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Best Muffins EVER!

Updated: May 10

OK, I don't normally brag (maybe sometimes...just a little), but these are truly brag-worthy!

With an abundance of strawberries still available, I found myself on a quest for a unique way to use these luscious morsels of goodness. I stumbled upon a strawberry cookie recipe, but it didn't even call for butter, opting for cooking oil instead. That's not right, because we all know that butter makes everything better. So, I decided to create something truly special.

And boy, did I strike gold with this recipe — OMG!

A photo of strawberry muffins stacked on a white plate with floral paper liners and big red strawberries on them.

Ingredients:


1 1/2 cups all purpose flour

1 cup sugar

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/2 cup unsalted butter (melted)

1 1/4 cups sour cream

(or plain full-fat Greek yogurt)

1 large egg

1 tsp. vanilla extract

1 1/2 cups fresh chopped strawberries

coarse sugar for topping




Instructions:


1. Preheat oven to 425 degrees.

2. Line a 12-count muffin tin (love this one) with paper liners.

3. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

4. In a separate bowl, combine the melted butter, sour cream (or yogurt), egg, and vanilla extract until smooth.

5. Add the wet ingredients to the dry and mix thoroughly.

6. Gently fold in the fresh chopped strawberries.

7. Divide the batter evenly into the muffin tin and sprinkle each with coarse sugar.

8. Transfer to the oven and bake for 8 minutes.

9. Then without opening the oven door, decrease the oven temperature to 350 degrees and bake 12 minutes longer / or until the tops are a light golden brown and a toothpick inserted in the center comes out clean.

10. Cool in the pan about 10 minutes before transferring to a rack to cool completely. Enjoy!

*This recipe was adapted from https://sugarspunrun.com


Note: The original recipe calls for 1/2 cup sourdough discard and only 3/4 cup sour cream

(or full-fat Greek yogurt), which I used. However, I modified the recipe because not everyone can access a sourdough starter. If you're interested in a sourdough starter, here's the one I started with San Francisco Sourdough Starter

Let me know if you dare go down the sourdough road with me! It's lots of fun! I've done everything from pizza crust to crackers!

Also, the original recipe calls for blueberries, but I modified it for strawberries. These muffins are so moist and delicious that I will definitely be making them again with blueberries!

Best Muffins EVER!

Enjoy! Check out these similar recipes here: Strawberry Lemon Scones


Published by Jennifer Tipton / This post may contain affiliate links.

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