Fresh Strawberry Muffins | Can't Stay Out of the Kitchen

Fresh Strawberry Muffins

April 5, 2013Teresa

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.

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 | Can't Stay Out of the Kitchen | these lovely #muffins are so quick and easy to make. They're a great #holiday favorite, but something you can whip up any time of the year. #strawberries

Fresh Strawberry Muffins are festive, beautiful and incredibly delicious.

Fresh Strawberry Muffins | Can't Stay Out of the Kitchen | these lovely #muffins are so quick and easy to make. They're a great #holiday favorite, but something you can whip up any time of the year. #strawberries

These muffins are tasty as well as being quick, easy, and economical. 

Fresh Strawberry Muffins | Can't Stay Out of the Kitchen | these lovely #muffins are so quick and easy to make. They're a great #holiday favorite, but something you can whip up any time of the year. #strawberries

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.

Fresh Strawberry Muffins | Can't Stay Out of the Kitchen | these lovely #muffins are so quick and easy to make. They're a great #holiday favorite, but something you can whip up any time of the year. #strawberries

I used these ingredients.

Fresh Strawberry Muffins | Can't Stay Out of the Kitchen | these lovely #muffins are so quick and easy to make. They're a great #holiday favorite, but something you can whip up any time of the year. #strawberries

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.

Fresh Strawberry Muffins | Can't Stay Out of the Kitchen | these lovely #muffins are so quick and easy to make. They're a great #holiday favorite, but something you can whip up any time of the year. #strawberries

Place sliced strawberries in a bowl. Mash down slightly with a potato masher.

Fresh Strawberry Muffins | Can't Stay Out of the Kitchen | these lovely #muffins are so quick and easy to make. They're a great #holiday favorite, but something you can whip up any time of the year. #strawberries

Combine eggs and oil.

Fresh Strawberry Muffins | Can't Stay Out of the Kitchen | these lovely #muffins are so quick and easy to make. They're a great #holiday favorite, but something you can whip up any time of the year. #strawberries

Add strawberries to egg mixture and stir again to combine.

Fresh Strawberry Muffins | Can't Stay Out of the Kitchen | these lovely #muffins are so quick and easy to make. They're a great #holiday favorite, but something you can whip up any time of the year. #strawberries

Add strawberry/egg mixture to flour mixture in bowl.

Fresh Strawberry Muffins | Can't Stay Out of the Kitchen | these lovely #muffins are so quick and easy to make. They're a great #holiday favorite, but something you can whip up any time of the year. #strawberries

Stir ingredients with a wooden spoon to combine–just until moistened.

Fresh Strawberry Muffins | Can't Stay Out of the Kitchen | these lovely #muffins are so quick and easy to make. They're a great #holiday favorite, but something you can whip up any time of the year. #strawberries

Spoon muffin batter into greased muffin tins until almost full.

Fresh Strawberry Muffins | Can't Stay Out of the Kitchen | these lovely #muffins are so quick and easy to make. They're a great #holiday favorite, but something you can whip up any time of the year. #strawberries

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.

Fresh Strawberry Muffins | Can't Stay Out of the Kitchen | these lovely #muffins are so quick and easy to make. They're a great #holiday favorite, but something you can whip up any time of the year. #strawberries

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 | Can't Stay Out of the Kitchen | these lovely #muffins are so quick and easy to make. They're a great #holiday favorite, but something you can whip up any time of the year. #strawberries

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)

Print Recipe
Fresh Strawberry Muffins BigOven - Save recipe or add to grocery list Yum
Quick and easy breakfast or brunch muffins using fresh strawberries and flavored with cinnamon. Tasty and delicious.
Fresh Strawberry Muffins | Can't Stay Out of the Kitchen
Prep Time 15 minutes
Cook Time 24 minutes
Servings
Ingredients
Prep Time 15 minutes
Cook Time 24 minutes
Servings
Ingredients
Fresh Strawberry Muffins | Can't Stay Out of the Kitchen
Instructions
  1. Preheat oven to 425◦.
  2. Combine dry ingredients in large mixing bowl.
  3. In small bowl, combine eggs and oil.
  4. Stir strawberries into egg mixture.
  5. Blend in flour mixture until thoroughly combined; but do not over beat.
  6. Spoon into greased muffin tins until nearly full.
  7. Bake at 425◦ for 5 minutes.
  8. Reduce heat to 350◦ and bake an additional 15-19 minutes or until a toothpick inserted in center comes out clean.
Recipe Notes

NOTE: The original recipe calls for 3 cups flour. I've used up to 3 1/2 cups flour before with good results. But because some folks who tried this muffin thought it came out too stiff, like cookies, I've reflected the change in the flour again for future makers of this recipe.

