There’s just something about a beautiful muffin and a cup of coffee. Although I often order oatmeal or an egg sandwich at my favorite coffee place, the giant sugar topped muffins are always staring me down. Today is grocery day and as I started to clear the fridge and get inspired, some strawberries that needed frozen or eaten stared me down. I decided to make some muffins and freeze the rest of the berries for use in smoothies or overnight oats. So, strawberry lemon muffins it is!
You’ll notice a pretty little sheen on top of the muffin and that is the organic cane sugar that I sprinkled on just before baking. Sure it adds a bit more sugar, but who doesn’t love that crispy muffin top? I could really just eat the tops off all of these muffins, but I had to restrain myself to take this photo for you.
While these muffins scream for the sweet strawberries of summer, the weather here has been anything but summer like. I know these will be even better when the farmers markets are overflowing with super sweet berries. Today is one of those days where the weather is deceiving. It looks sunny and breezy, but the chill of fall still lingers. I think I’ll sit here a little while longer with my strawberry lemon muffins , hot coffee, and dream of beautiful days ahead.
CLICK HERE TO GET THE RECIPE on MY PROFILE at TODAY FOOD CLUB.
[…] going on?” As it turned out, I wasn’t just featured on the front page, my little Strawberry Muffin Recipe was featured on the show. Al Roker said my name. Say what?! I’ve been a fan of the […]