Blueberry Lemon Poppyseed Muffins are absolutely delicious! Juicy blueberries, lemon juice, zest and poppyseeds are the stars! Makes 12.

I don’t know about you, but I LOVE blueberry muffins! My love for this type of muffin goes way back, and I am always on the hunt for new recipes to try.

I have posted several blueberry muffin recipes on this blog previously (Blueberry Lemon Muffins, Blueberry Crumble Muffins, and several others). Today I am adding a new blueberry muffin recipe to this collection, because we really enjoy this one, too!

I found a cut-out recipe in one of my Mom’s old recipe boxes a while ago, and am finally getting around to sharing it here. It is a very easy recipe to make, and I’m sure you’re going to like it, too! Here’s how to make one dozen blueberry lemon poppyseed muffins.

Scroll Down for A Printable Recipe Card At the Bottom Of The Post

Make The Muffin Batter

Before making the batter, preheat your oven to 400°F. and generously spray/grease the bottom and sides of a 12 cup standard-sized muffin pan. The batter comes together very quickly, so you will want the oven hot and ready to go once the batter’s ready!

In a large mixing bowl, mix flour, sugar, baking powder, salt and poppyseeds together until combined.  Add COLD butter that’s been cut into small pieces.

Use a pastry blender (or two forks) to cut the butter in, until it is has been reduced to the size of peas. Set the bowl aside.

Lightly beat one large egg, grated lemon rind, lemon juice, and vanilla extract in a small bowl until combined.

Add the egg mixture to the flour mixture. Stir the ingredients only until they are blended into a thick batter. Do not overmix.

Add The Blueberries

Now it’s time to add the blueberries. Before adding them to the batter, put them in a small bowl and add 1 Tablespoon of flour. Gently stir until the blueberries are coated with flour.

Add the flour-coated blueberries to the batter. *When the berries are covered in flour, it helps them NOT sink to the bottom of the muffins, but stay suspended in the batter.

Gently fold the berries into the batter until they’re distributed evenly. Now it’s time to make some tasty muffins!

Divide the batter evenly into lightly greased, standard-sized muffin cups. You should have enough batter for 12 muffins. Each muffin cup should be about two-thirds full.

Lightly sprinkle 1 Tablespoon of sugar over top of the batter, dividing the sugar equally between the 12 muffins. 

Bake The Blueberry Lemon Poppyseed Muffins

Bake the blueberry lemon poppyseed muffins at 400°F. for 19-20 minutes. The muffins will be golden brown on top. To test for doneness, insert a toothpick into the center of a muffin. If it comes out clean and batter-free, the muffins are done!

Transfer the muffin pan to a wire rack, and let the muffins cool for 1 minute, then lift and remove them from the pan with a butter knife (or spatula). Let the blueberry lemon poppyseed muffins cool slightly on the wire rack before serving.

Time To Enjoy A Delicious Muffin!

The muffins are delicious served warm or at room temperature. Our favorite way to eat them is warm, with a tiny bit of soft butter spread on them.

Ooh… they are so good, and the blueberries are juicy and spread throughout the muffins! I think you will love them!

I hope you have the opportunity to make these yummy muffins for yourself, your family and/or your friends. They are so good, and I’m confident you’ll enjoy them!

Thank you for visiting my website today, and I invite you to come back again soon for more family-friendly recipes! Take care, may God bless you… and have a wonderful day.

Looking For More MUFFIN Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of fabulous muffin recipes to check out, including:

• Dark Chocolate Almond Chia Muffins
• Apple Crumb Muffins
• Blackberry Muffins
• Pumpkin Pecan Streusel Muffins
• Chocolate Chip Muffins

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Original recipe source: unknown (found on a cut out piece of paper in an old recipe box of my Mom’s).

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

PRINT

Blueberry Lemon Poppyseed Muffins

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Blueberry Lemon Poppyseed Muffins are absolutely delicious! Juicy blueberries, lemon juice, zest and poppyseeds are the stars! Makes 12.

