As I may have told you before, we LOVE strawberries. One of the ways I like to use fresh strawberries or strawberries I have put up in the freezer is to make muffins. I make a batch of muffins and set some aside to warm up for breakfast the next morning, then freeze the rest for future meals.
Strawberry Muffins
- 6 Tbsp of butter, softened
- 1 1/4 cup of sugar
- 1 large egg & 2 large egg yolks
- 1 tsp of vanilla extract
- 3 cups plus 2 Tbsp of flour (I use 2 cups plus 2 Tbsp of white flour and 1 cup of whole wheat flour.)
- 3 tsp of baking powder
- 1 tsp of salt
- 1 cup of milk
- 1 3/4 cup of strawberries, chopped
Preheat oven to 375 degrees.
In a large bowl, whisk together the flour, baking powder, and salt.
Cream the butter and sugar together until light and fluffy.
Add the egg, egg yolks, and vanilla. Mix well.
Add flour mixture and alternate with the milk. Mix until everything is just combined.
Add the berries a little at a time folding them in gently.
Add batter to greased muffins time. Sprinkle the top with sugar.
Bake for 30 minutes. Cool in pan on a wire rack for 15 minutes. Remove the muffins to a wire rack and cool completely. Enjoy!
When I make these muffins using frozen strawberries, I thaw them out and let the drain in a seive to remove some of the moisture, then pat them dry before adding them to the batter.
If you love strawberries and muffins, then this recipe is simply for you!
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