“These are moist and delicious despite the fact that there is no liquid other than the berry juice.” - by Mary
Ingredients
Adjust Servings
Original recipe yields 12 muffins
Directions
- 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.
Nutrition
Amount Per Serving (12 total)
- Calories
- 168 cal
- 8%
- Fat
- 4.9 g
- 8%
- Carbs
- 28 g
- 9%
Based on a 2,000 calorie diet
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Reviews (166)
Rate This Recipe
"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..." See more 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.
"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 butte..." See morer instead of the 1/4 c of white. Moist, delicious, and not too sweet. Yum!"
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 bak..." See moree 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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