Category: Breakfast, Snack

Cuisine: All Cuisines

Keyword: blueberry lemon poppyseed muffins

Servings: 12 muffins

Calories Per Serving: 214 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 2 cups all purpose flour **PLUS 1 Tablespoon for blueberries
• 1 cup granulated sugar **PLUS 1 Tablespoon for muffin topping
• 1 Tablespoon baking powder
• 1 teaspoon salt
• 2 teaspoons poppyseeds
• 6 Tablespoons cold butter
• 1 large egg
• ⅔ cup milk
• 2 teaspoons lemon zest finely grated lemon rind (yellow part only)
• 2 Tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 1 cup blueberries

US Customary - Metric

Instructions

1. Preheat oven to 400°F. Generously spray/grease a 12 cup standard muffin pan.

2. In a large bowl, mix flour, sugar, baking powder, salt and poppyseeds together. Add COLD butter (cut into small pieces). Use a pastry blender (or 2 forks) to cut the butter in until it's reduced to the size of peas. Set the bowl aside.

3. Lightly beat egg, grated lemon rind, lemon juice, and vanilla extract in a small bowl until combined. Add egg mixture to the flour mixture. Stir only until they are blended into a thick batter. Do not overmix.

4. Put blueberries in a small bowl; add 1 Tablespoon flour. Gently stir until blueberries are coated with flour. Gently fold the berries into the batter. Batter will be thick.

5. Divide batter evenly into greased muffin cups. You should have enough batter for 12 muffins. Each muffin cup should be about two-thirds full. Lightly sprinkle 1 Tbl. sugar over the top of the muffins, dividing it equally between all 12 muffins. 

6. Bake muffins at 400°F. for 19-20 minutes. Muffins will be golden brown on top. To test for doneness, insert a toothpick into the center of a muffin. If it comes out clean and batter-free, the muffins are done! Transfer pan to a wire rack; let muffins cool for 1 minute, then lift and remove them from the pan with a knife (or spatula). Let muffins cool slightly on wire rack before serving. Enjoy!

Nutrition Facts

Blueberry Lemon Poppyseed Muffins

Amount Per Serving (1 muffin)

Calories 214 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 4g25%

Trans Fat 0.2g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 31mg10%

Sodium 252mg11%

Potassium 169mg5%

Carbohydrates 36g12%

Fiber 1g4%

Sugar 19g21%

Protein 3g6%

Vitamin A 230IU5%

Vitamin C 3mg4%

Calcium 76mg8%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Raspberry Surprise Muffins taste great and are easy to make! You’ll enjoy their light almond flavor and raspberry jam inside. Makes 1 dozen.

Do you enjoy muffins for breakfast? We sure do at our home! What I enjoy about muffins is that they typically don’t take a lot of time to make, but yield quite a few that (in our house) can last my husband and I for a few days (or more, if we freeze some of them). A little work for several meals or snacks… YESSSS!

Today I am sharing a delicious recipe with you that I discovered in a wonderful cookbook that was published quite a few years ago. The recipe is very simple to prepare, and yields a dozen delicious muffins that I’m sure you’re going to enjoy! Here’s how to make them:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Muffin Batter

Before making the batter, preheat your oven to 400°F, and line a 12 cup standard muffin pan with paper liners (or spray). It doesn’t take long to make the muffin batter, so you will want both the oven and the muffin pan ready to go!

Okay… now let’s make the muffin batter! Place all purpose flour, sugar, baking powder and salt in a large mixing bowl. Stir until these dry ingredients are combined. Add in milk, melted butter, one egg, vanilla extract and almond extract. Stir the batter only until all ingredients have been combined and moistened. Yes… you may have some small lumps, but do not overmix the batter.

Preparing The Muffins For Baking

Spoon the batter into the muffin cups only until HALFWAY FULL. Top the batter in each muffin cup with one teaspoon of raspberry jam (seeded or seedless). Divide and spoon the remaining batter over the muffins to cover the jam.

Sprinkle the top of each muffin with the reserved 2 Tablespoons of granulated sugar, dividing the sugar evenly between the 12 muffins. Now the raspberry surprise muffins are ready for the oven. NOTE: If desired, you can add a few thinly sliced almonds to decorate the top of the muffins before baking, but that is OPTIONAL (we prefer them without).

Bake The Muffins

Bake the raspberry surprise muffins at 400°F. for between15-17 minutes (or more, if necessary). When done, a toothpick inserted into the top of a muffin should come out clean. The tops of the muffins should also be very light golden brown in color, as well.

Transfer the muffin pan to a wire rack and let the muffins cool (in the pan) for 5 minutes, then transfer the muffins out of the pan to the wire rack to finish cooling.

Time To Enjoy Some Raspberry Surprise Muffins!

