Mini Strawberry Muffins Recipes

Steps:

• Heat oven to 375º and spray 36 mini muffin cups with cooking spray.
• In a large bowl, mix the flour, sugar, baking powder and salt.
• In another smaller bowl, mix the milk, oil, and egg.
• Add wet mixture to dry, stirring just enough to mix it together.
• Do not over mix or the muffins will be tough.
• Gently fold in the chopped strawberries.
• Divide mixture up between the muffin cups and sprinkle sugar over the tops of the muffins.
• Bake for 12 to 16 minutes (mine usually take the whole 16 minutes but start checking at 12 minutes) or until a toothpick inserted in the middle comes out clean.
• Cool in the pan for 3 minutes and then remove from pan to a rack to continue cooling or eat them while warm.

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Line 24 mini-muffin cups with paper liners.
• Whisk together the flour, baking soda, salt and baking powder in a medium bowl to blend. Whisk together the almond butter, sugar, oil, vanilla and eggs in a large bowl to blend. Add the dry ingredients in 2 batches and stir just until blended.
• Fill each muffin cup half-full with batter. Spoon 1/2 teaspoon of the jam on top of each muffin cup, and then spoon the remaining batter on top to cover the jam. Bake until the tops are golden brown, 25 to 30 minutes. Transfer to a rack and cool.
• Spoon 1/2 teaspoon more of the jam on top of each muffin in the center.

Steps:

• Preheat oven to 375 degrees F (190 degrees C) oil an 8 cup muffin tin, or use paper liners.
• In a small bowl, combine oil, milk, and egg. Beat lightly. In a large bowl, mix flour, salt, baking powder and sugar. Toss in chopped strawberries and stir to coat with flour. Pour in milk mixture and stir together.
• Fill muffin cups. Bake at 375 degrees F (190 degrees C) for 25 minutes, or until the tops bounce back from the touch. Cool 10 minutes and remove from pans.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 2 mini muffin pans.
• Mix together flour, sugar, baking powder, baking soda, salt, and nutmeg in a large bowl until combined. Add buttermilk, melted butter, egg, and vanilla extract; mix until only just combined. Fold in strawberries. Divide batter between the mini muffin pans, filling each cup 3/4 full.
• Place muffin pans into the preheated oven and bake until tops of muffins spring back lightly when touched, 12 to 14 minutes. Allow muffins to cool in the pans for 5 minutes, before removing to a wire rack.
• While muffins are baking, place 1/4 cup butter into a shallow microwave-safe bowl and microwave until melted, about 30 seconds. Place 1/2 cup sugar in a separate shallow bowl.
• When mini muffins are cool enough to handle, dip the tops into the melted butter and then into the sugar to coat. Serve warm, or allow to cool completely before serving.

Steps:

• Cut the strawberries in to small pieces and put into a medium sized bowl.
• Mix the vanilla extract, sugar, eggs, and oil into the strawberries.
• In a large bowl mix the flour, baking soda, salt, and cinnamon.
• Stir the strawberry mixture in to the flour mixture.(if it is too dry put in a little more vanilla, NOT ALOT.).
• Grease the mini muffin tins with Crisco or use non-stick spray.(The size doesn't really matter, it is just what I used.
• Right before your put in the tins lightly stir in the chocolate.
• Once the tins are filled sprinkle a little sugar.(optional).
• Enjoy the amazing smell while they are in the oven at 420 degrees for 15 to 18 minutes.(Mine took 16.).
• When they come out poke the centers with a toothpick and if they come out clean they are done and let them cool for a few minutes.
• Take them out of the tins.
• ENJOY! (The taste and smell.).

Steps:

• Grease mini or large muffin tray.
• Mash strawberries, stir in sugars, oil, vanilla, almond extract and eggs until fully incorporated.
• In seperate med bowl, mix together flour, cinnaomon, B. Soda, and salt.
• Combine the dry ingredient to the wet. Mix till blended.
• Fill mini muffin trays until almost full, then add the magic -- a blob of berry cream cheese in the middle of the batter on the top.
• Bake 425F for approx 12 - 14 Minutes.
• Should make approx 36 muffins.
• If you are making large muffins bake at 425F for about 14 - 16 minutes.
• makes 12.