Strawberry Muffins - Recipe from Price Chopper

Strawberry Muffins

Strawberry Muffins
SERVINGS: 8-10
PREP TIME: 15 min
COOK TIME: 25 min
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From our Spring 2015 issue of Gatherings magazine.

  • 3 cups all-purpose flour
  • 1 Tbsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 1 1/2 Tbsp. cinnamon, ground
  • 1 1/4 cups milk
  • 2 extra-large eggs, lightly beaten
  • 1/2 lb. (2 sticks) unsalted butter, melted
  • 2 cups fresh strawberries, diced
  • 1 1/2 cups sugar
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From our Spring 2015 issue of Gatherings magazine.

  1. Preheat the oven to 375°. Line muffin tins with paper liners.
  2. Sift the flour, baking powder, baking soda, salt, and cinnamon together in a large bowl. Stir with your hand to be sure the ingredients are combined.
  3. In a 2-cup glass measure, combine the milk, eggs, and melted butter.
  4. Make a well in the middle of the dry mixture, pour the wet mixture into the well, and stir until just combined. There will be some lumps but don't over mix the batter.
  5. Add the strawberries and sugar and stir gently to combine.
  6. Using an ice cream scoop, spoon the batter into the muffin cups to fill the liners. Bake for 20 to 25 minutes, until a toothpick comes out clean and the tops are nicely browned.

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