Roll up the Rim is over kids, so there's no excuse to go out to buy your coffee and muffin this morning! Nows the time to start saving your money and making things at home so that your bank account will be nice and stocked when it comes time for summer when you're going to want to be out and about every night and day...which we all know means spending lots of money! Your best bet for making coffee at home is by buying whole beans and grinding them yourself. Trust me, after a week you'll forget all about your large double double! Pair your morning coffee with these muffins, which are sure to become your new favourite! These muffins are incredibly moist, so don't even think about adding extra butter, because these babies are spectacular on their own. The little bits of strawberry in every bite add bursts of flavour and sweetness, and the crumb topping will have you thinking about your favourite coffee cake. This muffin is a variation on a cake recipe, so these would make also a delicious dessert.
Tip: Mothers Day is coming up! How great would these look on the table for your Mother's Day brunch?
2 1/4 cups flour
1 1/4 cup sugar
3/4 butter, cut in chunks
1 tsp baking soda
1 cup sour cream or plain yogurt
1 tsp baking powder
1 1/2 cups fresh strawberriess, cut into small pieces
1. In the bowl of an electric mixer or food processor, combine flour, sugar, and butter until small crumbs are formed. Take out 1 cup of the crumb mixture and set aside.
2. In a separate bowl, add baking soda to sour cream or yogurt and stir to dissolve. The mixture will begin to froth up, so do not be alarmed. Add baking powder and eggs to the mixer or processor bowl, along with the sour cream mixture.
3. stir these together JUST until combined. Carefully stir in the strawberries, always making sure not to over mix. Fill muffin tin with batter, and top each one with the reserved crumb mixture.
4. Bake in a 375º oven for 20-25 minutes, or until crumb topping is slightly golden and a toothpick inserted in the middle of a muffin comes out clean.