Strawberry Cream Muffins

by Heather on July 1, 2011

Strawberries just scream summer.

Muffins usually don’t excite me much. I guess I’ve had too many dry and tasteless ones that I just think “meh”.  Well, I had a container of sour cream in the fridge that had to be used, so I cracked open a few cookbooks. I asked Alex what he thought of having muffins, and we was all for it, so I figured at least one of us would enjoy them. As you probably expected, I ended up eating the majority of them. I’m not exaggerating, these gave me a whole new perspective on muffins, thank goodness! Super moist and just sweet enough. The sour cream had to be the key ingredient here.

Although I used frozen strawberries, fresh should work, too. Take advantage of them while you can! Shortly after making the muffins, I ran to Berkeley Bowl and picked us up some fresh beauties. Check ’em out.

Strawberry Cream Muffins, adapted from Taste of Home Baking Book

1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups frozen strawberries, chopped
2 eggs
1 cup sour cream
1/2 cup canola or vegetable oil
1/2 teaspoon vanilla
1/4 to 1/2 teaspoon almond extract

Heat oven to 400 degrees. In a bowl, combine the flour, sugar, baking powder, baking soda and salt. Add berries and toss gently. In another bowl, combing the eggs, sour cream, oil, vanilla and almond extracts; mix well. Stir the wet ingredients into the flour mixture just until moistened.

Fill greased or paper-lined muffin cups two-thirds full. Bake for 20 to 25 minutes, or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Makes about 17 muffins

{ 2 comments… read them below or add one }

Jacqueline July 2, 2011 at 12:30 am

I got two big bags of strawberries at Berkeley Bowl and froze some of them…will have to try out your muffins. We go to Berkeley Bowl every other week. If we went more often we would be flooded with great produce…it is irresistable. I just LOVE that place!

Arlena October 14, 2014 at 2:37 pm

I purchased strawberries when Publix had them on sale and froze what I didn’t need at the time, came across this recipe and tried it. I did the exact same thing excluding the wheat flour and almond extract and they were great! Moist and delicious!
Tried it also with blueberries and 1/2 c more sugar and it was perfect!
Thanks for sharing!

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