We enjoy eating these raspberry surprise muffins when they are just slightly warm! You really can’t see the raspberry jam from the outside looking at the muffins, but it is a nice SURPRISE to take a bite and SEE the surprise raspberry filling inside. YUM!

The muffins taste good with a dab of softened butter spread on them, too, if you like that on your muffins. The subtle almond flavor pairs very well with the sweet raspberry jam filling. I think you’re going to like these tasty muffins for breakfast or enjoyed as a snack! They freeze well, if wrapped tightly and stored in the freezer in an airtight container or bag!

I hope you have the opportunity to try these delicious muffins, and trust you’ll enjoy them as much as we do! Thank you so much for stopping by, and I invite you to come back soon for more family-friendly recipes. Have a GREAT day!

Looking For More MUFFIN RECIPES?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a lot of wonderful muffin recipes for you to choose from, including:

• Chocolate Chip Muffins
• Apple Raisin Muffins
• Pumpkin Pecan Streusel Muffins
• Banana Crumb Muffins

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Original recipe source: “Gooseberry Patch – Have Yourself A Homemade Christmas”, page 162, published by Time Home Entertainment/Oxmoor House in 2014

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

PRINT

Raspberry Surprise Muffins

Prep Time

13 mins

Cook Time

17 mins

Total Time

30 mins

 

Raspberry Surprise Muffins taste great and are easy to make! You'll enjoy their light almond flavor and raspberry jam inside. Makes 1 dozen.

Category: Breakfast, Snack

Cuisine: American

Keyword: raspberry surprise muffins

Servings: 12 muffins

Calories Per Serving: 230 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 2 cups all purpose flour
• ⅔ cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup milk whole, 1% or 2%
• ½ cup butter melted
• 1 large egg lightly beaten
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• ¼ cup raspberry jam regular or seedless
• 2 Tablespoons granulated sugar to sprinkle on top of muffin batter

US Customary - Metric

Instructions

1. Preheat oven to 400°F, Line a 12 cup standard muffin pan with paper liners (or use non-stick spray).

2. Measure flour, ⅔ cup of sugar, baking powder and salt into a large bowl. Stir until combined. Add milk, melted butter, egg, vanilla and almond extracts. Stir batter only until ingredients are combined and moistened. Don't overmix batter.

3. Spoon batter into muffin cups only until HALFWAY FULL. Top the batter in each muffin cup with one teaspoon of raspberry jam. Finish filling muffin cups with remaining batter (dividing it evenly) to cover the jam.

4. Sprinkle each muffin with reserved 2 Tablespoons of granulated sugar, dividing sugar evenly between the muffins. NOTE: If desired, you can also add thinly sliced almonds to the top of the muffins before baking (OPTIONAL).

5. Bake muffins at 400°F. for 15-17 minutes (or more, if necessary). When done, a toothpick inserted into the top of a muffin should come out clean. Tops of the muffins should be light golden brown in color. Transfer muffin pan to wire rack and let muffins cool (in the pan) for 5 minutes. Transfer muffins out of the pan to wire rack to finish cooling. Serve and enjoy. (NOTE: Leftover muffins freeze well, if wrapped tightly and stored in the freezer in an airtight container or bag!)

Recipe Notes

NOTE: Caloric calculation made using 1% milk.

Nutrition Facts

Raspberry Surprise Muffins

Amount Per Serving (1 muffin)

Calories 230 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 5g31%

Trans Fat 0.3g

Polyunsaturated Fat 0.5g

Monounsaturated Fat 2g

Cholesterol 37mg12%

Sodium 175mg8%

Potassium 135mg4%

Carbohydrates 35g12%

Fiber 1g4%

Sugar 18g20%

Protein 3g6%

Vitamin A 297IU6%

Vitamin C 1mg1%

Calcium 63mg6%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Rum Raisin Muffins are an easy to prepare breakfast treat! Brown sugar muffins filled with rum-soaked raisins! Recipe yields 1 dozen.

I originally found this recipe for rum raisin muffins in one of the many cookbooks I have collected over the years. This recipe has a very basic brown sugar batter, and has lots of rum-marinated raisins inside. It sounded intriguing, so I made them the first time for my husband and I.

We really liked them! They are not overly sweet, and honestly don’t taste too “rum-like” (in case you’re wondering), but are a moist, yummy muffin. They’re perfect for a quick breakfast or snack, and are very easy to make! Here’s how:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Do You REALLY Soak The Raisins In Rum?

