Name: Strawberries ‘n Cream Muffins
Yield: 18
Ingredients: 2 (10 oz) packages frozen strawberries, thawed and drained; 1 cup unsalted butter, softened; 1 ¼ cups granulated sugar; 2 eggs; 1 cup sour cream; 2 cups unbleached all-purpose flour; 1 tsp baking powder; ½ tsp baking soda; ½ tsp salt; ½ cup finely chopped pecans; ½ cup packed brown sugar; 1 tsp cinnamon; 1 (8 oz) package cream cheese, room temperature; 3 cups powdered sugar; 1 tbsp meringue powder

AuthorMelissa Harvey

Yields18 Servings

Ingredients

2 (10 oz) packages frozen strawberries, thawed and drained

1 cup unsalted butter, softened

1 ¼ cups granulated sugar

2 eggs

1 cup sour cream

2 cups unbleached all-purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

½ cup finely chopped pecans

½ cup packed brown sugar

1 tsp cinnamon

1 (8 oz) package cream cheese, room temperature

3 cups powdered sugar

1 tbsp meringue powder

Directions

Make sure to drain the strawberries. Chop and set aside.

Preheat oven to 350 degrees. Line 18 muffin cups with paper liners.

In a large mixing bowl, cream together butter and sugar until light and fluffy. Add eggs until well combined. Mix in sour cream. Add flour, baking powder, baking soda, and salt. Mix until batter is smooth. Set aside.

In a medium bowl, combine nuts, brown sugar, and cinnamon. Set aside.

Scoop about a tablespoon of batter into each muffin cup. Top with a tablespoon of strawberries, reserving 1/2 cup of strawberries for icing glaze. Sprinkle a tablespoon of nut mixture over muffins. Place remaining batter over nut mixture. Sprinkle with remaining nut mixture.

Bake for 30 minutes. Remove from oven and cool for 10 minutes before icing.

In a mixing bowl cream together cream cheese, powdered sugar, and meringue powder until smooth. Fold in remaining strawberries. Pour glaze over each muffin.

CategoryBreakfast, Cakes, Sweets