Berry-Licious Strawberry Nut Muffins

Rose Mary Mogan


I made these delicious tasting strawberry muffins for BRUNCH on Sunday. They were so good that no one could eat just one. The fresh flavor of the strawberries combined with the strawberry jam and the nutty goodness of the black walnuts made these muffins irresistible. I created this recipe using my Basic Fresh Blueberry Muffins recipe as a guide.

They are moist & loaded with strawberry & black walnut flavor. Everyone loved them. The best part is that they are quick & easy. They can be enjoyed any time of the day not just for brunch. Give them a try I am sure you will love them too.

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★★★★★ 1 vote
Makes 24 or more depending on size of muffin tins
25 Min
25 Min


2 c
all purpose flour I use White Lily
1 large
egg room temperature
1 c
sugar, divided (3/4 & 1/4)
1/3 c
extra virgin olive oil
2 tsp
black walnut extract or flavoring of choice
1 Tbsp
baking powder
2 1/2 c
fresh stawberries, chopped or sliced as desired
1/2 c
strawberry jam
1 c
black walnuts, or nuts of choice chopped
1 c
evaporated milk


1PREHEAT OVEN TO 400 DEGREES F. Line two 12 cup muffin tins with paper liners, I like to also spray them with non-stick cooking spray or Baker's Joy.

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2Wash, hull and slice or chop strawberries, and add to a small bowl, and sprinkle with 1/4 cup sugar, and stir then allow to sit about 10 minutes to excrete the juice from berries.

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3These are the main ingredients used in this recipe. Add the flour, baking powder & remaining 3/4 cup sugar to a medium bowl then stir to blend together. set aside till needed.

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4Add the olive oil, egg & milk to a medium size bowl and beat till blended together. Then add in the flour mixture one half of bowl at a time, and beat again until mixed well, and batter is smooth.

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5Add in the strawberry jam & black walnut flavor or extract of choice and beat till blended.

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6Next add in the fresh strawberries, beat till blended together, then add in the chopped black walnuts or nuts of choice, & beat till blended.

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7Fill each muffin tin about 3/4 full, and top with additional slices of strawberries if desired. I did OVERFILL some of mine, so be careful, so that they cook fully.

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8Bake in preheated 400 degree F oven for 18 to 23 minutes depending on size of muffin pans. I used one commercial size pan and one standard size muffin tin.

About this Recipe

Course/Dish: Muffins, Sweet Breads
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy