Strawberry Muffins

Strawberry Muffins

664 Reviews 93 Pics
Katie Mae
Recipe by  Katie Mae

“Strawberry muffins that can be made with fresh or frozen strawberries. If using frozen berries, thaw slightly, then chop with a knife.”

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Ingredients

Adjust Servings

Original recipe yields 8 muffins

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Directions

  1. Preheat oven to 375 degrees F (190 degrees C) oil an 8 cup muffin tin, or use paper liners.
  2. 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.
  3. 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.

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Reviews (664)

Rate This Recipe
VALENE
500

VALENE

These were a big hit. I let the strawberries sit for about an hour after I chopped them so they wouldn't be too mushy. Also, I added 1/2 tsp vanilla, 1/2 tsp cinnamon and 1/4 cup brown sugar based on other people's complaints of lack of flavor. These were excellent - made them for snack at my son's kindergarden and even the kids loved them!

joshtymom
412

joshtymom

I took some recommendations on other reviews for this recipe: added 1/2 tsp each vanilla extract and cinnamon, & left out 1/4 C of the flour. I wasn't in the mood for muffins, so I baked this in a 9 X 5 inch loaf pan. It worked really well. This bread was a wonderful treat for breakfast, toasted and spread with some homemade strawberry butter (1 tsp confectioners sugar, 3 strawberries, and 1 stick room temp butter combined in blender or food processor until smooth). Heavenly!! This is a really great way to use up strawberries that need to be used before going bad. I highly recommend this one!! Hope you like it as much as I did...

Saved By Grace
327

Saved By Grace

So Yummy! I've never made strawberry muffins before! I took the advice of others and added some vanilla and 1/2 c more strawberries and they turned out great! Soft and moist and full of flavor! I dusted the tops with cinnamon and sugar before baking and it made an excellent crust on top! I definetly will be making these again! I'm going to use these for my VBS kids tomorrow, so we'll see what they think! I made mini-muffins for them! Definetly a 5 star muffin!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 233 cal
  • 12%
  • Fat
  • 8.2 g
  • 13%
  • Carbs
  • 35.9 g
  • 12%
  • Protein
  • 4.2 g
  • 8%
  • Cholesterol
  • 28 mg
  • 9%
  • Sodium
  • 283 mg
  • 11%

Based on a 2,000 calorie diet

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