These lightly sweet Strawberry Muffins made with sour cream are a tasty, healthy way to start your day!
In preparation for Valentines Day, The Tall One, who has a hard time sitting still and focusing on a project for very long, has spent the last several days making Valentines for his class. I’ll be finding feathers and glittery doodads for weeks, but it was worth it for these cuties.
Speaking of Valentines Day, if you are looking for a special breakfast for tomorrow, why not try these strawberry muffins? I made them last week when I had strawberries that were not exactly rotten but not quite in prime condition to be eaten alone. It was also the 5:11 am wakeup day, so I needed to do something with all my free time that morning. These are only lightly sweetened, which makes them more bready and less cakey, which is what I like in a muffin.
I updated this recipe in March 2014, mainly to update the photos, but I also tried coconut oil instead of butter with great results! Of course you can never go wrong with butter, but if you are looking to make them even healthier, give the coconut oil a try!
This recipe is adapted from The Joyful Baker. Please visit her site for beautiful photos of her muffins and lots of other great recipes.Print
- 1/2 cup unsalted butter or coconut oil
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 cups fresh strawberries cut into small pieces
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or plain yogurt (reduced fat ok)
- 1/4 cup milk
- 1/2 cup sugar
Preheat oven to 400 degrees F. Spray muffin pan with cooking spray.
Melt butter or coconut oil in microwave on half power. Watch during heating, and stop before completely melted. (Butter will take 30-60 seconds, and coconut oil will take about 15 seconds.) Swirl to melt remaining butter or oil. Set aside.
In a large mixing bowl, stir together flours, salt, baking powder, and baking soda. Gently stir in diced strawberries.
In a medium bowl, whisk together eggs and vanilla. Drizzle in melted butter (or oil) very slowly, whisking the entire time, to prevent hot butter from cooking the eggs. Stir in sour cream, milk, and sugar.
Pour wet ingredients into dry, and stir until just combined. Batter will be very thick.
Scoop batter evenly into muffin tin using a large disher or ice cream scoop if you have one. Bake in preheated oven for 16-18 minutes. Remove from pan and cool on wire rack.
You can also use plain yogurt instead of sour cream.
- Prep Time: 15
- Cook Time: 18
- Category: Breakfast
Also try my cinnamon apple version of these muffins, or check out some of these other recipes!