For breakfast, I love muffins of any kind (well, except for muffins containing bananas…but that’s my issue, not yours!) and I have a particular affinity
for mini-muffins, because you can pop as many as you want in your mouth and actually come away from it convinced that you haven’t eaten very much!
(It’s scary the way my mind works sometimes. Ha!)
These beautiful, diminutive strawberry muffins are so perfectly lovely, and they have a 1-2 butter punch: The muffins themselves are utterly delicious
because of Land O Lakes® Unsalted Butter; but after they come out of the oven, they’re spread with a creamy strawberry butter, which is made
with Land O Lakes® Butter with Canola Oil.
It’s almost too much buttery magic and love to take!
As I just pointed out, the muffin recipe is delicious and perfect because of this. Buttah. Also known as butter. Also known as Land O Lakes ® Unsalted Butter. Also known as the answer to all of life’s questions!
Soften the butter at room temperature for 30 to 40 minutes, then add it to the bowl of a mixer with some sugar.
Cream the butter and sugar together until nice and fluffy, scraping the bowl with a rubber spatula once or twice during the process.
Crack in an egg...
Mixing well and scraping the bowl once more to make sure it’s all mixed together beautifully.
Now, I don’t know about you, but whenever I think of strawberry ice cream, or strawberry cupcakes, or strawberry muffins like these (and believe me, I
think of them a lot!), I always picture them pink. But the cold, hard truth is that it’s really difficult to achieve a bright pink color in these treats,
because of the ratio of strawberries to all the other ingredients in the recipes. So I help the color along by adding 3 to 5 teeny drops of red food
And just look at the gorgeous pink! I swear, your mind will trick you into thinking the strawberry flavor is even stronger. (We humans are strange that
Note that the red food coloring is entirely optional; the muffins are still utterly delicious by themselves!
Now, when the butter/sugar/egg mixture is the pink color you like, mix together flour, baking powder, baking soda, and salt in a separate bowl.
Then alternate adding the dry ingredients…
With some buttermilk…
Until it’s all combined in a thick, beautiful batter! (And not to sound like a broken record, but be sure to scrape with a rubber spatula. It’s the right
thing to do.)
Now, finely dice up some strawberries and put them into a bowl...
And toss with your remaining 1 tablespoon flour. Anytime you add fruit to muffins or quick bread, it’s always a great idea to toss it in a little flour, because it helps the
fruit not sink to the bottom!
Add the strawberries to the batter…
And use the rubber spatula to very gently fold them in.
Use a scoop so each muffin is uniform…
And drop the batter into well-greased mini-muffin cups. And by “well-greased,” I mean “walk to the cabinet and retrieve that miraculous can of baking
spray.” If you haven’t started using baking spray with your baked goods, I can not emphasize enough just how helpful it is. Just spray-spray-spray away and
they’ll pop right out of the pan when they’re done!
While the muffins are baking, you can make the creamy strawberry butter! For this I used Land O Lakes Butter® with Canola Oil spread, because
it’s always perfect, spreadable and soft right out of the fridge. (I won’t go into the stories about the damage I have done to a tub of this stuff and a
sleeve of saltine crackers. You wouldn’t even believe it if I told you---but rest assured, this stuff is good.) Combine some of the spread with some
strawberry slices in the bowl of a food processor…
And just pulse it a few times until the strawberries are broken up and look like gorgeous little jewels. (Note: This is very creamy and tart as it is,
which is perfect for breakfast. If you want to turn this into more of a sweet spread, sift in 1 ½ cups powdered sugar and mix it in. Yum!)
The muffins are out of the oven, and they…are…tremendously cute!
Pile the butter into a ramekin…
And pop the muffins right out of the pans.
Grab a warm one, spread on some strawberry butter…and enjoy every single bite!
Repeat as needed.
Strawberry Mini-Muffins with Strawberry Butter
Yield: 24 mini muffins
Prep Time: 20 minutes
Total Time: 50 minutes
½ cup Land O Lakes® Unsalted Butter, room temperature
½ cup sugar
1 large egg
3 to 5 drops red food coloring (optional, to give muffins a pink color)
1 cup, plus 1 tablespoon all-purpose flour
1 teaspoons baking powder
¼ teaspoon baking soda
Pinch of salt
½ cup buttermilk
½ cup finely chopped strawberries
1/2 cup Land O Lakes® Butter with Canola Oil
½ cup sliced strawberries
Preheat the oven to 375 degrees. Spray one 24-cup mini muffin pan with baking spray.
Cream together the butter and sugar until combined. Beat in egg until smooth. . (Add food coloring at this point if desired. Sift together 1 cup of the
flour, baking powder, baking soda and salt.
Alternate adding the dry ingredients to the mixer with the buttermilk, with the mixer on low.
In a small bowl, toss the ½ cup finely chopped strawberries with 1 tablespoon flour. Fold the strawberries into the batter. Drop tablespoons of the batter
into the muffin tins.
Bake for 14-16 minutes until muffins spring back when lightly touched and are light golden around the edges. Remove from the oven and allow to sit in the
pan for 15 minutes or until cool enough to easily remove from pan.
While muffins are baking, make the strawberry butter. In food processor bowl place ½ cup sliced strawberries and ½ cup butter. Pulse on and off until
butter is combined. Spoon into serving bowl.
Serve muffins with Strawberry Butter.
Ree Drummond, The Pioneer Woman, has partnered with Land O'Lakes for an exclusive endorsement of Land O Lakes® Butter. This blog post is
sponsored by Land O'Lakes.