The smell of homemade fruit muffins baking in the oven is a favorite; in this instance, it’s Strawberry Muffins. The fragrant batter of butter, sugar, eggs , vanilla and flour swimming with the sweet berries is an amazing perfume I’d happily dab on my wrists and behind my ears.
Strolling past the produce vendors at The Westport Farmer’s Market, the the sweet, succulent strawberries in their green cardboard pints were lined up like delicious gifts ready for the buying indicating it’s summertime! A couple of pints called my name and from the moment I eyed the red beauties, muffins were on my mind.
These muffins are adapted from The Best Blueberry Muffin recipe from one of my favorite cookbooks MUFFINS Sixty Sweet and Savory Recipes… From Old Favorites To New. Absolutely adorable in size, Elizabeth Alston’s cookbook is fantastic. This gem of a cookbook no longer has a dustcover, the back cover has been partially eaten by one of my dogs and some of the pages chewed, but I go back to this particular recipe time and time again with various flavor adaptations.
Once the basic recipe is mastered, you’ll do what I do –play. With the Strawberry Muffins I cut back on the All-Purpose Flour and add some Whole Wheat Flour. I also added some lemon zest simply because I love lemon and strawberries together. This recipe makes 14 regular sized muffins and once cooled, you may not be able to stop at just one.
Strawberry Anytime Muffins
- 1 stick 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large Eggs room temperature
- 1 teaspoon Vanilla Extract
- 2 teaspoons Baking Powder
- 1/4 teaspoon salt
- 2 1/2 cups Strawberries sliced
- 1-2 teaspoons Lemon Zest
- 1 1/4 cup All-Purpose Flour
- 1/4 Whole Wheat Flour
- 1/2 cup Whole Milk
- 1 tablespoon sugar mixed with 1/4 teaspoon cinnamon
- Heat the overn to 375* Grease and line a 12-cup muffin pan with liners.
- In a small bowl, mash the 1/2 cup of Strawberries, add the lemon zest and set aside.
- To the bowl of a mixer, add the butter and beat on medium until creamy and pale. Add the sugar and contine to mix until well combined. Add the eggs, one at a time and then add the vanilla, baking powder and salt.
- Add the mashed strawberries to the batter.
- Add the flour and milk in alternating additions,
- Fold in the sliced strawberries.
- Using a medium sized ice-cream scoop, add the batter to the muffin cups and sprinkle with the sugar-cinammon mixture.
- Bake for at least 30-miunutes or until a nice golden brown. Let the muffins cool completely, at least 30 minutes in the pan before serving.
Recipe NotesYou want to be sure the muffins aren't too soft on the bottom so if necessary, add a bit more cooking time.
The muffins, once completely cooled, can be frozen in an freezer bag up to three months.
Adapted from Muffins: Sixty Sweet And Savory Recipes..From Old Favorites to New