Strawberries and Creeeaaaam. Sing it with me now!…
A classic combination that I think we can all agree is ah-mazing. You just can’t go wrong. Fresh, tart strawberries with that slightly sweet creamy cream. (Lets face it, what other word can you use to describe cream?!)
As you may have caught onto by now (new visitors, hello!), I am a farmers market addict. I end up leaving every week with so much food, that sometimes I don’t get to it all as quickly as I’d like to. I had these beautiful strawberries, but they were starting to get a little over-ripe. I am NO food waster, so I decided to toss them into some muffins. Problem solved.
These muffins are just perfect. Light and fluffy, with that golden caramelized crunch on the outside. Sweet, tart, and creamy. Topped with some cinnamon sugar for an added spice. Heavenly.
The best part about these muffins is that the cream…isn’t really cream. I used coconut milk instead, which gave them a hint of that glorious tropical flavor and creaminess without all of the extra fat and calories.
Genuis, I know. Thank me later.
Here’s how easy it is to make them:
Strawberries & Cream Muffins
What You’ll Need:
+ 1 and 1/2 cups ripe strawberries, diced
+ 1 egg
+ 1 cup coconut milk
+ 1 teaspoon vanilla
+ 1/2 cup vegetable oil
+ 1 and 3/4 cups flour
+ 1/2 cup sugar
+ 1 Tablespoon baking powder
+ 1/2 teaspoon salt
+ 1 teaspoon of cinnamon & 1 teaspoon sugar combined
Preheat the oven to 350 degrees F. Line or grease your muffin tins. Combine the egg, coconut milk, vanilla, and oil in a medium bowl until combined. In a large bowl, combine the flour, sugar, powder, and salt. Toss the strawberries in the flour mixture to coat. Add the wet ingredients and mix until thoroughly combined. Fill muffin cups 3/4 full. Sprinkle the tops with cinnamon sugar.Bake in the preheated oven for 20-25 minutes. To test if they’re done, stick a toothpick in the center. It should come out clean.