Yes. For this recipe, the raisins are soaked in a very small amount of rum. The alcohol will cook out as the muffins bake, leaving a small bit of flavor behind. You can use light rum, dark rum, or coconut rum, whatever type you have access to.

The raisins will take an hour to soak, so plan ahead! Truly, this is the only thing about the entire recipe that will take time. Place the raisins in a small bowl, and stir in the rum, until the raisins are coated. Let them sit for one hour, stirring occasionally, to allow the rum to lightly infuse the raisins with extra flavor. Do NOT drain, once done.

Prepare The Muffin Batter

Before beginning, preheat your oven to 400°F, and grease or line with paper liners a 12 cup muffin pan. Now let’s make the batter! It’s a cinch. Sift all purpose flour, baking powder, cinnamon and salt into a large mixing bowl. Add the brown sugar, and stir well, to combine the dry ingredients.

Place two eggs in a separate bowl, and whisk them lightly. Add the oil and milk, and whisk these wet ingredients together until fully combined.

Finish The Batter

Hollow out a “well” in the middle of the bowl of dry ingredients, and pour in the wet ingredients. Now add the rum-soaked raisins (and any leftover liquid from their bowl) to the mix. Stir all the batter ingredients together gently until everything is combined. Be careful to not overmix the batter. Stir only until all ingredients have been incorporated into a slightly thick batter.

Bake The Rum Raisin Muffins

Carefully pour or spoon the batter into the 12 prepared muffin cups, evenly dividing the batter between them. The batter will fill each cup to between 1/2 and 2/3 full.

Bake the rum raisin muffins at 400°F for 18-20 minutes. Test to see if they are done around the 18 minutes mark, by inserting a toothpick into the top of a muffin. If it comes out clean, they are done. The finished muffins will have risen considerably, and be nicely browned. Remove pan from oven. Let muffins cool (still in the pan) for 5 minutes, then transfer them to a wire rack to finish cooling.

Time To Eat!

The rum raisin muffins are delicious, served warm, with a dab of softened butter. They are also yummy, when eaten at room temperature, just as they are. They are filled with plump, chewy raisins, and taste wonderful. I really hope you enjoy them.

Thank you so much for stopping by. I hope you have the opportunity to try this recipe for rum raisin muffins. They freeze well, so if you can’t possibly finish them all in one sitting, pop a few into re-sealable freezer bags and toss ’em in the freezer to enjoy at a later date.

Looking For More MUFFIN Recipes?

You can find all of my yummy muffin recipes in the Recipe Index, which is located at the top of the page. I have lots of them, including:

• Cranberry Orange Muffins
• Banana Crumb Muffins
• Blueberry Lemon Muffins
• Fresh Strawberry Muffins

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Adapted from: The book “1 Mix, 100 Muffins”, by Susanna Tee, published by Parragon Books, 2008, page 28 (Caribbean Rum & Raisin Muffins)

0 from 0 votes

PRINT

Rum Raisin Muffins

Prep Time

10 mins

Cook Time

18 mins

Marinating Time For Raisins (inactive)

1 hr

Total Time

1 hr 28 mins

 

Rum Raisin Muffins are an easy to prepare breakfast treat! Brown sugar muffins filled with rum-soaked raisins! Recipe yields 1 dozen.

Category: Breakfast, Snack

Cuisine: American

Keyword: rum raisin muffins

Servings: 12 muffins

Calories Per Serving: 255 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1½ cups raisins
• 3 Tablespoons rum white, dark or coconut
• 2 cups all purpose flour
• 1 Tablespoon baking powder
• ½ teaspoon ground cinnamon
• ⅛ teaspoon salt
• ½ cup dark brown sugar* * a HEAPING, packed ½ cup
• 2 large eggs
• 1 cup milk* * a SCANT cup of milk
• 6 Tablespoons vegetable or sunflower oil can sub. melted/cooled butter

US Customary - Metric

Instructions

1. Place raisins in small bowl; stir in rum. Let raisins sit for 1 hour, stirring occasionally. Do NOT drain, once done.

2. Preheat oven to 400°F, Grease or insert paper muffin liners into a 12 cup muffin tin.

3. Sift flour, baking powder, cinnamon and salt into a large mixing bowl. Add brown sugar; stir well, to combine these dry ingredients. Set aside.

