It’s strawberry time! At last the strawberries are red and ripe.
I can still hear the voice of the Arabber who used to bring his horse and cart through our Rodgers Forge neighborhood during the summer. He’d yell, “STRAW-berries! STRAW-berries!” He may have called out other words, but that’s the only one I remember. He had a distinctive way of saying it, and it was so magical to have a horse walking down our alley.
Today when Daniel and I saw containers of juicy strawberries on sale—not on a cart but at the store—I thought of a strawberry muffin recipe my mother gave me a while ago. I bought the berries and tonight, after our boys were in bed, I made the muffins.
The muffins were even better than I remember. In fact, I almost expected the aroma coming from the kitchen to awaken our sleeping sons, but they are apparently asleep for the night. And they’re not really baked goods fans—though they do love their strawberries. I’ll be curious to see whether they are interested in trying the muffins tomorrow.
2 ¼ cups flour
2 tsp. baking powder
1 tsp. baking soda
¾ cup sugar
½ cup milk
½ cup sour cream
1/3 cup oil
1 cup fresh strawberries, thinly sliced (1/8”) and patted dry
Preheat oven to 400 degrees.
In a large bowl, stir and toss together flour, baking powder, and baking soda. Set aside.
In a medium bowl, whisk together sugar, milk, sour cream, oil, and egg until mixed. Stir in strawberries.
Add to the combined dry ingredients and stir just until blended.
Place batter in lined muffin tins, filling to the top. Sprinkle sugar on top (optional).
Bake 15-18 minutes until toothpick inserted in the center comes out clean.
Cool in tins for 5 minutes.
My favorite strawberry recipe, though, is the strawberry cobbler my mother makes. I may have to try that one next. That one is best warm out of the oven, though, so I need to make sure I have willing tasters on hand.
Do you have a favorite strawberry recipe?