With our Arkansas strawberry season in full swing, it’s the perfect time to be sharing many of the delicious ways they can be used. My Fresh Strawberry Bread will be showing up this month on Taste Arkansas and my Smoked Chicken Salad with Fresh Strawberry Balsamic Dressing will be on Grass Roots. I sure hope you’ll head on over there soon to check those out. You should know that both are absolutely delicious. And addictive:) Meanwhile, whip up a batch of these Strawberries and Cream Coffee Cake Muffins to add a little extra sweetness to your spring morning.
I like that these muffins are not overly sweet. In fact, much of the sweetness comes from the berries themselves. That’s a good thing, right?
I haven’t made these with raspberries or blackberries, but I think I will when those gems come into season soon. We are so fortunate in Arkansas that we do have those and blueberries available in our local markets even if those seasons are short ones. I’ll have an article coming up on Taste Arkansas that talks about the best way to choose and handle those so look for that as well.
Have you linked up your favorite strawberry recipes yet? You can still do that HERE.
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon strawberry extract
- 1 1/2 cups self-rising flour (White Lily or King Arthur)
- 1/2 teaspoon baking powder
- 1/2 cup milk
- 1 1/2 cups chopped fresh strawberries
- 1/4 cup cold unsalted butter
- 1/4 cup all-purpose flour
- 1/4 cup light brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup finely chopped pecans or walnuts, optional
- Preheat oven to 375 degrees.
- Line 12 large or 18 regular muffin tins with paper liners; spray with nonstick spray and set aside.
- Cream together the cream cheese, butter, sugar, egg, vanilla extract and strawberry extract; set aside
- In a medium bowl, whisk together the flour and baking powder.
- Alternately add the flour and milk to the cream cheese and butteir mixture stirring to combine. Do not overmix.
- Gently stir in the chopped strawberries; fill muffin cups 3/4 full.
- Cut the cold butter into the flour, sugar and cinnamon until it resembles coarse meal,
- Stir in the pecans.
- Top each muffin with an equal portion of the streusel mixture.
- Bake muffins for 15-20 minutes; cool on a wire rack 10-15 minutes before serving.
- These are best eaten the day they are made.
Dark Chocolate Strawberry Shortcakes
Strawberry Tart
Aunt Nubby’s Strawberry Pie
Aunt Nubby’s Strawberry Streusel Muffins
Strawberry Pancakes
