Every year our fields are full of wild strawberries.
They are tiny but full of flavor.
However it takes a lot of time to pick a cup or two, which is generally what you need to make muffins. Our pug, Purtie, used to spend hours grazing eating every little strawberry she could find.
We sure miss her but we are able to find a lot more strawberries this year. My husband was sweet enough to spend some time and picked me a full cup of strawberries.
In exchange I made him a batch of his favorite muffins. I’m sure they would be wonderful with blueberries or regular strawberries but we just love them made with the wild strawberries.
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
Topping (optional)
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.
Enjoy!
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Nancy on the Home Front 
Made the wild strawberry spice muffins from the recipe first time…second time…added a little canola oil to the butter, mixed milk and sour cream together, added 1/2 tsp of baking soda and 1/2 tsp of ginger and all spice. Made a crumbly topping of sugar, cinnamon, butter and flour.
It was a little lighter the second go round but had no complaints with either. None leftover.
One of my favorites recently….taste of Maine.
Rich
in Augusta
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Rich,
I love the changes especially adding a little ginger to the topping! Last time I made them I was out of milk so I used ¼ cup of sour cream and water to make up the difference, they were delicious very light and fluffy!
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