Guess who's excited about strawberry season? This girl! After a long, cold winter, strawberries are the first local fruit to make an appearance, and deserve to be celebrated in a big way. As this blog is all about what I'm making in my own kitchen, get ready for a slew of strawberry recipes in the weeks ahead.
After standing at my sink and eating my fill of freshly washed berries, it's time to start baking. I decided to begin with strawberry muffins. Muffins are so easy to put together and these are a favorite of ours. You could substitute another berry, such as blueberries or raspberries if you'd like, but right now it's all about strawberries!
You'll need three bowls, a whisk, mixing spoon, and a muffin tin lightly greased or lined with paper liners. No mixer required for these, just your own sweet hand. I told you they were easy! Preheat your oven to 375 degrees.
In a large bowl whisk together flour, baking powder, baking soda, salt and sugar.
In a medium bowl whisk together eggs, vanilla, oil and buttermilk. The buttermilk is a wonderful addition to these muffins, balancing the sweetness of the berries and glaze.
In a medium sized bowl, whisk together eggs, vanilla, oil and buttermilk.
Make a well in the center of the dry ingredients and pour in the liquid ingredients, stirring gently to combine.
Fold in the strawberries, being careful not to overmix. Too much stirring can result in tough muffins! Fill your muffin tins 2/3 full and bake for 15-18 minutes.
Remove muffins from tin and allow to cool on wire rack. While the muffins cool, prepare a simple glaze for the muffin tops by mixing powdered sugar and heavy cream (or half and half, or milk). I like my glaze a little on the thick side, but you can play around with the sugar and cream until you get it just the way you like it.
Serve immediately or store in airtight container for up to two days.
Strawberry and Cream Muffins
2 1/2 cups all-purpose flour
1 1/2 t. baking powder
1/2 t. baking soda
1/2 t. kosher salt
1 cup sugar
1 1/2 t. vanilla
1/2 cup vegetable oil
1 cup buttermilk
1 1/2 cups fresh strawberries, diced
1 cup powdered sugar
2 T. cream
Preheat oven to 375 degrees. Line muffin tin with liners and set aside.
In a large bowl whisk together flour, baking powder, baking soda, salt and sugar. Set aside.
In a medium bowl, whisk together eggs, vanilla, oil, and buttermilk. Make a well in center of dry ingredients and pour in liquid ingredients. Stir to combine. Fold in strawberries.
Fill each liner 2/3 full and bake for 15- 18 minutes, or until toothpick inserted in center comes out clean.
Remove muffins from tin and allow to cool on a wire rack. Mix glaze and drizzle on top of cooled muffins.
* Recipe courtesy of imperialsugar.com