Strawberry and Cream Muffins

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Strawberry and Cream Muffins

Strawberries are good to eat in all forms. In muffins, they become a delicious morning breakfast or a healty snack during the day.
Originally this recipe calls for 1 cup of strawberries, but our tasters have told us that it would be nice to have more or larger pieces so that the strawberry taste really stand out.
However, these muffins where served on a moving day as a quick bite and where quite a hit.

Servings: 12 small muffins
Preparation: 15 minutes
Cooking time: 20 minutes

Strawberries and Cream Muffins

1.5 cups of strawberries cut into chunks (375 gr.)
1 tsp. tablespoon of baking powder (15 ml.)
1 of pinch salt
1/2 cup of sugar (100 gr.)
2 cups of flour (300 gr.)
2 eggs
1 cup of 15% cream (250 ml.)
6 tbsp. of melted butter (90 gr.)
1 tsp. of vanilla extract

1 – Preheat oven to 400 F (200C).
2 – Prepare the muffins mold with flour or with some paper cups.
3 – In a large bowl add the flour, baking powder, salt and sugar.
4 – Add the strawberries to the mixture and mix well to ensure that the strawberries are not found at the bottom of the muffins.
5 – In another small bowl, mix eggs, cream, melted butter and vanilla.
6 – Mix both preparation and incorporate gently with a fork.
7 – Divide the mixture into the muffins mold and bake for 20 minutes.
8 – The muffins are cooked when a toothpick inserted in the middle comes out clean.
9 – Cool muffins 5 minutes and transfer to rack until completely cold.