These Strawberries and Cream Breakfast Muffins take only a few minutes to make and are loved by even the pickiest of eaters. Whip up a batch for the freezer for an easy make-ahead breakfast or a healthy snack.
Last summer our family went strawberry picking at a local u-pick patch. We had so much fun picking the juicy, red berries. In fact, we had so much fun that we may have picked double what we would normally consume in a year.
After 3 days of coring, slicing, and freezing strawberries, I was definitely reconsidering my idea of a good time.
A freezer full of strawberries, however, was a wonderful excuse to get creative in the kitchen. As I looked out my window at the blustery cold snow while diving into one of these delicious muffins, all of our efforts last summer became 100% worth it.
The best part of this recipe is that it takes a total of 20 minutes to make them from start to finish!
How to Make Strawberries and Cream Breakfast Muffins
Start by preheating the oven to 375 degrees F.
Then, to a blender add:
- 2 1/2 cups chopped frozen strawberries (or 4 cups whole)
- 1 cup maple or brown sugar
- 2 teaspoons baking soda
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 4 eggs
- 1 cup sour cream
- 1/2 cup butter, melted
Blend until smooth. I usually scrape the sides once and then finish blending.
Pour the strawberry mixture into a large bowl. Mix in 3 1/2 cups all-purpose flour and then stir until well combined.
Next, pour the muffin batter into lined and greased muffin tins, filling each hole 2/3 full.
Bake for 15 – 20 minutes, or until a toothpick comes out clean.
Strawberries & Cream Breakfast Muffins
These Strawberries and Cream Breakfast Muffins take only a few minutes to make and are loved by even the pickiest of eaters. Whip up a batch for the freezer for an easy make-ahead breakfast or a healthy snack.
Ingredients
- 2 1/2 cups chopped frozen strawberries (or 4 cups whole)
- 1 cup maple or brown sugar
- 2 teaspoons baking soda
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 4 eggs
- 1 cup sour cream
- 1/2 cup butter, melted
- 3 1/2 cups all-purpose flour
Instructions
1. Preheat the oven to 375 degrees F.
2. To a blender add all of the ingredients except the flour.
3. Blend until smooth, stopping to scrape the sides as needed.
4. Pour the strawberry mixture into a large bowl.
5. Mix in the flour until it is well combined.
6. Next, pour the muffin batter into lined and greased muffin tins, filling each hole 2/3 full.
7. Bake for 15 - 20 minutes, or until a toothpick comes out clean.
8. Let cool slightly before serving.
Notes
To freeze, first, let cool completely. Then place them in freezer-safe bags or containers. Freeze for up to 6 months.
Serving Suggestions
These Strawberries and Cream Breakfast muffins are a favorite make-ahead breakfast option around here. We like to pair them with canned applesauce or homemade breakfast sausage.
These easy-to-make muffins also make a wonderful healthy snack that are easy enough for my older kids to make on their own.
How to Freeze Muffins
First, make sure the muffins are completely cool. Then, place them in a freezer-safe plastic bag or airtight container. Freeze for up to 6 months.
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