Strawberry Cinnamon Muffins Recipes

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STRAWBERRY MUFFINS



Strawberry Muffins image

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

Provided by Katie Mae

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Yield 8

Number Of Ingredients 8

¼ cup canola oil
½ cup milk
1 egg
½ teaspoon salt
2 teaspoons baking powder
½ cup white sugar
1 ¾ cups all-purpose flour
1 cup chopped strawberries

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.

Nutrition Facts : Calories 233.1 calories, Carbohydrate 35.9 g, Cholesterol 24.5 mg, Fat 8.2 g, Fiber 1.1 g, Protein 4.2 g, SaturatedFat 0.9 g, Sodium 283 mg, Sugar 14.3 g

STRAWBERRY MUFFINS



Strawberry Muffins image

Provided by Ina Garten

Categories     side-dish

Time 40m

Yield 16 to 18 mufins

Number Of Ingredients 10

3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 tablespoons ground cinnamon
1 1/4 cups milk
2 extra-large eggs, lightly beaten
1/2 pound (2 sticks) unsalted butter, melted
2 cups diced fresh strawberries
1 1/2 cups sugar

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.

STRAWBERRY MUFFINS



Strawberry Muffins image

Jam-packed with juicy berries, these strawberry muffins with crisp, golden tops are as pretty as they are delicious.

Provided by Jennifer Segal

Categories     Breakfast & Brunch

Time 50m

Yield 12

Number Of Ingredients 11

2 cups all purpose flour, spooned into measuring cup and leveled-off with knife, plus 2 teaspoons more for tossing with strawberries
2 teaspoons baking powder
¾ teaspoon salt
1 stick or ½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1½ teaspoons vanilla extract
¼ teaspoon almond extract
½ cup milk
2¼ cups diced strawberries, from 1 pint, divided
2 tablespoons turbinado sugar, for topping

Steps:

  • Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners; spray the liners and the pan with non-stick cooking spray.
  • In a medium bowl, whisk together the flour, baking powder and salt.
  • In the bowl of an electric mixer, beat the butter and granulated sugar for about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and almond extract. (The batter may look a little grainy -- that's okay).
  • With the mixer on low, add the flour mixture in three separate additions, alternating with the milk and ending with the flour.
  • Toss the strawberries with 2 teaspoons of flour (this will keep them from sinking to the bottom). Set ½ cup of the berries aside. Add the remaining berries to the batter and fold with a spatula until evenly distributed. Do not overmix.
  • Scoop the batter into the prepared muffin tin (an ice-cream scoop with a wire scraper works well here); they will be very full. Scatter the reserved berries evenly over the muffins, then sprinkle the turbinado sugar over the center of each muffin (keeping the sugar away from the edges will prevent sticking).
  • Bake for about 30 minutes, until lightly golden and a cake tester comes out clean. Run a sharp knife around the top edge of each muffin to free it from the pan if necessary (the edges can stick), then let the muffins cool in the pan for about 25 minutes. Transfer the muffins to a rack to cool completely.
  • Freezer-Friendly Instructions: These muffins can be frozen for up to 3 months. After they are completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop.

Nutrition Facts : ServingSize 1 muffin, Calories 246, Fat 9g, Carbohydrate 38g, Protein 4g, SaturatedFat 5g, Sugar 21g, Fiber 1g, Sodium 224mg, Cholesterol 52mg

PERFECT STRAWBERRY MUFFINS



Perfect Strawberry Muffins image

These light and airy strawberry muffins are effortless to make. We love adding a light spice to the batter with cinnamon and finely ground black pepper. The black pepper is a little unusual, but adding just a tiny amount lifts all the flavors in the muffins. Feel free to leave it out, but we highly recommend it.

