Double Strawberry Crunch Muffins Recipe
Easy recipes that we can make ahead are saving us during the Back to School season. Today, Smart and Final has shared a delicious Double Strawberry Crunch muffin recipe. Muffins are a great recipe that kids can make, or at least help with. Our family makes dozens of muffins the week before school starts. We enjoy fresh baked muffins the day we make them and freeze most of them for quick breakfasts and for lunch boxes.
We are thankful for the series of recipes brought to you by Smart & Final!
Back-to-School season in most homes means back to hectic morning routines. I’m trying something new this year with make ahead items that can also work for on-the-go.
This Double Strawberry Crunch Muffins recipe from Smart & Final has been a big hit with our family. The Sun Harvest Strawberry Vanilla Granola adds a great texture and flavor that also satisfies the kids’ hunger through the morning.
DOUBLE STRAWBERRY CRUNCH MUFFINS
Granola adds crunch to the lovely crumb and fresh and dried strawberries just make these muffins better.
1 1/2 cups First Street all-purpose flour
1 1/2 teaspoons First Street baking powder
1/4 teaspoon First Street baking soda
1/4 teaspoon First Street salt
1/8 teaspoon First Street ground cinnamon
1 stick First Street unsalted butter, at room temperature
1/4 cup First Street brown sugar
1/4 cup First Street granulated sugar
1 large First Street egg
1 teaspoon First Street pure vanilla extract
1/2 cup buttermilk
1 cup fresh strawberries, hulled and diced
1 1/2 cups Sun Harvest Strawberry Vanilla Granola
Preheat the oven to 400ºF and line a 12-cup muffin tin with paper liners.
In a mixing bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon.
Using an electric mixer fitted with the paddle attachment combine the butter, brown sugar and granulated sugar. Cream the butter and sugars together on medium speed until fluffy and pale in color, about 3 minutes. Add the egg and vanilla and mix until combined. Add the flour mixture in three parts and the buttermilk in two parts, alternating between the two. Mix the batter until just combined; do not over mix.
By hand, fold in the diced strawberries and 1 cup of the granola.
Scoop the batter evenly into the muffin tin. Sprinkle the remaining granola over the top of each muffin and press down lightly.
Bake the muffins at 400ºF for 5 minutes, then reduce the heat to 350ºF and bake for an additional 20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool and eat or store covered at room temperature.
Makes 12 Muffins