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Strawberry Muffins

A great way to use up fresh berries!
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Course: Bread
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 12 muffins
Calories: 269kcal
Author: Megan Porta

Ingredients

CRUMBLES

  • 1/2 cup brown sugar
  • 1/2 cup flour
  • 2 tbsp. butter melted

MUFFINS

  • 1 1/2 cups flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. salt
  • 2 eggs
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 6 tbsp. butter softened
  • 1/2 cup sour cream
  • 1 tsp. vanilla
  • 2 cups strawberries hulled, chopped (pat dry with a paper towel)

Instructions

  • Preheat oven to 375 degrees F. Coat a muffin tin with cooking spray and set aside. In a small bowl, combine 1/2 cup brown sugar, 1/2 cup flour and 2 tablespoons melted butter. Stir until crumbly and set aside.
  • In a medium bowl, combine 1 1/2 cups flour, the baking powder, baking soda and salt. Mix well and set aside. In a large bowl, combine the eggs, sugar, 1/4 cup brown sugar, 6 tablespoons butter, sour cream and vanilla. Stir until creamy. Gradually add the flour mixture and stir until combined. Fold in the strawberries.
  • Divide the batter between the 12 muffin cups. Top with the crumbles. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the centers comes out clean.

Nutrition

Calories: 269kcal | Carbohydrates: 40g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 53mg | Sodium: 396mg | Potassium: 101mg | Fiber: 1g | Sugar: 23g | Vitamin A: 346IU | Vitamin C: 14mg | Calcium: 82mg | Iron: 1mg
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