I was looking through my Mom’s recipe book yesterday. There are recipes in there that I’m pretty sure she never made. Perhaps she was a bit of a “recipe hoarder” – but then so am I! Recipes are such a part of someone’s “story”! We food lovers tend to collect all sorts of ideas that we find, or someone shares with us – that we intend to make one day. I’m guilty of this as well. I’m happy just perusing through my stash of recipes. There is something comforting about having a collection of favorites that I have made, recipes that I may make one day, or that I will use as inspiration. I can’t tell who shared this recipe for strawberry muffins with my Mom, but it must have been a friend, based on the note at the bottom. The sender’s name is unfortunately cut off.
I didn’t want this gem to go “unmade” any longer, so I made these strawberry muffins this morning for breakfast! I used my favorite tulip paper cupcake liners. I always like to make a new recipe exactly the way it’s written, then decide if I may want to make any changes. These came out fluffy, moist, and not too sweet. I was curious at the rather small amount of butter in them – compared to other muffin recipes I have, and the ratios of baking powder and soda. Despite this, they came out of the oven with nice rounded tops, and were scrumptious! I made 2 changes: I baked these at 350 degrees instead of 400, and I added a little confectioner’s sugar and milk glaze to make them perfect! Thanks, who ever you are – for sharing this with my Mom! I’m passing it on!
Here is the recipe:
Preheat oven to 350 degrees.
Strawberry Muffins (makes 12 muffins)
1/2 stick unsalted butter
1 1/8 c granulated sugar
2 eggs
3 c all purpose flour
3 tsp baking powder
“pinch” of baking soda (I used 1/4 tsp)
1/2 tsp salt
1 c milk
1 tsp vanilla
2 c chopped fresh strawberries (chop small)
coarse sugar for garnish
Confectioner’s sugar and milk for glaze (optional)
Place 12 paper liners in a cupcake pan. Cream together butter, and sugar, then add eggs and blend til fluffy.
Reserve 3 Tbsp of the flour. In a bowl, combine remaining flour, baking power, baking soda, and salt. In separate bowl, combine milk and vanilla. Alternately, add milk and flour mixtures, to creamed butter/sugar/eggs. Blend just til smooth.
Place chopped strawberries into a bowl, and toss with the reserved 3 Tbsp of flour. FOLD into batter.
Fill muffin cups about 3/4 full. Add a few more fresh strawberry pieces onto the tops, then sprinkle with coarse sugar.
Bake for 25-30 min, until toothpick inserted in center comes out clean.
Cool completely. Drizzle with a mixture of 1 1/2 c confectioner’s sugar, and a few tsp of milk (or water) until it is of “drizzling” consistency.
Taste a piece of someone’s story, as you enjoy these beautiful strawberry muffins!
