Muffins with fresh strawberries.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- ¾ cup white sugar
- ½ cup butter, softened
- 1 egg
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk
- ½ teaspoon vanilla extract
- 1 ½ cups chopped strawberries
- 3 teaspoons white sugar
- ½ teaspoon ground cinnamon
Instructions
- 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.
Nutrition Facts
| Calories | 214 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 37 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 5 g |
| Sodium | 243 mg |
| Sugars | 15 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious. They were done at about 16 minutes and were very tasty and moist. The only change I made was to sprinkle a little lemon juice on the chopped up strawberries until I was ready to add them to the mix. The tartness added to the flavor. Great way to use up ripening strawberries. I will make these again.
I cut the strawberries the size of a big blueberry and added nuts and it came out very well and wasn’t crumbly
I followed the recipe exactly and it was just ok. Not much flavor at all, and no distinctive strawberry taste. I think blueberries would work out much better so I will look for a recipe for those. They were moist although a little crumbly. Won’t make again.
Delicious but mine were super crumbly too. I wish I knew what makes a muffin too crumbly so I could fix it and make these again. I followed the recipe exactly only changing the cinnamon/sugar sprinkle to powdered vanilla/sugar sprinkle. I used just-picked strawberries. Any suggestions?
Made these DELICIOUS muffins this morning. Only change I made was to make 6 huge muffins instead of 12. Very, very good.
Really good recipe! I used almond milk instead of regular and light butter. I omitted the sugar on top as I thought it would be too much for my liking. Next time I will add more strawberries and maybe a little more milk. Very good flavor!
Made these exactly as written and they were a hit! I brought them to work and they all disappeared within the hour, some people going back for seconds and thirds! The topping is a nice touch and really adds to the overall flavor. This made exactly 12 muffins. A great way to use up those less-than perfect strawberries.
Batter seemed a little thick, added milk in tbsp increments until thinner consistency was achieved(3 tbsp). Aside from that, full marks! My 3yo was overjoyed with the “strawbaby muffins”.
Turned out delicious! I made some mini muffins and some regular-sized ones.
Help! My muffins came out very crumbly! I made a double batch, maybe closer to total 4 cups strawberries (instead of 3), added about a cup of chopped pecans. I baked them in silicon muffin pans which have worked perfectly for other recipes. These are very tasty and I’d like to make again.
Love this recipe! Made it twice so far!