Roadside strawberry stands are a common site in Southern California during spring and early summer. The bright red, juicy berries can be used in so many ways – atop your favorite cereal, dipped into sour cream for a simple dessert, in breakfast smoothies, made into ice cream or sorbet, tossed in leafy green salads, and baked into quick strawberry muffins.
The Best Strawberry Stand In Bakersfield
Visiting family in Bakersfield we decided to pick up some fresh local strawberries. Bakersfield is at the southern end of the great central valley, the vast agricultural heartland of California. My father-in-law, Neil, had been telling me about a local farmer who grew the best strawberries and insisted we drive over.
The Sweet Smell: Strawberries in the Sun
As soon as I opened the car door I was flooded with the heady smell of fresh strawberries being warmed by the sun. Their fragrance was thick and sweet in the morning air. The open window to the stand was filled with basket upon basket of rich red strawberries.
With a half flat of sweet red treasure in my arms we headed back to the house. I planned to take these berries home with me later but couldn’t wait to do something with them. With soup already made for lunch I thought about a quick batch of strawberry muffins. I turned to the web and found a quick, simple strawberry muffin recipe.
Baking Strawberry Muffins
Heavenly aromas filled the house as they were baking. Warm from the oven and flecked with diced strawberries just hours from the field they were light, tender and not too sweet. Perfect after lunch and equally good for breakfast or an afternoon snack.
Gluten Flour Notes
There are many good gluten-free flour options on the market today. Bob’s Red Mill is a trusted brand and widely available at most markets and online from Amazon. For gluten-free muffins, try using two eggs instead of one and beat batter well.
Quick Strawberry Muffins
- 2 cups flour gluten-free notes below
- 3 1/2 teaspoons baking powder check the expiration date
- 1/2 teaspoon salt table salt
- 1/2 cup plus 2 tablespoons sugar divided
- 1 large egg
- 1 cup milk whole milk
- 1/3 cup coconut oil or melted cooled butter
- 1 teaspoon vanilla
- 1 cup chopped fresh strawberries wash berries and remove green stem first
- 1/4 teaspoon ground cinnamon
- Preheat oven to 375°F. Grease 12-cup muffin pan (or use paper muffin cup liners). Combine dry ingredients, flour, baking powder, salt and 1/2 cup sugar with a wire whisk. In a separate bowl, combine wet ingredients, egg, oil and extract. Add strawberries. Combine wet and dry ingredients only until moistened. Spoon batter into muffin cups. Combine remaining sugar with cinnamon and sprinkle over batter. Bake for 20 to 25 minutes.