Welcome to the Taste Creations blog hop! The first Monday of every month, my blogging friends and I get together to share recipes. Today we are all sharing recipes for Easter morning. I love strawberries, so I decided to try out a recipe for fresh strawberry muffins from The Seasoned Mom. The muffins are light and fluffy, and can be made with basic ingredients you probably already have in your pantry. And if you don’t have fresh strawberries, you can substitute frozen ones. The muffins are quick and easy to make, and are topped with a crunchy sugar topping . Yum! To see all the recipes being shared today, scroll down to the bottom of this post.
Fresh Strawberry Muffin Recipe
Recipe courtesy of The Seasoned Mom
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar (you can reduce the sugar to ¾ cup or ? cup for a less-sweet muffin)
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ cup vegetable oil
- ¼ cup (½ of a stick) salted butter, melted
- 1 teaspoon vanilla extract
- 2 large eggs
- ¾ cup whole milk
- 1 cup diced fresh strawberries
- Coarse sugar, for topping
Fresh Strawberry Muffins Instructions
- Preheat oven to 350°F. Lightly grease 15 standard muffin cups or line with paper muffin cups.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
- In a separate bowl, whisk together the oil, melted butter, vanilla extract, eggs, and milk.
- Make a well in the center of the dry ingredients. Pour the wet ingredients into the dry ingredients; mix just until combined, being careful not to overmix.
- Gently fold in the strawberries.
- With a large ice cream scoop or spoon, fill the prepared muffin cups about ? full with batter. Sprinkle the tops with coarse sugar.
- Bake for 25 minutes, until the tops are golden brown and a toothpick inserted in the center of a muffin comes out clean. Remove from the oven and let cool in the pan for 5 minutes.
- Transfer the muffins to a wire rack to cool. Enjoy warm or at room temperature. I served mine with a little butter.
Fresh Strawberry Muffins
Light and fluffy muffins with strawberries and a hint of cinnamon.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar (you can reduce the sugar to ¾ cup or ⅔ cup for a less-sweet muffin)
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ cup vegetable oil
- ¼ cup (½ of a stick) salted butter, melted
- 1 teaspoon vanilla extract
- 2 large eggs
- ¾ cup whole milk
- 1 cup diced fresh strawberries
- Coarse sugar, for topping
Instructions
- Preheat oven to 350°F. Lightly grease 15 standard muffin cups or line with paper muffin cups.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
- In a separate bowl, whisk together the oil, melted butter, vanilla extract, eggs, and milk.
- Make a well in the center of the dry ingredients. Pour the wet ingredients into the dry ingredients; mix just until combined, being careful not to overmix.
- Gently fold in the strawberries.
- With a large ice cream scoop or spoon, fill the prepared muffin cups about ⅔ full with batter. Sprinkle the tops with coarse sugar.
- Bake for 25 minutes, until the tops are golden brown and a toothpick inserted in the center of a muffin comes out clean. Remove from the oven and let cool in the pan for 5 minutes.
- Transfer the muffins to a wire rack to cool. Enjoy warm or at room temperature. I served mine with a little butter.
Try My Friends’ Easter Recipes
Italian Easter Sweet Bread – An Italian in My Kitchen
Brioche French Toast Casserole – Tikkido
Easter Morning Breakfast Baked Oatmeal
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You always have the best strawberry desserts, Lauren. This looks so delicious!
Carrie
curlycraftymom.com
Carrie @ Curly Crafty Mom recently posted…My Sephora Favorites {Sephora Spring Savings Event}
Thanks, Carrie! I like baking with strawberries. These muffins are very easy to put together!