Fresh Strawberry Mini Muffins Recipes

STRAWBERRY MUFFINS

Steps:

• 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.

STRAWBERRY MUFFINS

Steps:

• Preheat the oven to 375 degrees. Line muffin tins with paper liners.
• Sift the flour, baking powder, baking soda, salt, and cinnamon together in a large bowl. Stir with your hand to be sure the ingredients are combined. In a 2-cup glass measure, combine the milk, eggs, and melted butter. Make a well in the middle of the dry mixture, pour the wet mixture into the well, and stir until just combined. There will be some lumps but don't overmix the batter! Add the strawberries and sugar and stir gently to combine.
• Using a 2 1/4-inch ice cream scoop, spoon the batter into the muffin cups to fill the liners. Bake for 20 to 25 minutes, until a cake tester comes out clean and the tops are nicely browned.

PERFECT STRAWBERRY MUFFINS

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.

FRESH STRAWBERRIES MUFFINS

Steps:

• Melt butter ( I put in microwave 10-20 second) and put in mixing bowl
• Add sugar, eggs, vanilla, baking powder, salt and milk then mix it well. Add flour little by little and mix it
• Add Strawberries and mix it
• In a small mixing bowl, combine crumb for topping ingredients butter 1/2 cup melted, brown sugar 1/3 cup, white sugar 1/3 cup, cinnamon 1 teaspoon and flour 1/2 cup
• Use a fork to mix it well
• pour the batter into muffin tins
• Sprinkle the crumb over the top of the muffin batter
• Bake them for 16-18 minutes at 375 F
• Let it cool off little bit

FRESH STRAWBERRY MINI MUFFINS

Steps:

• Heat oven to 375º and spray 36 mini muffin cups with cooking spray.
• In a large bowl, mix the flour, sugar, baking powder and salt.
• In another smaller bowl, mix the milk, oil, and egg.
• Add wet mixture to dry, stirring just enough to mix it together.
• Do not over mix or the muffins will be tough.
• Gently fold in the chopped strawberries.
• Divide mixture up between the muffin cups and sprinkle sugar over the tops of the muffins.
• Bake for 12 to 16 minutes (mine usually take the whole 16 minutes but start checking at 12 minutes) or until a toothpick inserted in the middle comes out clean.
• Cool in the pan for 3 minutes and then remove from pan to a rack to continue cooling or eat them while warm.

FRESH STRAWBERRY MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line with paper liners.
• Beat 3/4 cup sugar and butter together in a mixing bowl using an electric mixer until creamy. Add egg and mix well.
• Sift flour, baking powder, and salt together in a small bowl. Add flour mixture and milk alternately to butter mixture until combined. Stir in vanilla extract. Gently stir in strawberries.
• Spoon batter into the prepared muffin cups. Combine 3 teaspoons sugar and cinnamon in a small bowl and sprinkle over tops of muffins.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

FRESH STRAWBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Comine and sift dry ingredients.
• Add butter, applesauce and egg - Mix lightly.
• Stir in strawberries.
• Turn into greased muffin tin.
• Sprinkle with sugar.
• Bake 15-20 minutes.

STRAWBERRY MINI MUFFINS

Steps:

• Using potato masher, mash 1 cup of the strawberries; set aside.
• In bowl, whisk together flour, wheat bran, baking powder, ginger and baking soda; set aside.
• In another bowl, using wooden spoon, stir together margarine and sugar until combined. Stir in egg and vanilla. Stir in mashed strawberries.
• Gradually add flour mixture and stir until just combined. Stir in yogurt and remaining chopped strawberries until well distributed.
• Divide batter among 24 lightly greased mini muffin tins.
• Top muffins with sliced strawberries if desired.
• Bake in 190 C (375 F) oven for about 20 minutes or until top springs back when lightly pressed.