Farm Fresh Stawberry Muffins

Sue Adame


I was getting ready to do the normal Saturday breakfast when I looked at all those farm fresh strawberries sitting on the counter and decided it was about time I did something with them. But what? Syrup -no, jam -have enough of that when my son yelled (yes, from another room) "can we have cinnamon rolls"? Light popped on ~ muffins! An hour later my boys were munching on warm fresh strawberry muffins. I had to make a second batch! Oh, the cinnamon rolls, well they became a distant memory.

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★★★★★ 1 vote
20 Min
25 Min


1 c
bakers sugar
1/2 c
butter flavor shortening
1 Tbsp
2 1/4 tsp
vanilla extract
1 1/2 c
all purpose flour
1 1/4 tsp
baking powder
1/4 tsp
1 1/2 c
strawberries, fresh, diced
2 Tbsp
milk, whole


1Preheat oven to 350°
Grease or line muffin tins

2In a mixing bowl cream sugar,butter flavored shortening and water until well mixed.

3Add eggs, one at a time, beating well after each addition

4Add Vanilla and mix until combined

5In a small bowl combine the flour, baking soda and salt. Mix well

6Add flour mixture to cream mixture, slowly and mix until incorporated

Step 7 Direction Photo

7Add 1 1/4 cups of the diced strawberries and the milk. Mix for another 2 minutes scraping bowl after 1 minute

Step 8 Direction Photo

8Carefully fold in the remaining 1/4 cup diced strawberries

Step 9 Direction Photo

9Pour into prepared cupcake tins about 2/3 full.

10Bake 20-25 minutes or until as cake tester inserted in middle of one comes out clean

About this Recipe

Course/Dish: Muffins
Main Ingredient: Fruit
Regional Style: American