Best of All Strawberry Muffins

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TheseBest of All Strawberry Muffins use a full pound of fresh strawberries as a puree and cut up in the muffins. Use the ripest strawberries for the fullest flavor.

Prep Time20

Cook Time22

Total Time42

Course: Muffins

Cuisine: American

Keyword: baking, Best of All Strawberry Muffins, crumb topped muffin, easy muffins, easy strawberry muffins, muffins, strawberry muffins

Servings: servings

Calories: 220kcal

Author: Helen S Fletcher

Ingredients

Crumb Topping

½ cup butter, softened (114 grams, 4 ounces or 1 stick)
⅓ cup granulated sugar (65 grams or about 2 ¼ ounces)
⅓ cup packed brown sugar (65 grams or about 2 ¼ ounces)
1 ½ cups cake flour (185 grams or 13 ½ ounces)
¼ teaspoon salt

Easy Strawberry Muffins

1 ½ cups coarsely cut fresh strawberries
2 ½ cups cake flour (310 grams or about 10 ¾ ounces)
¾ cup sugar (150 grams or 5 ¼ ounces)
1 ½ teaspoon baking powder
¼ teaspoon salt
3 eggs
¾ cup butter, melted (170 grams, 1 ½ sticks or 12 tablespoons)
⅔ cup strawberry puree
1 teaspoon almond extract
1 teaspoon vanilla extract
½ to 1 teaspoon red food coloring
Swedish pearl sugar as needed
Sanding Sugar as needed
Crumb Topping
Powdered sugar as needed.

Instructions

Crumb Topping

To see how to photos for the crumb topping click the link
Combine the butter and both sugars in the bowl of a mixer. Cream until very light. Whisk the cake flour and salt together.
Add it all at once and beat on medium until it starts to form crumbs. Scrape the bowl well and beat again. As it starts to form small crumbs, increase the speed somewhat and continue beating until larger crumbs form. Do not overbeat or it will become a thick cohesive mixture.
Store in the refrigerator while making the muffins.

Best of All Strawberry Muffins

This recipe makes about 12 Texas Muffin, 24 standard sized muffins or 40 mini muffins.
Preheat the oven to 350°F. Spray the muffin cups with non-stick baking release or line with muffin papers.
Cut the strawberries into pieces about ¼". Set aside.
Purée the remainder of the fresh strawberries in a processor or blender. There should be about ⅔ cup. If it is short, add water. Set aside.
In a large bowl, whisk together the cake flour, sugar, baking powder, and salt.
In a separate bowl, whisk the eggs. Add the melted butter, strawberry puree, almond extract, vanilla extract, and food coloring, mixing well.
Pour the wet ingredients over the dry ingredients and mix gently with a rubber spatula. Do not overmix. A few lumps are fine.
Stir in the cut strawberries.
If topping with the crumbs, fill the Texas Muffin cups about ½ full of the batter.
Top with a scant ⅓ cup crumb mixture, pressing down lightly.
Fill the regular size muffin cups about ½ full. Top with a heaping soup spoon of crumbs, pressing them down lightly. The mini pans should be filled about half full. Top with crumbs to about the top of the pan.
If topping with sanding sugar or Swedish Pearl sugar, fill the cups about ¾ full. Sprinkle one of the sugars liberally on top.
Bake the mini pans 12 to 14 minutes or until a tester comes out clean.
The regular muffins should bake about 15 to 16 minutes.
The Texas muffins bake 19 to 22 minutes.
Cool completely and dust the crumb topped muffins with powdered sugar.
The muffins will keep well for several days in an airtight tin. They can also be frozen without the powdered sugar for several months. Thaw at room temperature and dust heavily with powdered sugar.

Nutrition