Best 5 Freshly Fresh Strawberry Muffins Recipes
Indulge in a delightful culinary journey with our freshly baked Strawberry Muffins, a symphony of flavors that will tantalize your taste buds. These muffins are a perfect blend of sweet and tangy, with plump, juicy strawberries bursting with natural goodness in every bite. Made with wholesome ingredients and a touch of love, these muffins are not just a treat for the palate but also a feast for the eyes, adorned with a golden brown crust and a sprinkle of powdered sugar. Our collection of recipes offers a variety of options to suit every taste and dietary preference, from classic to vegan and gluten-free. Whether you're a seasoned baker or just starting your culinary adventure, we've got you covered. So, let's embark on a delicious voyage and create these delectable Strawberry Muffins that are sure to become a family favorite.
Check out the recipes below so you can choose the best recipe for yourself!
STRAWBERRY MUFFINS
Jam-packed with juicy berries, these strawberry muffins with crisp, golden tops are as pretty as they are delicious.
Provided by Jennifer Segal
Categories Breakfast & Brunch
Time 50m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners; spray the liners and the pan with non-stick cooking spray.
- In a medium bowl, whisk together the flour, baking powder and salt.
- In the bowl of an electric mixer, beat the butter and granulated sugar for about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and almond extract. (The batter may look a little grainy -- that's okay).
- With the mixer on low, add the flour mixture in three separate additions, alternating with the milk and ending with the flour.
- Toss the strawberries with 2 teaspoons of flour (this will keep them from sinking to the bottom). Set ½ cup of the berries aside. Add the remaining berries to the batter and fold with a spatula until evenly distributed. Do not overmix.
- Scoop the batter into the prepared muffin tin (an ice-cream scoop with a wire scraper works well here); they will be very full. Scatter the reserved berries evenly over the muffins, then sprinkle the turbinado sugar over the center of each muffin (keeping the sugar away from the edges will prevent sticking).
- Bake for about 30 minutes, until lightly golden and a cake tester comes out clean. Run a sharp knife around the top edge of each muffin to free it from the pan if necessary (the edges can stick), then let the muffins cool in the pan for about 25 minutes. Transfer the muffins to a rack to cool completely.
- Freezer-Friendly Instructions: These muffins can be frozen for up to 3 months. After they are completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop.
Nutrition Facts : ServingSize 1 muffin, Calories 246, Fat 9g, Carbohydrate 38g, Protein 4g, SaturatedFat 5g, Sugar 21g, Fiber 1g, Sodium 224mg, Cholesterol 52mg
PERFECT STRAWBERRY MUFFINS
These light and airy strawberry muffins are effortless to make. We love adding a light spice to the batter with cinnamon and finely ground black pepper. The black pepper is a little unusual, but adding just a tiny amount lifts all the flavors in the muffins. Feel free to leave it out, but we highly recommend it.
Provided by Adam and Joanne Gallagher
Categories Baking
Time 30m
Yield Makes 12 muffins
Number Of Ingredients 13
Steps:
- Heat the oven to 400 degrees Fahrenheit. Line 12 standard-size muffin cups with paper liners.
- Whisk flour, sugar, baking powder, salt, cinnamon, and the black pepper in a large bowl until well mixed.
- Using a measuring jug that holds at least 1 cup, measure the vegetable oil. Add the egg, then fill the measuring jug to the 1-cup line with milk (this should be 1/3 to a 1/2 cup of milk).
- Add 1 1/2 teaspoons of vanilla extract and whisk until blended. Pour into the bowl with flour and stir with a fork until just combined. Do not overmix. The muffin batter will be pretty thick - see note below). Stir in the strawberries.
- In a small bowl, stir one tablespoon of sugar with a 1/4 teaspoon of vanilla.
- Divide the batter between the 12 muffin cups. (The batter will come close to the tops of the paper liners). Lightly sprinkle vanilla sugar topping over muffins.
