I’m not bluffin’ with my (strawberry) muffin(s) — these muffins are delicious! I am not surprised by that fact since the recipe comes from America’s Test Kitchen. Those guys are amazing … I truly don’t think I have ever had a bad outcome using one of their recipes.
I am in a strawberry mood with the season being in full swing. That’s code for watch out for more strawberry recipes like strawberry syrup, strawberry cupcakes, and chocolate covered strawberries. For me strawberry season means it is finally spring even though it does not feel exactly springy today in Virginia. It’s beginning to feel like summer. That’s Virginia for you.
I’m excited for what’s to come and is it just me or is this year just flying? I love that the days are longer and I am hoping to get outside to use my hula hoop. I also would like to do a day trip around town with my camera. There are a few things that I want to share with my readers about this city called Richmond before I leave it. It’s been real, Richmond. I am just excited!!! I want to introduce a drinks feature to the blog. I got plans and it’s time to dust them off and start doing and not just looking.
OH, my most fave news of all is that I will be a volunteer at Eat Write Retreat this weekend! While working the events I hope to store some much needed knowledge on making my blog a better blog. This is a great opportunity for me and I hope to share a recap or two in the coming weeks.
Until Next Time,
Very Berry Strawberry Muffins
Adapted from ATK Best Blueberry Muffins
Makes 12 Muffins
1 cup brown sugar
1 cup all purpose flour
1/2 cup canola or vege oil
1/4 teaspoon salt
2 cups diced strawberries, fresh
1 1/8 cups plus 1 teaspoon granulated sugar
2 1/2 cups all purpose flour
2 1/2 teaspoons baking powder
1 tablespoon salt
2 large eggs
4 tablespoons of butter, melted and cooled.
1/4 cup vegetable oil
3/4 cup sour cream
1/4 cup milk
1 1/2 teaspoons vanilla extract
In a small bowl mix brown sugar, flour, salt with oil until it resembles a rough crumb. Set aside.
Insert muffin liners into muffin pan or spray muffin pan with nonstick cooking spray. Adjust oven rack to the upper middle position and preheat oven to 425 F.
In a small saucepan add 1 cup strawberries and 1 teaspoon sugar to a simmer over medium high heat. Stirring frequently while mashing the berries. Cook berries until they proceed to breakdown and mixture is thickened. The berry liquid should also reduce to approximately 1/4 cup (about 6 minutes). Remove from heat and pour into a small heat proof bowl to cool to room temperature (10 to 15 minutes).
Sift together flour, baking powder, and salt together into a large bowl and set aside. In a mixing bowl add remaining sugar and eggs, whisking together until incorporated, should be light yellow in color; don’t over mix. Begin to add melted butter and oil in slowly, whisking into the sugar/egg mixture. Once combined begin to whisk in sour cream, milk, and vanilla extract until combined. Using a mixing spoon or rubber spatula fold in sifted dry ingredients and remaining strawberries. DON’T OVERMIX, fold until combined. Batter will not be smooth. This is not cake batter.
Scoop muffin mixture into the muffin pan using a 3 Tablespoon scooper or ice cream scoop. Top wet mix with one teaspoon strawberry reduction. Using a wooden skewer, toothpick, or chopstick swirl the strawberry reduction in a figure 8 movement. Top with 1 teaspoon of streusel.
Bake muffins for approximately 17 to 19 minutes. Be sure to rotate the muffin tin halfway through baking. Remove from oven and allow muffins to cool for 5 minutes in the tin. Remove from tin and let muffins cool for an additional 5 to 7 minutes and serve.