Provided by Adam and Joanne Gallagher

Categories     Baking

Time 30m

Yield Makes 12 muffins

Number Of Ingredients 13

1 1/2 cups (195 grams) all-purpose flour
3/4 cup (150 grams) granulated sugar
2 teaspoons baking powder
1/4 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
1/4 teaspoon finely ground black pepper
1/3 cup (80 ml) vegetable oil
1 large egg
1/3 to 1/2 cup (80 ml - 120 ml) milk, reduced fat or whole milk are best
1 1/2 teaspoons vanilla extract
6 ounces strawberries, hulled and diced, about 1 cup diced
1 tablespoon granulated sugar
1/4 teaspoon vanilla extract

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.

Nutrition Facts : ServingSize 1 muffin, Calories 180, Protein 3 g, Carbohydrate 27 g, Fiber 1 g, Sugar 15 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 16 mg

STRAWBERRY CINNAMON MUFFINS



Strawberry Cinnamon Muffins image

Make and share this Strawberry Cinnamon Muffins recipe from Food.com.

Provided by ratherbeswimmin

Categories     Quick Breads

Time 45m

Yield 12 muffins

Number Of Ingredients 11

2 eggs
2/3 cup sugar
1/2 cup milk
1/4 cup plain yogurt
1 teaspoon vanilla
1/4 cup butter, melted and cooled
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 1/2 cups strawberries, cut into chunks

Steps:

  • In a mixing bowl, whisk the eggs and sugar together until light and frothy.
  • Add the milk, yogurt, vanilla, and melted butter; whisk gently.
  • In another mixing bowl, add the flour, baking powder, salt, and cinnamon.
  • Add the milk mixture to the dry indgredients; stir just until moistened.
  • Gently fold in berries.
  • Spoon batter into greased muffin cups; muffin cups should be 3/4 full.
  • Bake at 375 degrees for 25 minutes or until pick comes out clean.
  • Remove muffins from pan and cool on a wire rack.

STRAWBERRY JAM MUFFINS WITH CINNAMON OAT STREUSEL



Strawberry Jam Muffins with Cinnamon Oat Streusel image

Provided by Heather Baird

Categories     Breakfast

Time 38m

Number Of Ingredients 17

1 3/4 cup 210g all-purpose flour
3/4 cup 150g granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup 120mlevaporated milk (can substitute water, oat or nut milk, or cow's milk)
1/3 cup 80ml vegetable oil
1 tablespoon white vinegar or cider vinegar
1 teaspoon vanilla extract
1/2 cup 120ml water
6 tablespoons strawberry jam or other jam (tested with Smucker's Seedless Strawberry Jam)
1/3 cup 40g all-purpose flour
1/3 cup 25g old-fashioned oats
1 tablespoon sugar
1 tablespoon ground cinnamon
Pinch of salt
2 tablespoons cold vegetable shortening (or cold butter or margarine)

Steps:

  • Preheat the oven to 350°F. Line a standard cupcake pan with 12 paper liners.
  • In the bowl of an electric mixer, combine the flour, sugar, baking powder, soda, and salt. Whisk to combine. Add the evaporated milk (or recommended substitution), oil, vinegar, and extract. Mix on low speed until thick. Add the water and mix again until the batter is smooth with a pourable consistency.
  • In a small bowl, stir the jam with a spoon until smooth. Scoop the batter into the prepared muffin tin and place about 1-2 teaspoons of jam in the centers of each cup of batter. Use a skewer to swirl the jam down into the batter (turn the batter over the jam with the skewer instead of swirling it throughout the batter).
  • For the streusel, combine the flour, oats, sugar, cinnamon and salt in a medium bowl. Whisk to combine. Add the shortening and use a fork to mash the ingredients together until crumbles form.
  • Divide streusel mixture among the tops of each muffin and transfer to the oven. Bake for 20-23 minutes, or until the tops are well puffed and spring back when pressed. Or test with a toothpick - it should come out with only jam clinging to the pick, and no uncooked batter.
  • Let cool before serving. These are wonderful served warm, but hot-from-the-oven muffins will hold a pocket of molten jam, which will cause burns. Let them cool down before serving.
  • Store in an air-tight cupcake keeper, or on a platter covered with plastic wrap.

STRAWBERRY RHUBARB MUFFINS



Strawberry Rhubarb Muffins image

Light and fluffy muffins studded with bits of fresh strawberry and rhubarb and topped with a cinnamon struesel.

