These are moist and delicious despite the fact that there is no liquid other than the berry juice.

Mary

Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
12
Yield:
12 muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, combine the strawberries and 1/2 cup sugar. Set aside for 1 hour. Drain, reserving liquid and berries separately.

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  • 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 Facts

168 calories; protein 3.1g 6% DV; carbohydrates 28g 9% DV; fat 4.9g 8% DV; cholesterol 41.2mg 14% DV; sodium 140.4mg 6% DV. Full Nutrition
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Reviews (186)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/05/2010
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 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! Read More
(80)

Most helpful critical review

Rating: 3 stars
09/05/2003
These were good. Not sweet enough for me. Very mellow strawberry flavour. I would like them to have more strawberry flavour. Perhaps a blob of strawberry jam in the middle would work. Read More
(11)
225 Ratings
  • 5 star values: 94
  • 4 star values: 92
  • 3 star values: 14
  • 2 star values: 19
  • 1 star values: 6
Rating: 4 stars
08/05/2010
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 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! Read More
(80)
Rating: 4 stars
09/08/2006
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 butter instead of the 1/4 c of white. Moist delicious and not too sweet. Yum! Read More
(69)
Rating: 4 stars
07/09/2003
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 bake it in a 9 x 13 bread pan instead. I cooked it at 350 for 35 minues. It turned our really well. Read More
(57)
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Rating: 4 stars
07/21/2003
Good muffins. Baking 18 minutes was plenty long for mine. Next time I would check them sooner. Read More
(32)
Rating: 5 stars
09/04/2006
My family absolutely loves strawberries so we comsume lots of them!!! We hate to see the season end because that means the strawberries go! So we pick lots and lots and then freeze them. I'm always looking for more ideas as to how to use these wonderful berries and this recipe is absolutely fantastic! The muffins turned out so moist and deliicious! The flavor is magnificent!! Thank you Mary for submitting such a wonderful recipe! Read More
(22)
Rating: 5 stars
02/02/2009
Very good as written even better if you add about 1/4 cup chocolate chips with the chopped strawberries. Use 1/4 cup batter per muffin makes 12 muffins. Read More
(22)
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Rating: 5 stars
04/03/2006
I changed it by adding 2 cups of strawberries 1 cup of sugar and 1/2 tsp nutmeg. Also when draining the luquid from the strawberries I found there was not very much. So when I added it it was rather difficult to mix...very thick. So I added a little water to the strawberries and kept drainig them and then adding water again until I got a more 'scoopable' consistancy. They turned out well and not too sweet. I really liked them! I give them 5 even with the extra effort I had to put into making them because they were good. Read More
(20)
Rating: 4 stars
08/13/2005
I made these muffins this week and we liked them quite a bit. I added an extra 1/2 cup of strawberries (I used flavourful organic berries) as some of the other reviewers recommended and doubled the amount of nutmeg for a little extra flavour. They turned out moist and yummy - would definitely make them again. Read More
(11)
Rating: 3 stars
09/04/2003
These were good. Not sweet enough for me. Very mellow strawberry flavour. I would like them to have more strawberry flavour. Perhaps a blob of strawberry jam in the middle would work. Read More
(11)
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