4. Place two eggs in separate bowl; whisk lightly. Add oil and milk; whisk until these "wet ingredients" are combined. Hollow out a "well" in the middle of the bowl of dry ingredients; pour in these wet ingredients. Add rum-soaked raisins (and any liquid from their bowl). Stir gently until all ingredients are combined. Be careful to not overmix the batter... only stir until ingredients have been incorporated into a slightly thick batter.

5. Evenly divide batter into 12 prepared muffin cups. Fill each cup between 1/2 to 2/3 full. Bake at 400°F for 18-20 minutes. Test to see if done at the 18 minute mark, by inserting a toothpick into the top of a muffin. If it comes out clean, they're done. They will have risen considerably, and be nicely browned. Remove pan from oven. Let muffins cool (still in pan) for 5 minutes, then transfer to wire rack to finish cooling. Enjoy!

Recipe Notes

Caloric calculation made utilizing vegetable oil in recipe.

Nutrition Facts

Rum Raisin Muffins

Amount Per Serving (1 muffin)

Calories 255 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 6g38%

Cholesterol 32mg11%

Sodium 54mg2%

Potassium 326mg9%

Carbohydrates 41g14%

Fiber 2g8%

Sugar 10g11%

Protein 4g8%

Vitamin A 84IU2%

Vitamin C 1mg1%

Calcium 88mg9%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Make a dozen delicious fresh strawberry muffins for those you love. They are cinnamon-sugar topped, and bursting with FRESH, juicy strawberries.

We love muffins for breakfast in our home! I probably make muffins about twice a month! That might not sound like a lot to you, but since there are only TWO of us at home these days, a dozen muffins go pretty far!

I typically like to freeze some OR give a few to family members or friends, in order to spread out the “muffin love”.

Strawberry muffins always taste wonderful, and I’ve made several different recipe versions over the years. Recently I tried a NEW (to me) recipe, and it was so good, I decided to post it here.

I happily shared several of these muffins with our neighbors, so we didn’t have to eat the entire dozen by ourselves (nobody needs THAT)! 

Scroll Down For A Printable Recipe Card At the Bottom Of The Page

Use FRESH Strawberries

This muffin recipe is very straightforward, and simple to prepare. One catch is that you will need to use FRESH strawberries!

Frozen strawberries become mushy once thawed, and produce too much syrup for this light batter, so using fresh fruit is necessary.

This year has been a bumper crop for our little raised garden bed of strawberries in the backyard! I went out and picked a large amount (in photo below) over the course of two mornings, just to make these delicious, fresh strawberry muffins.

Here’s how to make them.

Make The Muffin Batter

Making the muffin batter is very easy. The first thing you will need to do is cream softened butter with granulated sugar (using an electric or stand mixer) for a couple of minutes.

Add a large egg, and then continue mixing these ingredients until they have been fully combined.

In a medium bowl, sift together all purpose flour, baking powder and salt. Add a little bit of flour mixture to the batter, alternating it with some milk.

Continue to add flour mixture, then some milk, beating a little bit at a time until blended. Add vanilla extract to the batter, and blend.

Add Strawberries – GENTLY!

Now it’s time to add chopped fresh strawberries to the batter. This is where you need to be careful. The strawberries must be gently stirred or folded into the batter.

By gently folding in the strawberries, it will help prevent the muffin batter from turning red (or pink), or possibly looking like a murder scene.

Be Gentle. Stir/Fold only until the strawberries are worked into the batter.

Preparing Fresh Strawberry Muffins For Baking

This recipe will yield 12 muffins. Spray a standard, 12 cup muffin tin (each cup) with non-stick spray OR line each cup with paper muffin liners.

TIP: Lightly spray the paper liners. A co-worker (whose hubby was a professional baker) told me over 25 years ago that he always lightly sprayed paper liners, so I’ve done it ever since, to prevent sticking!

Evenly divide the batter between the prepared muffin cups (they’ll be about 2/3 of the way full). Use a scoop or large spoon to do this.

In a small bowl, mix 1 Tablespoon of granulated sugar with 3/4 teaspoon of ground cinnamon. Sprinkle this cinnamon-sugar mixture over the top of each muffin, dividing the mixture evenly.

Once they’re all topped with cinnamon-sugar, your fresh strawberry muffins are ready to bake!

Ready For The Oven

Bake the fresh strawberry muffins in a preheated 400°F oven. The muffins will take between 20-25 minutes to bake.

