Strawberry Mini-Muffins

Enjoy these baked muffins with strawberry flavor that’s ready in 35 minutes.

–

Save & Share

Servings 36

false

( 0 ) Ratings

0 Ratings

5 Stars

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 0 )

01a6006a-2705-4ba5-9a55-74fc68bafbba

ingredients 9
Prep Time 15 min
Total Time 35 min

Ingredients

2: cups all-purpose flour

1/2: cup sugar

3: teaspoons baking powder

1/2: teaspoon salt

3/4: cup milk

1/3: cup oil

1: egg

1: cup chopped fresh strawberries

2: tablespoons sugar

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

1 Heat oven to 375°F. Spray 36 miniature muffin cups with nonstick cooking spray. In large bowl, combine flour, 1/2 cup sugar, baking powder and salt; mix well.
2 In small bowl, combine milk, oil and egg; blend well. Add to flour mixture; stir just until dry ingredients are moistened. Gently stir in strawberries. Spoon rounded tablespoonful batter into each sprayed muffin cup. Sprinkle 2 tablespoons sugar evenly over batter in cups.*
3 Bake at 375°F. for 12 to 16 minutes or until edges are very light golden brown and toothpick inserted in center comes out clean. Cool 3 minutes; remove from pan. Serve warm.

EXPERT TIPS

toggle

Expert Tips

* If necessary to bake muffins in batches, remaining batter can be refrigerated and baked as soon as possible.

Purchase fresh strawberries that are dark red and without white tips or signs of mold or mushiness. Use them within a day or so of purchase. Rinse berries, then remove their green hulls. Doing the reverse can waterlog the berries.

For a strawberry shortcake variation, split these muffins, then fill and top them with additional (uncooked) sliced fresh berries and mounds of real whipped cream.

Substitute raspberries or chopped ripe peaches for the strawberries.