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Strawberry Muffins

Make these delicious muffins with fresh or frozen strawberries. These are wonderful served warm with a little cream cheese spread or butter.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes



Grease 18 muffin cups or line with paper muffin liners.

In a large mixing bowl with an electric mixer, cream butter and sugar until light; beat in eggs, one at a time, beating well after each addition. Blend in vanilla and almond extracts.

In a separate bowl, stir together the flour, baking powder, baking soda, and salt, and chopped pecans, if using.

With a spoon, stir flour mixture into creamed mixture. Gradually stir in buttermilk until dry ingredients are just moistened. Do not overmix. Spoon batter into prepared muffin cups, filling each about 2/3 full.

Evenly spoon sliced strawberries onto the center of each muffin and sprinkle each with a little granulated sugar.

Bake strawberry muffins at 350° for abpit 25 minutes, until a toothpick inserted in the center of a muffin comes out clean. Cool in pan on rack for 5 minutes. Gently turn strawberry muffins onto the rack. Serve strawberry muffins warm.

Makes 18 to 20 muffins

Calories per muffin, based on 18 muffins: 233

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