Ah, there is just something about spring that positively enchants me. It is full of beauty, with new flowers, better weather, more sun and just lovely sunshine. As I type this, I am currently experiencing frostbite to my fingers with this 66 degree weather in South Florida (okay, maybe not frostbite, but I am freezing wearing flannels, a hoodie and a blanket over me. I am so tempted to jump back into bed).
With all this commotion of great weather and beautiful days, I crave beauty in other ways as well. Think spring dresses and honestly, spring food. What is spring food exactly you may ask?
Well, spring food is just that: the food we eat in the springtime. For me, that consists of light and creamy soups, airy croissants for breakfast (with maybe a tad bit of chocolate inside), lots of berries and fresh muffins. Muffins so fresh that they are homemade instead of store bought.
Muffins that are homemade WITH berries, and are airy just like croissants. Yep, homemade muffins full of strawberries specifically are some of my favorite spring treats that just make me happy and excited for the days to come. They are so incredibly delicious for breakfast or dessert!
These strawberry muffins are what dreams are made of. Let me tell you, they are simple, full of flavor, very light and airy and the strawberries can be canned if you want them to be, but I prefer fresh for a better taste. One of my favorite things to do is to sprinkle these with some sugar over the top when I am done pouring them into their muffin tins to give them a crystalized look and amazing crunch when you bite into them later.
To Make this Recipe You’Il Need the following ingredients:
2 cups all-purpose flour
2 tsp baking powder
1⁄2 tsp baking soda
1/2 tsp kosher salt (or 1/4 tsp sea salt)
1⁄2 cup unsalted butter, cut into chunks
2⁄3 cup sugar
Finely grated zest and juice of 1 large lemon
2 large eggs
1 tsp pure vanilla extract
1 cup sour cream
12 oz fresh strawberries, hulled and diced
Coarse sugar, such as turbinado, for sprinkling (optional)
Position a rack in the middle of the oven and preheat to 400°F (200°C). Spray two 24-cup mini muffin pans generously with cooking spray or line with paper liners.
In a bowl, sift together the flour, baking powder, baking soda, and salt. In the bowl of a mixer fitted with the paddle attachment, beat the butter, granulated sugar, and lemon zest on medium-high speed until fluffy, about 1 minute. Beat in the eggs, one at a time, then the vanilla, until well combined, scraping down the sides of the bowl with a rubber spatula. Add the sour cream and lemon juice and beat on low speed. Add the dry ingredients and beat on low speed just until evenly moistened. Gently stir in the strawberries on low speed. The batter will be super thick.
Source : allrecipes.Com