Total Time
54mins
Prep 30 mins
Cook 24 mins

Camilla Saulsbury

Directions

  1. Preheat oven to 400°; grease a 12-cup muffin pan.
  2. Set 1 T of the sugar aside for topping.
  3. In a big bowl, whisk together the remaining sugar, flour, baking powder, salt, and baking soda.
  4. In a blender or food processor, process strawberries, eggs, butter, and vanilla until just blended (it shouldn't be a smooth puree).
  5. Add the egg mixture to the flour mixture and stir until just blended.
  6. Divide batter evenly among prepared muffin cups; sprinkle with reserved sugar.
  7. Bake for 19-24 minutes or until a pick comes out clean.
  8. Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool for 5 minutes; serve warm.