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Strawberry Butter with Poppyseed Muffins

Tiffany, Créme de la Crumb

Sweet and fluffy, whipped Strawberry Butter is the perfect topping for summer baked goods. This is a great way to use up strawberries that are a bit past their prime, but perfectly ripe ones will do, too.
15 min Prep Time
15 min Cook Time
  • Prep Time: 15 min
  • Cook Time: 15 min
  • Servings: 12 muffins

Servings: 12 muffins

Ingredients

  • For the Strawberry Butter:

  • 2/3 cup chopped strawberries
  • 2 tablespoons sugar
  • 1 cup (2 sticks) unsalted butter
  • 1/4 teaspoon salt

  • For the Almond Poppyseed Muffins:

  • 1 1/3 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 tablespoons (1/2 stick) butter, softened
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 1/2 teaspoons almond extract
  • 3/4 cup sour cream
  • 1 tablespoon poppy seeds

Instructions

For the Strawberry Butter:

Step 1

Sprinkle strawberries with sugar and mix well. Let stand at room temperatures 30 minutes to 1 hour. Drain off liquid and discard or reserve for another use.

Step 2

Add drained strawberries, butter and salt to bowl of electric mixer. Mix until well incorporated and fluffy, about 3-4 minutes. Serve immediately or refrigerate until ready to serve.

For the Almond Poppyseed Muffins:

Step 3

Preheat oven to 450°F and butter muffin tin.

Step 4

In medium bowl, whisk together flour, baking soda and salt.

Step 5

In large bowl, cream together butter, sugar, eggs, almond extract and sour cream. Add dry ingredients to wet ingredients and mix until combined. Stir in poppy seeds.

Step 6

Fill muffin tins about 2/3 full each with muffin batter. Bake for 12-16 minutes until toothpick inserted into center comes out clean. Allow to cool on wire rack. Serve warm with strawberry butter.