Strawberry Basil Muffins with Whipped Strawberry Butter
These Strawberry Basil Muffins with Whipped Strawberry Butter are a delicious morning treat for the start of a new week or a sunny weekend morning. The whipped butter can be kept for several days in the fridge and goes great on just about everything.
Preheat oven to 400 and grease a 12 cup muffin pan.
In a large bowl mix together flour, sugar, baking powder, salt and basil and set aside. In a medium bowl mix together milk, butter, egg and vanilla and pour into the dry mixture. Stir until just combined ( it will be lumpy) and then stir in the strawberries. Divide the batter evenly between the muffin cups and bake for 20-25 minutes or until a toothpick comes out clean. Serve with strawberry butter.
For Strawberry Butter
In a stand mixer, whip the butter until light and airy. Add in the honey and strawberries and stir to combine. Transfer to a bowl or jar, cover with plastic wrap and store in the fridge for up to 3 days or freeze for up to 1 month.
Tip: Feel free to use blueberries or raspberries in place of the strawberries in both recipes!