Updated: Apr 27
There's nothing like freshly baked muffins straight out of the oven - especially muffins made with Rincon Strawberries! This recipe was submitted by 12-year old Kiera Agdeppa from Waimea. As Kiera shares:
"My mom and I searched for a recipe online for something to bake with sour cream because we had a huge tub of it to use up. We found this one and changed it a little bit to accommodate what we had on hand. It was the first time I ever baked from scratch! I made 3 batches of these muffins since, and they come out the same every time. It's super easy! It's a good way to incorporate the yummy strawberries from Rincon Farms!"
Makes 36 cupcake size muffins
1 lb. (1 container) Rincon Farms strawberries
5 eggs, room temperature
1 1/4 cups white sugar
1 1/4 cups brown sugar
1 cup vegetable oil
1 teaspoon vanilla
2 cups sour cream
4 cups flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons cinnamon
Rinse strawberries. Set a few on the side for slicing, these will go on the top of each muffin. Dice the rest of the strawberries.
Preheat oven to 400 degrees. Grease cupcake tins or line with paper liners. (I like to use parchment paper cupcake liners.)
Place the eggs, both sugars, vegetable oil, vanilla and sour cream in a large bowl. Whisk well until there's no clumps of sour cream.
In a separate bowl, place the flour, salt, cinnamon and baking soda. Whisk well to combine.
Add half of the flour mixture to the wet mixture, fold in until no flour is visible, add the other half of the flour, fold in until all the flour is incorporated. Fold in the diced strawberries just until incorporated. Fill cupcake tins 3/4 full with batter. Place 1 slice of strawberry on top of each muffin.
Bake at 400 degrees for 20 minutes or until a toothpick inserted comes to clean. Enjoy!