Because ovens can vary widely in temperature settings (and run hot), it is wise to check the muffins for done-ness at the 20 minute mark.

TIP: You can place a large piece of aluminum foil directly under the muffin tin while baking. If any strawberry juice oozes out and over the edges of the muffin tin, you’ll have an easier cleanup. Mine did not do this, but “just in case”, you might want to consider this useful tip.

You can tell when the muffins are done by inserting a toothpick into the center of a muffin. If it comes out clean (free of batter), the muffins are finished baking.

The muffins will be a light golden brown in color. Remove the pan from the oven, and let the muffins rest (still in the pan) for 2-3 minutes.

The Fresh Strawberry Muffins Are Ready To Eat!

Transfer the fresh strawberry muffins to a wire rack, and let them cool a bit. We prefer to eat these muffins just slightly warm, or at room temperature.

The flavor of the strawberries seems to be more prevalent when they are not served totally smokin’ hot. Just my experience!

I sure hope you have the opportunity to try these yummy fresh strawberry muffins. If you store them in an airtight container, they will keep for 2-3 days.

Fresh strawberry muffins also freeze well (for 1-2 months), IF you have any leftovers. They are so good, you might not have any leftovers. Amen.

Thanks for stopping by, and I hope you come back soon. Take care, be kind to others, and have a wonderful day. There are a lot of hurting people out there that might just need YOU to encourage them today.

Looking For More MUFFIN Recipes?

You can find all of my muffin recipes in the Recipe Index, located at the top of the page, I have quite a few you might enjoy, including:

• Apple Raisin Muffins
• Banana Crumb Muffins
• Chocolate Zucchini Muffins
• Blueberry Lemon Muffins
• Jumbo Chocolate Chip Banana Muffins

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe adapted from: Monica, at: oldermommystillyummy.com/strawberry-muffins/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

PRINT

Fresh Strawberry Muffins

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

 

Make a dozen delicious fresh strawberry muffins for those you love. They are cinnamon-sugar topped, and bursting with FRESH, juicy strawberries.

Category: Breakfast, Snack

Cuisine: American

Keyword: fresh strawberry muffins

Servings: 12 muffins

Calories Per Serving: 214 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• ½ cup butter , softened
• ¾ cup granulated sugar
• 1 large egg
• 2 cups all purpose flour
• ½ teaspoon salt
• 2 teaspoons baking powder
• ½ cup milk
• ¾ teaspoon vanilla extract
• 1½ cups chopped fresh strawberries
• 1 Tablespoon granulated sugar (for topping)
• ¾ teaspoon ground cinnamon (for topping)

US Customary - Metric

Instructions

1. Preheat oven to 400°F. Spray a standard 12 cup muffin tin with non-stick spray, or insert paper liners into each muffin cup.

2. Use electric mixer to cream softened butter with granulated sugar (1-2 minutes). Add egg; continue mixing until fully combined.

3. In a medium bowl, sift flour, baking powder and salt together. Add flour mixture and milk to the batter, a little at a time (alternating between the two), beating after each addition. Add vanilla extract, and mix well. Remove mixer. Gently stir or fold chopped strawberries into batter. Stir only until strawberries are incorporated into the batter. Evenly divide batter between 12 prepared muffin cups (they will be about 2/3 of the way full).

4. In a small bowl, combine 1 Tablespoon granulated sugar with ¾ teaspoon cinnamon. Sprinkle this cinnamon-sugar mixture over the top of each muffin, dividing mixture evenly between the 12 muffins.

5. Bake muffins in preheated 400°F oven for 20-25 minutes. Check for done-ness at the 20 minute mark, by inserting a toothpick into the center of a muffin. If it comes out clean (free of batter), muffins are done. Muffins will be light golden brown in color. Remove pan from oven; let muffins cool (still in pan) for 2-3 minutes. Transfer muffins to a wire rack to finish cooling before serving. Enjoy!

Nutrition Facts

Fresh Strawberry Muffins

Amount Per Serving (1 muffin)

Calories 214 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 5g31%

Cholesterol 36mg12%

Sodium 176mg8%

Potassium 138mg4%

Carbohydrates 32g11%

Fiber 1g4%

Sugar 15g17%

Protein 3g6%

Vitamin A 278IU6%

Vitamin C 11mg13%

Calcium 53mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!