This time of year, with juicy fresh berries so readily available, I sometimes end up buying more than my refrigerator (and light-colored clothes), can handle. I have several non-berry recipes waiting in the wings, but for some reason, I felt an urgent need to share these muffins with you...as though the recipe would wither away as fast as it's scene-stealing, unassumingly sweet, not-enough-room-in-the-fridge-for-'em, strawberries.
I kind of love it when I'm forced into making something for the sake of fruit salvaging. It makes me feel like a Fruiter-hero. (You may thank the glass of wine I'm enjoying for that one.)
For something so plucky, and exquisitely fresh, these muffins are almost disturbingly simple to make. Food this good must surely require some form of frustration, or at least a resigned sigh over the dish pile. Not this time. In fact, you won't even need the stand mixer...or any mixer, for that matter.
The muffins are soft, tart, sweet, and so, so perfect with a cup of morning tea. And should they last long enough to see the evening, they are spectacular with a scoop (or 3), of vanilla ice cream!
Recipe adapted from Southern Living