Strawberry Muffin Bars Recipes

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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 MUFFIN BARS



Strawberry Muffin Bars image

Make and share this Strawberry Muffin Bars recipe from Food.com.

Provided by Lacy S.

Categories     Bar Cookie

Time 45m

Yield 9 squares, 9 serving(s)

Number Of Ingredients 4

2 (7 ounce) packages strawberry muffin mix
1/2 cup butter
2/3 cup strawberry preserves
powdered sugar (optional)

Steps:

  • Preheat oven to 325 degrees.
  • In a small bowl mix together one pkg muffin mix and 1/4 cup butter until mixture is crumbly.
  • Spray a 9inch square pan with non stick cooking spray and then wipe out with a paper towel.
  • Press mixture into the bottom of the pan.
  • (I do this pan pouring mixture into pan, placing a piece of wax paper over it and using my fingers to press it down, then remove wax paper.).
  • Next spread out preserves over the muffin mixture. ( I also use to waxed paper to spread this out.).
  • In the same bowl as used before, mix together the second pkg of muffin mix and the remaining 1/4 cup butter until crumbly.
  • Pour this on top of the preserves and spread out. Do not pack this down like the bottom layer. You want it totally covering the preserves but not packed tight.
  • Place in the oven and bake 25-30 minutes or until the top begins to brown.
  • Remove from oven and cool completely before cutting.
  • If you like you can sprinkle a small amount of powdered sugar on just before serving.
  • ** If the strawberry preserves are too sweet, replace them with sugar free preserves or an all fruit spread.
  • *** You can make this with any combo of muffin mix and filling. Apple Cinnamon Muffin Mix and Apple Jelly. Blueberry Muffin Mix and Grape Jelly. They all work great! Just use your imagination!

Nutrition Facts : Calories 156.3, Fat 10.2, SaturatedFat 6.5, Cholesterol 27.1, Sodium 80.2, Carbohydrate 16.3, Fiber 0.3, Sugar 11.5, Protein 0.2

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