Posted by: Jason Wood | June 17, 2009

Strawberry season is here!


There is nothing like fresh strawberries and cream, but this treat is kind of hard to pack up in a lunch box so how to solve this dilemma? The kids and I experimented in the kitchen tonight and came up with something that was so easy and so good you will flip for it. Sour cream muffins with fresh strawberries topped with a brown sugar streusel! (I will pause for a minute while you get a towel to wipe the drool off your keyboard……).

Z-man took on the task of photographer tonight while Supergirl was my assistant in the kitchen.

While this is a SUPER easy recipe, it does require a little bit of prep time to get the strawberries ready. To really bring out the sweetness cut up the strawberries and put them in a large bowl and then cover them with about 1 cup of sugar. Lightly stir them around so all the berries are coated and then leave it sit for an hour or so. You will see a lot of liquid accumulate in the bowl under the strawberries, don’t panic! This is the good stuff!


At the same time in another bowl you can also slice your butter up into thin patties and leave it sit. This will soften it and make it that much easier to mix everything together.

OK, so now you can make the brown sugar streusel – brown sugar, butter, flour and a pinch of salt (how hard is that?). Mix it all up in a bowl, it should forms little clumps. Then set it aside.


Get the bowl that has the softened butter in it and add the sour cream to it


Notice the intense look on Supergirl’s face? She takes her baking seriously!


Use your mixer (or Kitchen Aide if you are lucky enough to have one) to mix the sour cream and butter thoroughly

The smear on my thumb was for tasting purposes! What? Don’t judge me. 

Then add the flour and baking powder, in three or four additions to prevent a flour explosion when mixing it together


You’ve heard of two-fisted drinking? Well witness two-fisted baking!

This will form a pretty thick and moist batter. Then fold in the strawberries.


If you look closely you can see the last dribble of strawberry sugar juice being poured out. Yummy, but SWEET!!!!

Here is a close-up of the strawberries folded in (awesome pic BTW Z-man!)


Next, prep the muffin tin by greasing it (or if you are in a rush use cooking spray)


Usually I will take the time to grease the pans with butter but I was working against the clock today as Supergirl wanted to go to the park so we used cooking spray for the first time ever, you can see by Supergirl’s expression what she thought of it!

Then it was time for a silly face break, because baking just isn’t as fun without silly faces!


Back to work!

Scoop the mix into the pan. Then be generous with the streusel topping and sprinkle it on top of each muffin.


Bake at 375 for about 20 minutes or so, until a toothpick inserted comes out clean. Let them cool in the pan for about 10 minutes and then remove and cool on a wire rack. 

We served them up with a bowl of fresh strawberries and a dish of sour cream and one of brown sugar for dipping ( first the sour cream, then into the brown sugar – best way EVER to eat strawberries, even better than fresh cream!)



Strawberry Sour Cream muffins with Streusel topping

2 cups flour

2 teaspoons baking powder

1 cup butter

1 cup sour cream

2 cups fresh strawberries, chopped 

1 cup sugar

Streusel topping

1/4 brown sugar

3 tbsp. flour

2 tbsp butter, melted

pinch of salt


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