Strawberry Mini-Muffins with Strawberry Butter

By srumbel

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.

from landolakes.com

Ingredients

• Muffins
• 1/2 cup Land O Lakes® Unsalted Butter, room temperature
• 1/2 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
• 1/4 teaspoon baking soda
• Pinch of salt
• 1/2 cup buttermilk
• 1/2 cup finely chopped strawberries
• Strawberry Butter
• 1/2 cup Land O Lakes® Butter with Canola Oil
• 1/2 cup sliced strawberries

Details

Preparation time 20mins
Cooking time 50mins

Preparation

Step 1

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.

Yield: 24 mini muffins