- Bake muffins until tops are golden brown, no longer wet, and a toothpick inserted into the middle comes out with crumbs, not wet batter; 15 to 20 minutes. Transfer to a wire rack and cool completely.
Nutrition Facts : ServingSize 1 muffin, Calories 180, Protein 3 g, Carbohydrate 27 g, Fiber 1 g, Sugar 15 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 16 mg
FRESH STRAWBERRY MUFFINS
These strawberry muffins are sure to be a hit for any occasion.
Provided by Kathleen Riemer
Categories Muffins
Number Of Ingredients 11
Steps:
- 1. Cream butter and sugar. Add egg and mix well. Sift flour, baking powder, and salt in a small bowl.
- 2. Add flour mixture and milk alternately to butter mixture. Add vanilla. Gently stir in strawberries
- 3. Spoon batter into muffin pans. Combine sugar and cinnamon and sprinkle over muffins.
- 4. Bake at 400º for 20-25 minutes. Makes one dozen muffins.
HEALTHIER FRESH STRAWBERRY MUFFINS
This is my two-year-old's favorite fresh strawberry muffin recipe! While it's a sweet muffin, the ingredients are healthy enough that I feel good about giving her one for breakfast. They only last a couple of days fresh, but freeze beautifully - I usually put half in the freezer right away and enjoy them for months!
Provided by skyegirl1999
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 35m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper liners.
- Mix all-purpose flour, oats, whole wheat flour, sugar, flax seed meal, baking powder, and salt together in a large bowl. Stir in milk, coconut oil, applesauce, and eggs. Fold in strawberries.
- Fill the prepared muffin tins evenly with batter, about 3/4 full.
- Bake in the preheated oven until a knife inserted into the center of a muffin comes out clean, about 20 minutes.
Nutrition Facts : Calories 184.5 calories, Carbohydrate 24.4 g, Cholesterol 14.9 mg, Fat 8.6 g, Fiber 2.2 g, Protein 3.9 g, SaturatedFat 6.3 g, Sodium 231.6 mg, Sugar 7.6 g
FRESH STRAWBERRY MUFFINS
This is a great recipe for muffins using fresh strawberries. It is a bit different from the other strawberry muffin recipes posted as it uses whole wheat flour, buttermilk and almond extract. These are really good warm from the oven for a special breakfast/brunch. As usual, I have modified the original to use sugar and egg substitutes and whole wheat flour. My family loves these and asks for them often in the summer when strawberries are in season.
Provided by Simply Chris
Categories Quick Breads
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Pre-heat oven to 375 degrees.
- Spray muffin tin with cooking spray.
- Mix together flour, sugar, baking powder, backing soda and salt.
- In a separate bowl beat together eggs substitute, almond extract, buttermilk and canola oil.
- Add wet ingredients to dry ingredients and mix until dry ingredients are just moistened.
- Gently fold in the strawberries.
- Fill prepared mussin tins about 2/3 full.
- Top with cinnamon/sugar mmixture.
- Bake 15 mminutes or until tester comes out clean.
Tips:
- Use fresh, ripe strawberries for the best flavor.
- Don't overmix the batter. Overmixing can make the muffins tough.
- Fill the muffin cups only 2/3 full. This will help the muffins rise properly.
- Bake the muffins until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- Store the muffins in an airtight container at room temperature for up to 3 days.
- You can also freeze the muffins for up to 2 months. To freeze, place the muffins in a single layer on a baking sheet and freeze for about 1 hour. Then, transfer the muffins to a freezer bag and freeze for up to 2 months.
Conclusion:
These freshly baked strawberry muffins are a delicious and easy-to-make treat that is perfect for any occasion. They are made with fresh strawberries, buttermilk, and a hint of lemon zest. The muffins are light and fluffy, with a tender crumb and a sweet, slightly tart flavor. They are perfect for breakfast, brunch, or a snack. Whether you are a seasoned baker or a beginner, this recipe is sure to please. With just a few simple ingredients and a little bit of time, you can create a batch of delicious strawberry muffins that will be enjoyed by everyone.
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