Strawberry cream muffins are a delightful treat that combines the sweetness of fresh strawberries with a creamy, moist muffin. Here’s a simple recipe to make these delicious muffins:
Ingredients:
For the Muffins:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh strawberries, diced
For the Streusel Topping (optional):
- 1/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 2 tablespoons cold butter
- 1/4 cup chopped nuts (e.g., almonds or walnuts)
Instructions:
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease the muffin cups.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, beat the melted butter, eggs, sour cream, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in the diced strawberries.
- Fill each muffin cup with the muffin batter, about 2/3 full.
- If you want to make a streusel topping, in a small bowl, combine the flour, sugar, and cold butter. Use a fork or your fingers to mix the ingredients until you have a crumbly texture. Stir in the chopped nuts.
- Sprinkle the streusel topping evenly over the muffin batter in each cup.
- Bake in the preheated oven for about 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
- Remove the muffins from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Enjoy your homemade strawberry cream muffins. They are perfect for breakfast, brunch, or as a sweet snack. The combination of strawberries and creamy muffin batter is sure to be a hit!