Strawberry Muffins

From: Corn Maiden

On Oct 26, 2009

These moist, easy to make muffins are wonderful! After reading some of the reviews, I have adjusted the recipe to suit my taste. I use 2 cups of chopped strawberries, 1/2 cup of butter, 2 teaspoons of baking powder, and I sprinkle them lightly with tubinado sugar (raw cane sugar) which makes the tops sweet and crunchy. I do not bother with paper liners; I just bake them in oil sprayed non-stick muffin tins. Makes 18 regular size muffins. They store well in the freezer. I pop them in the microwave on low and they taste like they just came out of the oven. Thank you for posting this recipe.

From: Chef #1287027

On Aug 13, 2009

I found they were not sweet enough. I think 2 Tbsp of baking powder was too much. They spread everywhere. Maybe I did something wrong...not sure, but i am not a fan. Sorry!

From: SaraFish

On May 15, 2002

Delicious! A sweet, moist, fruity muffin. Yummy while hot right out of the oven! I also increased the strawberries to 2 cups. I used only 1/2 cup (one stick) of melted margarine, not butter. I decreased the baking powder to 2 teaspoons rather than 2 tablespoons - I thought that may actually be an error in the recipe (the usual ratio is 1 teaspoon baking powder to each 1 cup flour). I ended up with 15 muffins. Posting a picture as well. Thanks so much for a delicious baked goods recipe to use my fresh berries!

From: oopsmakes3

On May 26, 2004

Very good,and moist. I did the same and used 2+ cups of strawberry's. And I did use the 2 tablespoon of baking powder and they were fine. Almost like a thick pancake batter. Would be great with some rhubard in it. I also didn't put the sugar on top, but if I were to add rhubard then I most likely would put brown sugar on top. Thanks for posting this recipe. A keeper