Quick, easy and delicious, these Fresh Strawberry Muffins are a tasty way to start your day!
I’ve kind of been on a muffin kick lately. I mean, my kids have started singing “Do you know the Muffin Mom?” instead of the “Muffin Man.”
But there’s a simple reason for my muffin madness.
Muffins are simple. They’re easy. And, everyone loves them.
I guess I was under the impression that making muffins was difficult. Maybe it was the abundance of muffin mixes at the supermarket. I mean, if you need a mix to make something, there must be a reason, right?
Muffins are easy and quick to make.
At least these were.
And so are my favorite blueberry muffins, by the way.
The best thing about these muffins is the fact the strawberries are fresh. There is not even a hint of artificial flavor here. And the crunchy topping? It’s a perfect contrast to the soft texture of the muffins.
My kids loved these muffins as breakfast and snacks, but they are also perfect for a brunch or a tea.
What You Need to Bake Fresh Strawberry Muffins:
- 3 tablespoons all-purpose flour
- 3 tablespoons sugar (I used this sugar because it is not quite so refined as white sugar but not like brown sugar, either. I like hte texture it added.)
- 2 tablespoons butter
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup butter
- 1 beaten egg
- 1/2 cup buttermilk (or 1/2 cup milk with 1/2 tablespoon vinegar or lemon juice)
- 1 cup chopped strawberries
What You Do to Bake Fresh Strawberry Muffins
First, preheat your oven to 400 degrees and grease 12 muffin cups. (You can also line your muffin tin with paper baking cups.)
Combine 3 tablespoons flour, 3 tablespoons sugar and 2 tablespoons butter in a small bowl. Use a fork or whisk or pastry cutter to cut the mixture together until crumbly. Set it aside.
Now, combine the flour, sugar, baking powder, baking soda and salt in a large bowl. Cut in 1/4 cup butter with a large whisk. (Or a pastry blender if you have one. I don’t. I want this one. That’s a hint, Mom. Or husband. Or kids.)
Now, combine your egg and buttermilk (or sour milk) and add to the flour mixture.
Mix it until it is just combine. It will be lumpy.
Chop strawberries and add to batter.
Fold gently and do not over mix.
Distribute the batter evenly among the muffin cups and add the topping.
Bake for about 18 minutes. Allow the muffins to cool for a few minutes before removing them then cool on a wire wrack.
Be sure and pin this recipe so you’ll have it when you need it! And, follow me on Pinterest for more great recipes and ideas!