It’s strawberry season, nothing is better than a fresh picked strawberry! Makes my mouth water🍓
We love to enjoy a brunch on Sunday after church. Bacon, eggs, potatoes, fresh fruit, coffee and muffins. Which leads me to share this muffin recipe. These strawberry muffins are good all year long but best with fresh picked strawberries. So go pick yourself some fresh berries and give this recipe a try, you will not be sorry!
1 cup granulated sugar, divided
2 1/4 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 stick butter, chilled and cut into small pieces
1 cup of cold buttermilk
1 tsp. vanilla extract
1 3/4 cup of hulled and diced strawberries
2 large eggs
Preheat oven to 400°
Either butter or coat a muffin pan with cooking spray.
Place 2 ¼ cups flour into a large bowl add 2 teaspoons baking powder, 1/2 teaspoon salt and 1 cup of sugar.
Stir flour mixture to combine ingredients.
Add 1 stick butter, chilled and cut into small pieces.
Cut butter into flour mixture using a pastry blender or two knives until butter pieces are pea-sized or smaller.
In separate bowl pour 1 cup buttermilk, 2 eggs and 1 teaspoon vanilla extract. Whisk buttermilk mixture thoroughly.
Pour buttermilk mixture into flour mixture, stir just until combined. Fold strawberries into batter.
Divide batter between muffin cups.
Sprinkle the top of batter generously with sanding sugar.
Bake muffins 15 minutes then rotate pan bake another 10 minutes or until a cake toothpick inserted into center comes out clean.
Let muffins cool 5 minutes and serve. I like a little butter on top!
Happy Baking 😊