Was up at 6:30 a.m. starting coffee when I saw this eating in my orchard. Putting deer fencing  is another item I need to put on my to do list. I tried to get a picture but when I came back to take a picture something startled him.


Strawberry muffins have been on my mine lately so I decided to make a batch. Strawberries are in season right now so the picture have come down to enjoy.


Strawberry Muffins

This recipe I adapted from Cook’s Illustrated Make-ahead 2010 can be prepared ahead and stored in the refrigerator or freezer. This make the muffins easy to bake during the week when life can be a little busy in the morning. I wanted my muffins to have strawberries so I substituted them instead of blueberries. If you store the batter overnight cover in an airtight container or in the muffins pans cover with plastic warp and ready to bake.This recipe can also be halved or doubled.

3 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

10 tablespoons unsalted butter

1 cup sugar

2 large eggs

1 1/2 cups plain yogurt

1 cup strawberries cut into 4 to 6 pieces


Coat a 12 cup muffin pan with cooking spray;. set aside. Whisk flour, baking powder, baking soda, and salt together in a medium bowl and then set aside. Using a handheld mixer beat butter and sugar together until light and fluffy. Add the eggs and beat well. Add the yogurt and mix well.

Reduce the mixer speed to medium and beat in half of the mixture into the flour mixture. Add the remaining mixture and mix until just mixed. Add fruit and carefully mix by hand until the strawberries are evenly mixed in the batter.


Bake at 370° degrees for 25 to 30 minutes.


To freeze this batter place the batter in the tins and place in the freezer until frozen. Remove for the tin and place in a Ziploc bag until ready to use. When you want to bake take out the frozen dough of the Ziploc bag and place in the muffins tin. Bake for 34 to 40 minutes.