Muffins are the perfect breakfast item. I will bake up a batch on a Sunday morning to be enjoyed over lazy cups of coffee all morning long. Leftovers can be reheated and eaten on the go for busy weekday mornings. Just about anything can be added to a basic muffin recipe. Fruits, nuts, chocolate; the possibilities are endless. I like to use buttermilk as the liquid in this recipe since I think it adds a slight tang to the muffin but you could easily substitute plain yogurt or even sour cream. Depending upon the add-ins, I’ve also used good quality unsweetened flavored yogurt with fantastic results.
This time of year I like to use fresh fruit. Fresh seasonal fruits are a perfect foil to the sweet, crumbly cake but if fresh fruits aren’t in season, frozen makes an absolutely acceptable substitution. With fresh strawberries in abundance I had been thinking about baking up a batch of strawberry muffins all week. When I discovered mint growing in my garden I decided to turn these muffins into the ultimate spring treat. The mint adds a fresh contrast to the sweet berries and the combination is amazing. Do eat these muffins warm. If you can’t eat them fresh from the oven reheat them in the microwave for a few seconds. You won’t be disappointed.
STRAWBERRY MINT MUFFINS
3 cups flour plus 1 Tablespoon
1 cup white sugar
1 Tablespoon baking powder
1/2 Teaspoon baking soda
1/2 Teaspoon salt
2 large eggs
8 Tablespoons unsalted butter, melted and cooled
1 1/4 cups buttermilk
1 1/4 cups sliced strawberries
1 heaping Tablespoon fresh minced mint
1 Teaspoon finely grated lemon zest
Granulated sugar (if desired)
- Preheat an oven to 375 degrees. Generously grease a 12-cup muffin tin.
- Combine 3 cups of flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk in the mint and lemon zest. Set aside.
- In a medium-sized bowl whisk the eggs until blended. Add in the buttermilk and stir to combine.
- Make a well in the center of the dry ingredients and pour in the egg-buttermilk mixture. Gently stir until just combined.
- Add in the butter and mix until incorporated.
- In a small bowl toss the strawberries with 1 tablespoon of flour. Mix into the batter being careful not to crush the berries.
- Using a large ice cream scoop or spoon divide the muffin batter evenly between twelve muffin cups.
- Sprinkle the tops of the muffins with granulated sugar if desired.
- Bake for 25 to 30 minutes until browned and a tester inserted into the center of a muffin comes out clean.
- Allow to cool for 10 minutes before removing from the tins.