Healthystrawberrypeachmuffins Recipes

BERRY-SMASH MUFFINS (STRAWBERRY MUFFINS)

Steps:

• Heat oven to 425 F.
• Put a paper baking cup in each of 12 regular-size muffin cups, or grease just the bottoms of 12 muffin cups.
• Slightly smash strawberries in large bowl, using fork.
• Stir in sugar, oil and eggs until mixed.
• Stir in other ingredients just until moistened.
• Spoon batter into muffin cups.
• Bake 15 to 18 minutes or until light golden brown or toothpick poked in center comes out clean.
• Cool 5 minutes.
• Loosen sides of muffins from pan if needed, and take them out of the pan.
• Makes 12 muffins.
• Tip: If you do not have fresh strawberries, you can use frozen strawberries that you have thawed and drained.

HEALTHY STRAWBERRY MUFFINS

Steps:

• Preheat oven to 350 degrees F.
• Line a 12 count muffin pan with cupcake liners. Set aside.
• To large bowl add white whole wheat flour, baking powder, baking soda, salt and cinnamon. Set aside.
• To a small bowl add mashed banana, honey, unsweetened applesauce, egg and vanilla extract. Using a spatula, combine all the wet ingredients.
• Pour wet ingredients into dry ingredients and mix with a spatula until everything is combined. Add in strawberries and gently mix.
• Fill each muffin tin 3/4 of the way full with the strawberry muffin batter.
• Bake for 18-22 minutes, or until toothpick comes out clean.
• Remove from oven and let rest for 5 minutes. Serve.

HEALTHY STRAWBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line 6 muffin cups with paper liners; spray the inside of each paper liner with cooking spray.
• Mix flour, sugar substitute, baking powder, and salt together in a bowl. Whisk almond milk, egg substitute, applesauce, butter, and vanilla extract together in a separate bowl; stir almond milk mixture into flour mixture. Fold in strawberries. Spoon batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 22 minutes.

HEALTHY STRAWBERRY PEACH MUFFINS

Steps:

• Pre- heat oven to 350 degrees. Lightly grease a muffin pan, set aside.
• Whisk dry ingredients in a bowl (flours, oats, baking powder, salt, cinnamon), set aside.
• In another bowl add sugar, butter, applesauce, soy milk, vanilla, and pecans. Whisk together until mixed. Add dry ingredients to this and stir until just combined (you don't want to over mix). Gently fold in the fruit. Batter will be thick.
• Spoon into muffin tins and bake for 20-25 minutes.

STRAWBERRIES AND CREAM MUFFINS

Steps:

• Gather the ingredients.
• Spray muffin pan with baking spray or nonstick cooking spray. Preheat the oven to 375 F.
• In a mixing bowl , combine the flour, 1 cup granulated sugar, baking powder, and salt; blend well.
• In a small bowl, whisk together the vanilla, eggs, and cream or half-and-half.
• Add to the dry ingredients along with the melted butter and stir just until combined.
• Fold in the strawberries. Fill muffin cups about 2/3 full.
• Combine the topping ingredients, using a fork, pastry blender, or fingers, working until the mixture is crumbly.
• Sprinkle the top of each muffin with a generous amount of crumb topping.
• Bake the muffins for about 20 to 25 minutes, until set and a toothpick inserted in the center of a muffin comes out clean.
• Serve and enjoy!

BLUEBERRY PEACH MUFFINS

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder, salt and baking soda; add to creamed mixture alternately with yogurt, beating well after each addition. Fold in blueberries and orange zest. , Fill paper-lined muffin cups three-fourths full. Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Leftovers may be frozen.

STRAWBERRY MUFFINS

Steps:

• Preheat oven to 375 degrees Fahrenheit. Prepare 12 muffin tins with paper liners, set aside.
• Chop strawberries. Reserve ¼ cup of strawberries for topping the muffins. Mix the remaining strawberries in 2 tsp of flour. Set aside.
• In a large bowl, mix 2 cups of flour, baking powder, and salt. Set aside.
• In another bowl, stir melted butter, greek yogurt, granulated sugar, eggs, vanilla extract, and milk until thoroughly combined. Slowly add in flour mixture and stir until thoroughly combined. Fold in the flour coated strawberries.
• Add the mixture to the muffin cups, about ⅓ cup for each muffin. Top the muffins with the reserved strawberries and sprinkle brown sugar on top.
• Bake in preheated oven for 23-25 minutes or until a toothpick comes out of the center clean. Allow muffins to cool on a rack for 10 minutes. Then remove and enjoy.

STREUSEL STRAWBERRY MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, cream of tartar, baking soda and salt. In another bowl, combine eggs, yogurt and sour cream; stir into dry ingredients just until moistened. Fold in strawberries. Fill greased or paper-lined muffin cups two-thirds full. , For topping, combine the brown sugar, flour and cinnamon in a bowl; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. , Bake at 350° for 30-35 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.