Fresh Strawberry Muffins

This is a recipe I have had for years. It is an easy and delicious way to take advantage of strawberries while they are in season. I made mini muffins and took them to work, but you can also make them in a regular muffin tin.

Fresh Strawberry Muffins

2 - 1/2 cups flour
2/3 cups light brown sugar
1 tsp soda
1/2 tsp salt
1 cup chopped fresh strawberries
1 cup sour cream
1 stick butter, melted
1 tsp vanilla
2 eggs
brown sugar for sprinkling

Combine ingredients. Divide evenly into greased or paper lined muffin tins. Sprinkle with brown sugar, if desired. (This recipe makes about 18 large muffins and 30 mini muffins).

Bake at 350° for 10-15 minutes for mini muffins and 20 minutes for regular muffins. Serve warm!

Snickerdoodle Muffins

I have loved snickerdoodle cookies since I was a child.
When I found this recipe at Peabody,which is a wonderful food blog, I knew I had to try them. And I wasn't disappointed. They are crunchy on top and moist and delicious inside.

Snickerdoodle Muffins


2 sticks butter
1 cup sugar
2 tsp vanilla
2 eggs
3/4 tsp baking soda
3/4 tsp baking powder
3/4 tsp cream of tartar
1 and 1/4 cups sour cream
2 and 1/4 cups flour
1 cup sugar and 2 tbsp cinnamon mixed together for rolling
1. Cream the butter and sugar until soft, about 3 minutes. Add the vanilla. Add the eggs, one at a time and mix until incorporated.

2. In a separate bowl, mix flour, baking soda, baking powder, and cream of tartar.

3. Add the flour mixture and the sour cream alternately to the egg mixture.

4. Using an ice cream scoop, scoop out the muffin batter and drop into a bowl with the cinnamon mixture. Roll the muffin around in the mixture until it is covered completely in cinnamon sugar. Place muffin in a greased muffin tin. Bake at 350 for 20-22 minutes.

Yield: 12-15 muffins