Ponchatoula Strawberry Pecan Muffins

  • Yield: 2


4cups all-purpose flour
2tablespoons baking powder
1/8teaspoon salt
1/2cup (1 stick) butter, softened
1cup sugar
2 eggs
1cup milk
2cups sliced fresh strawberries
1cup chopped pecans


  1. Preheat the oven to 350 degrees
  2. Whisk the flour, baking powder and salt in a medium bowl.
  3. Cream the butter and sugar with an electric mixer in a large mixing bowl until light and fluffy. Beat in the eggs one at a time.
  4. Add the dry ingredients alternately with the milk, beating just until mixed after each addition. The batter will be slightly sticky; do not overmix.
  5. Fold in the strawberries and pecans. Spoon into greased muffin cups, filling 3/4 full.
  6. Bake for 15 to 20 minutes or until golden brown.

Recipe reprinted with permission from Dickie Brennan & Co., Dickie Brennan’s Palace Cafe, The Flavor of New Orleans (Dickie Brennan & Co., 2002)