I am, perhaps, a little over-enthusiastic when it comes to buying berries, especially when they are in season, and especially when they are strawberries. When I buy all of these strawberries, I feel so optimistic about my plans to eat all of them…but it can be really difficult to use them all before they go bad, and I’ve had to throw out more strawberries than I’d like to admit. So, what is the optimistic berry-buyer to do? Make strawberry muffins, of course!

This recipe is SO good – the muffins are buttery and a little creamy, kind of a like a breakfast strawberry shortcake. And, they only take a few minutes to pull together. My sister-in-law originally sent me the recipe, and it’s become a go-to spring and summer breakfast for our family. It also freezes well, so you can make several batches at once. You know, if you just happened to buy too many strawberries and are racing the clock before they get super sad in your fridge.

STRAWBERRY SHORTCAKE MUFFINS

adapted from Monday Sunday Kitchen

2 cups flour
1/2 tsp salt
1 tbsp baking powder
1/2 cup cold butter, cut into cubes
1/2 cup sugar
1 cup milk
2 cups chopped strawberries (small, thin pieces)
shredded coconut (optional)

Heat oven to 400 and prepare a 12-muffin tin with liners or baking spray.

In a bowl, mix together flour, baking powder, and salt. Cut the butter into the dry ingredients until everything is crumbly and no large pieces of butter remain. Stir in the sugar, then the milk. Carefully fold in the strawberries until everything is just combined.

Scoop into muffin tins and top with a sprinkling of sugar or shredded coconut. Bake for 20 minutes. Cool in muffin tins for 5 minutes, then enjoy!