So… I had this last minute idea to go strawberry picking. Wonderful idea, right?
Well…I just happened to pick the last day for picking and the hottest day of the summer. Oops! We were hot, we were scrounging for berries and we were getting crankier by the minute. Not fun!
Lucky for us a wonderful lady appeared out of nowhere and told us of a magical, secret, berry-picking spot.
“Oh my dears, go just past the beans and the squash and you will find more sweet berries then you’ve ever dreamed of,” she revealed.
And then, she waved her magic wand, and ‘poof’ she was gone!
Okay there was no magic wand, but come on…I had you there for a minute. Anyway, off we went to find this mysterious strawberry-filled land of which she spoke.
Alleluia! Thank you sweet Strawberry Farm Fairy! Not only were there tons of juicy, red strawberries, but there was shade nearby!!! The day was saved, and we went home with lots of luscious berries to devour. Hooray!
What does one do with such a large amount of strawberries? I’m a big fan of making jam and strawberry pie, but I also like finding a new treat to try.
Here is a yummy little recipe for Strawberry Sour Cream Streusel Muffins I found on Pinterest from the blog Little Sous Chef.
These muffins are so light, sweet and delicate that they remind me of my favorite Strawberry Farm Fairy. Hope you enjoy their magical deliciousness!
Strawberry Sour Cream Streusel Muffins
- 2 cups flour
- ¾ cup sugar
- 1 TBSP baking powder
- ½ tsp salt
- ½ tsp cinnamon
- 6 TBSP butter, melted
- 1 ¼ cups sour cream
- 2 tsp vanilla
- 2 eggs
- 2 cups diced fresh strawberries, divided
- 3 TBSP butter, softened
- ¼ cup sugar
- ¼ cup brown sugar
- ¼ cup flour
- Preheat oven to 350 degrees. Line muffin tins with 16-18 muffin liners.
- Dice strawberries into small pieces.
- Whisk together flour, sugar, baking powder, salt and cinnamon into a medium bowl.
- In a small bowl, mix together melted butter, sour cream and vanilla. Add eggs, whisking together until smooth.
- Pour sour cream mixture into flour mixture and stir together until combined.
- Add 1 ½ cups diced strawberries to the above mixture and stir.
- Fill muffin cups with batter and sprinkle remaining 1/2 cup strawberries over the tops of the uncooked muffins.
- In the meantime, combine streusel ingredients, breaking butter and dry ingredients with a fork. When it becomes a coarse mixture, sprinkle evenly over the tops of the unbaked muffins.
- Bake muffins for 20-25 minutes.