My children feel this is a serious form of neglect, but I find it too exacting and time consuming and precise. These were seriously the best muffins I’ve every eaten in my life. I made a gluten free batch as well and just substituted with GF flour and they turned out great. Hi Rebecca, I do think rhubarb would work and I’d probably use half rhubarb and half strawberries. I’m not sure if that’s how this batter is supposed to be or if the stevia threw it off but they turned out wonderfully!! Can’t stand the thing where ha e to like up the temp like 5-20 degrees) but about 5 of them came out burnt on,the bottom . Thanks, Jenn! Somebody previously asked if this would be good in a loaf pan as a quick bread. Made it twice, doubling the recipe. I would advise NOT giving these to “non-experienced” eaters lol!. Skipped adding the sugar on top. Thanks for the fantastic recipe. They are now a family favorite. Thank you. Any tips if using frozen strawberries? These strawberry muffins are a great way to use up your spring and summer strawberries. Anyway, really delicious and I’m definitely making them again in the future!! I just made these muffins today, and they are absolutely delicious! Followed the recipe as listed, did add some almonds in the batter and sprinkled on top with the strawberries. Love your recipes! Overtime, they loose their crunchy top. My husband and I am a big fan of the blueberry muffins as well. Thanks! Delicious! Came out great, worked fine with frozen strawberries. Wouldn’t change a thing! Will definitely be making them again. Not good. Loaded with fresh strawberries, these delicate, melt-in-your-mouth strawberry muffins … The muffins were soft and fluffy… it wasnt too sweet and because it’s packed with strawberries… you cant miss the strawberry taste. You don’t specifically taste the pepper, but it sort of lifts the flavor of everything in the muffin. However, the consistency of the batter was EXTREMELY thick, almost like a dough. Definitely making them again:). Thanks for making our afternoon a delicious success. And note: I did not put in the almond extract, just added a bit more vanilla. I ended up sprinkling raw sugar on the top of the muffins anyway — but in spite of all that it still turned out fantastic!!! . These were a huge hit. Very tasty. Just like what I’ve had in expensive restaurants. Thank you made these this afternoon and they came out great! The ingredients are always on hand and the directions are perfect. It never made it to breakfast. Okay, so I didn’t think these would turn out to great because strawberries tend not to bake too well. Fold in strawberries and blueberries. Next time, I’ll skip the extracts and add a little lemon zest to enhance the strawberry flavor. (The batter may look a little grainy -- that's okay). Hi.. I also love your cookbook. For the best results, I’d stick with regular milk here. i made these strawberry muffins with my 4yr old daughter. Thank you. If you like coconut it’s a nice combination. I was so excited to try this recipe after all the great reviews! Sorry! I still give this recipe 5 starts as it is a perfect recipe for making exactly 12 muffins, with limited ingredients, great natural strawberry flavor, and not too sweet. Unfortunately, this recipe failed me. Read more, Easy oven baked pork chops that are tender, juicy, and easily customized to your favorite spices and seasonings. i recommend 100%, All comments are moderated before appearing on the site. Hi Cara, I haven’t tried these muffins with peaches, but another reader has and was happy with the results! They have very strawberry flavor and moist with so much strawberries in each bite! For the most predictable results, I’d stick with the granulated sugar. These are outstanding, moist and delicious. Made these today – absolutely scrumptious and easy to make! They are really easy to make. I know I added 1 cup of sugar and the berries were very old so also sweet. The black pepper is a little unusual, but by adding just a small amount it lifts all the flavors in the muffins. Came across your recipe and had everything except the almond extract but instead added real lemon juice, maybe 2 table spoons. However I made them they turned out so good. Subscribe to Inspired Taste's free newsletter to receive hand-picked recipes and as a thank you for joining our community, we will send you a link to download our free eCookbook! Hi! I’m looking forward to trying some your other recipes soon. Awesome recipe ! I’d lower the temp to 350 and start checking for doneness at about 45 minutes. I always keep a supply of an assortment of frozen berries on hand. Save my name, email, and website in this browser for the next time I comment. Thank you so much for this recipe!!! Hi Jenn, do you think I could incorporate almond flour into this recipe? Shared with neighbors so I don’t eat all of them. Just the right amount of sweetness and tartness from the berries and a not-to-sweet muffin made these the perfect mouthful. Storage trick? I am so happy to have found this site! This was a good recipe in that the flavor was good but the texture of the cake and strawberries was fair. Thanks for all your great recipes. They will obviously have more of a muffin texture than a cupcake one, but they should be delicious. Can I use frozen strawberries in this recipe? AMAZING everyone in my family goes crazy for these muffins and eats them in 30 minutes. Stir with your … Thank you for putting smiles on our family faces. Please add altitude adjustments. Best muffin ever! Thanks for providing a nice alternative to banana, chocolate and pumpkin muffins! I was looking for a recipe to use up fresh strawberries and stumbled across this website, finding your recipe for strawberry muffins. In a large bowl, smash with a fork the fresh berries. They taste store bought. Hi Tanya, If you have brown sugar, that actually makes a great substitute for turbinado sugar. I have made these a dozen times. Thank you! I made these 2 weeks ago, I loved them, my husband loved them and our neighbor loved them! My son loves them. I was a little worried because I only had salted butter and had to substitute a mixture of cream of tartar/baking soda for the baking powder. Now I wonder why not more people make muffins with strawberries. I didn’t have almond extract so to boost the flavor I added shredded coconut. Hi Phil, Yes, but I’d start with half whole wheat flour and see how you like it. I made this and your key lime pie ice cream recipe the same day. These turned out AMAZING! Didn’t have almond extract and didn’t do the sugar topping. In the strawberry muffin recipe below, you’ll notice we added a few extra spices to the batter — cinnamon and finely ground black pepper. Should I refrigerate them? I did make 2 changes. We went strawberry picking yesterday, made the muffins last night, and they were gone by this morning. Next, Lemon bars:). I’m trying to avoid saturated fats – so chose to use oil instead of butter. Baking more strawberry muffins twice now and both times they have a question for you that..., can I use home made strawberry jam instead of milk I brown... On that a bit more vanilla — not strawberry blueberry muffins and not 12 about reserving 1/2 cup of berries for dropdown. My first strawberry muffins with my 5 and 7 year old take a!, raved about these muffins a sugary top to the mix used that... Yours ) tasted better for you than bakery muffins, strawberry blueberry muffins only necessary adjustment be. Melted the butter and granulated sugar for about 2 minutes. same receipe make! 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Only filled the cupcake pan 3/4 and was wondering if this same recipe can be enjoyed everyone. Maple syrup flakes for the recipe with the kids and everyone love them! ) much this.
2020 strawberry blueberry muffins