Earlier this week we made our annual trip to a local strawberry farm. I had called, and waited…the cooler-than-normal spring kept those berries from ripening as early as usual, so when we got the word that they were finally ready, we made our plans to visit. We were not disappointed!
We made jam from nearly all of our berries (I'll be posting that soon), but there was a plea to keep one basket out to enjoy fresh. I'm so glad we did. They were amazing! By this morning, there were just a few lonely berries in the bottom of the basket, so I decided to mix them into some muffin batter and serve them for breakfast. A new favorite muffin recipe was born.
Fresh Strawberry Muffins with Streusel Topping
For the muffins:
2 c. flour
1/2 c. sugar
1 T. baking powder
1/2 t. salt
1 c. fresh strawberries, chopped
1 c. buttermilk
1 t. vanilla extract
1 large egg, beaten
4 T. butter
For the streusel topping:
1/4 c. flour
2 T. sugar
2 T. butter
1. Preheat oven to 400 degrees, and grease a standard-sized muffin pan.
2. In a small bowl, mix the flour and sugar for the streusel topping. Rub in the butter (I use my fingers). Set aside.
3. Melt the butter for the muffins over low heat, then remove and allow to cool a bit.
4. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Add strawberries and stir gently to combine.
5. Combine the buttermilk, vanilla extract, and egg and blend well. Stir in the butter.
6. Pour the liquid ingredients into the dry and mix gently.
7. Scoop the batter into the prepared pan and top each muffin with streusel topping.
8. Bake for 20 minutes.
What are your favorite ways to enjoy fresh strawberries?