Florida Strawberry Muffins

Florida Strawberry Muffins

169 Reviews 39 Pics
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Mary
Recipe by  Mary

“These are moist and delicious despite the fact that there is no liquid other than the berry juice.”

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Ingredients

Adjust Servings

Original recipe yields 12 muffins

Directions

  1. In a small bowl, combine the strawberries and 1/2 cup sugar. Set aside for 1 hour. Drain, reserving liquid and berries separately.
  2. Preheat the oven to 425 degrees F (220 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
  3. 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.
  4. 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.

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Reviews (169)

Rate This Recipe
Jillian
74

Jillian

Wonderful muffin recipe and a great way to use up strawberries! I used 2 cups of strawberries that I tossed with 2 Tbsp. of sugar and just let them set while I made the batter. For the batter I used 1/2 cup of butter and 3/4 cup of white sugar that I creamed together until light and fluffy then added the eggs and 2 tsp. of vanilla. I also used added 1/2 tsp. of baking powder along with the baking soda and 1/2 tsp. of cinnamon with the nutmeg. I made these into 6 Texas sized muffins and topped them with turbinado sugar for some extra crunch on top. I baked them at 400 for 25 minutes. They were so moist and full of flavor - I will definitely make these again!

Jen W.G.
63

Jen W.G.

These are great muffins--a super way to use up strawberries. I added one large mashed banana, an extra 1/4 tsp of nutmeg, a 1/2 tsp of cinnamon, and used a 1/2 cup of brown sugar to cream w/ the butter instead of the 1/4 c of white. Moist, delicious, and not too sweet. Yum!

JENNJOR
54

JENNJOR

The flavor of this is great. The nutmeg really makes it good. The only problem I found is that I thought the batter was really thick and I wasn't sure if the muffins would turn out. I decided to bake it in a 9 x 13 bread pan instead. I cooked it at 350 for 35 minues. It turned our really well.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 168 cal
  • 8%
  • Fat
  • 4.9 g
  • 8%
  • Carbs
  • 28 g
  • 9%
  • Protein
  • 3.1 g
  • 6%
  • Cholesterol
  • 45 mg
  • 15%
  • Sodium
  • 140 mg
  • 6%

Based on a 2,000 calorie diet

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