Recipe source: adapted from Gooseberry Patch, Country Baking Cookbook.
© Can’t Stay Out of the Kitchen

 

[b]Fresh Strawberry Muffins[/b]
 
Recipe Type: Breads, Rolls and Muffins
Cuisine: American
Author: Teresa Ambra adapted from Michelle Bartosh, when we attended Hillcrest Baptist Church, Cedar Hill, TX; source: adapted from [url href=”http://www.gooseberrypatch.com/” target=”_blank” title=”gooseberry patch”]Gooseberry Patch[/url], [i][url href=”http://www.amazon.com/Country-Baking-Cookbook-Everyday-Collection/dp/1888052732/ref=sr_1_2?ie=UTF8&qid=1397151519&sr=8-2&keywords=country+baking+-+gooseberry+patch” target=”_blank” title=”country baking”]Country Baking[/url][/i]
Prep time:
Cook time:
Total time:
Serves: 19
Quick and easy breakfast or brunch muffins using fresh strawberries and flavored with cinnamon. Tasty and delicious.
Ingredients
  • 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
Instructions
  1. Preheat oven to 425◦.
  2. Combine dry ingredients in large mixing bowl.
  3. In small bowl, combine eggs and oil.
  4. Stir strawberries into egg mixture.
  5. Blend in flour mixture until thoroughly combined; but do not over beat.
  6. Spoon into greased muffin tins until nearly full.
  7. Bake at 425◦ for 5 minutes.
  8. Reduce heat to 350◦ and bake an additional 15-19 minutes or until a toothpick inserted in center comes out clean.
 
Notes
The original recipe calls for 3 cups flour. I’ve used up to 3 1/2 cups flour before with good results. But because some folks who tried this muffin thought it came out too stiff, like cookies, I’ve reflected the change in the flour again for future makers of this recipe.
Fresh Strawberry Muffins | Can't Stay Out of the Kitchen | these lovely #muffins are so quick and easy to make. They're a great #holiday favorite, but something you can whip up any time of the year. #strawberries

Fresh Strawberry Muffins are nice and moist because they are made with oil.

Fresh Strawberry Muffins | Can't Stay Out of the Kitchen | these lovely #muffins are so quick and easy to make. They're a great #holiday favorite, but something you can whip up any time of the year. #strawberries

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 | Can't Stay Out of the Kitchen | these lovely #muffins are so quick and easy to make. They're a great #holiday favorite, but something you can whip up any time of the year. #strawberries

Fresh Strawberry Muffins are delicious. Why don’t you join me for a couple?

You may also enjoy these delicious recipes!

Strawberry Coffeecake

Strawberry Coffeecake | Can't Stay Out of the Kitchen | this is one of our favorite #coffeecake recipes. It's wonderful for #holiday #breakfast menus like #FourthofJuly. It's also terrific served as a #dessert. #strawberries #cake

Fresh Strawberry Breakfast Cobbler

Fresh Strawberry Breakfast Cobbler | Can't Stay Out of the Kitchen | this fantastic #cobbler is more like a #coffeecake. Every bite will have you drooling! It makes a superb #breakfast for the #FourthofJuly or other summer #holidays. #strawberries

Strawberry Pie Crust Cinnamon Rolls

Strawberry Pie Crust Cinnamon Rolls - IMG_3047

 

Print Recipe
Fresh Strawberry Muffins BigOven - Save recipe or add to grocery list Yum
Quick and easy breakfast or brunch muffins using fresh strawberries and flavored with cinnamon. Tasty and delicious.
Fresh Strawberry Muffins | Can't Stay Out of the Kitchen
Prep Time 15 minutes
Cook Time 24 minutes
Servings
Ingredients
Prep Time 15 minutes
Cook Time 24 minutes
Servings
Ingredients
Fresh Strawberry Muffins | Can't Stay Out of the Kitchen
Instructions
  1. Preheat oven to 425◦.
  2. Combine dry ingredients in large mixing bowl.
  3. In small bowl, combine eggs and oil.
  4. Stir strawberries into egg mixture.
  5. Blend in flour mixture until thoroughly combined; but do not over beat.
  6. Spoon into greased muffin tins until nearly full.
  7. Bake at 425◦ for 5 minutes.
  8. Reduce heat to 350◦ and bake an additional 15-19 minutes or until a toothpick inserted in center comes out clean.
Recipe Notes

