There they were every time I opened the door?staring at me?mocking me.
For days, I had about a dozen leftover strawberries sitting in my fridge, and I was baffled as to what to do with them.
After some web searching, I decided that it was time to make something for breakfast, and when I ran across a recipe for strawberry coffee cake muffins on the blog called ?Living Better Together,? I was sold.
If you?re not a coffee fan, don?t worry; these are coffee-free, but if you are a coffee fan, make a nice steamy cup to enjoy one (or two) of these. They?re moist and delicious.
You can find the original recipe at www.livingbettertogether.com/2014/07/strawberry-coffee-cake-muffins.html. I doubled the vanilla for my version.
Strawberry Coffee Cake Muffins
1/4 cup butter, softened
3/4 cup sugar
2 teaspoons vanilla
1/2 cup milk (I used almond milk in mine)
1 1/2 cups flour
2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups fresh strawberries, chopped in quarter-inch pieces
1/2 cup butter
1/2 cup flour
1/4 cup brown sugar
1/4 cup sugar
Preheat the oven to 375 degrees.
Prep a muffin tin with baking liners and set aside (I ended up having enough batter for 13 muffins, but the recipe says it can make 18.).
Cream together the butter and sugar.
Beat in the egg and vanilla.
Dump in the milk, flour, baking powder and salt and mix until everything is combined.
Put about two tablespoons of the batter into each liner.
Place the strawberries on the top of each liner (just let them sit on top; don?t push them down into the batter).
In a small bowl, combine all of the ingredients for the crumble and cut together until crumbly.
Sprinkle the crumble evenly over top of all of the muffins.
Decrease the oven temperature to 350 degrees, and bake for 18 to 20 minutes.
The best thing about these muffins is that the combo of the buttery crumble and the strawberries at the top creates a nice, soft topping to complement the rest of the muffin.
We really enjoyed these, and best of all, those strawberries are finally out of my fridge. Now if I can just figure out what to do with the rest of the leftovers in there?
Lindsey Young is the co-owner of The Edge, a Bethel College graduate, and an avid baker. She can be reached at