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
Jam-packed with juicy berries, these strawberry muffins with crisp, golden tops are as pretty as they are delicious.
Provided by Jennifer Segal
Categories Breakfast & Brunch
Time 50m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : ServingSize 1 muffin, Calories 246, Fat 9g, Carbohydrate 38g, Protein 4g, SaturatedFat 5g, Sugar 21g, Fiber 1g, Sodium 224mg, Cholesterol 52mg
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
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
STRAWBERRY LIME MUFFINS
Make and share this Strawberry Lime Muffins recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 56m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 375°.
- Grease a 12-cup muffin pan.
- In a big bowl, whisk together the flour, baking powder, cinnamon, baking soda, and salt.
- In another bowl, whisk together sugar, brown sugar, eggs, butter, and lime zest until well blended.
- Whisk in buttermilk.
- Add the egg mixture to the flour mixture and stir until just blended.
- Gently fold in strawberries.
- Divide batter equally among prepared muffin cups.
- Bake for 23-26 minutes or until tops are golden and a pick comes out clean.
- Let cool in pan on a wire rack for 3 minutes, then transfer to the rack to cool.
Nutrition Facts : Calories 239.1, Fat 9, SaturatedFat 5.3, Cholesterol 52.1, Sodium 246.2, Carbohydrate 35.5, Fiber 1.2, Sugar 14.7, Protein 4.6
FRESH STRAWBERRY MUFFINS
Make and share this Fresh Strawberry Muffins recipe from Food.com.
Provided by brunettebaker
Categories Quick Breads
Time 25m
Yield 15 muffins, 15 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Comine and sift dry ingredients.
- Add butter, applesauce and egg - Mix lightly.
- Stir in strawberries.
- Turn into greased muffin tin.
- Sprinkle with sugar.
- Bake 15-20 minutes.
Nutrition Facts : Calories 109.3, Fat 1.8, SaturatedFat 1, Cholesterol 4.1, Sodium 195.6, Carbohydrate 21.6, Fiber 1.5, Sugar 7.2, Protein 2.5
FLORIDA STRAWBERRY MUFFINS
These muffins have just the slightest hint of key lime in them. If key limes are unavailable, use regular limes. The glaze is optional but really adds to the muffin.
Provided by Lvs2Cook
Categories Quick Breads
Time 45m
Yield 12 muffins
Number Of Ingredients 19
Steps:
- Combine first 6 muffin ingredients in large bowl and make a well in center.
- Stir together egg, butter and half and half in a separate bowl and add to flour mixture, stirring until just combined.
- Fold in strawberries and key lime rind.
- Spoon into paper lined muffin tins until they are three-fourths full. Sprinkle each muffin with 1 tablespoon streusel topping.
- Bake at 375º for 25 minutes. Cool muffins in pan for 10 minutes then remove to a cooling rack to cool completely.
- Drizzle glaze over muffins.
- Streusel: Combine all ingredients and stir until well combined and crumbly.
- Glaze: Stir ingredients together until smooth.
Nutrition Facts : Calories 295.7, Fat 14.7, SaturatedFat 7.2, Cholesterol 46.8, Sodium 193.1, Carbohydrate 39.3, Fiber 1.4, Sugar 23.3, Protein 3.3
LIME MUFFINS
I bake muffins every Sunday morning, so I'm always trying different ingredients to make them interesting. These citrus muffins are my husband's favorite.
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, combine the first four ingredients. In another bowl, beat the eggs, milk, oil, lime juice and zest. Stir into dry ingredients just until moistened. , Fill paper-lined muffin cups two-thirds full. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 210 calories, Fat 7g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 195mg sodium, Carbohydrate 33g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
STRAWBERRY LOVE MUFFINS
Completely vegan, yet anyone with a sweet tooth will love these! Plus, with the addition of fresh strawberries, all the ingredients are pantry staples! As always, I prefer to use unbleached flour and organic sugar, but regular items may be used. Oh, and you can use canola in place of the safflower if you don't have any safflower on hand!
Provided by Mrs.Muffins
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat your oven to 375°F and grease twelve muffin tins.
- Mix together the first five dry ingredients in a large bowl.
- Gently stir in the soymilk, oil, and vanilla but be careful not to over mix.
- Fold in strawberries and pour the batter into your prepared muffin tins, 3/4 of the way to the top.
- Bake for 15-20 minutes, until a toothpick inserted into the center of a muffin comes out clean; let muffins sit for 10 minutes or more before removing them from the pan.
STRAWBERRY MUFFINS
"THESE LUSCIOUS oven treats are sweet and flavorful because they are made with lots of strawberry jam. They have a feathery texture despite all the jam, and are very good when served either hot or cold. My 8-year-old brother was especially fond of these muffins, and often, when we said goodbye, Aunt Edith would thoughtfully present him with a brown bag containing any that were left over from that morning's bountiful breakfast."
Provided by Taste of Home
Time 30m
Yield 1-1/2 dozen.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 181 calories, Fat 7g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 150mg sodium, Carbohydrate 28g carbohydrate (17g sugars, Fiber 0 fiber), Protein 2g protein.
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