Recipes & Ideas

You don't often see strawberry muffins but we're going to change that! Buttermilk gives the batter moistness and tang that stands up nicely to the sweetness of the strawberries. Cinnamon and nutmeg tie everything together creating a deliciously spiced sugar crust all around the muffin.

INGREDIENTS

1 cup granulated sugar, divided
1/2 teaspoons ground cinnamon, divided
1/4 teaspoons freshly grated nutmeg, divided
2 1/2 cups all-purpose flour, divided
2 teaspoons baking powder
1 1/2 teaspoons salt
1/2 cups (1 stick) unsalted butter, chilled and cut into small pieces
1 cup buttermilk
2 large eggs
1 teaspoon vanilla extract
1 package (16 ounces or 3 cups) Driscoll's Strawberries

Instructions

Preheat oven to 400°F. Butter a muffin pan. Combine 1/4 cup sugar with 1/4 teaspoon cinnamon and 1/8 teaspoon nutmeg; liberally sprinkle muffin tins with sugar mixture. Save remaining mixture for topping muffins.
Sift 2 1/4 cups flour, baking powder, salt and remaining 3/4 cup sugar, 1/4 teaspoon cinnamon and 1/8 teaspoon nutmeg together in a large bowl.
Add butter to flour mixture and cut in with a pastry blender or two knives. (You can also use an electric stand mixer fitted with the paddle attachment on low speed.) Stop mixing when butter pieces are pea-sized and smaller.
Whisk buttermilk, eggs and vanilla together in a small bowl. Add buttermilk mixture to flour mixture stirring just until combined. The batter will be lumpy.
Chop strawberries in chunks the size of blueberries or raspberries. Small berries can be quartered. Measure out 1-1/2 cups of the chopped strawberries and save any leftover berries for another use, such as a smoothie or yogurt topping.
Toss 1 1/2 cups chopped strawberries with remaining 1/4 cup flour and gently fold into batter. Fill muffin tins to the top and sprinkle with a generous amount of remaining sugar mixture.
Bake15 minutes and rotate pan. Bake 10 to 15 minutes longer and or until muffins spring back when lightly pressed in the center and/or a cake tester inserted in the center comes out clean. Jumbo muffins will take approximately 5 minutes longer.

Nutrition Facts

Makes: 12 standard or 6 jumbo muffins

Calories:	255
Total Fat:	8.95g
Saturated Fat:	5.26g
Cholesterol:	52.07mg

Amount Per Serving

Sodium:	407mg
Total Carbohydrates:	39.53g
Dietary Fiber:	1.19g
Protein:	47.64g

customer reviews 3 out of 5 (based on 1 ratings)

Decent Muffins

By NJLirpy

I made a batch of these today, and they were pretty good. In hindsight I would be much more liberal with coating the inside of the tins with the cinnamon and sugar. They needed that extra dose of sweetness. I would also read all the instructions carefully before starting, something I did not do. I chopped up the entire container of strawberries BEFORE reading the line that says "use the rest for another recipe." I'm not sure if that's my bad for not reading, or just a really strange way to write the recipe on the part of Driscolls. I wouldn't make these again, they were lacking something..

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