Strawberry Muffins

In these dwindling days of summer, I was drawn in by an ad at my local grocery store. Buy one, get one free on strawberries. I bought some knowing that this might be the last sale of this kind we have before next year. I had no idea what I was going to do with them, just that I wanted to try to bake something with them.

My friend sold her house and was kind of in panic mode the night before closing. I texted her and told her I'd come over to help with the last packing and cleaning. I wanted to take something that she could feed the kids the morning of closing and not have to worry about a mess or the stress of finding something to eat. And thus was born strawberry muffins.


I googled a few different recipes, but it came down to tweaking a couple of recipes on the Joy of Baking website to get what I wanted. This recipe calls for brown sugar rather than white sugar. Using brown sugar gives it a richer flavor and color. I also used sour cream to make a more dense muffin and to add some moisture, but you could easily substitute plain yogurt, or maybe tweak the recipe and use buttermilk for a lighter texture.


All in all, I was really pleased with the muffins. I loved the extra flavor the cinnamon added, and it was so fun to eat a muffin that was different from the norm! They were exactly what I was hoping for, and I hope my friend enjoyed them on that hectic morning!


Strawberry Muffins
adapted from Joy of Baking
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½ cup unsalted butter, melted
2 large eggs, lightly beaten
1 tsp vanilla extract
½ cup sour cream
1 ½ cups fresh strawberries, cut into small pieces
2 ¼ cups all purpose flour
¾ cup light brown sugar
1 ½ tsp baking powder
¼ tsp baking soda
1 tsp ground cinnamon
½ tsp salt

Preheat oven to 350 degrees. Line a 12 cup muffin pan with paper liners or lightly butter or spray the muffin cups with a vegetable spray.

In a small saucepan melt the butter and let cool to room temperature.

In a medium sized bowl whisk together the eggs, vanilla extract and sour cream. Add the melted butter and stir to combine.

In another large bowl combine the flour, sugar, baking powder, baking soda, cinnamon, and salt. Gently fold in the berries, making sure they are coated with flour. (This helps to prevent the berries from sinking during baking.) Add the wet ingredients to the dry ingredients and stir only until the ingredients are just combined. Do not over mix the batter or you will get tough muffins.

Divide the batter evenly among the 12 muffin cups, using an ice cream scoop. Place in the oven and bake until a tester inserted in the center of a muffin comes out clean, about 20 to 25 minutes. Transfer to a wire rack to cool.

Can be stored for a few days at room temperature.