Strawberry Nut Muffins Recipes

STRAWBERRY MUFFINS

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

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.

BERRY-LICIOUS STRAWBERRY NUT MUFFINS

Steps:

• 1. PREHEAT OVEN TO 400 DEGREES F. Line two 12 cup muffin tins with paper liners, I like to also spray them with non-stick cooking spray or Baker's Joy.
• 2. Wash, hull and slice or chop strawberries, and add to a small bowl, and sprinkle with 1/4 cup sugar, and stir then allow to sit about 10 minutes to excrete the juice from berries.
• 3. These are the main ingredients used in this recipe. Add the flour, baking powder & remaining 3/4 cup sugar to a medium bowl then stir to blend together. set aside till needed.
• 4. Add the olive oil, egg & milk to a medium size bowl and beat till blended together. Then add in the flour mixture one half of bowl at a time, and beat again until mixed well, and batter is smooth.
• 5. Add in the strawberry jam & black walnut flavor or extract of choice and beat till blended.
• 6. Next add in the fresh strawberries, beat till blended together, then add in the chopped black walnuts or nuts of choice, & beat till blended.
• 7. Fill each muffin tin about 3/4 full, and top with additional slices of strawberries if desired. I did OVERFILL some of mine, so be careful, so that they cook fully.
• 8. Bake in preheated 400 degree F oven for 18 to 23 minutes depending on size of muffin pans. I used one commercial size pan and one standard size muffin tin.

NUT-TOPPED STRAWBERRY RHUBARB MUFFINS

Steps:

• In a large bowl, combine the first 6 ingredients. In another bowl, whisk the egg, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in strawberries and rhubarb. Fill greased or paper-lined muffin cups two-thirds full. , In a small bowl, combine the pecans, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. , Bake at 400° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

BANANA STRAWBERRY MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 6 muffin cups with cooking spray.
• Combine sugar and butter in a medium bowl; beat with an electric mixer until pale and fluffy. Add bananas, egg, and vanilla extract; beat for 1 minute.
• Sift flour, baking powder, baking soda, and salt over the banana mixture. Beat until just combined. Stir in chopped strawberries. Pour batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 16 to 18 minutes. Cool for 5 minutes then transfer to a wire rack to cool completely.

FRESH STRAWBERRY MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line with paper liners.
• Beat 3/4 cup sugar and butter together in a mixing bowl using an electric mixer until creamy. Add egg and mix well.
• Sift flour, baking powder, and salt together in a small bowl. Add flour mixture and milk alternately to butter mixture until combined. Stir in vanilla extract. Gently stir in strawberries.
• Spoon batter into the prepared muffin cups. Combine 3 teaspoons sugar and cinnamon in a small bowl and sprinkle over tops of muffins.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

CRANBERRY NUT MUFFINS

Steps:

• preheat oven to 375°. In a large bowl, combine flour, brown sugar and baking powder. In another bowl, beat eggs. Add orange juice and oil; stir into the dry ingredients just until moistened (batter will be lumpy). Fold in cranberries and pecans. Spoon into 12 greased or paper-lined muffin cups (cups will be almost full). Bake until golden brown, 20 minutes. Remove from pan to cool on a wire rack.

STRAWBERRY-BLUEBERRY MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffins cups or line with paper liners.
• Whisk oil, milk, and eggs together in a bowl. Combine flour, sugar, baking powder, and salt together in a separate bowl; fold in strawberries, blueberries, and jam. Stir milk mixture into flour mixture until just combined. Fill muffin cups with batter.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Cool in the muffin tin for 10 minutes before removing to cool completely on a wire rack.

STRAWBERRY-MACADAMIA NUT MUFFINS

Steps:

• Preheat oven to 400*F.
• Grease the bottoms only of 12 standard-size muffin cups, or line with paper wrappers; set aside.
• In a large bowl, beat together the the milk, melted butter, and egg.
• Stir in the flour, sugar, baking powder, and salt just until combined; do not overmix.
• Gently fold in the strawberries and macadamia nuts.
• Spoon batter into the prepared tins; sprinkle with sugar, if desired.
• Bake for 20-22 minutes, or until golden and puffed.
• Immediately invert onto wire racks.
• Serve warm or cool.