Strawberries are available today at Brookshire’s, but I may have overdone it just a bit.
I’m not sure how we’re humanly going to eat all of these strawberries, so I polled my kids, asking “What’s your favorite way to eat strawberries?” and thinking I’d get creative in the kitchen.
That was their answers.
My younger son’s BFF, who happened to be sitting at my kitchen table when I asked, chimed in with “Chocolate-covered!”
Well, that wasn’t helpful.
My favorite way to eat strawberries is with sour cream and brown sugar. Yes, I said SOUR cream, not whipped cream. Just try it, I promise you.
Back to what I was going to do with pounds and pounds of strawberries…
My mom makes a blueberry crumble that I adore, so I went in search of a similar recipe using strawberries. I found a strawberry crumble muffin recipe instead, and it’s sufficient to say that a good portion of our strawberry haul was happily devoured in this form!
Strawberry Crumble Muffins
1/4 cup butter, softened
3/4 cup white sugar
1 tsp pure vanilla
1 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 cup buttermilk
1 1/2 cups fresh strawberries, diced
1/4 cup butter, cold
1/2 cup flour
1/4 cup brown sugar
1/4 cup white sugar
Preheat oven to 375° F. Line muffin tins with paper liners, or coat thoroughly with nonstick cooking spray. (The liners are more effective.)
Cream butter and sugar together in the mixing bowl of an electric mixer until the mixture is light and fluffy. Beat in vanilla and the egg.
In a separate bowl, combine flour, salt and baking powder. Slowly add the flour mixture to the butter mixture, alternating with the buttermilk, until thoroughly combined. Gently fold in half the strawberries.
Fill muffin liners with about 2 heaping tablespoons batter. Top with remaining strawberries.
To make the crumble, combine all topping ingredients until mixed. Spoon over each muffin. Reduce oven temperature to 350° F and immediately put muffins in the oven. Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
Nutritional Information: Calories Per Serving: 215, Calories from Fat: 75, Fat: 8 g (2 g Saturated Fat), Cholesterol: 34 mg, Sodium: 169 mg, Carbohydrates: 34 g, Fiber: 1 g, Sugar: 21 g, Protein: 3 g.
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