an electric mixer, beat the butter and granulated sugar for about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and almond extract. (The batter may look a little grainy -- that's okay).
• With the mixer on low, add the flour mixture in three separate additions, alternating with the milk and ending with the flour.
• Toss the strawberries with 2 teaspoons of flour (this will keep them from sinking to the bottom). Set ½ cup of the berries aside. Add the remaining berries to the batter and fold with a spatula until evenly distributed. Do not overmix.
• Scoop the batter into the prepared muffin tin (an ice-cream scoop with a wire scraper works well here); they will be very full. Scatter the reserved berries evenly over the muffins, then sprinkle the turbinado sugar over the center of each muffin (keeping the sugar away from the edges will prevent sticking).
• Bake for about 30 minutes, until lightly golden and a cake tester comes out clean. Run a sharp knife around the top edge of each muffin to free it from the pan if necessary (the edges can stick), then let the muffins cool in the pan for about 25 minutes. Transfer the muffins to a rack to cool completely.
• Freezer-Friendly Instructions: These muffins can be frozen for up to 3 months. After they are completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop.

STRAWBERRY MUFFINS

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.

FRESH STRAWBERRY MUFFINS

Steps:

• 1. Cream butter and sugar. Add egg and mix well. Sift flour, baking powder, and salt in a small bowl.
• 2. Add flour mixture and milk alternately to butter mixture. Add vanilla. Gently stir in strawberries
• 3. Spoon batter into muffin pans. Combine sugar and cinnamon and sprinkle over muffins.
• 4. Bake at 400º for 20-25 minutes. Makes one dozen muffins.

PERFECT STRAWBERRY MUFFINS

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.

STRAWBERRY MUFFINS RECIPE

Steps:

• Preheat oven to 375F/190C degrees. Grease 12 muffin cups or line them with liner papers.
• In a small bowl mix sugar with the lemon/orange zest.
• In a large bowl sift together flour, baking powder, baking soda, and salt. Stir in the sugar mixture.
• In a medium bowl, whisk the egg with the yogurt/sour cream, oil/butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and fold with a wooden spoon or a rubber spatula just until combined. Do not overmix. Gently fold in the diced strawberries.
• Divide the batter among the muffin cups. Bake for 15-20 minutes until a toothpick inserted into the center of the muffin comes out clean. Allow to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
• Muffins are best the same day they are made, but can be stored in the fridge, in an airtight container, for up to 3 days. They can also be frozen for up to 2 months.

STRAWBERRY MUFFINS

Steps:

• Preheat oven to 375 degrees Fahrenheit. Prepare 12 muffin tins with paper liners, set aside.
• Chop strawberries. Reserve ¼ cup of strawberries for topping the muffins. Mix the remaining strawberries in 2 tsp of flour. Set aside.
• In a large bowl, mix 2 cups of flour, baking powder, and salt. Set aside.
• In another bowl, stir melted butter, greek yogurt, granulated sugar, eggs, vanilla extract, and milk until thoroughly combined. Slowly add in flour mixture and stir until thoroughly combined. Fold in the flour coated strawberries.
• Add the mixture to the muffin cups, about ⅓ cup for each muffin. Top the muffins with the reserved strawberries and sprinkle brown sugar on top.
• Bake in preheated oven for 23-25 minutes or until a toothpick comes out of the center clean. Allow muffins to cool on a rack for 10 minutes. Then remove and enjoy.

FRESH STRAWBERRY MUFFINS

Steps:

• Pre-heat oven to 375 degrees.
• Spray muffin tin with cooking spray.
• Mix together flour, sugar, baking powder, backing soda and salt.
• In a separate bowl beat together eggs substitute, almond extract, buttermilk and canola oil.
• Add wet ingredients to dry ingredients and mix until dry ingredients are just moistened.
• Gently fold in the strawberries.
• Fill prepared mussin tins about 2/3 full.
• Top with cinnamon/sugar mmixture.
• Bake 15 mminutes or until tester comes out clean.

HEALTHY STRAWBERRY MUFFINS

Steps:

• Preheat the oven to 375 degrees F and grease a standard 12-cup muffin tin with nonstick spray.
• Add the flour, oats, baking powder, baking soda, and salt to a medium bowl. Stir together.
• Add the milk, maple syrup, oil, eggs, vanilla extract, strawberries, and lemon zest, if using. Stir together gently to just combine.
• Evenly divide the batter between the muffin tin using about 1/4 cup per cup.
• Bake 16-18 minutes or until a cake tester inserted into the center comes out cleanly.
• Remove from oven, let cool for a minute or two I the pan, and transfer muffins to cool fully on a wire rack. (Use a paring knife around the edges if needed to help you remove them from the pan.) Serve slightly warm or at room temperature.

STRAWBERRY AND CREAM MUFFINS

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).

FRESH STRAWBERRIES MUFFINS

Steps:

• Melt butter ( I put in microwave 10-20 second) and put in mixing bowl
• Add sugar, eggs, vanilla, baking powder, salt and milk then mix it well. Add flour little by little and mix it
• Add Strawberries and mix it
• In a small mixing bowl, combine crumb for topping ingredients butter 1/2 cup melted, brown sugar 1/3 cup, white sugar 1/3 cup, cinnamon 1 teaspoon and flour 1/2 cup
• Use a fork to mix it well
• pour the batter into muffin tins
• Sprinkle the crumb over the top of the muffin batter
• Bake them for 16-18 minutes at 375 F
• Let it cool off little bit

FRESH STRAWBERRY MUFFINS

Steps:

• 1. Cream butter and sugar. Add egg and mix well.
• 2. Sift flour, baking powder, and salt in a small bowl. Add flour mixture and milk alternately to butter mixture. Add vanilla. Gently stir in strawberries.
• 3. Spoon batter into muffin pans.
• 4. Combine sugar and cinnamon and sprinkle over muffins.
• 5. Bake at 400º for 20-25 minutes.

STRAWBERRY MUFFINS

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.

FRESH STRAWBERRY MUFFINS

Steps:

• Preheat oven to 375°F
• Line a muffin tin with baking cups or spray with non-stick spray.
• In a large bowl, mix the flour, sugar, baking powder, baking soda and salt.
• Lightly beat the eggs and add to the dry ingredients along with the oil and buttermilk. Mix just until everything is mixed and you don't see any dry spots.
• Fold in the strawberries.
• Spoon the muffin batter into the muffin cups and set aside to make the crumble topping.
• In a small bowl, mix the brown sugar and flour. Add the butter and rub it into the dry ingredients with your fingers until you have what resembles a crumbly dough.
• Sprinkle the crumble on top of the muffins.
• Place the muffins on the centre rack of the oven and bake for 25-30 minutes until they are lightly golden brown and a toothpick inserted in the centre comes out clean.
• Remove from the oven and move the muffin pan to a cooling rack.
• While muffins are cooling, mix the icing drizzle.
• In a small bowl, mix the powdered sugar and vanilla. Add 1 tbsp of the cream and mix, then drizzle in the remaining cream until you have a smooth icing, you are looking for about the consistency of liquid honey.
• Drizzle the icing on the muffins and serve.
• These can be stored in an air tight container or ziplock bag and will keep for about 4 days.

23 FRESH STRAWBERRY BREAKFASTS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a strawberry breakfast in 30 minutes or less!