Strawberry Muffins…A Fresh, In Season Recipe From Sweet Basil

Scrumptious Strawberry muffin recipe! Great way to use fresh strawberries!

It’s strawberry season, and that means our fridge is constantly overflowing with fresh strawberries. Somehow I began to grow tired of a simple bowl of sliced strawberries to follow dinner, and began a quest for the perfect strawberry dessert. Ice cream, short cake, and pie all had their selling points, but I finally settled on this recipe. Why? First and foremost, they’re beyond delicious. Secondly, they’re great any time of day (not just dessert)! And thirdly, they’re a perfect combination of breakfast (my favorite meal) and dessert (my second favorite meal). They are simultaneously soft and crunchy, moist on the inside and crumbly on the top… I could go on, but instead I’ll just supply you with the recipe, from Cooking Fresh with The Old Farmer’s AlmanacAn alternative to the topping, or in addition, try this Glaze.

Topping:

½ cup brown sugar

¼ cup all-purpose flour

½ cup chopped pecans

¼ cup oatmeal

3 tablespoons unsalted butter, melted

Muffins:

¾ cup all-purpose flour

¾ cup whole-wheat flour

½ cup sugar

2 teaspoons baking powder

¼ teaspoon salt

1 teaspoon cinnamon

1 egg, lightly beaten

½ cup (1 stick) unsalted butter, melted

1 teaspoon vanilla extract

½ cup milk

1 cup sliced strawberries

1 teaspoon lemon zest

For topping:

  • Combine all of the topping ingredients in one bowl and mix well. Set aside.

Topping: So simple. So essential. So perfect (if I do say so myself).

For muffins:

  • Preheat the oven to 350° F. Grease a standard 12-cup muffin pan or line with paper baking cups.
  • Sift the flours, sugar, baking powder, salt, and cinnamon into a mixing bowl.
  • In a separate bowl, mix the beaten egg, melted butter, vanilla, and milk. Add the wet ingredients to the dry all at once and stir until just combined. Quickly stir in the strawberries and lemon zest.
  • Pour into the prepared muffin cups, filling them two-thirds full. Sprinkle the topping evenly over the muffins. Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Makes 12 muffins.

T-minus 25 minutes till I can eat these!

Finally (25 minutes later): the finished product, in all its glory.

For more deliciousness, check out Cooking Fresh with The Old Farmer’s Almanac.

Follow us, like us, share us. We are Sweet Basil Farm & Gardens on FacebookpinterestTwitterGoogle+ and more. We are a local Middle Georgia producer of farm fresh fruits and vegetables and members of the American Poultry Association, licensed by the Georgia Dept. of Agriculture as Poultry Dealers and Brokers, and a proud member of the Georgia Grown program, a division of the Georgia Dept. of Agriculture. We also breed, sell and ship poultry, pet pigs, bearded irises and much more. We have an 80 acre working farm, with great emphasis on all natural gardening and livestock management practices. An 1840’s general store is situated on our property, and serves as our on-site farmer’s market. We have a large vegetable and herb garden, fruit orchards and more. Conveniently located off of Interstate 75 near the Johnstonville Rd exit (#193). We are six miles west, located in Barnesville, Lamar County, Georgia.

Recipe shared by Tisha Johnson Matthews of Sweet Basil Farms. Original recipe posted on cooking fresh with the Old Farmer’s Almanac, http://www.almanac.com/blog/cooking-blog/strawberry-muffins. Special thanks to J. David Matthews, of Barnesville, Georgia for support and patience with all that I try and test.

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