Cooking | Scrumptious Strawberry Muffins
This year’s Valentine’s Day is very special. Why? Because our oldest has outgrown her allergy to strawberries. I’ve never seen a kid so happy. Chocolate covered strawberries and towers of delicious strawberry shortcakes will taunt her no more. To celebrate, we’re whipping up a big ol’ batch of scrumptious strawberry muffins for breakfast. Yum!
If the kids are helping you cook, have them measure out all the ingredients. You can work in some math by giving them a 1/4 or 1/2 cup measuring cups or spoons and having them add the fractions together to make whole numbers.
You can also help them develop their fine motor skills by cutting up the strawberries, beating the egg and whisking together the wet ingredients. Let’s get cooking!
2 cups flour
1/3 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
pinch of salt
1/4 cup melted butter
1 beaten egg
1 cup buttermilk
1 cup chopped strawberries
1 Tbsp softened butter
1 Tbsp sugar
3 Tbsp rolled oats
Combine dry ingredients in large mixing bowl.
Place strawberries in dry ingredients. Toss to coat strawberries.
In a medium sized bowl, mix together wet ingredients.
Pour wet ingredients over dry ingredients. Mix until just combined. Do not over mix it. Over mixing kills a muffin’s soul making it hard and bitter. Don’t be a muffin soul killer.
Divide batter (it’ll be thick) across 12 paper-lined muffin/cupcake tin. The batter will be super thick. Don’t be afraid to pile it high. As the saying goes, the higher the muffin batter, the closer to heaven. Or something like that.
Work softened butter, sugar and rolled oats together until it forms a coarse mixture. Place a small amount on top of each muffin.
Bake at 400 degrees for 10 minutes or until golden brown and a toothpick inserted into the center of a muffin comes out clean.
Slather with butter and enjoy the strawberry goodness.
For more strawberry Valentine’s Day goodness, check out these Cupid Arrows + Strawberry Smoothies.