• Cooking Time: 20
  • Servings: 12
  • Preparation Time: 30


I have not had luck with homemade strawberry muffins in my past. They always turn out bland and flavorless. So, I was determined to use the overly-ripe strawberries sitting in my fridge for this specific purpose. I was bound and determined to find that perfect mix of strawberries and sweetness that brought the muffin to life.

Ta-Da! Here it is! These are amazing.


  • Batter:
  • 1/2 cup milk (i used soy because that's all i drink)
  • 1 egg
  • 1/4 canola oil (i used olive because that's all i had)
  • 1/2 tsp vanilla (this was not in the original recipe, but i added it for fear of no flavor)
  • 1 1/2 cups flour (recipe called for 1 3/4, but i minimized)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon (recipe didn't call for this, but i LOVE cinnamon)
  • 1 cup ripe strawberries
  • 1/2 cup white sugar
  • Butter:
  • 1 stick butter
  • 1 tbs powdered sugar
  • 6 strawberries


  • Combine the wet ingredients in a bowl.
  • Combine the dry ingredients in a separate bowl.
  • Put your 1 cup strawberries in the food processor and grind until grainy.
  • Mix the strawberries with the dry ingredients, then add the wet ingredients.
  • Mix well and pour into 12 lightly greased cupcake cups.
  • Bake for about 20 min.
  • In the meantime, mix 1 stick of room temp butter + 1 Tbs powdered sugar + 6 additional strawberries (after being processed in the food processor)
  • This makes you delicious butter! Serve warm and enjoy! These were the best strawberry muffins ever!

Categories: Muffin 

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