Weather: 46 degrees, cloudy
What I’m listening to: Ooh La La, Faces
My grandmother grew strawberries in springtime in a small garden plot that lined the exterior of her detached garage in Southern California. The soil was edged with scalloped grey concrete bricks, adjacent to a chain link fence with a gate leading to the back alley. As a little girl, I’d sneak out to the garden, lift the big green leaves, and peek underneath for that flash of bright red. Despite all of my grandmother’s urging to the contrary, I was never patient enough to leave them there until they were fully ripe and perfect. I always picked them a little too soon, popping them into my mouth ever so quickly, then sheepishly hiding my red-stained fingertips behind my back meanwhile trying to wipe the puckered expression off my face. I’m sure grandma watched me do this from her kitchen window, shook her head at my stubbornness, and laughed to herself.
When it’s strawberry season nowadays, I enjoy strawberries in everything from my lemonade to my salads, and from my smoothies to my scones. These muffins are another beautiful way to use up those ripe seasonal strawberries. Buttery coffee cake batter studded with fresh berries and topped with sweet crumble. These strawberry coffee cake muffins are pretty irresistible.