This strawberry muffins recipe is absolutely delicious! Light and fluffy with a delicious streusel crumb topping and filled with just the right amount of strawberries! #strawberrymuffins #muffinrecipes #easyrecipes #breakfastrecipes
Strawberry muffins made from scratch are such a delicious treat! With a yummy streusel crumb topping, this is sure to become a weekend favorite!
Ingredients
Scale
2 tablespoons butter softened
1/8 cup lightly packed brown sugar
1/4 cup all purpose flour
Instructions
Preheat oven to 400 F, and line a cupcake tin with cupcake liners.
Prepare the streusel crumb topping: combine flour, butter, and brown sugar. Use a pastry cutter or fork to cut the butter into the flour until crumbly.
In a medium sized mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt.
In a separate bowl, whisk together the wet ingredients: eggs, milk, oil, vanilla. Once combined, stir in the sliced strawberries.
Pour the wet ingredients into the dry ingredients and stir until just combined. It is important to not overmix, a few lumps are okay.
Fill each muffin mold with batter 2/3 full. Sprinkle each muffin with streusel topping (approximately 1 tablespoon per muffin).
Bake at 400 F for 15-17 minutes. Or until muffins spring back like a sponge when pressed gently.
Notes
If using frozen strawberries, do not thaw. You may need to increase cooking time 2-5 minutes. Reduce milk to 3/4 cup.
This recipe makes 12-18 muffins depending how full you fill your muffin liners.
Step into the world of home canning with our old fashioned peach jam recipe. Discover how preserving fruit in jars is a delightful way to capture the essence of summer peaches. With pectin as a gelling agent, you can now make your own jar of sun-kissed sweetness to enjoy year-round.
Toss chopped peaches in lemon juice to prevent browning.
Place the peaches and lemon juice in a deep, heavy-bottomed saucepan.
Add the pectin (but not the sugar) and bring the mixture to a boil. Cook 2-3 minutes, mashing the peaches for a smoother preserve or leaving them whole for a chunky peach jam.
Add the sugar and stir to incorporate. Return the pot to a boil and cook for 1 minute, stirring to distribute heat.
Turn off the heat and ladle the finished peach jam into jars, leaving 1/4 inch headspace. Cap with 2 part lids.
Store in the refrigerator for immediate use, or freeze for up to 6 months, or water bath can for longer storage.
Canning Peach Jam (Optional): If canning, process jars in a water bath canner for 10 minutes if below 1000 feet in elevation (adjust for altitude by adding 1 minute for every 1000 feet in elevation rise). Remove jars to cool on a towel on the counter and check seals after 24 hours. Store any unsealed jars in the refrigerator for immediate use.
Properly canned peach jam should maintain quality on the pantry shelf for 12-18 months.
Notes
Low Sugar Peach Jam ~ Standard pectin requires at least 50% sugar to gel properly. You can reduce the sugar to 4 cups and the jam will still have a loose set. If you’d like to reduce the sugar further, use a low sugar pectin such as Pomona’s pectin and follow the instructions on the packet.
Peach Jam with Liquid Pectin ~ If using liquid pectin, you’ll need at least 7 cups of sugar to get the jam to gel properly. I’m not a fan of liquid pectin, and I don’t suggest using it, as that’s just too darn sweet.
A note on lemon juice ~ The lemon in this recipe is optional and helps to add a bit of tartness to balance the sugar. Omit it if you’d like, but I’d strongly suggest it for improved flavor. Feel free to use fresh lemon juice or bottled, since it’s not added for canning safety.
White Peaches ~ White peaches are less acidic than yellow peaches, and they’re not approved for canning. If you make peach jam with white peaches, preseve it as a refrigerator or freezer recipe (but don’t can it).
These vegan strawberry cookies are packed with 3 cups of fresh strawberries and use only common pantry ingredients. They are soft and chewy, rather than cakey because we skipped the eggs and use a strawberry reduction.
