Summer is strawberry season! I love to buy a basket of fresh strawberries from the farmer's market during peak season. There's nothing quite as delightful and refreshing! I've never been strawberry picking myself, so I decided this would be the perfect year to start a new tradition with my children who are just old enough to help.
We set off to a local U-Pick farm and filled a box to the brim. I wanted to put them to good use, so I found a recipe I thought the whole family would enjoy - and did they ever! These muffins didn't last long in our house; they were devoured in just days!
Strawberry Muffins
Recipe adapted from Home Cooked Harvest
Ingredients:
Muffins:
¼ cup butter, softened
½ cup sugar
1 egg
½ cup buttermilk
1 tsp vanilla extract
1 & ½ cups flour
2 tsp baking powder
Pinch of salt
2 cups fresh strawberries, chopped
Crumb topping:
½ cup flour
¼ cup brown sugar
½ cup sugar
½ cup butter, chilled and chopped
Instructions:
Preheat the oven to 350 degrees. Line a muffin tin with 12 liners.
In a large bowl, cream together the butter and sugar. Add egg, buttermilk and vanilla just until combined.
In a separate bowl, mix together the flour, baking powder and salt.
Add the flour to the wet ingredients in batches and mix just until combined.
Add about ¾ of the strawberries and gently fold in.
Fill each liner with batter about ¾ full. Top with the remaining berries.
In a small bowl, combine all of the ingredients required for the crumb topping with a pastry blender.
Divide the crumb topping evenly among the muffins. Bake for 24 minutes or until golden brown and a toothpick inserted into the center comes out clean.
Allow to cool slightly and enjoy!
