Muffins are one of my favourite, quick treats to make. Usually little fuss is required, all can be done in one bowl, and there’s plenty to share. Muffins are also an excellent school or work snack and generally freeze very well. I like to freeze them in individual bags so everyone can grab and go as needed.
And sometimes you can dress them up with a wee bit of whipped topping. And since muffins are thought to be generally healthier for you than cupcakes, these are still considered healthy.
See the fruit in there? Large pieces of sweet, juicy, red farm fresh strawberries. We are still lucky to have some available locally, so my crew can enjoy these muffins all summer long.
This is a recipe that one of my gal pals shared with me. I have to say it hasn’t disappointed, I’ve made it many times!
Have you got a favourite muffin flavour? An easy muffin recipe that freezes well and makes a good school snack? Please share it with me in the comments!
Enjoy the rest of your summer friends!
Fresh Strawberry Muffins
adapted from, Home of My Heart
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar
- 1 egg
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 cup milk
- 1/2 tsp pure vanilla extract
- 1 1/2 cups fresh strawberries, chopped
- 3 tsp sugar
- 1/2 tsp cinnamon
- whipped topping for serving (optional)
Preheat oven to 350°
1. In a small bowl, mix flour, baking powder and salt. Set aside.
2. In a large bowl cream the butter and sugar. Add egg and vanilla and mix well. Add flour mixture and milk alternately to the butter mixture.
Gently fold in strawberries.
3. Spoon batter into muffin pans, lined with muffin liners or sprayed with non-stick baking spray, until about 3/4 full. Combine sugar and cinnamon and sprinkle over muffins. Bake for approx. 20 minutes.
4. Let cool completely and top with whipped topping and a strawberry if desired. They are just as excellent without!