Ingredients
Scale
3 cups (360g) strawberries, fresh or frozen (note 1)
1 cup (200g) granulated sugar
cup (150g) vegan butter, room temperature
1 teaspoon vanilla extract, optional
1/4–1 teaspoon pink food coloring, or red food coloring, as needed (note 2)
2 ¼ cups (280g) all-purpose plain flour, (note 3)
1 teaspoon baking soda
Pinch of salt, if using unsalted butter
Instructions
Optional: Blend or puree the strawberries with a stick blender or food processor. You should have about 1 1/2 cups of pure strawberry puree. If you don't blend the puree, you'll just have very small chunks of strawberries in your cookies.
Add the strawberry puree (or whole strawberries with a dash of water) to a large pot or saucepan over medium heat. Cook the strawberries while stirring occasionally. Or turn the heat to high and stir constantly. This can take 15-30 minutes, depending on your stovetop and pot/saucepan. Your puree is ready when it weighs 120g (heaped 1/3 cup) and is thick like tomato paste. If you're in doubt, it's better to have less puree rather than more. Allow the strawberry puree to cool.
Preheat the oven to 180°C (350°F). Line 2-3 baking sheets with parchment paper.
Add the sugar and butter to a large bowl and beat until well combined. Add the strawberry puree, vanilla extract, and food coloring and beat until combined.
Add the flour, baking soda, and salt and beat until just combined. Mix in more food coloring if desired, keeping in mind that the color will fade in the oven. My dough was almost hot pink but the cookies baked into a medium-pink color. The cookie dough should be soft and tacky but not too sticky. If your cookie dough is too sticky, cover the dough and refrigerate for 10-20 minutes.
Use a small cookie scoop or spoon to divide the dough into about 20 balls (around 2 tablespoons or 38g of dough each).
Add the remaining 1/4 cup (50g) of granulated sugar to a small bowl. Toss and roll each ball of cookie dough in the sugar.
Arrange the cookie dough balls on the prepared baking sheets about 2 inches (5 cm) apart as they will spread in the oven. If you'd like thinner chewier cookies, slightly flatten each cookie dough ball.
Bake the cookies for 13-15 minutes or until the edges appear cooked then remove from the oven. Allow them to cool on the baking sheets for 10 minutes then transfer them to a cooling rack (note 4).
Enjoy the strawberry sugar cookies warm or at room temperature. Store them in an airtight container at room temperature for up to 5 days, in the fridge for up to 10 days or in the freezer for up to 1 month.
Notes
Notes For the best results, I recommend weighing the strawberries and flour. The volume of strawberries varies a lot and adding too much flour to the dough will prevent the cookies from spreading. Plus, using a scale means you can wash less utensils! For a medium-pink color, I used 3/4 teaspoon of liquid pink food coloring (preferred) or a heaped 1/4 teaspoon of pink gel food coloring. Red food coloring is stronger than pink so youll need less. Keep in mind that the color will fade in the oven so add more than you think you will need. You can also use beetroot powder but the color doesnt always stick during baking and it can dull the strawberry flavor. With my old beetroot powder, I added around 3 tablespoons to get a pale pink color and flattened the cookies before baking. For chewier cookies with slightly more strawberry flavor, you can reduce the flour to 2 cups (250g). The cookies will crack more and the dough will be stickier. You dont need to chill your dough, unless its very sticky. For gluten-free cookies, this recipe also works well with King Arthurs measure for measure flour. The dough will be a little softer than the original, but will bake beautifully. If the ingredients are measured accurately, these cookies will spread in the oven. If they dont spread, flatten the cookies with a fork or bottom of a glass when they come out of the oven.
Did you know that over 70% of home cooks crave classic comfort foods like lasagna but are intimidated by the time and effort required? Enter the perfect solution: Petite Lasagna Cups. These cheesy and delicious individual servings of lasagna are the ultimate hack for easy and elegant meals, transforming a traditionally labor-intensive dish into a weeknight-friendly favorite. They offer all the rich, savory, and comforting flavors of a full-sized lasagna but in a perfectly portioned, adorable, and mess-free format. Whether you’re hosting a dinner party, meal prepping for the week, or simply looking for a fun twist on family dinner, these cups deliver. The best part? They require no special lasagna noodles and bake in a fraction of the time, proving that gourmet comfort food can be both accessible and impressively beautiful.
