Strawberry muffins are deliciously sweet and loaded with fresh strawberry flavor.. They’re quick and easy to make and are the ultimate treat for breakfast, dessert or a snack. Strawberry muffins make a delightful snack or an quick breakfast. Strawberry season is upon us, and with an abundance of ripe and delicious berries, use some of your haul to bake up these dreamy Strawberry & Cream Muffins. baking powder. Bake the muffins for 5 minutes at 425°F (218°C). Do not overbeat. For the Muffins: 6 tablespoons unsalted butter (melted) 1/2 cup sour cream 3/4 cup whole milk 1 large egg 1 1/3 cup all-purpose flour 2 1/2 teaspoons baking powder 1/4 cup sugar 1/4 teaspoon salt 1 cup strawberries (finely chopped) 3/4 cup rhubarb (diced) For the Streusel Topping: 3 tablespoons butter (softened) 1/4 cup sugar 1/4 cup brown sugar This recipe is based on my best fruit muffin recipes, and the ingredients are as follows. Sift together flour, 1/4 cup sugar, baking soda and salt into bowl. Add the ricotta mixture to the flour and fold with a spatula. The muffins are also sprinkled with some granulated sugar for the perfect sugary, golden brown top. HEAT oven to 425ºF. Add the eggs and sour cream to the ricotta and whisk until smooth. Whisk 2 cups flour, baking powder, 1 teaspoon cinnamon, and 1/4 teaspoon salt together in a large bowl, making a well in the center. Repeat with the oil and vanilla, mixing until combined. Sift in the powdered sugar and whisk until smooth. 2 cups gluten-free flour (use a flour blend, I love Trader Joe’s) 1 cup whole milk sour cream (or whole milk greek yogurt) 1 teaspoon baking soda. They don't have quite the wow factor that the muffins with the sour cream do though. 1/2 tsp. Line a muffin pan with 12 indentations with paper liners. Sprinkle a few pieces of strawberries and then add about 1/2 tablespoon of the cheesecake mixture. If you want large muffin tops, distribute all of the batter between 12 muffins. Lightly mix the strawberries into the dry mixture to coat them. In addition to the refreshing filling, sour cream contributes to a really moist crumb. Jump to Recipe Print Recipe Be sure to check out the SALES and CLEARANCE items on kitchen, home, and garden finds from my favorite home furnishing, food, and gift retailers 🙂 Remember when I posted the recipe for Strawberry Sour Cream Muffins? Preheat oven to 350 degrees. For topping, combine flour, brown sugar and cinnamon; mix well. 1 Tbs. Then add the sour cream in 2 additions. DIRECTIONS. 1 1/4 cups (10 oz./315 g) sour cream. Add all at once to dry ingredients, stirring just enough to moisten. Keeping the muffins in the oven, lower the temperature down to 350°F (177°C) and bake for an additional 18 minutes or until a toothpick inserted in the center comes out clean. Heat the oven to 400 degrees. Bake for 18 minutes or until browned and a toothpick comes out clean when inserted into the center of a muffin. Whisk in sour cream, oil and vanilla. These Blueberry Lemon and Sour Cream Muffins are a variation of my Strawberry Sour Cream Muffins which are super popular and a fantastic freezer friendly bake. Combine egg, sour cream, milk and oil in small bowl; blend well. Lastly, fold in the diced strawberries. Keto Strawberry Muffins are a fast breakfast that can be enjoyed by everyone. salt. Line 12 muffin cups with paper liners. Scoop a tablespoon of the muffin batter into the bottom of each cupcake liner. Can you use milk or coconut milk (to make them dairy free) instead? In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. 1/2 cup maple syrup or coconut sugar These Bakery Style Strawberry Muffins are sweet, moist, and big strawberry muffins topped with a delicious cinnamon streusel crumb topping. Serve the muffins warm or at room temperature. Blend the sour cream mixture into the dry ingredients just until blended and all ingredients are moistened. And if you LOVE muffins like I do, make sure you have a fabulous, durable muffin tin. 1/2 tsp. But they will likely turn out just a little bit dry. 1 package Martha White® Strawberry Flavored Muffin Mix; 1/3 cup milk; 1/3 cup sour cream; 1/8 teaspoon almond extract; 2 tablespoons sliced almonds; Preparation Directions. 3/4 cup (6 oz./185 g) sugar. This recipe was submitted by 12-year old Kiera Agdeppa from Waimea. For the strawberry glaze: 1/2 cup strawberries, finely chopped or coarsely mashed; 2 cups powdered/confectioners sugar; 1 tablespoon lemon juice; directions. Gently fold in 1 1/2 cups strawberries. But one of my most favourite recipes to make with rhubarb are Strawberry Rhubarb Muffins. The total times these muffins take in … These Strawberry White Chocolate Chip Coffee Cake Muffins and soft, moist, and loaded with fresh strawberries and white chocolate chips. 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