Fresh STRAWBERRY & CREAM MUFFINS with Optional GLAZE
Sugar or sugar-free
2/3 cup white sugar ~or~ regular white Splenda
1 large egg…………………………………......1/2 cup vegetable oil
1/3 cup milk, any kind (I like unsweetened vanilla almond or cashew milk)
1 tsp. vanilla………………………………......1-1/4 cup all-purpose flour
1 tsp. baking powder…………………..…..1/4 tsp. salt
1/2 tsp. baking soda (ONLY if using Splenda)
1/2 cup sour cream ~or~ plain yogurt or Greek yogurt
about 1 cup fresh strawberries, cut up
1/2 tsp. cinnamon
2 tsp. extra sugar or Splenda
OPTIONAL: about 1 tsp. Fruit Fresh (especially if it’s humid)
OPTIONAL: About 2 TB coarse or Sparkling Sugar for top
(1) Preheat oven to 375. ** (2) Line a muffin tin with paper liners (8-9 silicon ~ 10-12 metal ~ 4 giant muffin) ***(3) Put berries into a bowl with Fruit Fresh (which will help keep them from getting moldy) and extra 2 tsp. sugar or Splenda (to counteract the acidity of the Fruit Fresh). VERY GENTLY toss (you don’t want to crush the berries) and set aside.
Combine the sugar/Splenda, egg, oil, milk, and vanilla in a bowl and whisk until well combined. Then whisk in the baking powder, baking soda (if using), cinnamon and salt. Add flour and whisk that in just until everything is combined. Then gently stir/fold in sour cream just until well distributed. (it should be light & fluffy)
VERY GENTLY fold in the strawberries (plus the sugar/Splenda & Fruit Fresh left in the bowl) with rubber scraper. Fill muffin tins equally (to the top is fine). You can sprinkle the top with some coarse or Sparkling sugar, if you want.
Bake for about 18-25 minutes (giant muffins may take longer ~ metal pans may bake faster) ~ start checking on them after about 15 minutes. They should be lightly golden on top, and a toothpick should come out clean.
Let cool in pan about 10-15 minutes, then remove to wire rack to cool completely. I like to brush the glaze on the WARM muffins. **
These will keep for several days on the counter or refrigerated (or you can even freeze them) ~ microwave for about 15 seconds for a fresh-baked flavor.
Have about 2 TB liquid ready (but probably won’t use it all) ~ your choice of milk, cream, unflavored or flavored liquid coffee creamer……. Put about 3/4 cup powdered sugar (or 1/2 cup regular white Splenda sifted with 1/4 cup cornstarch for sugar-free) into a small bowl. WHISK the liquid into the powdered sugar (1 tsp. at a time), until desired smooth consistency to brush on top of the warm muffins.