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.
Servings: 12 muffins
Calories: 131kcal
Ingredients
- 2 ½ cups All-purpose flour
- ½ cup sugar
- 1 T baking powder
- ½ t. salt
- 1 t. dried basil
- 1 cup milk
- ½ cup 1 stick melted butter
- 1 egg
- 1 t. vanilla extract
- 1 cup chopped strawberries
Strawberry Butter:
- 2 sticks butter or margarine softened
- 1 T honey
- ½ cup crushed strawberries
Instructions
- 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.
Notes
Tip: Feel free to use blueberries or raspberries in place of the strawberries in both recipes!
Nutrition
Calories: 131kcal | Carbohydrates: 12g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 36mg | Sodium: 100mg | Potassium: 160mg | Sugar: 11g | Vitamin A: 290IU | Vitamin C: 10.6mg | Calcium: 75mg | Iron: 0.3mg