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Summer Strawberry Muffins

These sweet and pretty muffins can be made with either fresh strawberries or frozen

- which really means, you can enjoy these "summer" muffins year round.

 

Ingredients:


2 cups white whole wheat King Arthur Flour, plus 2 teaspoons more for tossing with strawberries (you can substitute with all purpose flour if white whole wheat is unavailable)

2 tsp baking powder

3/4 tsp salt

1 stick or 1/2 cup unsalted butter, softened

1/4 JEM Maple syrup

1/4 maple or coconut sugar (we used maple, obviously, but coconut is lovely as well)

2 large eggs

1-1/2 tsp vanilla extract

1/4 tsp almond extract (optional)

1/2 cup milk

2 + 1/4 cups diced strawberries (if using frozen, thaw)

JEM Maple sugar shavings for topping


Instructions:


Preheat the oven to 375°F. Line a 12 cup muffin tin with paper liners or spray with nonstick spray.


In a medium bowl, whisk together the flour, baking powder and salt.


In the bowl of an electric mixer, beat the butter and chosen sugar and JEM Maple syrup for about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and almond extract. (The batter may look a little grainy -- that's okay).


With the mixer on low, add the flour mixture in three separate additions, alternating with the milk and ending with the flour.


Toss the strawberries with 2 tsp of flour (this will keep them from sinking to the bottom). Set 1/2 cup of the berries aside. Add the remaining berries to the batter and fold with a spatula until evenly distributed. Do not overmix.


Scoop the batter into the prepared muffin tin; they will be very full. Scatter the reserved berries evenly over the muffins, then sprinkle JEM Maple sugar shavings over the center of each muffin.


Bake for about 30 minutes, until lightly golden and a knife or toothpick comes out clean. Run a sharp knife around the top edge of each muffin to free it from the pan if necessary (the edges can stick), then let the muffins cool in the pan for about 25 minutes. Transfer the muffins to a rack to cool completely.


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