Despite the fact that there is no liquid other than the berry juice, these are moist and tasty.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- 1 ½ cups chopped fresh strawberries
- ½ cup white sugar
- ¼ cup white sugar
- ¼ cup butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg
Instructions
- In a small bowl, combine the strawberries and 1/2 cup sugar. Set aside for 1 hour. Drain, reserving liquid and berries separately.
- Preheat the oven to 425 degrees F (220 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
- In a medium bowl, cream together the butter and 1/4 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt and nutmeg; stir into the creamed mixture alternately with the juice from the berries. Gently stir in the berries. Spoon batter into the prepared muffin cups.
- Bake for 18 to 20 minutes in the preheated oven, or until the tops spring back when lightly touched. Cool in the pan on a wire rack.
Nutrition Facts
| Calories | 168 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 41 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 3 g |
| Sodium | 140 mg |
| Sugars | 14 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious muffins. Per other reviews I added more strawberries, and sugar.
I made it just as directed other than adding about 1/2 cup more strawberries and they came out great. It made 6 jumbo muffins which was perfect.
50% White Whole Wheat Flour / 50% All-Purpose. Also, 16 minutes instead of 18 minutes. I love the recipe; it makes great strawberry muffins. The only change I made was using a Texas muffin pan and 50% White Whole Wheat flour. I check the internal temperature to 190 F. The toothpick test completely failed (lots of liquid inside), but I rolled the dice since food still cooks once it comes out of the oven, and on the wire rack. Slightly underdone, but delicious So, my next experiment might be backing down the temperature to maybe 400 F and keeping the 18-20 minute cooking time
Followed recipe exactly, they are mildly sweet and just a little bit dry. Still enjoyed them but may try adding a little applesauce to mixture next time.
The batter turned out like cookie dough, and I had to add about 1/2 cup of milk. The muffins were so bland it tasted like hot dog buns. I’m definitely looking for another strawberry muffin recipe. They were such a deception to my taste buds. They weren’t sweet enough either. This recipe had so many flaws I can’t modify it, and ,so like I said earlier I’m going to look for another recipe and hopefully it’s not deceptioning like this one.
I’m not a huge fan of strawberries but my hubby bought a huge basket full of berries and no one was eating them .I thought there was a bit too much sugar( I subbed it for cane sugar) , but still sweet. The batter was a bit weird at first but the more juice you add the more moist it gets .These were very tasty and we gobbled them up in a couple of days.Good for fast breakfast on the go
Very tasty muffins! Used half whole wheat flour to make it a little healthier, added a touch of lemon juice and about half a cup of rhubarb.
I substituted whole wheat flour and made a frosting from a fresh strawberry recipe.
Came out really well the only thing I did differently was to add cinnamon. Very tasty and moist
I found this recipe too flavorless for me but the texture was great!
The recipe was a wonderful way to use up some of my fresh Florida Strawberries! 1/2 cup of sugar seems like a lot and letting it sit for an hour didn’t produce much liquid. As some other reviewers mentioned I had to add more water. I think next time I will set up the strawberries and sugar earlier so it has time to create more liquid. The muffins were wonderful, though. Very sweet and tasty!
I needed to add milk as it came out so dry !
2.29.16 Florida strawberries are in season right now, and I picked four quarts this morning at a field near my house, so they couldn’t be any fresher. The one thing that didn’t seem quite right about this recipe was the temperature at 425. I’ve never baked a muffin at higher than 375, but I did bake these for 17 minutes at 400 degrees F…perfectly done. My chopped berry-sugar mixture sat for probably close to 2-1/2 hours (got distracted with something else). FYI, it took about a pint of strawberries for 1-1/2 cups of chopped berries. My berries shrunk considerably in size (probably because I let them sit too long, my bad), but I had a LOT of juice available to mix into the batter which sweetened the flavor. Before going into the oven, I topped each muffin with a sprinkle of turbinado sugar and a strawberry slice. They are exceptionally tender and moist and full of fresh strawberry flavor, and I’m happy with the way they turned out.
Parts were still a little mushy but my toddler devoured these. For sure had his approval.
Lovely. I tried this recipe for the first time and it really worked.
I wound up needing to add a splash of milk to my batter to keep it from being a dough, but the muffins were super moist and full of flavor.
I have made this recipe twice now and it is excellent just as it is. I have two tips, 1. If you cut the sugar or don’t let he strawberries sot the full hour, you will get less juice out of the strawberries and 2. The first time I made these muffins, I misunderstood the directions and blended the dry ingredients directly into the creamed mixture. I didn’t realize my mistake until it was done but the muffins still tasted great although it was harder to fill the muffin tins because of the texture and I only ended up with 10 muffins instead of twelve. So learning from my mistake I followed th directions exactly the second time and it was definitely worth the extra time and effort that adding the liquid and dry ingredients intermittently takes. The mixture was much easier to pour into the muffin cups. Thanks for sharing this excellent recipe!
This is soooo delish!!! Had some strawberries that were a bit over ripe and i came across this recipe.Very glad!
These would be better with more juice, but the recipe never says how much you need, so you guess every time. I ended up with about 1/4 cup juice from 2 cups of strawberries. The muffins were dense and heavy. The taste was good, but the texture leaves much to be desired. If I try this recipe again, I’ll go my own way with it.
Super easy and very delicious!! Great way to use up those day old berries. I baked them for 19 minutes, when I make them again I will bake them for 18.
This was a great way for me to use up a package of strawberries that were almost ready to be thrown away. The only changes I made were to use a half cup brown sugar in place of the white sugar in the batter, substituted cinnamon for nutmeg and I baked at 400 in a nonstick muffin pan. They are excellent!