Recipe: Strawberry muffins

Try this recipe for strawberry muffins this strawberry season.

Posted 12:52 a.m. Apr 29, 2016 — Updated 12:52 a.m. Apr 29, 2016

Val Creager

Editor's Note: Val Creager of Apex Farmers' Market shares another yummy strawberry recipe - this one for muffins! The market is now open for the season - 8:30 a.m. to 12:30 p.m., Saturdays.

Last week was my daughter's birthday. As I was making her cupcakes, I wondered why muffins usually have liquid oil as the fat. I decided that I wanted to make muffins using softened butter instead of oil. Why? It just seemed like a healthier alternative. So, I made these last Sunday with the berries I bought at the market. They are delicious and look beautiful too, as you can see from the photo. For this recipe, I would recommend using paper liners, as well as greasing the top of the muffin tin.

Strawberry Muffins

2 cups of all-purpose flour

2 tsp baking powder

3/4 tsp salt

1/2 cup softened unsalted butter

1 cup sugar (can use less if you like less sweet)

2 egg

1 and 1/2 tsp vanilla extract

1/4 tsp almond or lemon extract (optional)

1/2 cup milk

2 cups fresh strawberries, chopped

a couple tablespoons course or large grain sugar

Directions

Preheat oven to 375 degrees. Prepare your muffin tin. In a medium bowl, mix together the flour, salt and baking powder.

In a larger bowl, beat butter and sugar for about 1-2 minutes. Add eggs one at a time and beat well after each one. Beat in the vanilla and almond (optional) extract. Gradually add the flour mixture, alternating with milk, mixing gently to combine after each mixture using a large fork or whisk. Do not over mix. Once combined, add 2 cups of the strawberries and gently mix so that the batter doesn't turn pink.

Scoop the batter into muffin tin. Each muffin should be almost filled to the top. Use remaining strawberries to top muffins. Then, top each muffin with course or large grain sugar.

Bake for approximately 22-30 minutes. Start checking at 22 minutes. The muffins are finished when they spring back to the touch and you can test for doneness using a knife or toothpick. Let muffins cool in pain about 10 minutes before removing. These are amazing served warm with butter, but they also freeze well to be eaten later.

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