Strawberry muffins!

Last week I made some strawberry nutella pies (you can find the recipe here) for a blog hop with these lovely ladies Hello Happiness, Nat Your Average Girl, Running From The Law, Meet the Sullivan’s, Strawberry Swing and Other Things, This Woman Cooks, Everyday Love, Love and Life Simplified and Words About Waverly!

Each recipe submitted was matched up with another blogger’s recipe so we could put our own spin on things – my match was Strawberry Sprinkle Donuts from Erinn at  Strawberry Swing and Other Things! I was very excited to have a breakfast dish so I could whip it up for the hubs and I on the 4th before our cookout that evening.

Not gonna lie I was a little nervous because I’ve never made donuts before AND I also didn’t have a donut pan. . . but the whole point was to put our own spin on things so I made muffins! I used the exact same recipe . . . just with a few alterations.

These were super delicious! I plan to make them again with some of the ingredients I had leftover. Since they were muffins, I wanted them to be warm which caused the frosting to melt a bit. It was worth it, but if you didn’t want to make the frosting they would be just as good with some cream cheese or jam.


ingredients ::

1 cup flour . . . instead of whole wheat just as erinn suggested

6 tbsp. sugar

1 tsp baking powder

1/4 cup your favorite strawberry yogurt

3 tbsp. milk

1 egg

1/2 tsp vanilla

1 tbsp. butter

for frosting ::

4 strawberries

1 tbsp. milk

2 cups powdered sugar

sprinkles, optional

I set my oven to 350 instead of 325 – I assumed it would take a little longer to make muffins than donuts and the extra temperature would help.

In a large bowl, mix together the dry ingredients (1 cup whole wheat flour, 6 tbsp. sugar, 1 tsp baking powder). In a seperate small bowl, mix together the wet ingredients (1/4 cup your favorite strawberry yogurt, 3 tbsp. milk, 1 egg, 1/2 tsp vanilla, 1 tbsp. butter).

Then slowly mix wet ingredients into dry – just until it looks like normal muffin mix. Spoon mix into greased muffin pan filling each 2/3 of the way full.

bake for 17-20 minutes.

While the muffins bake, take 4 strawberries and puree it with a little milk. slowly sift in powdered sugar until you’ve reached the consistency and color you prefer. Both Erinn and I like thicker frosting so we went with a full 2 cups of powdered sugar.




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