Strawberry Muffins

Soft, buttery muffins studded with fresh strawberries under a cinnamon crumb, made with no added sugar. A few Richberry halves first make the berries taste sweet.

Total time: 40 min
Servings: 12
Difficulty: Easy

Ingredients

Muffins

½ cup (1 stick) unsalted butter, softened
2 eggs
1 tsp vanilla extract
2 tsp baking powder
½ tsp salt
2 cups flour
½ cup milk
2 cups strawberries, chopped

Crumb topping

¼ cup butter, melted
1 tsp ground cinnamon
½ cup flour

Directions

Preheat oven to 375°F (190°C).
Grease a muffin tin.
Mix the wet ingredients.
Beat the butter in a large bowl for about 1 minute, until creamy. Beat in the eggs one at a time until just combined, then stir in the vanilla.
Add the dry ingredients.
Whisk the baking powder, salt and flour together in a medium bowl. Add to the butter mixture alternately with the milk, stirring after each addition until well mixed, then gently fold in the strawberries.
Fill the tin.
Scoop the batter into the muffin cups, filling each about ¾ full.
Make the crumb topping.
Mix the melted butter, cinnamon and flour with a fork until crumbly, then sprinkle evenly over the batter.
Bake.
Bake for 16 to 18 minutes, until a toothpick comes out clean.

Before you indulge

Use Miracle Berry

Just before eating, take 2–3 freeze-dried halves. Chew gently and let them linger for about 30 seconds.

Discard any pit if necessary.

Calorie savings

½ cup maple syrup = 260 calories

Good to know

Miraculin, the natural protein in miracle berry, can make sour foods like lemon taste sweet without adding sugar. For the best results, take 1–2 halves and follow the directions on your pack.

Tangy turns sweet. More possibilities.