Strawberry Muffins

8.21.2012

Strawberry Muffins

I love summer berries. Last week, I went into hoarding mode when I saw what a great deal the strawberries were at the local grocery store. I lied and told myself I would eat it all those berries but I didn’t. As they started to soften, I panicked and tried to figure out what I would do with them. Strawberry cheesecake seemed like a good idea, or strawberries n’ cream trifle would also be amazing, but alas I needed a recipe that I could make easily. Easily with one hand.

So I made strawberry muffins.

The recipe is so versatile that you can definitely add your own creative twist: glaze it if you like your muffins sweeter, or hell, stuff it with whipped cream and call it Strawberries n’ Cream muffins. Add some blueberries to the batter! Replace the strawberries with another berry! Put buttercream on top and call it a mupcake! You know you have a good muffin recipe when the it’s not too dense, perfectly fluffy, super soft on the inside, and has a slightly crunchy texture on top. That good muffin recipe is this one.

For a dozen muffins (via Food):

2 c. all-purpose flour
2 tbsp. baking powder
1/2 tsp. salt
1 scant cup granulated sugar
1 1/2 c. chopped strawberries
2 eggs
1/2 c. butter, melted
1/2 c. milk
1 tsp. vanilla extract

Heat oven to 375F. Combine flour, baking powder, salt and cup of the sugar in medium bowl. Toss in strawberries, set aside. In another mixing bowl, beat together eggs, butter, milk and vanilla. Add strawberry mix ingredients into the wet mixture; stir until just combined.

Spoon batter into muffin tins lined with paper. Bake for about 25 minutes or until a toothpick inserted in middle of muffin comes out clean.

I’ve had these fuschia paper liners for awhile and I was surprised I still had them. After finishing one of the muffins, the brightly colored paper reminded me of Honey Boo Boo Child’s loud fuschia pageant dress for some odd reason.