This is a pretty versatile Strawberry Muffin recipe. I use the same base recipe, swapping out the strawberries for whatever fruit I have on hand (Blueberry, Raspberry, or even any kind of chips: chocolate chips, peanut butter, etc.) You can also add bananas or nuts, whatever your taste preferences. Just use 3/4 cup to keep the proportions similar. Additionally, I normally use fresh fruit, because I can get it locally at a small farm near my home. Frozen berries would work too, just make sure you thaw them out before baking with them. We like them fresh out of the oven, but if I know we have a busy morning coming up, I’ll bake ahead the night before. We pop them in the microwave to quickly reheat or just grab and go.
- 2/3 cup sugar
- 1/2 cup oil
- 2 eggs
- 1 tsp vanilla extract
- 1 2/3 cup self rising flour (for all purpose add 1 tsp baking soda, 1/2 tsp salt)
- 3/4 cup fruit or chip (I made this one with strawberries, feel free to use whatever berry or chocolate chip, peanut butter chip, etc you have on hand).
- Pre-heat oven to 375
- Line 12 muffin cups with paper baking cups
- Combine sugar, oil, vanilla extract, and eggs mixing well
- Finely chop fruit into tiny pieces before adding into mixture (chips should be fine the size they are)
- Pour batter into baking cups – a small melon or ice cream scoop makes this a breeze
- Bake for about 16 minutes until done (these freeze well too)
If you’re family enjoys eating muffins for breakfast as much as mine does, you’ll want to be sure to check out my Muffins Board on Pinterest! There are so many wonderful combinations of flavors that you can make with muffins. I am shopping around for some Silicone Baking Cups to test out, because I don’t like when the muffins stick to the sides of the paper, although using the holiday themed wrappers does make me smile. (Shopping Hint: I bought these last season in November on Clearance for $0.10 for 50! Wait until they get to the deep discount, and stock up, I have a Halloween Tote in the garage with a sealed lid for all of my decorations. I just tossed these in there, and they were ready to go for this season.)
These are a few of the items that are similar to what I use in my own kitchen to prepare this delicious Strawberry Muffin Recipe.
*Note: We went to visit my parents in TN recently, and my mom had a set of these Wilton Batter Spoon Scoops. I used them, and they ROCKED my baking world. I know it sounds silly to say you’ve fallen in love with a batter spoon, but I seriously adore them. They make it SO EASY to get consistent sized cupcakes and muffins, and the bowl gets scraped clean. Plus, they nest for easy storage. I immediately ordered them for myself so I wouldn’t have to live without them 🙂