I put the ! after my recipe title because honestly, who’d have thought? I am CONSTANTLY looking for ways to use my fresh strawberries that are starting to turn the corner to “now or never” and these muffins were so good.
Plus, now I have an on-the-go breakfast for my kids for the next couple of days, and that’s always exclamation point worthy.
I did not even need to use a mixer on these babies. I diced up some strawberries, mixed up some batter, sprinkled on some crumble, popped them in the oven, and BAM! Breakfast.
These beautiful, moist, delicious muffins will definitely be making an appearance on my next brunch menu, and as I’ve said, brunch season is on it’s way! Should have lots of opportunities to make these with Easter, Mothers Day, and Fathers Day all right around the corner.
They’d also make a beautiful, red, and festive Valentine’s Day breakfast.
Recipe ever slightly so slightly adapted from Sugar and Soul
1/4 cup room temperature butter
3/4 cups white sugar
1 tsp vanilla
1 1/2 cups flour
2 tsp baking powder
1/2 teaspoon salt
1/2 cup buttermilk (or regular milk) – I made my own by adding a teaspoon of white vinegar to the regular milk and letting it sit for a few minutes.
1 1/2 cups fresh strawberries, diced small, mixed with one teaspoon granulated sugar.
1/4 cup butter
1/2 cup flour
1/4 cup brown sugar
1/4 cup white sugar
Preheat the oven to 375°. Line a muffin tin with 12 liners. In a large bowl, cream together your butter and sugar until smooth. Add the egg and vanilla and mix well.
Add flour, baking powder, salt, and buttermilk to the bowl and mix slowly until ingredients are just combined. Gently fold in half of the diced strawberries.
Scoop the batter evenly into your muffin tins and sprinkle with the other half of the diced strawberries. Crumble together the topping ingredients with your fingers into a nice crumble, and sprinkle over the top. I used only about half of the crumble. Next time, I might just use white sugar to give the muffins a lighter appearance.