NOTE: The original recipe calls for 3 cups flour. I've used up to 3 1/2 cups flour before with good results. But because some folks who tried this muffin thought it came out too stiff, like cookies, I've reflected the change in the flour again for future makers of this recipe.

Recipe source: adapted from Gooseberry Patch, Country Baking Cookbook.
© Can’t Stay Out of the Kitchen

72 Comments

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  • Brooke

    March 29, 2019 at 1:41 pm

    I made these today because I was looking for a dairy free strawberry muffin! I saw that some people were wondering if coconut oil would work. I used coconut oil and they turned out absolutely phenomenal!!! I will definitely make them again! I am literally going to have to refrain from eating all of them today… yes all 20 of them…. haha

    1. Teresa

      March 29, 2019 at 2:47 pm

      Hi, Brooke. So glad you enjoyed them with coconut oil. Another option might be avocado oil. I use it a LOT and because it doesn’t have a strong taste it works with just about anything. Also glad to see you’ve “refrained from eating all of them.” I’m not sure I would have that much self control. 🙂

    2. Carol

      June 17, 2019 at 4:04 pm

      I never use oil when baking. I use applesauce. It adds a nice flavor with fewer calories. Just FYI!

      1. Teresa

        June 18, 2019 at 11:39 am

        Thanks for sharing, Carol.

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  • Meg

    June 25, 2018 at 1:40 pm

    These turned out wonderful. I added a few drops of almond extract and used strawberries I had picked fresh a few weeks ago and froze . Thanks for the recipe!

    1. Teresa

      June 26, 2018 at 9:43 am

      Hi, Meg. I love the idea of adding almond extract. I bet they were wonderful! Thanks for stopping by. Have a great week.

  • Jessica

    February 15, 2018 at 2:40 pm

    Just made these and love them so much! So fresh and delicious! My batter, too, was extremely thick, but so glad that they worked out! Thanks for the recipe!

    1. Teresa

      February 17, 2018 at 11:15 am

      So glad you enjoyed them, Jessica.

  • Karen

    September 16, 2017 at 12:41 pm

    I made these today and they were delicious! This is a keeper, thanks for sharing the recipe!

    1. Teresa

      September 16, 2017 at 2:49 pm

      So glad you enjoyed them, Karen. It’s one of our favorite recipes!

  • Kathryn

    June 8, 2017 at 12:15 pm

    Hi. I’m new to baking. Can I use vegetable oil instead of the canola oil?

    1. Teresa

      June 9, 2017 at 2:05 pm

      Hi, Kathryn, yes you can use vegetable oil. Enjoy.

  • Ellen Galatti

    May 26, 2017 at 10:08 pm

    I’m curious if anyone used coconut oil in the recipe and how it turned out. That is my preferred oil to use.

    1. Teresa

      May 27, 2017 at 9:50 am

      Hi, Ellen. I haven’t tried coconut oil in the recipe but I’m sure it would turn out fine.

    2. Anonymous

      May 3, 2019 at 5:28 pm

      I used coconut oil & they were great. My oil of choice with this recipe.

      1. Teresa

        May 4, 2019 at 7:05 am

        So glad they turned out well for you. It’s really a terrific recipe. Thanks for sharing.

  • Brianne

    May 22, 2017 at 12:02 pm

    Fingers crossed that these turn out. My batter was so dry I had to add 1/2 cup water just to be able to mix it.

    1. Teresa

      May 22, 2017 at 7:04 pm

      Hi, Brianne. Someone else said the same thing. I’ve never had a problem with the batter being too thick. Hope you enjoy them.

      1. kim

        August 31, 2019 at 3:16 pm

        It May depend on whether you scoop flour into cup and level off or pack it in. Read that somewhere

        1. Teresa

          September 1, 2019 at 9:03 am

          Hi Kim. That is correct. Thanks for sharing!

