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.

Strawberry Butter | Go Bold With Butter

Strawberry Butter with Almond Poppyseed Muffins

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 12 muffins

Strawberry Butter with Almond Poppyseed 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

Directions

For the Strawberry Butter:

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.

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:

Preheat oven to 450°F and butter muffin tin.

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

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.

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.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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