Strawberry Muffins – a delicious recipe with strawberries, sugar, all-purpose flour, baking soda, ground nutmeg, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine the strawberries and 1/2 cup sugar in a small bowl, and set aside for 1 hour. (If chopping fresh strawberries, I find that most of a 16 oz. package will make 1 1/2 cups).
2
While you wait, go ahead and preheat the oven to 425 degrees F and prep the muffin pans with baking cups, or with grease.
3
Strain to separate the liquid and the strawberries, keep both parts.
4
Combine the flour, baking soda, nutmeg and salt; Set aside.
5
Mix the eggs, butter, vanilla extract and remaining 1/4 cup sugar and liquid from strawberries in a medium bowl.
6
Add flour mixture, and stir until just combined. Be careful not to over mix, it will be lumpy just make sure there are no more white patches.
7
Fold in reserved strawberries gently.
8
Spoon/scoop into 12 prepared muffin pans, fill about 3/4th of the way. Bake for 20 minutes, will be done when golden-brownish. Best enjoyed warm. :).
531
kcal
Calories
17
g
Fat
83
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/2 cups strawberries, chopped, 3/4 cup sugar, 1 3/4 cups all-purpose flour, unsifted, 1/2 teaspoon baking soda, and more.
Yes, Strawberry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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