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

Strawberry Muffins

canola oil

milk

salt

baking powder

white sugar

all-purpose flour

strawberries

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


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.


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.


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!

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...

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!

I am 8 years old, and I went strawberry picking with my friend, and I brought alot of strawberries home, and I made my very own strawberry muffins with this recipe, and they are really yummy and my whole family likes them.

One of my biggest pet peeves is when people make alterations to a recipe and then review it...you're not reviewing the recipe because you changed it!  With that being said, I made this as is and it tastes like homemade strawberry shortcake.  I thought it was good...others said that it is "too bland," and I disagree...I thought it was a great texture and very good.  Maybe next time I will incorporate some changes to suit my own personal taste...but I think this recipe deserves a chance before you go changing it.  Thanks for sharing!

The best muffin recipe!! I was very successful using 1 1/4 cups of whole wheat flour and 1/2 cup all purpose white. I threw in some wheat germ and some nutritional yeast and just added a bit more milk (soy was great). I also used a frozen berry mix and they just turned out wonderful!! Thanks for the recipe :)

This was a wonderful and easy strawberry muffin recipe. Such a great taste and very moist. I added the 1/2 teaspoon of cinnimon 1/2 teaspoon of vanilla and 1/4 cup of brown sugar. Perfect not too sweet not too bland just right! Thanks!

I made some modifications after reading other reviews, and they turned out DELICIOUS.  They have stayed yummy and moist for 3 days.  I added 1/4 cup brown sugar, 1/2 tsp of vanilla, and about 3/4 tsp of cinnamon. I also substituted whole wheat flour for 1 1/2 cup of the flour and I used Splenda instead of sugar.  Absolutely delicious.

Made the following changes:
+ 1/4 c brown sugar
- 1/4 c flour
+ 1 t vanilla
+ 1 T cinnamon
Sprinkled with cinnamon sugar on top.

Did not like these at all...they were very bland even with some cinamon and nutmeg added...

strawberry muffins

Servings: 8

Cost: $3.91 /serving

Author : Katie Mae

Ingredients

Instructions

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