Quick! What comes to mind when you think of strawberries? Is it blended strawberry daiquiris delivered poolside by a waiter in white? Fluffy shortcake piled high with sliced strawberries and cream? Strawberry jam slathered on thick slices of buttered toast? Strawberry salad with goat cheese and almonds? For me, it’s all of the above and more. Until last week…

Last week Luke and I were strolling in SOMA on the hunt for good coffee and a light breakfast. We discovered a new café that appeared pretty unassuming except for a chalkboard sign situated on the sidewalk next to the door, advertising fresh strawberry muffins. Fresh muffins? Strawberries!? Sold.

They were delicious. I decided I needed to recreate them. Usually when I bake, it’s for an occasion. I like to share baked goods. Otherwise, we know what happens. Poof, GONE!  In MY belly. It was my mom’s birthday coming up in a few days and I knew they would be perfect. Of course I kept a 'few' for us to enjoy.

I love buttermilk in baked goods. I added buttermilk to the batter and extended the buttermilk theme with a lemon buttermilk glaze drizzled on top. It was subtly sweet and tangy. I also added chopped pecans for texture and the nutty flavor. For an added effect and because I love sparkle, I sprinkled edible gold glitter on top to finish them off. They were divine; the perfect platform for fresh strawberries. Serve warm with butter. Or get nuts and add nutella. Whoop! Happy baking!

2 ½ c flour
1 ½ ts baking powder
½ ts baking soda
¾ c sugar
¼ ts salt
2 eggs
1 c buttermilk
8 tb butter
1 ts vanilla
2 c diced strawberries
¾ c chopped pecans

2 tb buttermilk
1 tb lemon zest
1 ts vanilla extract
1 ¼ c powdered sugar

-Preheat oven to 400 degrees F
-Sift together the first five ingredients in a large bowl
-Whisk eggs, buttermilk, melted butter, and vanilla in another bowl
-Gradually pour wet ingredients into dry ingredients and mix thoroughly
-Fold in strawberries
-Fold in pecans
-Spoon batter into a greased muffin pan and bake until golden 20-25 min

-In a small bowl whisk together buttermilk and vanilla
-Add lemon zest
-Add powdered sugar, whisking until smooth
-Cool muffins for 10 min after removing them from the oven
-Drizzle or brush icing onto the tops
-Sprinkle with gold glitter
*Store in an airtight container