0 (0)

Breads, Breakfasts

Strawberry Muffins

Dear SOS: With the abundance of strawberries this year, I could use a recipe for strawberry muffins using fresh fruit. Ruth Donaldson Camarillo Dear Ruth: They are abundant, delicious and reasonably priced. This recipe ran in The Times in 1988. Read more

Total time: 45 minutes
  • 1 cup flour
  • 1/2 cup sugar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • Dash salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1 egg
  • 1/4 cup (1/2 stick) butter, melted
  • 2 tablespoons water
  • 2 tablespoons lemon juice
  • 1 cup sliced strawberries, packed

Step 1Heat the oven to 400 degrees. Grease 6 muffin cups or line them with paper cups.

Step 2Sift together the flour, sugar, baking soda, baking powder, salt, ginger and cinnamon. Set aside.

Step 3Beat the egg, butter, water and lemon juice in a mixing bowl. Add the flour mixture and strawberries all at once, and stir or fold just until incorporated. Do not beat. The batter will be quite thick; let it stand 10 minutes.

Step 4Spoon the batter into the muffins cups. Bake the muffins until golden, about 25 minutes. Serve warm.

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Breads

North African chickpea pancake with harissa-topped bitter greens


Spicy Onion and Poppy Seed Flat Bread
Classic buttermilk Irish soda bread