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Strawberry Muffins

I have no reasonable or justifiable explanation for why I made these. There was no event or occasion or even forethought. The simple truth is that I bought a huge vat of strawberries and hadn’t used them all up. Time was running out on them and something needed to be done.

After a morning of errands and trying to contain The Boy in the outdoor department of Home Depot I was in the mood for some kitchen solitude. Of course, I didn’t get it and wound up with both kids “helping” me bake these, but it was worth it.

It makes sense, though. I mean we eat blueberry muffins all the time. Swapping in strawberries seems so obvious to me now. They are sweet without being cloying and hearty from the whole wheat flour while still being light. There’s also no worries about things getting purple from the blueberry juice!

I threw some nice strusel on top because who doesn’t love buttery sugary goodness on top of a muffin? In the end these lasted about 4 days in an airtight container on the counter and while they lost a little over time the taste and texture didn’t suffer much at all.

 

Strawberry Muffins

Adapted and compiled from three different recipes from Smitten Kitchen

Ingredients
Muffins 

  • 1 cup whole wheat pastry flour
  • 1 cup AP flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp ground ginger
  • 1/2 tsp fresh ground nutmeg
  • 1 stick unsalted butter, at room temperature
  • 1/2 cup sugar (I used sucanat)
  • 1/4 cup dark brown sugar (I used dark brown muscovado)
  • 1 large egg
  • 1/4 cup sour cream
  • 1/2 cup heavy cream
  • 1 lb strawberries, cleaned, stems removed, and chopped

Topping

  • 1/2 cup AP flour
  • 1 tbsp sugar (I used sucanat)
  • 3 tbsp dark brown sugar (I used dark brown muscovado)
  • 1/4 tsp ground ginger
  • 1/4 tsp nutmeg
  • Pinch of salt
  • 3 tbsp melted unsalted butter
Instructions
Muffins
  • Preheat the oven to 450°F. Put muffin liners into your muffin tin.
  • Mix together the dry ingredients and set aside.
  • In your stand mixer beat together the butter and the sugars until light and fluffy.
  • Add the egg and beat well.
  • Beat in the sour cream and the cream.
  • Chop the strawberries and then using a spatula fold them into the batter.
  • Use an ice-cream scoop to fill each muffin liner.

Topping

  • Melt the butter in the microwave. Whisk together the dry ingredients and then pour in the melted butter. Stir until it is crumbly.
  • Top each muffin with 1 tsp of the topping and press it into the top of the muffin so it sticks.
  • Bake for 10 minutes at 450 degrees.
  • Then turn oven temperature to 400 degrees and bake for an additional 7 minutes.
  • Test with a toothpick (it should come out clean) and remove from the oven.
  • Cool the muffins on a rack.
  • Store overnight in a top with a snap on lid.

Preparation time: 20 minute(s)

Cooking time: 17 minute(s)

Number of servings (yield): 18