Fresh Strawberry Muffins

I am trying to invoke spring in as many ways as possible. One way is by cooking and baking with strawberries! These delicious muffins are chock full of these spring berries and are topped with a lovely crunchy cinnamon sugar mixture. These were a hit at a recent breakfast meeting, and I'm sure they'll be received with raving reviews at your house, too.

In a large mixing bowl, cream butter, sour cream

and sugar. Add egg

and vanilla and blend well. In another bowl, stir together flour, baking powder and salt. Mix in flour mixture and milk

alternately. Stir in strawberries by hand.

Spoon into paper-lined or greased muffin cups.

In a small bowl, combine the cinnamon and sugar. Sprinkle evenly over each muffin.

Bake at 400 degrees for 20 minutes or until a toothpick inserted comes out clean.

Cool on a wire rack.

Although strawberry muffins won't melt the snow, they will help you feel more spring-like!

One year ago: Lemon Raspberry Pie
Two years ago: Ham and Snap Pea Risotto
Three years ago: Greek Chicken Pasta
Four years ago: Pesto Pasta Salad with Peas
Five years ago: Sloppy Joes

Find more great stuff at Full Plate Thursday, Showcase Your Talent, Foodie Friday, Foodie Friday #2, Friday Flash, Friday Frenzy.

Fresh Strawberry Muffins

1/4 cup butter, softened
1/3 cup sour cream (regular or light)
3/4 cup sugar
1 egg
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
1/2 tsp. vanilla
1 1/2 cups fresh strawberries, diced

Topping:
2 Tbsp. sugar
1/2 tsp. cinnamon

In a large mixing bowl, cream butter, sour cream and sugar. Add egg and vanilla and blend well. In another bowl, stir together flour, baking powder and salt. Mix in flour mixture and milk alternately. Stir in strawberries by hand. Spoon into paper-lined or greased muffin cups.

In a small bowl, combine the cinnamon and sugar. Sprinkle evenly over each muffin.

Bake at 400 degrees for 20 minutes or until a toothpick inserted comes out clean. Cool on a wire rack. Muffins keep at room temperature for two days, but are best eaten within one day.

Recipe Source: Adapted from Pigtails and Parsley