Strawberry Cake Muffins-adapted from Ina Garten).

We “bake/put together” a lot of whole food snack treats. Raw honey, flax, almond meal, chocolate chips that kind of thing. So when we bake a fun recipe like this it’s worth documenting! Here’s my version of the Ina classic.

Our version of Ina’s Coffee Cake Muffins.


12 TBSP butter, unsalted room-temperature

1 1/2 cups sugar

3 large eggs, room temperature

1 1/2 tsp. Pure vanilla extract

8 oz. (about 1 cup) sour cream

1/4 cup milk

2 1/2 cups bread flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 package of strawberries, washed, steamed and chopped


Preheat oven to 350°. Pl. 16 paper liners in muffin tins.

In an electric mixer bowl, cream the butter and sugar about five minutes till light and fluffy. With a mixer on low add eggs one at a time, then vanilla, sour cream, and milk.

Then add the flour, baking powder baking soda and salt. Mix minimally, and slowly. Fold in the strawberries with a rubber spatula. Do not over mix.

Skip the batter out into the muffin tins, they will be pretty full, almost a rounded top. Bake in oven for 25 to 30 minutes or until tester comes out clean. ENJOY!!!


Published by hannahyerkey

Lover of life, my husband Chad, and our three kids. I love cooking and baking low-sugar, but still delicious, foods for my Chad who’s a diabetic. We leave room for occasional indulgent foods too! Constantly on the hunt for natural, alternative ways to incorporate to stay healthy. Saved by grace. Lastly adventure and spontaneity are everything...oh, and coffee too.

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