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 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.

THE BEST STRAWBERRY MUFFINS

Steps:

• Preheat oven to 425, then grease your muffin tin.
• Sift flour, baking powder and salt into large bowl. Stir in rolled oats and sugar, then set aside.
• Combine milk, butter, eggand vanilla in a small bowl. Stir milk mixture into dry ingredients until moistened. Then stir in strawberries.
• Spoon batter into muffin tin, filling each intil 2/3 full.
• Bake 15 to 18 minutes or until lightly browned and toothpick insterted into center comes out clean.

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 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.

STRAWBERRY-RHUBARB CRUMBLE MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Make the topping: Mix the oats, brown sugar, flour and salt in a small bowl. Add the butter and work it in with your fingers until the mixture comes together in clumps; set aside.
• Make the muffins: Toss the rhubarb and strawberries in a small bowl with 1 tablespoon granulated sugar; set aside. Whisk the flour, remaining 3/4 cup granulated sugar, the baking powder, baking soda and salt in a large bowl; make a well in the center. Add the eggs to the well and gently whisk. Stir in the milk, melted butter and lemon juice until just combined with small bits of flour remaining. Stir in the rhubarb-strawberry mixture.
• Divide the batter among the muffin cups, filling them most of the way. Top with the crumb mixture. Bake until the muffins are lightly browned and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely. Dust with confectioners' sugar.

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).

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.

STRAWBERRY RHUBARB MUFFINS

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.

BERRY-SMASH MUFFINS (STRAWBERRY MUFFINS)

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.

FLORIDA STRAWBERRY MUFFINS

Steps:

• In a small bowl, combine the strawberries and 1/2 cup sugar. Set aside for 1 hour. Drain, reserving liquid and berries separately.
• Preheat the oven to 425 degrees F (220 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
• In a medium bowl, cream together the butter and 1/4 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt and nutmeg; stir into the creamed mixture alternately with the juice from the berries. Gently stir in the berries. Spoon batter into the prepared muffin cups.
• Bake for 18 to 20 minutes in the preheated oven, or until the tops spring back when lightly touched. Cool in the pan on a wire rack.

STRAWBERRY STREUSEL MUFFINS

Steps:

• Cream butter and sugar together in a bowl.
• Add egg, mix well.
• In a separate bowl, combine flour, baking powder and salt.
• Add to creamed mixture, together with milk.
• Stir in vanilla, followed by strawberries.
• Fill 12 paper-lined muffin cups with batter.
• In a small bowl, mix together sugar, flour and cinnamon, then cut in butter until mixture is crumbly.
• Sprinkle over muffins.
• Bake at 375 F for 25-30 minutes or until browned.