How to Make Perfect Strawberry & Cream Muffins
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With summer just around the corner comes the promise of fresh produce—especially my favorite fruit of all: strawberries! I like to wait until they’re at least 2/$5 in the store, but I can sometimes snag them for 3/$5 if it’s an especially good sale while they’re in season.
From this lovely strawberry tart to my freezer staple of strawberry jam, I’ll take my strawberries in just about anything.
Including these mouthwatering, pillow-soft strawberries and cream muffins!
Make these easy strawberry muffins whenever fresh strawberries are in season or to use up the remaining almost-too-far-gone strawberries in your fridge. Then freeze for an easy breakfast or snack—or arrange on a pretty plate for a sweet Mother’s Day brunch.
When you’re looking for comfort food, but don’t want anything too heavy, these easy strawberry muffins will quickly become your go-to recipe!
Oh, and from one cookie dough lover to another, this batter is incredibly addicting. 😉
How to Make Easy Strawberry Muffins
Step 1: Preheat oven to 375 degrees, and line muffin tin with liners (or spray). Whisk together flour, baking powder, and salt.
Step 2: In a mixer, cream butter and sugar until fluffy (about 2 minutes).
Step 3: Beat in eggs, cream, and vanilla (or 1/2 tsp almond extract).
Step 4: Stir in flour mixture just until moistened. Fold in cut strawberries.
Pro Tip: Cut the berries into small pieces beforehand so they evenly disperse in the batter.
Step 5: Scoop into prepared muffin tin until 3/4 full.
Step 6: Bake until light brown (22-26 min). Let cool in tin on a wire rack for 10 minutes then transfer muffins to rack to cool completely (if you can wait that long!).
What is your favorite food to make with strawberries?
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