Fresh Strawberry Muffins
Course: BreakfastCuisine: AmericanDifficulty: EasyServings
12
servingsPrep time
15
minutesCooking time
15
minutesThese muffins taste like spring. They are light, delicious and with the fresh strawberries so tasty. These are always a hit and when strawberries are at their peak of ripeness they are out of this world. These are great for my kid’s lunches, afterschool snack, breakfast or for a brunch or bridal/baby shower. The best part is they are easy to make and this recipe can be doubled.
Ingredients
2 cups flour
2 1/2 teaspoons baking powder
3/4 teaspoon kosher salt
1/4 teaspoon baking soda
1 cup sugar
1/2 cup, 1 stick, butter, melted
2 lg eggs
2/3 cup sour cream
2 teaspoons vanilla
10 oz fresh strawberries, cleaned, hulled, and cut into 1/2 inch pieces
1/4 cup raw sugar or vanilla sugar
Directions
- Preheat oven to 425. and line a 12 cup muffin pan with 12 cup liners. Set Aside.
- Whisk 2 cups flour, 2 1/2 teaspoons baking powder, 3/4 teaspoon salt, and 1/4 teaspoon baking soda in a bowl to combine.
- Whisk 1 cup sugar and melted butter in a bowl until combined. Add 2 eggs, 2/3 cups sour cream, and 2 teaspoons vanilla, whisk until smooth.Add dry ingredients and whisk until no lumps are seen. Using a rubber spatula whisk in strawberries gently.
- Divide the batter among the 12 cups and sprinkle with raw sugar. bake until lightly golden about 15 -20 minutes. Remove from oven and allow to sit for 10 minutes and then serve.
- Muffins can be baked up to 3 days ahead of time. Let cool completely and store in an airtight container at room temperature.
