Strawberry Honey Poppy Seed Muffins

Light, moist, airy and satisfying. This is my go-to recipe for muffins!

Makes 1 Dozen


Ingredients:

2 C self-rising flour
½ C sugar
1 t baking powder
½ t salt
1 t poppy seeds
1 egg
¼ C butter, softened
½ C heavy cream
½ C 2% milk
1 t vanilla extract
1 T honey
Raw sugar for sprinkling on top
1 ½ C fresh strawberries chopped*


Direction:

  • Preheat oven to 350 degrees F.
  • Stage 2 bowls. One for the wet and one for the dry ingredients. Grease muffin tin with butter. In the bowl for the wet add the butter and the egg and whisk until mixed well. Add the milk, cream, honey, and vanilla. In the other bowl, add the flour, sugar, baking powder, salt, and poppy seeds. With a small spatula, add the wet to the dry, folding and incorporating. Then gently fold in the chopped up fresh strawberries. Switch to a large spoon and mix just until the whole mixture is all wet. Spoon the mixture evenly into the 12 muffin cups and top each with a sprinkling of raw sugar. Cook for 25 minutes or until browned. Remove, let sit for about 10 minutes, take out of muffin pan and cool on wire rack.
  • *In place of strawberries use blueberries, fresh peaches, raspberries, or blackberries.



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