Yep, I am ready.
The time has changed and we have all sprung back.
The snow, ice and polar vortexes are gone.
I have seen a robin.
It is time for spring.
To celebrate (and to participate in #TwelveLoaves) I decided to use some fresh strawberries. It won’t be long and we will be picking fresh berries. Oh, I relish the day.
I guess you would say this recipe is adapted from an adaptation.
6 T. coconut oil
½ c. 2% milk
1 large farm fresh egg
1 egg yolk
1/2 t. almond extract
1 ½ c. flour
¾ c. sugar
1 ½ t. baking powder
¾ t. fine sea salt
1 1/2 c. fresh strawberries, chopped
2/3 cup flour
2/3 cup powdered sugar
1/4 teaspoon cinnamon
pinch of salt
5 tablespoons butter, melted
Preheat oven to 375 degrees and prepare 12 large muffin tins with cooking spray. (You can also use cupcake liners.)
In the microwave, melt coconut oil in a large measuring cup; remove and let cool slightly. Add milk to coconut oil and whisk. Add egg, yolk, and almond extract and whisk well to combine.
In a separate bowl, whisk together dry ingredients (flour, sugar, baking powder, and salt). Add milk mixture and stir until just combined. Gently fold in strawberries.
Fill tins ¾ full.
Make topping. Whisk together flour, powdered sugar, cinnamon and salt. Add melted butter and stir together with a fork. Topping will be crumbly.
Top each muffin with a generous amount of the topping. Bake until golden and a wooden pick inserted into center of muffin comes out clean, 18-20 minutes. Cool in pan for 15 minutes and then carefully remove to wire racks.
#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess. #TwelveLoaves runs so smoothly thanks to the help of the lovely Renee from Magnolia Days and this month the fabulous Alice of Hip Foodie Mom.
Happy First Day of Spring, everyone! It has been a long time coming.
(Aside: The first part of this Spring Break I spent in Branson, MO with family. No joke—it snowed on Sunday. It snowed all day—huge flakes. I thought I was in Colorado!)