Stuffed Strawberry Muffins Recipes

STUFFED STRAWBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Combine dry ingredients in a medium bowl.
• Combine milk, egg and butter.
• Gently stir wet ingredients into the dry ingredients until moistened.
• Spoon batter into greased pans (reserving 1/2 cup for topping).
• Put 1 teaspoon of strawberry jam into each muffin.
• Spoon remaining batter on top of the jam and bake for 15 to 20 minutes.
• Remove muffins and cool on wire rack.

BROWNIE TRUFFLE-STUFFED STRAWBERRIES RECIPE BY TASTY

Steps:

• Prepare the brownies according to the package instructions, then remove from the oven and let cool in the refrigerator for about 20 minutes.
• While the brownies cool, use a melon baller or teaspoon to scoop out the tops and centers of each strawberry. Set each strawberry in the cup of a mini muffin tin.
• In a large bowl, beat the cream cheese with an electric hand mixer until soft. Add the mini chocolate chips, vanilla, and cooled brownies and stir until mixture has a thick, dough-like texture.
• Take 1 tablespoon of the brownie mixture in your hands and roll it into a ball. Place the brownie truffle inside a strawberry. Repeating with remaining ingredients.
• Chill the strawberries in the refrigerator for 30 minutes.
• Add the dark chocolate and white chocolate to 2 separate small bowl. Microwave each bowl separately in 30-second intervals, stirring between each, until melted, about 1 minute total.
• Dip the top of 1 strawberry in the melted white chocolate, poke a cookies and cream-dipped cookie stick through the top, and sprinkle with chocolate sandwich cookie crumbs. Repeat with 7 more strawberries.
• Dip the top of another strawberry in the melted dark chocolate, poke a chocolate-dipped cookie stick through the top, and sprinkle with red sprinkles. Repeat with 7 more strawberries.
• Dip the top of another strawberry in the melted white chocolate, poke a strawberry-dipped cookie stick through the top, and sprinkle with freeze-dried strawberries. Repeat with the remaining strawberries.
• Let the chocolate set, about 5 minutes, then serve.
• Enjoy!

JAM-FILLED MUFFINS

Steps:

• In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, lightly beat eggs; add milk, butter and lemon zest. Pour into dry ingredients and stir just until moistened. Spoon half of the batter into 12 greased or paper-lined muffin cups. Make a well in the center of each; add jam. Spoon remaining batter over jam. Bake at 400° for 20-25 minutes or until golden.

STUFFED STRAWBERRIES

Steps:

• Cut the tops off of the strawberries and stand upright on the cut side. Make a cut 3/4 of the way down from the tip of the strawberry towards the bottom.
• Beat together the cream cheese, sugar, and liqueur until smooth in a mixer or a food processor. Place into a piping bag with a star tip. Pipe into each strawberry and arrange on a serving platter.

CHEESECAKE-STUFFED STRAWBERRIES

Steps:

• Beat cream cheese, confectioners' sugar, and vanilla extract together in a bowl until smooth; spoon into a piping bag or a resealabe bag with a corner snipped.
• Fill cavities of cored strawberries with the cream cheese mixture. Dip filled side of strawberries in the crushed graham crackers to coat.

STUFFED STRAWBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees. Grease muffin cups.
• In a medium-size bowl, combine flour, sugar, baking soda, salt, and cinnamon; mix well.
• In another bowl, combine milk, butter, and egg.
• Add dry ingredients to milk mixture and mix gently until moistened.
• Spoon batter into prepared muffin cups, filling them not quite two-thirds full and reserving 1/2 to 3/4 cup of the batter to top the muffins.
• Put one teaspoon of jam and one small berry in each muffin, then spoon reserved batter on top.
• Bake at 400 degrees for 15 to 20 minutes.
• Remove muffins from pan and cool on wire rack.