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.
SERVINGS 14
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.
Video
Notes
To freeze, first, let cool completely. Then place them in freezer-safe bags or containers. Freeze for up to 6 months.
Tried this recipe?Let us know how it was!