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 SHORTCAKE CRUMB MUFFINS
Need an innovative way to use strawberries? Combine two great foods: muffins and crumb cake! Each muffin is like an individual strawberry crumb cake with all the flavor and less hassle.
Provided by BB2011
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 425°F Grease and flour a muffin pan.
- Whisk together flour, cornstarch, sugar, baking powder, and salt, and set aside.
- In another small bowl combine the melted butter, buttermilk, vanilla, and beaten egg. Stir into the flour mixture just until combined. It will be lumpy. Do not overmix!
- Divide batter evenly into each muffin cup. Gently insert the strawberry slices vertically into the batter. Set aside.
- To make the crumb mixture, whisk together the butter, sugars, and cinnamon until smooth in another bowl. It will look like batter until you add all the flour, so don't panic!
- Stir in the flour with a whisk, then stir with a fork to create the crumbly texture. Add more flour as needed to create the correct crumb size.
- Sprinkle on to muffin tops - crumb topping will dry up and crisp in the oven.
- Bake 20 minutes, or until the crumb topping is browned, and a toothpick inserted into the muffin comes out clean with only moist crumbs.
Nutrition Facts : Calories 258.6, Fat 7.6, SaturatedFat 4.5, Cholesterol 36.2, Sodium 215.1, Carbohydrate 43.4, Fiber 1.1, Sugar 18.6, Protein 4.3
STRAWBERRY SHORTCAKE MUFFINS
These muffins are delicious. You can use other types of berries other than the strawberries. ***note, I'm not responsible for the taste of the muffins if one substitutes oil for the butter.
Provided by Hey Jude
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 8
Steps:
- Heat oven to 425°; grease 12 muffin cups.
- Combine flour, 1/4 cup of the sugar, baking powder and salt in a large bowl; stir in the milk, egg and butter, stirring only enough to dampen all the flour, the batter should not be smooth.
- Spoon into prepared muffin cups, filling each about 2/3 full.
- Press strawberry slices into the batter, pointed side up; sprinkle each muffin with 1 teaspoon sugar.
- Bake until golden, 15-18 minutes.
Nutrition Facts : Calories 165.2, Fat 5.2, SaturatedFat 3.1, Cholesterol 28.5, Sodium 207.7, Carbohydrate 26.3, Fiber 0.8, Sugar 9, Protein 3.5
QUICK STRAWBERRY SHORTCAKE
A quick and easy delicious strawberry shortcake recipe using condensed milk, whipped cream, and shortcake cups.
Provided by STARBUCKJB
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 45m
Yield 5
Number Of Ingredients 5
Steps:
- Place the strawberries into a glass bowl and sprinkle with sugar. Stir condensed milk into strawberries and mash together with a fork until somewhat juicy. Cover and refrigerate 30 minutes to 1 hour.
- Place each shortcake cup onto a dessert plate. Evenly divide the strawberries and their juice among the shortcake cups. Top with whipped cream to serve.
Nutrition Facts : Calories 518.2 calories, Carbohydrate 70.1 g, Cholesterol 118.7 mg, Fat 24.2 g, Fiber 3 g, Protein 8.5 g, SaturatedFat 14.6 g, Sodium 175.3 mg, Sugar 57.1 g
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