Strawberry Muffins
- Reviews 2
Ready In: 1 hr 45 mins
Yields: 12 muffins
Ingredients
- 1 1⁄2 cups strawberries, chopped
- 3⁄4 cup sugar
- 1 3⁄4 cups all-purpose flour, unsifted
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon salt
- 2 eggs, beaten
- 1⁄4 cup butter, melted
- 1 teaspoon pure vanilla extract
Directions
- Combine the strawberries and 1/2 cup sugar in a small bowl, and set aside for 1 hour. (If chopping fresh strawberries, I find that most of a 16 oz. package will make 1 1/2 cups).
- While you wait, go ahead and preheat the oven to 425 degrees F and prep the muffin pans with baking cups, or with grease.
- Strain to separate the liquid and the strawberries, keep both parts.
- Combine the flour, baking soda, nutmeg and salt; Set aside.
- Mix the eggs, butter, vanilla extract and remaining 1/4 cup sugar and liquid from strawberries in a medium bowl.
- Add flour mixture, and stir until just combined. Be careful not to over mix, it will be lumpy just make sure there are no more white patches.
- Fold in reserved strawberries gently.
- Spoon/scoop into 12 prepared muffin pans, fill about 3/4th of the way. Bake for 20 minutes, will be done when golden-brownish. Best enjoyed warm. :).
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