Sour Strawberry Cream Muffins

Sour Strawberry Cream Muffins

So I love strawberries, but the good ones are in season for such a short time that I don’t feel I get to use them often enough. This winter morning I tried something that might make use of those out of season berries, or make a really bad for you substitute divine. Ultimately I hope this strawberry shortcut brings on spring.

Pre-heat your oven to 350 degrees Fahrenheit.

1 1/2 cups AP flour

1 cup sugar

1/2 cup butter, softened

1 tsp baking soda

3/4 tsp. baking powder

1 tsp vanilla

½ tsp salt

2 eggs

1 cup sour cream

1 Tbsp oil

Brown sugar for sprinkling

Strawberry syrup (Make your own or the Hershey’s type)

In a large mixing bowl or mixer, mix all ingredients until well blended. Split the batter between the 12 spaces of a foil cup lined muffin tin. Sprinkle the tops with brown sugar and dribble with the strawberry syrup. Use a knife to fold the syrup into the batter a bit. It should look pretty rustic, so no need to be a perfectionist here. The goal is to leave swirls of the syrup in the batter. Pop them in the oven for about 25-30 minutes or until a toothpick comes out clean.