Strawberry Mini-Muffins

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

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  • prep time 15 min
  • total time 35 min
  • ingredients 9
  • servings 36
 

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

Steps

  • 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.
  • 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

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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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Mini-Muffin
Calories
60
(
Calories from Fat
20),
% Daily Value
Total Fat
2g
2%
(Saturated Fat
0g,
0%
),
Cholesterol
5mg
5%;
Sodium
75mg
75%;
% Daily Value*:
Exchanges:
1/2 Starch; 1/2 Other Carbohydrate; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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