Florida Strawberry Muffins Recipe - Allrecipes.com
Florida Strawberry Muffins Recipe
  • READY IN 30 mins

Florida Strawberry Muffins

Recipe by  

"These are moist and delicious despite the fact that there is no liquid other than the berry juice."

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Ingredients Edit and Save

Original recipe makes 12 muffins Change Servings
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  • PREP

    10 mins
  • COOK

    20 mins
  • READY IN

    30 mins

Directions

  1. In a small bowl, combine the strawberries and 1/2 cup sugar. Set aside for 1 hour. Drain, reserving liquid and berries separately.
  2. Preheat the oven to 425 degrees F (220 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
  3. In a medium bowl, cream together the butter and 1/4 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt and nutmeg; stir into the creamed mixture alternately with the juice from the berries. Gently stir in the berries. Spoon batter into the prepared muffin cups.
  4. Bake for 18 to 20 minutes in the preheated oven, or until the tops spring back when lightly touched. Cool in the pan on a wire rack.
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Reviews More Reviews

Most Helpful Positive Review
Aug 05, 2010

Wonderful muffin recipe and a great way to use up strawberries! I used 2 cups of strawberries that I tossed with 2 Tbsp. of sugar and just let them set while I made the batter. For the batter I used 1/2 cup of butter and 3/4 cup of white sugar that I creamed together until light and fluffy then added the eggs and 2 tsp. of vanilla. I also used added 1/2 tsp. of baking powder along with the baking soda and 1/2 tsp. of cinnamon with the nutmeg. I made these into 6 Texas sized muffins and topped them with turbinado sugar for some extra crunch on top. I baked them at 400 for 25 minutes. They were so moist and full of flavor - I will definitely make these again!

 
Most Helpful Critical Review
Sep 04, 2003

These were good. Not sweet enough for me. Very mellow strawberry flavour. I would like them to have more strawberry flavour. Perhaps a blob of strawberry jam in the middle would work.

 
Sep 08, 2006

These are great muffins--a super way to use up strawberries. I added one large mashed banana, an extra 1/4 tsp of nutmeg, a 1/2 tsp of cinnamon, and used a 1/2 cup of brown sugar to cream w/ the butter instead of the 1/4 c of white. Moist, delicious, and not too sweet. Yum!

 
Jul 09, 2003

The flavor of this is great. The nutmeg really makes it good. The only problem I found is that I thought the batter was really thick and I wasn't sure if the muffins would turn out. I decided to bake it in a 9 x 13 bread pan instead. I cooked it at 350 for 35 minues. It turned our really well.

 
Jul 21, 2003

Good muffins. Baking 18 minutes was plenty long for mine. Next time I would check them sooner.

 
Feb 02, 2009

Very good as written, even better if you add about 1/4 cup chocolate chips with the chopped strawberries. Use 1/4 cup batter per muffin makes 12 muffins.

 
Sep 04, 2006

My family absolutely loves strawberries so we comsume lots of them!!! We hate to see the season end because that means the strawberries go! So, we pick lots and lots and then freeze them. I'm always looking for more ideas as to how to use these wonderful berries and this recipe is absolutely fantastic! The muffins turned out so moist and deliicious! The flavor is magnificent!! Thank you Mary for submitting such a wonderful recipe!

 
Apr 03, 2006

I changed it by adding 2 cups of strawberries, 1 cup of sugar and 1/2 tsp nutmeg. Also, when draining the luquid from the strawberries, I found there was not very much. So when I added it, it was rather difficult to mix...very thick. So I added a little water to the strawberries and kept drainig them and then adding water again until I got a more 'scoopable' consistancy. They turned out well and not too sweet. I really liked them! I give them 5 even with the extra effort I had to put into making them because they were good.

 

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Nutrition

  • Calories
  • 168 kcal
  • 8%
  • Carbohydrates
  • 28 g
  • 9%
  • Cholesterol
  • 45 mg
  • 15%
  • Fat
  • 4.9 g
  • 8%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 3.1 g
  • 6%
  • Sodium
  • 140 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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