Ingredients List
This recipe makes 12 perfectly portioned Petite Lasagna Cups. For the best flavor, use high-quality, full-fat ingredients, but I’ve included smart substitutions for dietary needs.
12 Wonton Wrappers: The secret to the cup structure! They become crispy on the edges and tender inside. Substitution: For a gluten-free version, use large round gluten-free rice paper sheets, softened and trimmed to fit.
1 lb (450g) Ground Italian Sausage: Provides a robust, herby, and slightly spicy base. Substitution: Use ground beef, turkey, chicken, or a plant-based crumble for a lighter or vegetarian option.
1 cup Marinara Sauce: Look for a sauce with a deep, rich tomato flavor and visible herbs. Sensory Tip: A good sauce should smell sweet and tangy, not overly acidic.
1 ½ cups Ricotta Cheese: Provides creamy, mild pockets of richness. For the best texture, use whole-milk ricotta—it should be thick, not watery.
1 large Egg: Binds the ricotta filling, giving it structure.
2 cups Shredded Mozzarella Cheese: For that iconic, gooey, stretchy cheese pull. Freshly shredded melts better than pre-shredded.
½ cup Grated Parmesan Cheese: Adds a salty, nutty umami punch. Freshly grated Parmigiano-Reggiano is ideal.
1 tsp Dried Oregano & 1 tsp Dried Basil: Enhances the Italian flavor profile. Use fresh herbs (1 tbsp each) if available for a brighter taste.
Salt and Black Pepper to taste: Season every layer for depth.
Non-stick Cooking Spray or Olive Oil: For greasing the muffin tin to ensure easy release.
Timing
Prep Time20 minutes
Cook Time18-20 minutes
Total Time~40 minutes
Compared to a traditional lasagna, which can take over 1.5 hours from start to finish (including simmering sauce and lengthy baking), these Petite Lasagna Cups slash your kitchen time by more than 50%. The active prep is minimal and assembly is intuitive, making this an ideal recipe for busy cooks who don’t want to sacrifice flavor or presentation. The quick bake time means you can go from idea to table in well under an hour.
Golden-brown, cheesy Petite Lasagna Cups fresh from the oven, perfect for individual serving.
Step-by-Step Instructions
Step 1: Prepare the Muffin Tin
Preheat your oven to 375°F (190°C). Generously spray a standard 12-cup muffin tin with non-stick cooking spray or brush with olive oil. This step is non-negotiable for ensuring your lasagna cups release cleanly without sticking. Gently press one wonton wrapper into each muffin cup, forming a neat cup shape. Don’t worry if they tear slightly; they’ll be covered with filling. The wrappers should come slightly up the sides but don’t need to be perfect.
Step 2: Cook the Meat Sauce
In a large skillet over medium-high heat, cook the ground Italian sausage (or your chosen protein), breaking it up with a spoon until it’s browned and cooked through, about 6-8 minutes. If using lean meat, you may need a teaspoon of oil. Drain any excess grease. Stir in the marinara sauce, dried oregano, and dried basil. Let the mixture simmer for 3-5 minutes until it thickens slightly and the flavors meld. Season with salt and pepper. Remove from heat. This rich, savory sauce is the flavor foundation of your cups.
Step 3: Assemble the Lasagna Cups
In a medium bowl, combine the ricotta cheese, egg, half of the Parmesan cheese, a pinch of salt, and a crack of black pepper. Mix until smooth and well-combined. Now, layer your cups: Start with a heaping tablespoon of the meat sauce in the bottom of each wonton cup. Next, add a dollop (about 1 tablespoon) of the ricotta mixture, spreading it gently. Sprinkle a layer of shredded mozzarella over the ricotta. For a more structured cup, you can repeat the layers once more, ending with mozzarella. Finally, top each cup with a generous sprinkle of the remaining Parmesan cheese.
