I saw this recipe online a few days ago and I’ve been obsessed with the idea of these muffins ever since. I’m usually not a fan of fruit muffins, but I love strawberries, so I had an inkling I would love these muffins. I was right! They actually came out better than I even expected. They taste super fresh, bright, and summery, and the texture is light and fluffy—just as a muffin should be, of course.
Baking something like this is also a great way to use up less-than-stellar strawberries. All summer, I’ve been checking weekly for strawberries and I’ve been endlessly disappointed. I love firm, crisp, sweet strawberries and all I’ve found are mushy or bitter blobs. I waited all winter for strawberry season to come around, but when it did, it was more than a little disappointing. With the low-quality strawberries that seem to be ubiquitous this year, you can’t very well eat them plain without being a little underwhelmed, so baking them into muffins is an easy fix. When you blend them into the batter, the texture is no longer an issue. Problem solved! Read on for the recipe. You’ll love it!
Your cast of characters. So simple! Ignore the baking soda and pretend it’s baking powder. Good thing I caught that before I added it!
Rinse and chop your strawberries. They don’t have to be chopped all pretty; you’ll be blending them beyond recognition.
Zest about two teaspoons of orange rind. At this point your kitchen will smell like strawberries and oranges. Nothing wrong with that.
Now blend up your strawberries, melted butter, eggs, and orange zest. It’ll look like a smoothie, but don’t drink it unless you’re fond of raw-egg smoothies with a hint of butter. Wow, I just grossed myself out.
Now combine your dry ingredients in a separate bowl, then add them to your “smoothie.” Sugar is usually treated as a wet ingredient in baking, but in this case, we’re adding it in with the dry ingredients.
Now mix it until just blended. Don’t overmix or you won’t experience the light, fluffy amazingness!
Now spoon your batter into your muffin pan. Sprinkle the tops with sugar (the look and texture of this would be even better if you had some turbinado sugar or sugar in the raw instead of regular granulated sugar) and bake for 20 minutes in a preheated 400-degree oven.
These smell so good baking and they turn out a lovely pale pink color. So pretty!
The best part is the little bursts of strawberry and orange flavor throughout the muffins. These would be delicious with a little butter for a summer breakfast, a little dollop of strawberry jam, or even just plain for a snack or dessert. I’m kind of obsessed with them. I think you might be too. You should make them. Like now. Go!
From Cooking Light
Yield: 12 muffins
- 1 1/4 cups halved strawberries
- 3 tablespoons butter or stick margarine, melted
- 2 teaspoons grated orange rind
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 1/4 cups sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Cooking spray
- 2 teaspoons sugar
Preheat oven to 400°.
Combine first 4 ingredients in a blender, and process just until blended. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1 1/4 cups sugar, baking powder, and salt. Add strawberry mixture to flour mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray. Sprinkle with 2 teaspoons sugar. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pan immediately..
Calories: 184 (20% from fat)
Fat: 4g (sat 2.1g,mono 1.2g,poly 0.3g)