Strawberry season is here and I can’t get enough of them. I had bought so many strawberries that I had to do something with them before they went bad.

Strawberry muffins sounded so good and they tasted so moist and just the right sweetness. After I made the muffins I had another batch of strawberries left, so I decided that I needed something to go with my strawberry muffins…. strawberry butter.

Soooo yummy!

The strawberry butter goes great with these muffins or with just plain biscuits, toast, bagels, or whatever you fancy. It’s so easy to make and it makes breakfast that much better!

So what are you waiting on? Go make you some butter!

Strawberry Muffins


1/4 cup canola oil

1/2 cup milk

1 egg

1/2 teaspoon salt

2 teaspoons baking powder

1/2 cup white sugar

1/2 tsp cinnamon

1/4 grated nutmeg

1 3/4 cups all-purpose flour

1 1/2 cup chopped strawberries


Preheat oven to 375 degrees F oil an 8 cup muffin tin, or use paper liners.

In a small bowl, combine oil, milk, and egg. Beat lightly. In a large bowl, mix flour, salt, baking powder and sugar. Toss in chopped strawberries and stir to coat with flour. Pour in milk mixture and stir together.

Fill muffin cups. Bake at 375 degrees F for 25 minutes, or until the tops bounce back from the touch. Cool 10 minutes and remove from pans

Recipe adapted from All Recipes

Strawberry Honey Butter


1 pint strawberries, hulled

3 tablespoons honey

2 teaspoons fresh lemon juice, or to taste

1 1/2 sticks (3/4 cup) unsalted butter, softened


In a food processor purée the strawberries and force the purée through a fine sieve into a saucepan. Add the honey and the lemon juice and boil the mixture, stirring, for 3-5 minutes, or until it is thickened. Let the strawberry mixture cool to room temperature. In a bowl cream together the butter and the strawberry mixture. Let the butter stand, covered, in a cool place for 1 hour to allow the flavors to develop.

Recipe from Half Baked


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