Strawberry Muffins

Name: Strawberry Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1-1/2 dozen
Ingredients: 1/2 cup butter, softened; 3/4 cup sugar; 2 large eggs, room temperature; 1/2 cup 2% milk; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 2 cups diced fresh strawberries; 1 tablespoon coarse sugar; 1/2 cup chopped walnuts or pecans, toasted, optional

Total Time Prep: 20 min. Bake: 20 min.

Yield 1-1/2 dozen

Test Kitchen Approved

In-season strawberries are precious gems and need to be used accordingly. That's why we always break out this recipe for strawberry muffins every summer.

Ingredients

1/2 cup butter, softened
3/4 cup sugar
2 large eggs, room temperature
1/2 cup 2% milk
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups diced fresh strawberries
1 tablespoon coarse sugar
1/2 cup chopped walnuts or pecans, toasted, optional

Directions

Preheat oven to 375°. In a large bowl cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in milk and vanilla. In another bowl, whisk flour, baking powder and salt. Add to creamed mixture; stir just until moistened. Fold in strawberries.
Fill 18 greased or foil-lined muffin cups three-fourths full. Sprinkle with coarse sugar and, if desired, nuts. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts

1 muffin: 149 calories, 6g fat (4g saturated fat), 35mg cholesterol, 171mg sodium, 22g carbohydrate (10g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Sunday suppers were always a little sweeter when my Nana served us these special spring muffins. Take them to a whole new level by topping them with toasted walnuts. —Becky Kummery, Quakertown, Pennsylvania

Recipe Creator