Monday, May 13, 2013
Strawberry Poppy Seed Muffins
So imagine my joy when both boys woke up the next morning fever free and with hearty appetites. So I celebrated with a sweet breakfast to satisfy my sweet boys. And these muffins hit the spot. No longer feeling helpless, I was doing what I know how to do in order to bring comfort to my children. That's the best feeling in the world.
Makes 1 dozen. Adapted from Feisty, Frugal & Fabulous.
For the printable recipe, click here.
4 tbs butter, softened
4 tbs cream cheese, softened
2/3 cup sugar
2 cups all purpose flour
2 tsp baking powder
2 tbs poppy seeds
1/2 cup milk
1 tsp vanilla extract
1 1/2 cups chopped strawberries
2 tsp sugar for the tops
Preheat your oven to 400 degrees and line the wells of a muffin tin with muffin papers or spray with non-stick spray.
In a large bowl, beat together the butter and cream cheese. Add the sugar and beat with the butter mixture until fluffy. Add the egg and mix thoroughly.
In a separate bowl, stir together the flour, baking powder and poppy seeds. Add half the flour mixture to the butter mixture and stir to incorporate. Stir in half the milk. Repeat the alternating additions of dry ingredients and milk. Stir in the vanilla then gently fold in the strawberries.
Divide the batter equally among the muffin cups. Sprinkle with the reserved sugar. Bake for 18-20 minutes, until the tops are lightly golden and a toothpick inserted in the center of a muffin comes out clean. Let cool for 5 minutes in the pan, then remove the muffins and let cool completely on a wire rack.