Berry-Smash Muffins (Strawberry Muffins)

"These are very easy, fun for kids, and taste great! From The Rainbow Bakery children's cookbook by Gold Medal."
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Hannah S. photo by Hannah S.
photo by twinb1234 photo by twinb1234
photo by Sarita M. photo by Sarita M.
photo by Sara B. photo by Sara B.
Ready In:
23mins
Ingredients:
8
Yields:
12 muffins
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ingredients

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directions

  • Heat oven to 425 F.
  • Put a paper baking cup in each of 12 regular-size muffin cups, or grease just the bottoms of 12 muffin cups.
  • Slightly smash strawberries in large bowl, using fork.
  • Stir in sugar, oil and eggs until mixed.
  • Stir in other ingredients just until moistened.
  • Spoon batter into muffin cups.
  • Bake 15 to 18 minutes or until light golden brown or toothpick poked in center comes out clean.
  • Cool 5 minutes.
  • Loosen sides of muffins from pan if needed, and take them out of the pan.
  • Makes 12 muffins.
  • Tip: If you do not have fresh strawberries, you can use frozen strawberries that you have thawed and drained.

Questions & Replies

  1. I don't have muffin cups
     
  2. How do we print out recipes
     
  3. Can I use frozen strawberrys in this recipe , strawberry muffins
     
  4. I don't have cupcake or muffin tins atm do you think a cske pan would be ok?
     
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Reviews

  1. Fantastic. I used all strawberries and added in one mashed banana. I also cut the sugar down to about 1/3 c, used applesauce in place of the oil, and used whole wheat flour. These were so moist and delicious. For me this recipe made 14 regular muffins (cupcake size). I love them and my kids did, too. NOTE: DO NOT USE the paper liners. We lose about 1/3 of the muffin as it sticks to the liner. However, the mini-muffins I made and sprayed with non-stick spray came out perfectly.
     
  2. I've made these a couple times and they are my husband's favorite (and I make a lot of muffins). They are moist and very yummy. I bought a potato masher just to mash the berries for this recipe.
     
  3. Our strawberries turned out really great this year and I used them in this muffin recipe. They had a wonderful juicy berry flavor. Very moist and tender. All in my family loved them and there were none left-over. I didn't use paper cups, just greased my muffin tin and they came out fine. Thanks for posting this recipe.
     
  4. Almost perfect, must be the two eggs that make it so large, could get away with filling 1/3 muffin cup (used silicon muffin cups; works perfectly). Diced strawberries and added extra 1/2 cup (used both frozen; didn't thaw & fresh). Added 1/3 cup of milk (rice or coconut milk). And used sunflower oil and turbinado sugar. Added 1/4 cup flour for high altitude and baked at 400 degrees;getting too brown too fast.
     
  5. These turned out amazing!! Perfect thin crunchy outer shell, super soft on the inside. The taste of strawberry was not strong enough for me, so I would possibly change this next time, but these were AMAZING! Also, I only cooked for 13 minutes, but could just be my oven!!
     
    • Review photo by Hannah S.
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Tweaks

  1. Just chopped the berries before mashing, and omitted the cinnamon but added almost a tsp of vanilla.
     
  2. It amazes me that people will revies this recipe but then say how they “tweaked it by adding this or that”...you’ve changed the recipe so now you are reviewing your own work of art. That’s nice, but I want to know about THIS recipe. Sorry, but I am kitchen challenged and
     
  3. First time seemed very dry. Next time I quartered the berries, added the sugar first, and then smashed the berries. Released much more juice and made for a moister texture.
     
  4. I added a sugar crumb topping.
     
  5. I added in 3/4 tsp vanilla
     

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