Fresh Strawberry Muffins
Fresh Strawberry Muffins are really sweet muffins with a nice, moist texture and delicious taste. There’s nothing unusual about these muffins – they have lots of fresh strawberries and cinnamon – and they’re incredibly easy to make. They have only 8 ingredients without lots of difficult steps, so they’ve always been a very popular muffin to make around our house.
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The first time I sank my teeth into one of these tasty treats was a few years ago when one of the gals in our Sunday school class brought them to breakfast that morning. After the first bite I knew I had to have the recipe for these quick and easy muffins. This recipe is pretty simple and straightforward. You can have these ready for the oven in about 5-10 minutes and they take about 25-30 minutes to bake. They are great fresh out of the oven while they’re still hot.
My friend, Michelle, found this delightful recipe in her Gooseberry Patch Country Baking cookbook. Gooseberry Patch has become synonymous with offering really great recipes, and this Fresh Strawberry Muffins recipe is no exception. Lots of juicy strawberries fill every bite! I have made several things out the of Country Baking cookbook. I highly recommend it if you are looking for some great recipe ideas.
This is a great breakfast treat for your family. Strawberries are available year-round these days so you can make these up anytime. They’re a great treat to bring for holidays, office parties, or even to a sick neighbor.
This batch makes 18 which is a nice amount to have for your family and to share a few, too. 🙂 If you’re looking for a way to use up fresh strawberries this recipe is excellent. Our family has always enjoyed these sweet, fruity, juicy muffins and we believe you will as well. Why not give them a try the next time you make breakfast for your family. They’re so easy and very economical.
I initially posted this recipe in April 2013. I had recently purchased my Canon camera but wasn’t proficient at using it, so these pictures were shot with an iPhone instead. There’s just no comparison. I’ve been systematically going back through all my old first year blog recipes and remaking them so I can shoot new pictures that are more presentable.
While I was making this recipe again (December 2015), I decided to make a few tweaks as well. The recipe called for two cups of sugar and three cups of flour. I knew that was why the muffins flattened out and dropped rather than holding a beautiful muffin topper shape.
I adjusted the recipe by decreasing the sugar by 1/2 cup and increasing the flour by 1/2 cup. Then I started the recipe at 425 and baked the muffins for 5 minutes at this higher temperature. Then I decreased the temperature to 350 for the remainder of the baking time. This allowed the muffins to puff up nicely the first five minutes of baking, and the steady lower temperature for the last 15 minutes kept the muffins from falling. These muffins were picture perfect and a lovely gift for friends. Give Fresh Strawberry Muffins a try and you will see just how enjoyable these lovely muffins turn out.
Fresh Strawberry Muffins are featured on Shari’s Berries blog here.
Fresh Strawberry Muffins are festive, beautiful and incredibly delicious.
These muffins are tasty as well as being quick, easy, and economical.
Fresh Strawberry Muffins are great for holiday breakfasts. I’m ready to sink my teeth into one of these right now!
Here’s what I did.
I used these ingredients.
Place UNBLEACHED all-purpose flour in a mixing bowl. (Bleached flour toughens baked goods). Add sugar, cinnamon, baking powder and salt. Stir ingredients until combined.
Place sliced strawberries in a bowl. Mash down slightly with a potato masher.
Combine eggs and oil.
Add strawberries to egg mixture and stir again to combine.
Add strawberry/egg mixture to flour mixture in bowl.
Stir ingredients with a wooden spoon to combine–just until moistened.
Spoon muffin batter into greased muffin tins until almost full.
Bake at 425 for 5 minutes. Reduce heat to 350 and continue baking an additional 15-19 minutes or until a toothpick inserted in center comes out clean. Allow muffins to cool slightly before removing from tins and serving. Makes 18-19 muffins.
This recipe is quick and easy to make. A batch of muffins can easily be ready in 45 minutes. Serve with fresh fruit.
Fresh Strawberry Muffins are great for country breakfasts, or surprise your family and serve them for snacks or to eat along with a hot bowl of chowder!
Here’s the recipe.
FRESH STRAWBERRY MUFFINS
(Recipe adapted from Michelle Bartosh, when we attended Hillcrest Baptist Church, Cedar Hill, TX; source: adapted from Gooseberry Patch Country Baking)
Fresh Strawberry Muffins
Equipment
- 2 12 tin muffin tins
- 1 large mixing bowl
- measuring cups
- measuring spoons
- 1 sharp knife to slice the strawberries
- 1 small mixing bowl
Ingredients
- 3 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 1 1/2 cups granulated sugar
- 2 tsp. baking powder
- 1 tsp. salt
- 1 tsp. cinnamon
- 4 large eggs beaten
- 1 1/4 cups canola oil or coconut oil
- 2 1/2 cups fresh strawberries sliced and slightly mashed
Instructions
- Preheat oven to 425â—¦.
- Combine dry ingredients in large mixing bowl.
- In small bowl, combine eggs and oil.
- Stir strawberries into egg mixture.
- Blend in flour mixture until thoroughly combined; but do not over beat.
- Spoon into greased muffin tins until nearly full.
- Bake at 425â—¦ for 5 minutes.
- Reduce heat to 350â—¦ and bake an additional 15-19 minutes or until a toothpick inserted in center comes out clean.
Notes
Recipe source: adapted from Gooseberry Patch, Country Baking Cookbook.
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Nutrition
- 3 cups Gold Medal UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 ½ cups sugar
- 2 tsp. baking powder
- 1 tsp. salt
- 1 tsp. cinnamon
- 4 eggs, beaten
- 1 ¼ cups canola or coconut oil
- 2 ½ cups fresh strawberries, sliced and slightly mashed
- Preheat oven to 425â—¦.
- Combine dry ingredients in large mixing bowl.
- In small bowl, combine eggs and oil.
- Stir strawberries into egg mixture.
- Blend in flour mixture until thoroughly combined; but do not over beat.
- Spoon into greased muffin tins until nearly full.
- Bake at 425â—¦ for 5 minutes.
- Reduce heat to 350â—¦ and bake an additional 15-19 minutes or until a toothpick inserted in center comes out clean.
Fresh Strawberry Muffins are nice and moist because they are made with oil.
Don’t these look great? Are you ready to sample one? Why don’t you whip up a batch of these for a nice Saturday breakfast sometime?
Fresh Strawberry Muffins are delicious. Why don’t you join me for a couple?
You may also enjoy these delicious recipes!
Fresh Strawberry Breakfast Cobbler
Strawberry Pie Crust Cinnamon Rolls
Fresh Strawberry Muffins
Equipment
- 2 12 tin muffin tins
- 1 large mixing bowl
- measuring cups
- measuring spoons
- 1 sharp knife to slice the strawberries
- 1 small mixing bowl
Ingredients
- 3 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 1 1/2 cups granulated sugar
- 2 tsp. baking powder
- 1 tsp. salt
- 1 tsp. cinnamon
- 4 large eggs beaten
- 1 1/4 cups canola oil or coconut oil
- 2 1/2 cups fresh strawberries sliced and slightly mashed
Instructions
- Preheat oven to 425â—¦.
- Combine dry ingredients in large mixing bowl.
- In small bowl, combine eggs and oil.
- Stir strawberries into egg mixture.
- Blend in flour mixture until thoroughly combined; but do not over beat.
- Spoon into greased muffin tins until nearly full.
- Bake at 425â—¦ for 5 minutes.
- Reduce heat to 350â—¦ and bake an additional 15-19 minutes or until a toothpick inserted in center comes out clean.