  • Cindy

    March 18, 2017 at 10:32 am

    Have you made and frozen the muffins?

    1. Teresa

      March 18, 2017 at 11:40 am

      Hi, Cindy. I think I’ve done that with these muffins before. I know I’ve done it with almost every other muffin recipe I’ve ever made. Muffins usually freeze very well if you freeze them in a plastic container with a tight lid. Enjoy.

  • Kellie

    February 18, 2017 at 7:33 pm

    Made these tonight they tasted great! but for some reason they came out almost brown like a banana nut bread color. I might have mashed the strawberries to much. Also not sure if my flour was bleached or non. I’ll try again another time and not mash as much and check the flour.

    1. Teresa

      February 20, 2017 at 1:58 pm

      Hi, Kellie, yes, if you mash the strawberries too much, the juice will cause the discoloration. We love these muffins and hope you and your family enjoy them too.

  • Amanda

    February 1, 2017 at 1:17 pm

    In the oven as I type! Hope they are good as the reviews 😉

    1. Teresa

      February 1, 2017 at 1:43 pm

      Hi, Amanda. Hope you enjoy them. They’re certainly some of our favorites.

  • Laura

    September 12, 2016 at 5:32 am

    Do you think these could be frozen after baking and cooling?

    1. Teresa

      September 12, 2016 at 8:16 am

      Absolutely, Laura. I have done that many times. I do recommend, however, that you try to use them up within a month. After that, muffins tend to dry out.

  • Julia

    September 8, 2016 at 11:26 pm

    Just made these with gluten free flour and turned out delicious.
    But… What is the reason for 1 1/4 cup of oil? That seems excessive as a baker myself. How does this affect the recipe in your opinion an why you put it?

    1. Teresa

      September 9, 2016 at 10:50 am

      Hi Julia. I believe the oil in the recipe makes the recipe moister instead of dry. Thanks for stopping by. Have a great weekend.

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  • Stacie

    July 2, 2016 at 9:12 pm

    yep – incredible. Kinda like strawberry shortcake in muffin-form.

    1. Teresa

      July 3, 2016 at 2:27 pm

      Yes, Stacie, I agree. These are incredible. Glad you liked them.

  • Shelly Adamson

    July 2, 2016 at 1:14 pm

    Thank you for sharing this recipe. My 10 yr old daughter made these for our family without any assistance and she said they were easy and fun to make. She’s making them again today intact for our 4th of July party.

    1. Teresa

      July 2, 2016 at 1:22 pm

      sounds wonderful, Shelly. So glad your daughter had fun making them. They are pretty quick and easy.

  • Mavis

    June 25, 2016 at 7:25 am

    Planning to make these today but had one question. Can you use bleached flour with this recipe?

    1. Teresa

      June 25, 2016 at 9:54 am

      Hi, Mavis. I don’t use bleached flour anymore because of what is done to the flour during processing, but yes, you can use bleached flour. Hope you enjoy them.

  • Jessica

    June 24, 2016 at 1:48 pm

    Turned out great! Thanks so much!

    1. Teresa

      June 24, 2016 at 3:07 pm

      Glad you found them delicious, Jessica. Thanks for letting me know.

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  • Kathy

    June 12, 2016 at 6:03 pm

    Wonder if you could vegan this with flax and maybe applesauce instead of eggs and oil… i will try and see, they look delicious though

    1. Teresa

      June 12, 2016 at 7:24 pm

      Hi, Kathy, I would consider using coconut oil rather than applesauce and coconut milk for the milk or cream. I have heard about flax being reconstituted and used for eggs. It sure doesn’t hurt to try. If the mixture seems too runny, you may have to add additional flour so the muffins don’t cave in in the middle after baking.

  • Amy

    June 5, 2016 at 7:40 pm

    I just made these since I got some fresh strawberries at the orchard. They came out fantastic! Thank you for sharing this recipe!

    1. Teresa

      June 5, 2016 at 9:36 pm

      I’m so glad you liked them, Amy. We’ve always enjoyed these scrumptious muffins.

  • Sarah

    May 20, 2016 at 1:37 pm

    Do you think this recipe would work for a sweet bread? Just bake a little longer than the muffins?

