Jordan Marsh Strawberry Muffins Recipes

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JORDAN MARSH STRAWBERRY MUFFINS



Jordan Marsh Strawberry Muffins image

These muffins are fool proof! This really is the Jordan Marsh Store recipe that they served in their bakery. Sometimes, my store made special batches with strawberries instead of blueberries. Those were always my favorite... All ingredients should be at room temperature. This recipe is a breeze to cut in 1/2. To keep them from sticking, I make them in white paper cup cake holders and wipe the top of the muffin tin with canola oil. Oh, and if you make a half batch from a pound of berries, try my recipe #348144 with the leftover berries... Enjoy!

Provided by Karens Krazy Kitchen

Categories     Breakfast

Time 50m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 8

1/2 cup butter
1 cup sugar
2 eggs
2 cups flour
4 teaspoons baking powder
2/3 cup milk
1 1/4 cups strawberries, chopped
sugar (to garnish)

Steps:

  • Cream the butter and sugar, then add eggs, flour, baking powder, milk and mix well.
  • Dredge berries in additional flour before adding to mixture to prevent them from sinking to the bottom (very important).
  • Bake in a pre-heated oven at 350 for 30 minutes.
  • Remove from the oven and sprinkle a little sugar on top.

Nutrition Facts : Calories 234.7, Fat 9.2, SaturatedFat 5.5, Cholesterol 57.5, Sodium 194.4, Carbohydrate 34.8, Fiber 0.9, Sugar 17.5, Protein 3.8

JORDAN MARSH BLUEBERRY MUFFINS



Jordan Marsh Blueberry Muffins image

This is from my mom's cookbook. She claimed it was the popular Jordan Marsh muffin that we all loved so much.

Provided by mermaidmagic

Categories     Breakfast

Time 35m

Yield 12 muffins

Number Of Ingredients 11

1/2 cup butter, softened
1 cup sugar
3 eggs
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 teaspoon vanilla extract
3 cups blueberries, coated with
flour
sugar, for topping

Steps:

  • With the mixer on low speed, cream the butter and sugar together until fluffy.
  • Add eggs one at a time and mix until well blended.
  • Combine the dry ingredients in a separate bowl and add to the mixture, alternating with the milk.
  • Add the vanilla extract.
  • Fold in the blueberries by hand until well mixed into the batter.
  • Grease the muffin tin well, including the top.
  • Pile the batter high in each muffin cup.
  • Sprinkle each generously with sugar.
  • Bake in a preheated 375 degree oven for 25-30 minutes.
  • Cool in pan before serving.

Nutrition Facts : Calories 255, Fat 9.6, SaturatedFat 5.5, Cholesterol 68.3, Sodium 248.7, Carbohydrate 38.7, Fiber 1.4, Sugar 20.5, Protein 4.4

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