These strawberry + cream muffins are little rays of sunshine. They are light and fluffy and are the perfect way to celebrate the beginning of spring!
Happy First Day of Spring!!!! This has been the longest winter in so many parts of the country that I think everyone has been counting down the days until flowers start to bloom and there is a warmth in the air that hasn’t been felt for a while. The other great thing about today is that it is also the International Day of Happiness which I’m sure is not a coincidence.
So when I think about Spring and Happiness on thing always comes to mind - strawberries. Now when I think about strawberries and baking I automatically think Strawberry Shortcake. The deliciousness of the vanilla cake, fresh cream and strawberries make for the perfect summer dessert so I figured these flavours would be the perfect combination for a light and fluffy muffin.
Let’s just say these turned out soooo yummy. They aren’t exactly a healthy muffin, but today is about celebrating being Spring so perhaps a little indulgence is in order. I hope you love them as much as I do!
prep time 15 minutes
cook time 25 minutes
total time 40 minutes
2 cups flour
2 tsp baking powder
1/2 cup cold butter
3/4 cup white sugar
1 cup whipping cream
1 tsp vanilla
1 1/2 cup fresh strawberries chopped
Icing sugar for dusting (optional)
Preheat oven to 350. In a medium sized bowl combine flour and baking powder. Using a cheese grater grate butter into flour and toss until all flour has coated the butter and the mixture is crumbly.
In a second bowl combine sugar, egg, whipping cream and vanilla. Pour wet ingredients into the dry ingredients and stir until just combined. Fold in chopped strawberries then divide evenly between 12 paper-lined muffin tins.
Bake for 20-25 minutes or until a toothpick comes out clean. Allow to cool before dusting with icing sugar.