I have a basic muffin mix recipe I usually use, but I decided to try something a little different for these muffins, and they were a hit! Since we are hitting the end of strawberry season I decided I had better post this recipe quickly!
If you have strawberries that are getting ready to go bad you can chop them up and freeze them and then make these muffins over the winter, just defrost them and squeeze out any extra liquid.
Strawberry Muffins
Ingredients:
2 Cups All Purpose Flour (plus a bit extra to dust your strawberries)
1/2 teaspoon Baking Soda
2 teaspoons Baking Powder
1/2 Cup Sugar
1/2 teaspoon Salt
1 teaspoon Vanilla
1/2 Cup Unsalted Butter (melted)
2 Eggs
1/2 Cup Sour Cream
2 Cups Fresh Strawberries (cut into about 1/4 inch pieces)
Preparation:
You don't want to use a mixer for muffins, they are easy to over mix, I prefer to use my wooden spoon.
Preheat oven to 375 degrees, grease 12 muffin cups, or use liners.
In a large bowl mix together flour, baking soda, baking powder, sugar, and salt.
Add in your vanilla and melted butter, mix well before adding in eggs (make sure your mixture isn't hot from the melted butter, you don't want to cook your eggs!) and finally your sour cream. Mix until everything is incorporated, but don't over mix, it will lead to flat muffins.
Finally add about a teaspoon of flour to your strawberries and toss to coat them (This keeps them from falling to the bottom of the muffin and burning.) Then gently fold the strawberries into your batter.
Fill your muffin cups almost to the top.
Bake for about 20-25 minutes, until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
Let cool for about 10 minutes before removing from your muffin pan and cooling on a wire rack. Store any leftovers in a sealed container in the fridge for up to a week. (If they last that long!)
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