I had to get one last strawberry recipe in our seasonal potluck for June. Since summer has such plentiful produce, we’re doubling up for the next couple of months. I’m excited to announce that July will be zucchini AND blueberry month! Yay! I’m heading to our family lake house in Minnesota next week where blueberries grow wild. I hope the crop is good this year because I have a TON of recipe ideas!
I have a problem. I’m totally one of those people who tries to stuff their house guests full of food. I’m going to be that crazy grandma someday that always says “sit down and let me make you something to eat” I wanted my friends Jenny and Frank, who were visiting, to have breakfast options aplenty, including something a little special. Strawberry muffins were my answer to this. When I have a recipe idea and go googling for answers, I usually try to add on some sort of adjective to my search. Instead of googling “strawberry muffin recipe” I google “amazing strawberry muffin recipe”. I find this yields better search results. I tend to get more “rave worthy” recipes this way.
The recipe I ended up using did not disappoint! These muffins were easy, moist, tasty and totally rave worthy. “Amazing” for sure! (and I forgot to add the vanilla!) Based on the ingredients, I don’t even think they are that bad for you. Maybe add a little wheat germ or flax for extra health benefits.
Florida Strawberry Muffins recipe from Allrecipes
- 1 1/2 cups chopped fresh strawberries
- 1/2 cup white sugar
- 1/4 cup white sugar
- 1/4 cup butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- In a small bowl, combine the strawberries and 1/2 cup sugar. Set aside for 1 hour. Drain, reserving liquid and berries separately.
- Preheat the oven to 425 degrees F (220 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
- In a medium bowl, cream together the butter and 1/4 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt and nutmeg; stir into the creamed mixture alternately with the juice from the berries. Gently stir in the berries. Spoon batter into the prepared muffin cups.
- Bake for 18 to 20 minutes in the preheated oven, or until the tops spring back when lightly touched. Cool in the pan on a wire rack.