Strawberry Nutmeg Muffins: Fresh strawberries and nutmeg are a magical combination.

Strawberry Nutmeg Muffins Recipe


Fresh strawberries, nutmeg, and pecans make these strawberry nutmeg muffins memorable. This may seem like a lot of nutmeg, but the flavor mellows with heat. This recipe can also be used to make strawberry nutmeg bread. I like to use half of the batter for muffins and half for a loaf of quick bread. Both are great for snacks or breakfast.

Strawberry Nutmeg Muffins Recipe

1 pint basket strawberries
1 Tablespoon white granulated sugar

2 Tablespoons light brown sugar
2 Tablespoons fine cornmeal
1/2 teaspoon fresh-grated nutmeg

2 cups white granulated sugar
3 cups all-purpose flour
1/2 cup fine cornmeal
1 Tablespoon fresh-grated nutmeg (see Notes)
1 teaspoon baking soda
1 teaspoon table salt
1 cup vegetable oil
4 large eggs, lightly beaten
1/4 cup milk
2 teaspoons pure vanilla extract
1 cup chopped pecans

Wash strawberries and pat dry. Remove stems and cut the berries into 1/2-inch chunks. Sprinkle with 1 tablespoon of sugar. Stir until all pieces are coated with the sugar. Set aside.

For the topping:
Whisk together brown sugar, cornmeal, and nutmeg. Set aside.

Preheat oven to 375 degrees F. Line muffin tins with papers.

For the muffins:
Whisk together sugar, flour, cornmeal, nutmeg, baking soda, and salt in a large bowl.

Whisk together oil, eggs, milk, and vanilla. Add strawberries (including any accumulated juices) and egg mixture to the flour mixture along with pecans. Stir with a large fork only until combined. Batter will be thick. Let the batter rest for 5 minutes.

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Fill prepared muffin cups 3/4 full. Sprinkle with the topping mixture.

Bake in preheated oven about 25 to 30 minutes until tops spring back when lightly touched and toothpick inserted in the center comes out clean.

These muffins may be served warm or at room temperature.

Yield: 24 muffins

• This recipe specifies fresh-grated nutmeg which gives a superior flavor as opposed to commercial ground nutmeg. Whole nutmeg berries are readily available in major grocery stores. Use a nutmeg grater or the finest blade on a larger hand-held manual grater. If you must use commercial ground nutmeg, make sure it is fresh and reduce the amount to 2 teaspoons, since it is ground much finer than fresh-grated.


Strawberry Nutmeg Bread:
Divide batter between two greased 8-1/2 x 4-inch loaf pans. Sprinkle tops with sugar mixture. Bake in preheated oven about 50 to 60 minutes or until toothpicks inserted into centers comes out clean. Cool bread on rack. Slice to serve.

Yield: 2 loaves

Strawberry Nutmeg Muffins Recipe Photo ©2022 Peggy Filippone

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