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.
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
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 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
WHOLE WHEAT STRAWBERRY MUFFINS
The best tasting Mediterranean diet friendly Whole Wheat Strawberry Muffins that can also be made as a healthy or vegan recipe
Categories Mediterranean Diet
Time 40m
Number Of Ingredients 9
Steps:
- Preheat your oven to 350. Also, prep your muffin pan using muffin liners and/or nonstick .
- In a mixing bowl , use a fork or whisk to mix together the flour, baking soda, and cinnamon.
- Next, in a large mixing bowl, blend together the applesauce, honey, oil, and vanilla extract.
- For the next step, we will add the dry ingredients from the first bowl (flour etc) to the large mixing bowl with the applesauce mixture. Do this by adding half of the dry ingredients at a time, stirring gently between additions.
- Lastly, use a rubber spatula (or similar utensil) to gently fold in the strawberries.
- Fill your prepared muffin cups 3/4 full. Bake for 25-30 minutes or until a toothpick comes out clean. Allow these muffins to cool before serving.
Nutrition Facts : ServingSize 1 g, Calories 279 kcal, Carbohydrate 36 g, Protein 3 g, Fat 15 g, SaturatedFat 1 g, Sodium 142 mg, Fiber 3 g, Sugar 20 g, UnsaturatedFat 13 g
STRAWBERRY MUFFINS
Adapted from Woman's World magazine. They sprinkled unbaked muffins with additional granulated sugar and frosted cooled muffins with canned vanilla frosting.
Provided by Arts Protege
Categories Quick Breads
Time 35m
Yield 10-12 muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 375. Coat muffin cups or tray with nonstick spray.
- Combine dry ingredients.
- Beat butter and sugar until smooth. Add in sour cream, eggs and dry ingredients until just combined. Spoon into muffin cups.
- Bake 20 minutes or until a toothpick inserted into centre comes out clean. Cool on rack.
EASY STRAWBERRY MUFFINS
These light and fluffy Strawberry Muffins are so easy to whip up and great for a breakfast treat, lunch box or food on the go. A hint of cinnamon, jam packed full of juicy strawberries with a crunchy, sugary top, seriously, what's not to like?
Provided by Apply To Face Blog
Categories Muffins
Time 35m
Number Of Ingredients 11
Steps:
- Preheat the oven to 180 C/350 F/Gas Mark 4. Measure out all your dry ingredients into a large mixing bowl. Set aside 1 tbsp plain flour for the strawberries later.
- Put 12 paper cases in your muffin tray.
- Measure out all the wet ingredients into a measuring jug. I measure the milk in first then add the rest. I use a tbsp measure for the oil. Whisk the wet ingredients together well.
- Cut the green tops off the strawberries and chop into small chunks about 1 cm square. Put 1 tbsp of plain flour in the bowl with them and mix through until they are all coated in it.
- Tip the liquid into the mixing ingredients and mix as little as you need to until you can't see any dry bits/flour left. Tip in the strawberries and again mix through as little as possible to distribute them.
- Divide the batter into the paper cases. Fill them up to roughly 1 cm below the rim pf the paper case. I use a large serving spoon and my clean finger.
- Top each one with a generous pinch of granulated sugar.
- Bake for 20/25 mins until golden brown and firm when pressed.
- After 5 mins left in the muffin tray remove to a wire rack to cool.
- Apply To Sergeant Major's Face
Nutrition Facts : Calories 263 kcal, Carbohydrate 44 g, Protein 4 g, Fat 8 g, SaturatedFat 6 g, Cholesterol 37 mg, Sodium 71 mg, Fiber 1 g, Sugar 24 g, ServingSize 1 serving
HEALTHY STRAWBERRY MUFFINS
I love the burst of flavor that the fresh lemon adds to this recipe, so it's worth adding that ingredient if you can. These can be served at room temperature or slightly warmed according to your preference.
Provided by Amy Palanjian
Categories Breakfast
Time 26m
Number Of Ingredients 12
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.
Nutrition Facts : ServingSize 1 muffin, Calories 153 kcal, Sugar 10 g, Sodium 150 mg, Fat 7 g, SaturatedFat 1 g, TransFat 1 g, Carbohydrate 21 g, Fiber 2 g, Protein 4 g, Cholesterol 29 mg, UnsaturatedFat 5 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 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.
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