Time to make these muffins again...
Succulent Strawberry Muffins
1/4 lb. softened unsalted butter
1 & 1/2 cups sugar, divided
2 eggs
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.
4 comments:
Ooh, we got 5 pounds knowing that there might be one left for baking if I protect it (we LOVE fruit around here).
I came across a recipe for strawberry scones that incorporates basil. I have to look it up again to make sure it actually called for fresh strawberries.
Enjoy those muffins--sounds like a lovely Saturday morning treat!
I'm such a sucker for organic strawberries...I could eat a whole container in one sitting!
Will definitely have to try these....yum!
We've been buying the giant tub at our costco for months and I've already made these muffins four times. I can't get enough. They are so good!
I woke up this morning thinking "I want muffins." lo and behold, there were rotting strawberries calling to me from my parents' fridge. Needless to say, your blog has made me very popular...again. I love you, friendn
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