Strawberry Muffins

DSCF4799edited Strawberry Muffin by the Bluenose Baker

Welcome to the Bluenose Baker’s very first theme week! You’ll see three new recipes over the next few days, all featuring succulent summer STRAWBERRIES!

Strawberries are quite possibly my favourite fruit. I love them by themselves, in healthy snacks and in decadent desserts. I buy them whenever they’re on sale throughout the year, but I live for the few weeks in the summer when they are fresh and local. Nothing compares to the scent and taste of a perfect ripe berry that was on the plant mere hours ago. This year my mom and I picked 27 boxes at our local U-Pick and I have been happily finding ways to use strawberries all week.

These strawberry muffins are a favourite at our house. They’re moist and fluffy, almost like a strawberry cupcake.

You’ll need flour, baking soda, salt, cinnamon, an egg, white and brown sugar, oil, buttermilk, vanilla and strawberries.

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Preheat the oven to 350°. Get out your muffin tins. This recipe yields 18 muffins, so I use a 12 cup and a 6 cup tin. If you don’t have enough muffin cups, you could use ramekins or set silicone muffin cups on a baking tray. Line the muffin tins with paper or silicone liners. I usually just spray my tins with cooking spray, but I like to use liners with berry muffins as the berries tend to stick, especially when they’re really ripe.

Wash the berries, dry well, and cut the stems off. Dice them fairly finely.

Toss 1 ½ cups of the strawberries with 1 tablespoon of flour in a small bowl. This will help the strawberry pieces distribute evenly throughout the muffins, without sinking to the bottom. If your berries are super ripe, it also helps to absorb a bit of the juice and keeps the muffins from getting soggy.

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Set the other ¼ cup of berries aside to top the muffins.

Whisk together the dry ingredients in a large bowl.

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Whisk the egg and sugars together in a medium bowl. If there are any stubborn lumps of brown sugar, pinch them between your fingers or fish them out with a small spoon.

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Add oil and vanilla and whisk until smooth.

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Time for the buttermilk. I’m using the real stuff here, but it works just as well with an improvisation (put 1 tablespoon of vinegar or lemon juice in a measuring cup, fill to the 1 cup mark with regular or non-dairy milk.) Don’t substitute plain milk though. The muffins don’t contain any baking powder, so the reaction between the baking soda and the acidic buttermilk is what will make them rise.

Pour in a bit of buttermilk, whisk to combine, then pour in the rest. Adding a bit of liquid thins the thick sugar mixture and makes it easier to mix without sloshing everywhere.

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Pour the wet ingredients into the dry and mix until just combined. There should still be a few streaks of flour left when you fold in the berries.

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I often toss some chocolate chips in with the berries as well!

Scoop the batter into the prepared tins.

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Press a few of the reserved strawberry chunks into the top of each muffin.

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You can also sprinkle the tops with turbinado sugar.

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Bake for 18 – 20 minutes, until the tops are lightly browned and a toothpick comes out clean or with just a few moist crumbs.

Strawberry Muffin

Cool in the pan for a few minutes, then tip them out onto a wire rack to cool completely.

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The muffins will stay fresh in an airtight container for a few days. They also freeze well.

Strawberry Muffins

What are your favourite strawberry recipes?

Strawberry Muffins

  • Servings: 18 muffins
  • Print

Adapted from Sally’s Baking Addiction

Ingredients:

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon cinnamon
  • 1 egg
  • ¾ cup granulated sugar
  • ¼ cup brown sugar
  • 1 cup buttermilk (or 1 tablespoon vinegar/lemon juice + enough milk/non-dairy milk to make 1 cup)
  • 1/3 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 ½ cups diced strawberries, tossed with 1 tablespoon flour, plus ¼ cup diced strawberries for the tops of muffins.

Directions:

Wash, dry and dice berries finely. Toss 1 ½ cups of the berries with 1 tablespoon of flour. Set the other ¼ cup aside.

Whisk together 2 cups flour, baking soda, salt and cinnamon in a large bowl.

Whisk the egg and sugars together in a medium bowl. If there are any stubborn lumps of brown sugar, pinch them between your fingers or fish them out with a small spoon.

Add oil and vanilla and whisk until smooth.

Pour in a bit of buttermilk, whisk to combine, then pour in the rest.

Pour the wet ingredients into the dry and mix until just combined.

Fold in berries.

Scoop the batter into prepared tins.

Press a few of the reserved strawberry chunks into the top of each muffin. You can also sprinkle the tops with turbinado sugar.

Bake for 18 – 20 minutes, until the tops are lightly browned and a toothpick comes out clean or with just a few moist crumbs.

Cool in the pan for a few minutes, then tip them out onto a wire rack to cool completely.

The muffins will stay fresh in an airtight container for a few days. They also freeze well.

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3 thoughts on “Strawberry Muffins

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