Thursday, March 17, 2011

Fresh Strawberry Muffins

Spring is on its way!!!  Good news, right?!  After blizzards and simmering pots of winter chili for the past couple months, it is extremely refreshing to see bright red, juicy strawberries at the store.  I had to have some!  I don't know if you're like me, but I get all excited to see them in the store, plop them in the cart, whisk them away to my refrigerator, and then I save them.  Because I think I must.  Then I forget about them.  Before I know it, my juicy strawberries are no longer juicy, but are in need of a last ditch effort to save them and redeem them.

Not this time.  This time, I had a plan.  Strawberry muffins.  A taste of spring.  A bite of juicy things still to come!  Boo-ya, winter!  

I'll add another picture, just to keep encouraging spring to come along!

Fresh Strawberry Muffins
Adapted from My Baking Addiction

2 1/2 cups all-purpose flour
3/4 cup granulated white sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg, lightly beaten
3/4 cup buttermilk
2/3 cup canola oil
1 teaspoon pure vanilla extract
2 cups fresh strawberries, chopped
Streusel Topping here

Preheat oven to 375 degrees F. Position rack in center of oven. Butter or spray with a non stick cooking spray a 12-cup muffin pan. Set aside.

In a large measuring cup or bowl, whisk together the egg, buttermilk, oil, and vanilla extract.

In another large bowl combine the flour, sugar, baking powder, baking soda, and salt. Gently fold in the berries. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.

Fill each muffin cup almost full of batter, using two spoons or an ice cream scoop. Top with a teaspoon of streusel topping.  Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Transfer to a wire rack and let cool for about 5 minutes before removing from pan.

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