    1. Teresa

      May 20, 2016 at 4:07 pm

      I think it would Sarah. You may have to bake as long as 45 minutes to an hour. Insert a knife all the way to the bottom of the pan. When it comes out clean & without goo, the bread is done.

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  • Erin

    April 12, 2016 at 2:15 pm

    I made these with my 4 yr old and 18 mo old this afternoon. I reduced the sugar to only 1/2 a cup and they were still DELICIOUS. Thank you for sharing! Will definitely be saving this recipe, as it is so difficult to find good muffin recipes.

    1. Teresa

      April 15, 2016 at 8:30 am

      So glad you enjoyed the muffins, Erin.

  • Jessie

    April 7, 2016 at 9:27 pm

    These were delicious! I made them in a jumbo muffin pan, so I had to bake them a little longer. Next time I will cut out the inner white part of the strawberries though. In some of the muffins it kind of looked like raw egg. My kids and I loved them! I wonder if this recipe would work with fresh blueberries.

    1. Teresa

      April 8, 2016 at 9:39 am

      Hi, Jessie. Glad you and your family loved the muffins. I’m sure this recipe would work well with blueberries or almost any fruit you wanted to substitute.

      1. polly

        September 8, 2016 at 6:02 am

        I was thinking the same thing- with blueberries And strawberries they’d be fun for July 4th- or any time. I’m trying it today.

        1. Teresa

          September 8, 2016 at 6:59 am

          Oh I bet that will be an unbeatable combination, Polly! Hope you enjoy them.

  • Nancy tan

    March 18, 2016 at 10:00 pm

    Hi Teresa, what is UNBLEACH all.purpose.flour?

    1. Teresa

      March 19, 2016 at 7:51 pm

      Hi, Nancy. Bleached flour uses chemical agents in the process. It is finer than unbleached flour. We read an article back in the 1980s that said the chemicals used cause the flour to actually cause toughening instead of the natural process of unbleached flour. As a result, we’ve used only unbleached flour for over 30 years.

  • Bonnie

    March 3, 2016 at 8:40 pm

    Is there supposed to be milk in these?? The initial ingredient pic shows milk in a measuring cup but it’s not in the list or instructions. I tried making them without and the batter was super stiff like cookie dough.

    1. Teresa

      March 3, 2016 at 8:49 pm

      Hi, Bonnie. Sorry you had problems with the recipe. The ingredient list picture shows unbleached flour and sugar; no milk. Did you use four large eggs and 1 1/4 cups oil? The batter shouldn’t be that stiff. If you try it again, start with 3 cups flour. Add the final half cup of flour slowly, but not if the batter looks different than what the pictures above look like, or starts getting too stiff.

    2. Audrey

      May 17, 2016 at 11:09 am

      I’m with Bonnie. This was not like normal batter, more like cookie dough. Super bummed I just wasted ingredients… Wish i read the reviews first.

      1. Teresa

        May 17, 2016 at 5:25 pm

        I’m so sorry you had trouble with the recipe, Audrey. My recipe turned out perfectly, but I went back to my original recipe and reduced the flour to reflect the initial amount so others will not have further trouble. Thanks for letting me know.

  • Lucy @ Globe Scoffers

    March 1, 2016 at 2:07 pm

    Mmm these look yummy and very moist. I absolutely love strawberries what a better way to put in a muffin. Definitely going to try making these for my family.

    1. Teresa

      March 1, 2016 at 4:42 pm

      Thanks, Lucy, they are really scrumptious. Hope you and your family like them.

  • Andie Miller

    February 17, 2016 at 11:55 pm

    Would it work to use thawed frozen strawberries? Or would it change it too much?

    1. Teresa

      February 18, 2016 at 12:52 pm

      Hi, Andie. You could probably use them but you may have to pat them dry a little bit so they don’t add too much water to the recipe. If possible, I would try to get the frozen strawberries that are not packed in sugar as they will add too much juice and sweetener to the recipe.

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  • Diane

    April 10, 2013 at 5:22 pm

    Thank you for visiting “Pin it Again” Friday! Pinning right now!! We go live tomorrow at 3:00 pm Pacific time…hope you can come! Blessings! Diane

    1. Teresa

      April 11, 2013 at 8:24 am

      Yes, I’ll try to get over and pin a few more this week.

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