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Fresh Strawberry Muffins

Fresh Strawberry Muffins
6 votes, 4.00 avg. rating (79% score)

Yield: Makes 10 muffins

Fresh Strawberry Muffins
Photo/Art by Aimee Seavey


  • 2 cups flour
  • 1 cup sugar
  • 2-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup (1 stick) butter or margarine, melted
  • 1/2 cup milk
  • 2 large eggs
  • 1-3/4 cups sliced or chopped fresh strawberries


Preheat oven to 375 degrees F. Combine the dry ingredients and sift. Combine the butter, milk, and eggs. Add the wet ingredients to the dry and mix until moist. Gently fold in the strawberries and spoon into greased or paper-lined muffin tins. Bake 15 to 18 minutes.
Updated Sunday, April 21st, 2002

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2 Responses to Fresh Strawberry Muffins

  1. Jill Powers March 26, 2003 at 9:45 am #

    The muffins were very heavy and some were a bit raw in the middle. The recipe actually made 15 not 10. They taste fine. I imagine they will not be as good after cooling completely.

  2. Anonymous July 22, 2006 at 8:18 pm #

    My kids and I enjoyed the muffins. I used frozen cherries instead of the fresh strawberries. If you like scones you will like this recipe.

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