Finding an abandoned bag of frozen strawberries in the bottom of the freezer inspired me to make Strawberry Sour Cream Coffee Cake Streusel Muffins. My Sour Cream Coffee Cake recipe is super versatile and can be made with any fruit. Some of my faves are Blueberry Lemon, Blackberry Orange, Date Pecan and Cream Cheese Cherry Jam.
I cooked the fruit slightly in the microwave to start and then pureed it with my immersion blender. After reducing the puree (to evaporate some of the water), I placed it in a sieve to drain off even more water.
The end result was that the muffins turned out strawberry-ish. Next time, I will fold in chunks of fresh strawberry to boost the flavor instead of relying on puree for flavor.
Here’s the recipe to try at home!
Yield: 9”x9” square pan, eight pieces, or 12 muffins
Dosage: Approximately 28mg THC per serving, 20mg THC per muffin
Time: one hour
- a standing mixer or hand mixer
- 3 small bowls
- rubber spatula
- measuring cups
- measuring spoons
Oven: Preheat oven to 350°F
- 1 cup (8 oz) Cannabis Butter
- 1 ½ cups sugar
- 3 eggs
- 1 egg yolk
- 1 ½ tsp vanilla extract
- 1 cup (8 oz) sour cream
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ¼ tsp salt
*Crumb Cake Topping:
- ⅓ cup sugar
- ⅓ cup dark brown sugar
- ¾ tsp ground cinnamon
- ⅛ tsp salt
- ½ cup (4 oz) Cannabis Butter, melted
- 1¾ cups cake flour
- 1 1/2 pounds strawberries, fresh
This is a stiff batter, so using a machine (stand mixer, hand mixer) is your best bet. If you’re Popeye or augmenting your CrossFit workout, do this by hand.
For Coffee Cake: Prepare pan by lining with parchment, making sure you have overhang, so you can lift the coffee cake out with ease when done. Pan spray parchment and reserve.
In a medium bowl, combine dry ingredients (flour, baking powder, salt) and reserve.
Pool eggs, yolk and vanilla extract together in a small container and reserve.
Place butter and sugar in mixing bowl and mix on low speed until completely incorporated. Add eggs, yolk and vanilla, mixing on low until combined. Scrape the bowl and mix again on low until there are no butter chunks and batter is homogenous. Add sour cream and mix. Add remainder of dry ingredients and mix until combined. Be sure to scrape bowl to ensure complete incorporation.
For Crumb Topping, in a small bowl, place all ingredients. Stir butter in until completely integrated.
Place batter in pan and lay Crumb Topping evenly over top, lightly patting to adhere to batter.
Bake for 55 – 65 minutes or until toothpick inserted in center comes out clean.
Muffins: Line a 12-muffin tin with liners. I like the PaperChef brand lotus cups — they hold more batter, are easy to remove from the baked goods and look professional.
Combine dry ingredients in a small bowl.
Hull and dice up your strawberries. Put half in a saucepan and cook on low until fruit is broken down and reduced, allow to cool. Reserve other half of strawberries.
Place butter, sugar and lemon zest in mixing bowl and mix on low speed until completely incorporated. Add eggs, yolk and vanilla, mixing on low until combined. Scrape the bowl and mix again on low until there are no butter chunks and batter is homogenous. Add sour cream and mix. When incorporated, add cooked strawberries. This will turn your batter slightly pink.
Add remainder of dry ingredients and mix until combined. Pull off mixer and fold in fresh strawberries by hand. Take this moment in time to scrape the mixer bowl well and make sure your batter is fully incorporated and there is no sour cream streaks or butter chunks.
Scoop into muffin tin, 2/3 full. Top with Crumb Cake Topping, using full recipe amount for all 12 muffins. Bake for 25 – 35 minutes or until toothpick inserted comes out clean.
Vegan Variation: Use Earth Balance for butter and substitute vegan sour cream for dairy sour cream and use egg replacer for the chicken eggs. Increase flour to 2 ¾ cups. People have a hard time telling that this one was vegan! 🙂
Let me know how they turned out! Happy Baking!