Florida Strawberry Muffins

Florida Strawberry Muffins

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

30 m servings 168 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 168 kcal
  • 8%
  • Fat:
  • 4.9 g
  • 8%
  • Carbs:
  • 28g
  • 9%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 140 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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

Read all reviews 176
  1. 214 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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.

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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 ...

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...

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 ...

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

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.

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 al...

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, i...

I made these muffins this week, and we liked them quite a bit. I added an extra 1/2 cup of strawberries (I used flavourful organic berries) as some of the other reviewers recommended, and double...

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.

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