After I posted the strawberry cake recipe on Facebook this week, I had requests for a strawberry muffin recipe that we love to make! A good friend of ours shared the recipe with my mom after she was raving about it a few months ago! Of course, we've made these muffins a billion times since! They are just that good!
In fact, we might slightly fight over them. It's up to you to determine whether I'm kidding or not ;)
My father-in-law has become very close with some Amish friends who live in Smicksburg, PA. He likes to visit often, and one of my favorite times of year is when he brings back a full flat (8 quarts) of gorgeous strawberries! The strawberries are as bright red as can be with hardly any white inside. They are tiny and even come with the little green stems on top. I don't think we could find better strawberries anywhere else!
The batter reminds us of pound cake - *drool!*
The Demerara sugar on top give these that bakery sweet crunch on top!
The strawberries are SO fresh and beautiful
You can easily double this recipe, and trust me, you'll want to!
The list could go on and on!
So, thank you, Cheryl, for sharing this recipe with us and for making our family happy and full of sweet goodness!
Baking Time: 30 minutes
Active Time: 30 minutes
Yield: 1 dozen (I made two in my pictures above)
- 1 stick butter, softened
- 1 cup sugar
- 2 cups flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 2 eggs
- 1/2 cup whole milk
- 1 1/2 teaspoon vanilla extract
- 2 1/4 cups strawberries, diced
- 2 Tablespoons Turbinado (also known as Demerara) sugar
- 2 teaspoons flour
- Preheat the oven to 375 degrees F.
- In a large bowl or bowl of a stand mixer, cream together butter and sugar on medium for about 2 minutes, until light and fluffy.
- In a medium bowl, combine the flour, baking powder, and salt. Set aside.
- Add the eggs to the butter mixture and mix well.
- In a small measuring cup, combine the milk and vanilla. Alternate adding the dry ingredients and the milk mixture to the butter mixture. Do not over-mix! If using a stand mixer, remove the bowl from the stand and gently fold in the strawberries, reserving 1/2 cup strawberries to place on top.
- Prepare a 12-muffin pan with cupcake wrappers. Fill each wrapper to the top with batter and top each muffin with reserved strawberries. Sprinkle the Turbinado sugar on top - don't skimp!
- Bake for 30 minutes, turning the tray halfway. The muffins will be done when they are lightly golden on top and a toothpick inserted into the center of the muffin comes out clean.