Make some of our Strawberry Muffins for a fruit-filled good time. Strawberry Muffins never fail to delight the crowds with their sweet taste.
What You Need
Original recipe yields 6 servings
1-1/2 cups flour
1-1/2 tsp. CALUMET Baking Powder
1/4 tsp. baking soda
1/4 tsp. salt
2/3 cup milk
2/3 cup sugar
1/4 cup melted butter
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 tsp. lemon zest
1 tsp. vanilla
1 cup chopped fresh strawberries
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Let's Make It
Heat oven to 375°F.
Mix flour, baking powder, baking soda and salt in large bowl. Beat egg with whisk in medium bowl. Add remaining ingredients, except strawberries; mix well. Add to flour mixture; stir just until moistened. Add strawberries; stir gently just to combine. (Batter will be lumpy.)
Spoon into 12 muffin cups sprayed with cooking spray, filling each cup 2/3 full.
Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool in pan 5 min. Remove to wire rack; cool completely.
With their built-in portion control, these luscious muffins make great treats.
Prepare as directed; cool completely. Place in resealable freezer-weight plastic bags. Freeze up to 2 weeks.
Substitute 1 tsp. orange zest or 2 tsp. ground cinnamon for the lemon zest.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 50g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 2 muffins each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.