We “bake/put together” a lot of whole food snack treats. Raw honey, flax, almond meal, chocolate chips that kind of thing. So when we bake a fun recipe like this it’s worth documenting! Here’s my version of the Ina classic.
Our version of Ina’s Coffee Cake Muffins.
12 TBSP butter, unsalted room-temperature
1 1/2 cups sugar
3 large eggs, room temperature
1 1/2 tsp. Pure vanilla extract
8 oz. (about 1 cup) sour cream
1/4 cup milk
2 1/2 cups bread flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 package of strawberries, washed, steamed and chopped
Preheat oven to 350°. Pl. 16 paper liners in muffin tins.
In an electric mixer bowl, cream the butter and sugar about five minutes till light and fluffy. With a mixer on low add eggs one at a time, then vanilla, sour cream, and milk.
Then add the flour, baking powder baking soda and salt. Mix minimally, and slowly. Fold in the strawberries with a rubber spatula. Do not over mix.
Skip the batter out into the muffin tins, they will be pretty full, almost a rounded top. Bake in oven for 25 to 30 minutes or until tester comes out clean. ENJOY!!!