Looking for a yummy strawberry muffin recipe to use up your frozen strawberries? This is the perfect one!
Muffins are perfect year-round for a quick breakfast on-the-go or a sweet addition to an awesome school lunch. Don’t have time to whip these up from scratch? Check out this post and learn how to freeze muffins.
From these warms muffins to a bowl of hot chili or soup, MOMables has enough recipes and ideas to see you through the fall—come and see!
These muffins are very quick and easy to put together. You can have your kids help you out, and in no time, you’ll have some delicious muffins ready, straight out of the oven!
It may be difficult to wait, but trust me, you’ll want to let them cool down, or you’ll burn your tongue (not that I would know!). The turbinado sugar adds just a little bit of sweetness and crunch to the top of the muffin, which I particularly enjoy, but it is completely optional and can be omitted.
I usually prefer baking my muffins in either silicone baking cups, or directly in the pan, to reduce waste and to save money. For this recipe, I actually did have some liners in the pantry and decided to try out the recipe with them to see how they would bake. I determined that if you are using paper liners, I would add a bit of cooking spray to prevent the muffins from sticking, or you can scrape the stuck muffin parts off the liner with your teeth. My daughter prefers to do the latter.
But what happens when you get so excited that you make tons of batter? Well, freeze it for a quick breakfast for tomorrow or the next day! See How to Freeze Muffins here!
These muffins are also perfect to put inside your lunch box!
- Yield: 16
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup applesauce (unsweetened)
- 1/2 cup granulated sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 1 1/2 cups strawberries (washed, dried, and chopped)
- Turbinado sugar (optional)
- Preheat the oven to 375F.
- Lightly spray a muffin pan, or use paper liners.
- In a medium bowl, mix the flour, baking powder, and salt.
- With a mixer, beat the butter for 30 seconds, until light and fluffy.
- Add the applesauce, sugar, eggs, and vanilla, and mix until combined.
- Add the flour mixture, and mix until combined.
- With a wooden spoon, or spatula, fold in the chopped strawberries.
- Divide the batter among the baking cups, and sprinkle the tops with turbinado sugar, if using.
- Bake for 15 to 20 minutes, or until a toothpick comes out clean.
- Enjoy your muffins, and keep the extras in an airtight container or FREEZE and save for later!