In June we can find an abundance of wild strawberries in our fields.
They are tiny but packed with flavor and they make the best strawberry muffins.
Something about the tiny size and the burst of strawberry flavor just enhances the taste of the muffins. My husband has a real fondness for these muffins and each year he will diligently spend an hour or more searching and picking these tiny little berries. In exchange I use them to bake up a batch of his favorite Wild Strawberry Spice Muffins.
We each enjoyed a few and then I froze the rest to enjoy later this year.
The strawberries are short lived and if you don’t go right out and pick them the birds will eat them up.
This recipe would be wonderful with blueberries or even regular strawberries but I use it each year to make our delicious Wild Strawberry Spice Muffins!
Wild Strawberry Spice Muffins
1 ¾ cup flour
½ cup sugar
2 ½ tsp baking powder
¾ tsp cinnamon
½ tsp salt
¼ tsp ground nutmeg
1 egg, lightly beaten
¾ cup milk
1/3 cup butter
1 cup wild strawberries
1 Tbsp sugar
¼ tsp cinnamon
In a bowl, combine all the dry ingredients. Combine the egg and milk. Add the egg mixture and butter to the dry ingredients; stir just until moistened. Fold in the strawberries.
Fill greased or paper lined muffin cups two-thirds full.
Combine the topping ingredients and sprinkle over the batter. Bake at 400 degrees for 20 minutes. Cool for five minutes before removing from pan to a wire rack. Makes 1 dozen.