Who doesn't like Strawberry Muffin recipes?
As a kid it was always one of the highlights to go to my grandmother's house, where she'd bake delicious strawberry muffins for my sister and me.
I can still smell the aroma of freshly baked muffins, recently coming out of the oven...it makes my mouth water. Maybe I should go right away to the kitchen and start baking :-)
Strawberry muffins are one of the easiest things to bake. Make sure your muffins are perfect and don't stick to the pan, by using a professional muffin pan.
Apart from making it easy to have all the strawberry muffins in the same size, it has a nonstick coating so there are no concerns of stuck-on messes.
Let's start baking!
If you have leftovers (which I sincerely doubt!), store them in the freezer. Use resealable bags, in order to be able to take them out one by one. For a quick breakfast, simply reheat the strawberry muffins in the oven at 350°F/175°C for 10 minutes.
- 2 eggs
- 2/3 cup sugar
- 1/2 cup milk
- 1/4 cup plain yogurt
- 1 teaspoon vanilla
- 1/2 stick butter, melted and cooled
- 2 cups flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 1/2 cups strawberries, hulled and cut in chunks
Preheat oven to 375°F/200°C. Grease muffin tins or line with paper cups.
In a large mixing bowl, whisk together eggs and sugar until light. Add milk, yogurt, vanilla, and melted butter. Gently whisk.
In another bowl, combine flour, baking powder, salt, and cinnamon. Add to milk mixture and stir just until flour disappears. Gently stir in berries.
Spoon thick batter into muffin cups to the top. Bake about 25 minutes, until tster comes out clean. Invert and cool on rack.
This strawberry muffin recipe was taken from Totally Strawberries Cookbook.
Still feeling hungry? Here's a special Mexican Recipe you definitely have to have for your next breakfast:Return from Strawberry Muffin recipes to more Strawberry Recipes