Darkness is falling earlier in the evening, the school-related emails are picking up, and you can almost smell autumn in the air. I want to hold onto summer for as long as I can, but I can feel it slipping through my fingers. So, I’ve been making strawberry muffins.
I’m not sure why strawberry muffins don’t seem to be a standard muffin offering like blueberry or corn or chocolate chip. They’re my favorite—especially when the strawberries are still as juicy and sweet as they are right now.
This is basically the Jordan Marsh Blueberry Muffin recipe, but with strawberries instead. You can easily cut it in half, but then you only have 12 muffins. And, during pandemic times, who doesn’t want a few warm strawberry muffins delivered to their porch?
1 cup butter
2 cups sugar
4 large eggs
4 teaspoons baking powder
4 cups flour (not sifted)
1 cup milk
3 teaspoons vanilla extract
1 16 oz. container of strawberries (and maybe a few extra for good measure)
4 tablespoons sugar (to sprinkle on muffins before baking)
Preheat oven to 375°F.
Cream the butter and sugar together. Add the eggs one at a time, beating into the batter.
In a separate bowl, add the baking powder to the flour. Add the vanilla to the milk.
Stir the flour mixture and the milk/vanilla mixture alternately into the creamed butter/sugar/egg mixture.
Slice the strawberries thin and stir them into the batter by hand.
Line two 12-muffin baking pans and fill the cups. Sprinkle each with sugar.
Bake for 25-30 minutes. This recipe makes 24 muffins. Enjoy!
Let’s squeeze every last ounce of summer out of this beautiful season.
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