This is off-season, but that’s what I get for archiving a bunch of half-finished posts. Well, you get what you get, readers! (All two of you. Hi.) To be honest, I feel like these muffins were too moist. Maybe I should have baked them a little past set. I mostly needed to find something to use up my overripe strawberries with, so found this recipe. Will probably try something else next year. (Or buy fewer baskets of strawberries…)
- adapted from Once Upon a Chef – Strawberry muffins
- takes about 1 hour
- makes 12 muffins
- You need:
- one large bowl, one small bowl
- muffin pan
- 1/2 c butter, softened
- 1 c granulated sugar
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 1/2 c milk
- 2 c + 2 tsp whole-wheat flour, sifted, separated
- 2 tsp baking powder
- 3/4 tsp salt
- 2 1/2 c strawberries, chopped
- 1/2 c sliced almonds
In a large bowl, cream together 1/2 c butter and 1 c granulated sugar. Add in 2 large eggs, one at a time, then mix in 1 1/2 tsp vanilla extract.
In a separate small bowl, mix together dry ingredients: 2 c whole-wheat flour, 2 tsp baking powder and 3/4 tsp salt.
In a separate smaller bowl, stir together 2 tsp whole-wheat flour and 2 1/2 c strawberries, chopped. This keeps the strawberries from sinking to the bottom of the muffin pan.
Alternating mixing dry ingredients in thirds and 1/2 c milk (half at a time) into the buttercream. Then, stir in strawberries and 1/4 to 1/2 c sliced almonds. Scoop into a prepared muffin/cupcake pan, then top with a bit of turbinado or granulated sugar. Bake for 30 minutes or until fully set, with a browned crust.