Strawberry Honey Muffins
When it’s strawberry season in Michigan, the restaurants start to have strawberry specials, some orchards have you-pick, and it’s a true sign to the start of summer.
My little family went to a strawberry patch and picked a few strawberries. It was so fun and is something that we are definitely going to do again before the season is out.
My daughter had a field (ha) day picking the strawberries. We told her not to eat them and she still was sneaking them. There was no denying that she was eating them as she had the evidence all over her face and hands. It was almost like a cartoon…”one for you, one for me… one for you… two for me.”
Michigan Ingredients: Strawberries, Sugar, Honey
I’ve recently started combing honey and strawberries together. Strawberries alone are amazing, but if you want to take your strawberry snacking to the next level, add some honey. It’s Michigan in a bowl people! YUM!!!
Chop your strawberries. It was very hard to not eat all the strawberries while I was chopping them because usually I chop and eat at the same time.
Place your strawberries in a bowl and drizzle your honey over them. Try not to eat all of them and set them aside.
Combine your dry ingredients and create a well for your liquids.
Imagine a picture of melting butter and cooling it. Pour the butter into the well. Combine your milk and egg and pour into the well as well. Stir until just combined. DO NOT OVER STIR!!
Add your strawberry and honey mixture. I would recommend using a rubber spatula and getting all the honey out of the bowl. It is so worth it.
Fill your muffin tins that are lined with your favorite muffin liners. If you have empty cavities, fill them with water to ensure even baking. Bake at 425 degrees for 20 to 25 minutes or until the muffins pass the toothpick test.
- 1 cup of Fresh Strawberries, chopped
- 3 tablespoons of Honey
- 1¾ cups of Flour
- ⅓ cup of Sugar
- 1 teaspoon of Baking Powder
- ½ teaspoon of Salt
- ¾ cup of Milk
- ⅓ cup Butter (melted)
- 1 Egg
- Combine your strawberries and 3 tablespoons of honey in a small bowl. Set aside.
- Combine the remaining dry ingredients into a large bowl. Create a well in which the liquid ingredients will be poured into.
- Melt your butter and once cooled, pour into the well of the dry ingredients. Combine the milk and egg into a small bowl. Pour into the well in the dry ingredients. Stir until just combined (Do not over-stir).
- Add your strawberries and honey and stir until just combined.
- Preheat your oven at 425 degrees while your pour your muffin batter into a muffin pan. *
- Bake for 20-25 until the toothpick comes out clean.