A friend of ours, Andie, had a longish layover on her way to visit some family back home, so instead of having her languish in the airport for hours, the girls and I went and picked her up so she could spend the time with us. We used to be stationed together, and the whole family has missed her now that we are no longer in the same zip code (or time zone for that matter). Frankly, Andie is the kind of friend every mom should have. She’s an awesome girlfriend to hang out with, but also adores the girls and was almost always able and willing to babysit or take Big Bit out for a while. So yeah, to sum up, Andie is awesome.
What does this have to do with Fresh Strawberry Muffins? Well back when we were in the same zip code, Andie was my partner in crime when it came to baking, so when she was here we did exactly what we used to: Stuck in a Disney movie for white noise and kid entertainment (in this case a double feature of Cinderella and The Little Mermaid) and got to baking. We decided to make these muffins that I found from Real Mom Kitchen since they looked delicious but didn’t make too large a batch or take too long to bake (we did have to get Andie back to the airport in time for her next flight).
- 1/2 cup of butter, softened (I used unsalted)
- 3/4 cup of sugar
- 1 egg
- 2 cups of flour (I used all-purpose)
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup milk
- 1/2 tsp. vanilla
- 1 1/2 cups of fresh strawberries, chopped (I had closer to 2 cups, but I wanted to finish off the box I had bought. Anyway, who doesn’t mind some extra strawberries?)
- 3 tsp. sugar
- 1/2 tsp. cinnamon
Heat oven to 400°F.
Cream together the butter and sugar. Add the egg and mix well.
In a small bowl, sift together your flour, baking powder, and salt. Add flour mixture to wet ingredients, alternating with the milk. Add vanilla. Gently fold in strawberries, trying to get an even distribution in the batter.
Spoon batter into muffin pan(s). (I recommend lining them with wrappers for easier clean up.)
Sprinkle cinnamon and sugar over the tops of the muffins.
Bake 20-25 mins.
Makes approx. 12 muffins. Best eaten fresh as they tend to get gooey after a day due to the moisture from the strawberries.
Tweaks and Overall Review
These turned out beautifully! Our total bake time was 23 mins., so right in line with the recipe called for. We ended up getting 18 muffins from our batch, but that was probably due to adding the extra half cup of strawberries, which is the only real tweak I made to this recipe. The cinnamon-sugar made for a wonderful crunchy top for the muffins while the insides were moist and delicious. They weren’t overly sweet, but had a nice strawberry flavor and also weren’t as dense as I was originally expecting them to be. Now I can’t personally vouch for the whole “they get gooey after a day,” since none of ours lasted that long (They were that good!), but given how juicy our strawberries were, I think this advice is valid.
Overall a very good recipe, especially if you are hosting an event or have enough people in the house to know that these will get eaten on baking day.