Step 4: Bake to Perfection
Place the muffin tin in the preheated oven and bake for 18-20 minutes. You’re looking for the edges of the wonton wrappers to turn a deep, golden brown and the cheese on top to be completely melted, bubbly, and lightly spotted with brown. The filling should be hot all the way through. The aroma filling your kitchen will be unmistakably delicious.
Step 5: Cool and Serve
This is a crucial step! Remove the tin from the oven and let the Petite Lasagna Cups cool in the pan for at least 5-7 minutes. This allows the cheese to set slightly and the cups to firm up, making them much easier to remove. Use a small offset spatula or a butter knife to gently loosen and lift each cup from the tin. Transfer to a serving platter and garnish with fresh basil or parsley if desired.
Nutritional Information
The following nutritional estimate is for one Petite Lasagna Cup made with Italian sausage and whole-milk cheeses. Values may vary based on specific ingredients and substitutions.
Calories: ~220 kcal
Total Fat: 14g
Saturated Fat: 7g
Cholesterol: 55mg
Sodium: 480mg
Total Carbohydrates: 10g
Dietary Fiber: 1g
Sugars: 2g
Protein: 14g
Healthier Alternatives
You can easily adapt this recipe for a lighter meal without losing the comforting essence.
Leaner Protein: Swap Italian sausage for 93% lean ground turkey or chicken. Boost flavor with added garlic, fennel seeds, and red pepper flakes.
Lighter Cheeses: Use part-skim ricotta and mozzarella, and reduce the Parmesan by half. The texture remains creamy with a significant calorie and fat reduction.
Veggie-Packed: For a vegetarian version, replace the meat with 2 cups of finely chopped mushrooms, spinach, and zucchini sautéed until tender. Mix directly into the sauce.
Whole Wheat Wontons: If available, use whole wheat wonton wrappers for added fiber.
Serving Suggestions
These cups are incredibly versatile. For a complete meal, serve 2-3 cups per person alongside a crisp Caesar salad or garlic breadsticks. They make a stunning appetizer for parties—simply serve one per guest on a platter garnished with microgreens. For a fun family “build-your-own” night, set out small bowls of extra marinara for dipping, fresh basil, and red pepper flakes. They also pair beautifully with a light, acidic Pinot Noir or a non-alcoholic sparkling lemonade.
Common Mistakes
Skipping the Grease: Not greasing the muffin tin adequately is the #1 reason cups stick and tear. Be generous!
Overfilling the Cups: It’s tempting to pack in the layers, but overfilling causes messy spillovers and uneven cooking. Fill only to just below the rim.
Serving Immediately: Attempting to remove the cups from the tin straight out of the oven leads to collapse. The 5-7 minute cooling period is essential for structure.
Using Watery Ricotta: Excess moisture can make the filling soggy. If your ricotta is wet, drain it in a fine-mesh strainer for 10 minutes before mixing.
Storing Tips
Petite Lasagna Cups are excellent for meal prep. To store, let them cool completely, then place in a single layer in an airtight container. They will keep in the refrigerator for up to 4 days. To reheat, place on a baking sheet and warm in a 350°F (175°C) oven for 10-12 minutes until hot and crispy. You can also microwave individual cups for 45-60 seconds, though the wonton wrapper will soften. For longer storage, freeze the cooled cups on a parchment-lined baking sheet, then transfer to a freezer bag for up to 2 months. Reheat from frozen in the oven at 375°F (190°C) for 15-20 minutes.
Conclusion
Petite Lasagna Cups are a game-changer for anyone who loves the idea of lasagna but not the lengthy process. They encapsulate everything we love about the classic dish—cheesy, meaty, savory comfort—in a delightful, single-serving package that’s as suitable for a casual Tuesday as it is for entertaining guests. With a total time of around 40 minutes and endless customization options, this recipe is one you’ll return to again and again. I hope you and your loved ones enjoy making and eating them as much as I do!
Did you try this recipe? I’d love to see your creations! Tag @exorecipes on social media or leave a comment below with your favorite twist or any questions. Your feedback helps inspire our entire community of home cooks!
