STRAWBERRY STREUSEL MUFFINS
Refreshingly sweet strawberry muffins with an irresistible crunchy top.
Provided by Maegan - The BakerMama
Categories Muffins
Time 45m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Prepare a standard muffin tin with nonstick cooking spray or liners.
- In a small bowl, combine streusel ingredients with a fork until a crumbly mixture forms and set aside.
- In a medium bowl, whisk together flour, baking powder, and salt; set aside.
- In a large bowl, melt 6 tablespoons butter. Whisk in the sugar and then the eggs and vanilla until well combined. Alternate adding flour mixture and milk, beginning and ending with flour. Gently fold in strawberries.
- Using a cookie scoop or large spoon, divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly). Sprinkle streusel evenly over each muffin.
- Bake until muffin tops are golden and streusel is crisp, 35-40 minutes. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.
STRAWBERRY CRUMB MUFFINS
Sweet and supremely moist Strawberry Crumb Muffins! A Summertime favorite.
Provided by Ashley Manila
Categories Breakfast
Time 35m
Number Of Ingredients 18
Steps:
- In a large bowl combine the granulated sugar, flour, cinnamon, and butter; using two forks or a pastry cutter, combine ingredients until the mixture is very crumbly and resembles a coarse meal. The crumbs should be pea-sized. Place mixture in the fridge or freezer until needed.
- Preheat your oven to 400 degrees (F). Line a 12 cup muffin tin with paper liners; set aside.
- In a large bowl, sift together 3 cups of the flour, baking powder, nutmeg, cinnamon, and salt; set aside.
- In a large bowl using an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium speed until light and fluffy; about 3 minutes.
- Add in the egg, egg yolks, and vanilla and continue beating until well combined. Reduce mixer speed to low; alternate adding the flour mixture and the milk, beginning and ending with flour. Be sure not to over mix here.
- Turn mixer off and set batter aside for a moment. Place chopped strawberries and remaining flour into a bowl; toss to completely coat the berries in the flour. Add the strawberries and any excess flour into the batter; use a spatula to gently fold the berries into the batter until incorporated.
- Divide the batter evenly among prepared muffin tins. Top each muffin cup with 2 tablespoons of crumb topping.
- Bake for 20 to 22 minutes, or until the tops are lightly golden brown and a toothpick inserted in the middle comes out clean, or with a just a few moist crumbs attached. Cool muffins 10 minutes in the pan before transferring to a cooling rack.
- In a small bowl combine the confectioners' sugar, vanilla, and cream; whisk until smooth, adding more cream as needed to reach desired consistency. Drizzle over the muffins right before serving.
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
THE BEST STRAWBERRY MUFFINS
Make and share this The Best Strawberry Muffins recipe from Food.com.
Provided by Morg2086
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 197.3, Fat 9.4, SaturatedFat 5.5, Cholesterol 38.7, Sodium 256.9, Carbohydrate 25, Fiber 1.3, Sugar 9.1, Protein 3.6
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.
STRAWBERRY STREUSEL MUFFINS
Crunchy-sweet cinnamon streusel tops these oversized strawberry muffins. Grab a cup of coffee and enjoy one warm out of the oven for the perfect early-morning summer breakfast - or freeze some for a great grab-and-go snack later on.
Provided by Kare for Kitchen Treaty
Time 40m
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees Fahrenheit. Prepare 12 standard-sized muffin cups - either grease the tins or use paper liners.
- Prepare the topping. In a small bowl, stir together the 1/2 cup flour, 1/4 cup brown sugar, 1/2 teaspoon ground cinnamon, and pinch salt. Using a pastry blender, a couple of butter knives, or your clean hands, cut the butter into the mixture until the topping is the texture of coarse crumbs (butter should be the size of small peas).
- In a large bowl, combine the flour, brown sugar, baking powder, baking soda, cinnamon, and salt.
- In a medium bowl, whisk together the buttermilk, egg, oil and vanilla.
- Stir the wet ingredients into the dry ingredients just until combined. Batter will be thick.
- Fold in the strawberries.
- Divide the batter between the muffin cups. Sprinkle topping over the top - it works out to about 1 1/2 tablespoons per muffin.
- Bake for about 20 minutes until the topping turns golden brown and a toothpick inserted into the center of a muffin comes out clean.
- Let cool for about five minutes, then remove muffins from the tins and place on a wire rack until cool enough to eat.
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 :
STRAWBERRY PASSION MUFFINS
Sweet Strawberry muffins for all ages. You can either chop or slice strawberries, I sliced the strawberries in three pieces. Marinating time is not included in preparation time, enjoy warm or cold. Created for RSC #11
Provided by Chef floWer
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Preheat oven to 375oF/190oC/Mark 5.
- Combine sliced fresh strawberries with sugar and blood orange juice or orange juice. Marinate for about 30 minutes, then drain and reserve liquid into a large mixing bowl for wet ingredients. Set aside strawberries.
- Spray muffin tin with canola oil cooking spray, and then add paper muffin cups to tin and spray cups with canola oil cooking spray. Set aside.
- In the mixing bowl containing reserved strawberry juice, combine the other wet ingredients (melted butter, eggs, chosen extract) and white sugar, then whisk together until blended.
- In a separate bowl sift together all dry ingredients (flours, baking soda, nutmeg and salt). You may have some small grains left behind the sifter, just add them into the bowl. Mix well.
- Lightly stir wet ingredients into dry ingredients, just until moistened. Then fold in reserved marinated strawberries.
- Fill muffin cups to the top and then sprinkle with any amount of sugar you desire.
- Bake for 20 to 25 minutes or until toothpick or skewer comes out clean when inserted into the centre of the cake.
- Remove muffins from the tin keeping leaving paper intact, place them on a rack tray and allow to cool or eat warm.
Nutrition Facts : Calories 168, Fat 5, SaturatedFat 2.8, Cholesterol 41.2, Sodium 147.3, Carbohydrate 28.1, Fiber 1.5, Sugar 14.1, Protein 3.3
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 STREUSEL MUFFINS
This recipe makes a great breakfast muffin, and you could easily substitute blueberries for strawberries.
Provided by Sackville
Categories Quick Breads
Time 45m
Yield 12 muffins
Number Of Ingredients 13
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.
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