2 cups biscuit baking mix
¾ cup sugar
1 cup sour cream
2 eggs, beaten
3 tablespoons butter, melted
1 teaspoon vanilla extract
1 cup chopped strawberries
3 tablespoons brown sugar
3 tablespoons sour cream
½ cup shredded coconut
1. Preheat oven to 350°. Spray 12 muffin cups with nonstick cooking spray. In a large mixing bowl, combine baking mix and sugar; stir.
2. In a small bowl, combine 1 cup sour cream, eggs, butter, and vanilla extract; stir. Add to baking mix mixture, stirring just until combined. Add strawberries to batter; gently fold in. Spoon batter into muffin cups.
3. In a small bowl, combine 3 tablespoons sour cream, brown sugar, and shredded coconut; stir. Spoon on top of muffin batter.
4. Bake for 20 to 25 minutes, or until the tops are golden brown. Turn off oven, and allow muffins to remain in oven for another 10 minutes. Remove from oven, and cool for 5 minutes before serving.
Welcome a warm spring morning with these Quick Berry Muffins, a light seasonal quick bread.