Farm Style Strawberry Muffins

Sometimes I make random things because I do not want produce to go bad. I do these at least once a week. Tonight I made these muffins to use up some strawberries. I also needed to use up some buttermilk.

I made mine oversized. They are so fluffy.

The strawberry slices are great, and it is just a less common muffin, unless lots of people are eating strawberry muffins out there. At least with this muffin you use fresh fruit, so you can feel better about eating it.

You can make these ahead of time and grab and go with them the next morning.

This recipe makes 9 oversized muffins or 12 regular sized muffins

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Ingredients:
2 1/2 c. flour
2 c. fresh strawberries, quartered and sliced
1 c. sugar
6 tbsp. butter, at room temperature
1/2 c. buttermilk
1 large egg, at room temperature
2 tsp. baking powder
1 1/2 tsp. vanilla
1/2 tsp. salt
1/4 tsp. baking soda

for strawberries:
3 tbsp. sugar
1 tsp. lemon juice
1/2 tsp. vanilla
1/8 tsp. cinnamon

Instructions:
1. Preheat oven to 350 degrees. Generously butter muffin tin.

2. Quarter and slice strawberries and place in a medium bowl. Cover with 3 tbsp. sugar, 1 tsp. lemon juice, 1/2 tsp. vanilla, and 1/8 tsp cinnamon. Toss and set aside.

3. Using a mixer, cream butter and sugar. Add egg and vanilla. Mix on low just until incorporated.

4. In a medium mixing bowl, mix together flour and all dry ingredients.

5. With mixer on low, alternately add a little flour mixture and then buttermilk to creamed butter and sugar until all ingredients are incorporated. Batter will be thick like a dough.

6. Strain strawberries. In muffin tin, spoon 1 tbsp. of muffin dough into bottom of tin. Add one spoon of strawberries (4-5 slices).  Press gently into dough. Add enough dough to cover top of strawberries without overfilling cup. Top with 4-5 more strawberry slices. Press gently into dough again.

7. Bake for 25 minutes or until golden brown. Tops should bloom out and slightly spread. Let muffins cool in tin for 5 minutes before removing.