Provided by Amy D

Categories     Breakfast

Time 32m

Number Of Ingredients 14

2 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups sugar
1/2 cup vegetable oil
1 egg
1 teaspoon vanilla extract
1 cup buttermilk
3/4 cups diced rhubarb
3/4 cup diced strawberries
1 tablespoon melted butter
1/3 cup white sugar
1 teaspoon ground cinnamon

Steps:

  • Preheat the oven to 350 degrees . Prepare two 12 cup muffin pans with paper baking liners or grease well.
  • In a medium sized mixing bowl beat together the sugar, oil, egg vanilla, and buttermilk with a whisk until it's smooth and well blended.
  • To this add the flour, baking soda, baking powder, and salt. Lightly stir the dry ingredients without disturbing the mixture below. Then stir again, mixing the dry ingredients with the wet until everything is just combined.
  • Fold in the chopped rhubarb and strawberries. Fill muffin cups approximately 3/4 full.
  • In a small bowl, mix together the melted butter, sugar, and cinnamon. Sprinkle about a teaspoon over each muffin.
  • Bake at 350 degrees for 23-25 minutes or until domed and golden brown on top. Allow to cool for 5-10 minutes in the pan before removing.

STRAWBERRY MUFFINS WITH CINNAMON-HONEY SPREAD



Strawberry Muffins with Cinnamon-Honey Spread image

I sometimes makes these moist, fruity muffins a day early to cut down on last-minute preparation. They get a special touch from a quick-to-fix cinnamon-honey spread.-Phyllis Carlson, Gardner, Kansas

Provided by Taste of Home

Time 30m

Yield 2-1/2 dozen (3/4 cup spread).

Number Of Ingredients 15

3 cups all-purpose flour
2 cups sugar
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
2 cups frozen sweetened strawberries, thawed, undrained
1 cup vegetable oil
3 eggs, beaten
1/4 to 1/2 teaspoon red food coloring, optional
1-1/2 cups chopped pecans, optional
CINNAMON-HONEY SPREAD:
1/2 cup butter, softened
1 cup confectioners' sugar
1/4 cup honey
1/4 teaspoon ground cinnamon

Steps:

  • In a large bowl, combine flour, sugar, cinnamon, baking soda and salt. In another bowl, mix strawberries, oil, eggs and food coloring if desired; stir into dry ingredients just until moistened. Fold in pecans if desired. , Fill greased muffin cups three-fourths full. Bake at 375° for 15-18 minutes or until muffins test done., Meanwhile, combine spread ingredients in a small bowl; beat until blended. Serve with the muffins. Store spread in the refrigerator.

Nutrition Facts : Calories 237 calories, Fat 11g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 159mg sodium, Carbohydrate 34g carbohydrate (23g sugars, Fiber 1g fiber), Protein 2g protein.

STRAWBERRY CINNAMON OATMEAL MUFFINS



Strawberry Cinnamon Oatmeal Muffins image

Start your day with these delightful, flavorful strawberry muffins!

Provided by SCONESANDTEA

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 11

1 cup all-purpose flour
1 cup rolled oats
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon salt
1 egg, beaten
½ cup milk
¼ cup light olive oil
½ cup sugar
½ pint chopped fresh strawberries

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease 12 muffin cups.
  • In a large bowl, mix flour, oats, baking powder, baking soda, cinnamon and salt. In a separate bowl, whisk together egg, milk, olive oil and sugar. Mix in strawberries. Stir strawberry mixture into oat mixture just until evenly moist. Spoon into prepared muffin cups.
  • Bake 18 to 20 minutes in the preheated oven, until a knife inserted in the center of a muffin comes out clean.

Nutrition Facts : Calories 152.1 calories, Carbohydrate 22.7 g, Cholesterol 16.3 mg, Fat 5.9 g, Fiber 1.3 g, Protein 2.9 g, SaturatedFat 1 g, Sodium 220 mg, Sugar 9.7 g

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