Rating: 4 stars 4.1
1153 Ratings
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  • 2 star values: 49
  • 1 star values: 39

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

Recipe Summary

prep:
15 mins
cook:
25 mins
additional:
10 mins
total:
50 mins
Servings:
8
Yield:
8 muffins
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C) Line 8 standard-sized muffin cups with paper liners.

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  • Lightly beat milk, oil, and egg in a small bowl.

  • Mix flour, sugar, baking powder, and salt together in a large bowl. Toss in chopped strawberries and stir to coat with flour. Fold in the milk mixture until just combined. Divide batter evenly among the prepared muffin cups.

  • Bake in the preheated oven until the tops bounce back from the touch and a toothpick inserted into the center comes out clean, about 25 minutes. Remove from the oven and cool for 10 minutes in the pan before removing to a wire rack to cool completely.

Editor's Note:

Please note the different yield, as well as the addition of vanilla when using the magazine version of this recipe.

Nutrition Facts

233 calories; protein 4.2g; carbohydrates 35.9g; fat 8.2g; cholesterol 24.5mg; sodium 283mg. Full Nutrition
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