Since we live in a rural area, we are never short on options for fresh produce! In the summer, strawberries are a favorite ingredient of ours to bake with. Today we are making homemade Strawberry Muffins! (It’s okay if you are drooling a little already.)
Where to Get Strawberries From?
So, where do we get our strawberries from? Sydney and I can go to the local farmer’s market, head out to the you-pick strawberry fields, or take a shortcut and get them at the grocery. There is no wrong way! But sometimes the journey is half the fun, right? 🙂
Something we think that adds to this Strawberry Muffins recipe is the crumb topping. You think of this with coffee cakes and blueberry muffins, but not too often with strawberries. Let us announce…the crumb topping was a great decision! It somehow enhances the strawberry flavor while still bringing a warmth to the muffin.
Tips For Strawberry Muffins
When making this recipe, make sure not to fill the batter all the way to the top of the muffin cup. We have given you a lot of crumb topping, so you want to allow for a generous amount of that, along with room for it to rise in the oven.
When chopping the strawberries, choose how big or little you want the pieces inside of your muffins. We tend to like smaller pieces, but have more of them spread throughout each muffin. But some people may enjoy having large pieces to bite into. There is no wrong way!
If this recipe is not sweet enough for you, there is an option you can add. Whip up a small batch of glaze to top your muffins with once they have cooled for about 10 minutes! The glaze is super quick to mix together and I don’t know too many kiddos who will turn down glaze. 🙂
For the glaze: Mix together 1/4 tsp vanilla extract, 1 tbsp milk, and 1/2 cup powdered sugar. Done! That’s all there is to it.
We hope you all are having a wonderful summer! We’ll see you back in the kitchen soon!
Other delicious breakfast recipes: