Strawberry Muffins

"I like this recipe for teacher gifts, church socials and just plain munching on! I can never make enough!"
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by Anonymous photo by Anonymous
photo by abiwankenobi photo by abiwankenobi
Ready In:
12 Large Muffins




  • Heat oven to 375°F.
  • Combine flour, baking powder, salt and 1 cup of the sugar in medium bowl.
  • Toss in strawberries, set aside.
  • Beat together eggs, butter, milk and vanilla in small bowl.
  • Add wet ingredients to the dry ingredients; stir until just combined.
  • Spoon batter into muffin tins lined with paper.
  • Sprinkle 1/2 tsp of sugar on top of each muffin.
  • Bake 25 minutes or until a toothpick inserted in middle of muffin comes out clean.

Questions & Replies

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  1. Janet P.
    Why is there a difference in the butter
  2. Virg F.
    Are these MUFFIN size or CUPCAKE size?
  3. nabeehah.hannan03
    Do I have to change any of the proportions if I'm using frozen strawberries?


  1. SaraFish
    Delicious! A sweet, moist, fruity muffin. Yummy while hot right out of the oven! I also increased the strawberries to 2 cups. I used only 1/2 cup (one stick) of melted margarine, not butter. I decreased the baking powder to 2 teaspoons rather than 2 tablespoons - I thought that may actually be an error in the recipe (the usual ratio is 1 teaspoon baking powder to each 1 cup flour). I ended up with 15 muffins. Posting a picture as well. Thanks so much for a delicious baked goods recipe to use my fresh berries!
  2. Sueie
    I too used only 1/2 cup of butter, and they were delicious. It is peak strawberry season here in Australia, so they are very inexpensive and very tasty. Next time I am thinking about throwing in a few chocolate chips. Strawberries and chocolate,mmmmm!
  3. Momof2redheads 2
    I thought the taste was great but here are my few things I figured out along the way. The baking powder seemed an ok amount. The 1/2 cup butter I used was enough. And if you fill 24 small muffin cups 3/4 full it comes out perfect. The recipe should have said 12 large muffins and 24 small. Lastly, a 20 minute baking time was sufficient for the small muffins. The suger on top was a nice touch.
  4. Tyler B.
    I didn’t have any muffin papers, so I made it in a glass dish as more of a cake and then cut into bars. They were amazing! Took them to work and my coworkers went crazy for them. I can’t wait to try other fruit like raspberries, blueberries and blackberries.
  5. Littlecreamsoda
    I signed up to review this recipe, because it turned out great! I used 1/2 cup of butter and did not add the 6 tablespoons of sugar and got 24 small muffins. Yum! Will definitely bake again.


  1. andreaadams01
    Yum! I used 1/2 cup creamed butter with 2/3 cup honey and subbed 1 cup whole wheat flour with 1 cup white flour. I sprinkled a tiny bit of brown sugar on the top of the muffins. What a delicious muffin! I will be making another batch for the freezer soon. Thank you for a great recipe!


Born here and love this State! I am Married, have two kids a daughter almost 15 and a son 10. I am a Dental Assistant I enjoy my work very much and have a great Boss and co-workers! I am busy with football, church activities, and family get togethers. I love to cook although my husband doesn't like to try new things, I usually take my new creations to church or work. I espically like to bake. I like to read, watch movies, go to highschool football games, our team won 4-A Division State titles four years in the 1990's! Chirstms is my favorite holiday. I collect Sants and Snowmen and love to decorate for the Holiday's.
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