Oh, do I have a treat for you.
Strawberries are in season and they are calling to me.
I’ve answered with this pretty little muffin.
You can eat these for breakfast or brunch or a little snack while watching your favorite television show.
Or with a good book. Or a tea party.
See? I have you drooling, don’t I?
It’s ok. Everyone else is, too.
Muffins:
2 1/2 c. self rising flour*
1 1/4 c. sugar, divided
1 {8 oz.} container sour cream
1/2 c. butter, melted
1 Tbsp. lemon zest
1/4 c. fresh lemon juice {bottled will work, but fresh is so much better}
2 large eggs, lightly beaten
1 1/2 c. dice fresh strawberries
*Homemade Self-Rising Flour:
For 1 c. self-rising flour put 1 1/2 tsp. baking powder and 1/2 tsp. salt into a measuring cup. Add enough flour to make 1 cup.
For this recipe I used 3 3/4 tsp. baking powder and 1 1/2 tsp. salt with enough flour to make 2 1/2 cups.
Preheat oven to 400 degrees. Combine flour and 1 c. sugar in a large bowl; make a well in the center.
Stir together sour cream, melted butter, lemon zest, lemon juice, and eggs just until moistened. Gently fold in the strawberries. Spoon batter into greased muffin pans, filling 3/4 full. Sprinkle remaining 1/4 c. sugar over batter.
Bake at 400 degrees for 16-18 minutes or until golden brown and a toothpick inserted in center comes out clean. Cool in pans on a wire rack 1 minute. Remove from pans to wire rack. Cool 10 minutes.
Now, you could be done here and happily skip away with your muffin. But that’s kinda sad knowing you could have had it with Strawberry Curd.
Strawberry Curd:
4 c. {1 pound} sliced fresh strawberries
1/2 c. sugar
2 Tbsp. cornstarch
1/4 c. fresh lime juice {you could use bottled but fresh is so much better}
3 large eggs
2 egg yolks
3 Tbsp. butter
Blend strawberries in a blender or food processor until smooth.
Press strawberries through a wire-mesh strainer into a medium bowl, using the back of a spoon to squeeze out juice.
Discard pulp and seeds.
Combine sugar and cornstarch in a 3 qt. saucepan; gradually whisk in strawberry puree and lime juice. Whisk in eggs and yolks. Bring to a boil over medium heat, whisking constantly, and cook, whisking constantly 1 minute. Remove from heat and whisk in butter. Place plastic wrap directly on warm curd to prevent skin forming. Chill 8 hours. Serve with hot biscuits, Strawberry Lemonade Muffins, or use as a fulling for tart shells.
Recipe Source: Southern Living
Jocelyn says
Mandy these are down right Awesome with a capital A!!! You are right…I am drooling!!! Love the strawberry curd with them too!!!
Becca @ Crumbs and Chaos says
Strawberry curd sounds fabulous! And you're right – such a pretty little muffin 🙂
Trisha says
Hi Mandy,<br /><br />I'm hosting a giveaway over at my blog and would love for you to stop by and participate.<br /><br />http://www.myhobbielobbie.com/2012/05/my-200th-blog-post-and-my-1st-ever.html<br /><br />Looking forward to seeing you there.
Winnie says
These are AWESOME<br />And I just looooooooooove the strawberry curd<br />I'm going to pin this
Joan@chocolateandmore says
Mandy, I'm loving this! Another great way to get some fruit into my children's bellies! And the strawberry curd? I just made (and fell in love with) Lemon curd so I'm all over this!
carolinaheartstrings says
Those muffins look fantastic. The pictures are terrific. Come and visit us. We have some wonderful recipes to share this week.
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Javelin Warrior says
Every Friday, I share my favorite food finds in a series called Food Fetish Friday. I love this post so much I'm featuring it as part of the roundup (with a link-back and attribution) and I hope you have no objections. It's a pleasure following your creations…
Bake Up, Little Suzy says
Beautiful! I had no idea you could make strawberry curd. Can't wait to try it.
Adelina Priddis says
can it get any yummier? This will be the perfect addition to a princess tea party!<br />I'd love for you to share this on my foodie friday
Angie says
You were my inspiration to this blog post: http://alilcountrysugar.blogspot.com/2012/06/cuties-lemonblueberry-crumb-topped-mini.html
Kim and Julie (Sunflower Supper Club) says
These look just fabulous! Thanks for sharing at the Weekend Potluck. I love to see what you bring each week!
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