Celebrate National Strawberry Month with these tasty strawberry muffins!
Did you know that strawberries are mentioned in ancient Roman literature? And the first garden strawberry was grown in the late 1700s in France? Does it matter for this recipe?
Yeah, no. I just thought it was kind of cool. Anyway…
Two recipes herald the onset of strawberry season at our house: strawberry freezer jam and strawberry muffins. Some years I make it to the farm to pick them and some years I’m lucky to get them from the store! But last year we joined that farm’s CSA program so we can easily add on berries to our weekly produce box. I love it!
This Strawberry Muffin recipe came from a recipe pamphlet I got years ago from this farm. It’s been a family favorite ever since. My oldest son recently asked me where it was and I realized that it’s not yet on this newer blog. So let’s fix that!
I’ve never tried this with freeze dried or frozen berries, so I can only vouch for fresh. If you mostly like to make jam when it’s strawberry season, just save some aside for these delicious Strawberry Muffins. I really think you’ll be glad you did. Like, yum.
If you’re eating low carb but still want to celebrate National Strawberry Month, try this recipe!
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Strawberry Muffins
- Yield: about 2 dozen 1x
Description
Celebrate National Strawberry Month with these tasty strawberry muffins
Ingredients
- 3 3/4 cup flour
- 2 cups sugar
- 1 Tbsp. cinnamon
- 1 tsp. baking soda
- 1 tsp. salt
- 1 cup pecans, chopped
- 2 cups sweetened strawberries, sliced*
- 1 cup vegetable oil
- 3 eggs, beaten
Instructions
- Heat oven to 375 degrees.
- In a large bowl, combine flour, sugar, cinnamon, baking soda, salt, and nuts. In another bowl, combine strawberries (with their juice), oil, and eggs.
- Stir strawberry mixture into dry ingredients and stir just until moistened; do NOT over mix because it will affect the texture of the muffins.
- Fill greased muffin pan or muffin liners 3/4 full and bake for 15-18 minutes or until done. Makes about 2 dozen. These freeze well.
Notes
*To sweeten strawberries: Clean, hull, and slice into a bowl. Sprinkle with sugar (a couple of tablespoons for the amount in this recipe) and gently stir. Set aside. The sugar will bring out the juices in the berries.
