• 1 Cup granulated sugar, divided
  • 1/2 Tsp. ground cinnamon, divided
  • 1/4 Tsp. freshly grated nutmeg, divided
  • 2 1/2 Cups all-purpose flour, divided
  • 2 Teaspoons baking powder
  • 1 1/2 Teaspoons salt
  • 1/2 Cup (1 stick) unsalted butter, chilled and cut into small pieces
  • 1 Cup buttermilk
  • 1 Tsp. vanilla extract
  • 1 Package (16 ounces) Driscoll's Strawberries
  • 2 large eggs
  1. PREHEAT oven to 400°F.
  2. BUTTER or coat a muffin pan with cooking spray.
  3. PLACE 1/4 cup sugar into a small bowl.
  4. ADD 1/4 teaspoon ground cinnamon.
  5. ADD 1/8 teaspoon nutmeg.
  6. STIR sugar mixture to combine ingredients.
  7. SET ASIDE sugar mixture.
  8. PLACE 2 ¼ cups flour into a large bowl.
  9. ADD 2 teaspoons baking powder.
  10. ADD 1 ½ teaspoons salt and 3/4 cup sugar.
  11. ADD 1/4 teaspoon ground cinnamon.
  12. ADD 1/8 teaspoon nutmeg.
  13. STIR flour mixture to combine ingredients.
  14. ADD 1/2 cup (1 stick) unsalted butter (chilled and cut into small pieces).
  15. CUT butter into flour mixture using a pastry blender or two knives until butter pieces are pea-sized and smaller.
  16. SET ASIDE flour mixture.
  17. PLACE 1 cup buttermilk into a medium bowl.
  18. ADD 2 eggs and 1 teaspoon vanilla extract.
  19. WHISK buttermilk mixture thoroughly.
  20. ADD buttermilk mixture to flour mixture.
  21. STIR batter just until combined. Do not over mix.
  22. SET ASIDE batter.
  23. HULL 1 package (16 ounces) Driscoll's Strawberries.
  24. DICE strawberries.
  25. MEASURE out 1 ½ cups of diced strawberries (save any remaining strawberries for other uses such as a smoothies or yogurt topping).
  26. PLACE strawberries into a medium bowl.
  27. ADD ¼ cup flour.
  28. TOSS strawberry mixture until strawberries are coated with flour.
  29. FOLD coated strawberries into batter.
  30. DIVIDE batter between muffin cups.
  31. SPRINKLE muffins generously with sugar mixture.
  32. BAKE 15 minutes.
  33. ROTATE muffin pan.
  34. BAKE 10 to 15 minutes longer or until a cake tester inserted into center comes out clean (jumbo muffins will take approximately 5 minutes longer).
  35. ALLOW muffins to cool 5 minutes in pan.
  36. SERVE warm or at room temperature.
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Calories 255
Total Fat 8.95 g
Saturated Fat 5.26 g
Cholesterol 52.07 mg
Sodium 407 mg
Total Carbohydrates 39.53 g
Dietary Fiber 1.19 g
Protein 47.64 g