Categories: Breakfast, Muffins, Strawberries

Ingredients

• 3/4 cup sugar , divided
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 1/4 cups halved strawberries
• 2 eggs
• 3 tablespoons unsalted butter , melted
• 2 teaspoons vanilla extract

Directions

1. Preheat oven to 400°; grease a 12-cup muffin pan.

2. Set 1 T of the sugar aside for topping.

3. In a big bowl, whisk together the remaining sugar, flour, baking powder, salt, and baking soda.

4. In a blender or food processor, process strawberries, eggs, butter, and vanilla until just blended (it shouldn’t be a smooth puree).

5. Add the egg mixture to the flour mixture and stir until just blended.

6. Divide batter evenly among prepared muffin cups; sprinkle with reserved sugar.

7. Bake for 19-24 minutes or until a pick comes out clean.

8. Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool for 5 minutes; serve warm.

Email to a friend | Print this recipe | Back