I decided these little fellas were screaming to be made into strawberry muffins, and this gem of a simple recipe needs more publicity. It is just too good for me to hog. Now normally folks, I am not into eating raw muffin batter. Do yourself a favor and don't even taste this one...you won't be able to stop taking little swipes from the spatula.
Succulent Strawberry Muffins
1/4 lb. softened unsalted butter
1 & 1/2 cups sugar, divided
2 cups flour
2 tsp. baking powder
1/2 tsp. salt, scant
1/2 cup whipping cream
1 tsp. good vanilla
18-20 medium to large strawberries, hulled and chopped
Cream butter and 1 & 1/4 cups sugar until light and fluffy. Add eggs one at a time. Add vanilla. Blend well but do not overbeat. Combine flour, baking powder and salt in a small bowl. Add alternately with cream to butter, starting and ending with flour mixture. Fold in strawberries.
Fill 16 large muffin tins with papers. Fill them almost full with batter, then sprinkle remaining 1/4 cup sugar over top. Bake in 375 degree oven for 25-30 min, or until lightly browned and a toothpick comes out clean. Cool on rack.