Anyone who reads my posts (and I thank you!) will know how much I love strawberries when they are in season. There are so many wonderful recipes that you can make with them. One of my many favorite are these morning muffins. Every time I make these wonderful treats, they are gone in no time at all. Even though there are few studies that show any additional health benefits to strawberries other than being an excellent source of vitamin C, every time I eat them I feel healthier for it.
Here is what you will need for the muffin:
- 1/4 cup unsalted butter, softened
- 3/4 cup sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 1/4 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup buttermilk
- 1 1/2 cup fresh strawberries, diced small
- 1/4 cup of sour cream
Here is what you will need for the topping:
- 2 tbsp cold butter, cut into small pieces
- 1/4 cup all-purpose flour
- 2 tbsp light brown sugar
- 2 tbsp granulated sugar
- 1/4 tsp of cinnamon
Here is how to make the muffins:
Preheat over to 350 degrees F.
Line muffin pan with liners.
Beat butter and sugar in a mixing bowl.
Beat in egg and vanilla. The mixture will be a bit lumpy.
Combine flour, baking powder, and salt in a separate bowl.
Slowly add buttermilk and flour mix, alternating between until incorporated in the butter mix until it is completely combined.
Gently fold in about half the strawberries.
Add batter to each muffin liner almost to the top of the liners.
To make the topping, stir together flour, granulated sugar, brown sugar and cinnamon in a small bowl. Using a pastry cutter or your fingers, cut or rub the butter into the dry ingredients until course crumbs form.
Sprinkle crumble on the tops of the muffins.
Bake muffins for 20-25 minutes.
- Serve with homemade strawberry sauce. You can find the recipe here: Strawberry Fields Forever
Hope this recipe inspires you in your kitchen – enjoy!