Ultimate Strawberry Muffins
I can’t believe it’s been more than a year and a half since I made these absolutely delicious blueberry muffins. Time flies! I used the same basic recipe (with a few tweaks) to turn these into perfect strawberry muffins, since nice, pretty strawberries are in peak season.
For a fun twist, I topped the muffins with strawberry sugar that I got from Monsieur Marcel’s Gourmet Market at the LA Farmer’s Market. We stocked up on super fun pasta, olive oil, white truffle mustard (which just may have converted me into a mustard fan), and this fun red sparking sugar. For an additional twist, I added lime zest to the batter to brighten things up even more!
This time around I didn’t make a homemade jam to swirl into the tops since I had strawberry jam in the fridge, but I’m sure it wouldn’t hurt the recipe if you took the extra time to do that :) Between fresh strawberries in the batter, strawberry jam swirled in, and strawberry sugar on top, I feel confident in calling these the ultimate strawberry muffins!
Ultimate Strawberry Muffins
yields 1 dozen large muffins
- 1 1/2 cups + 2 tablespoons all-purpose flour, divided
- 1 cup whole wheat pastry flour (may substitute all-purpose)
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1/4 cup butter, melted and slightly cooled
- 1/4 cup canola oil
- 1/2 cup buttermilk
- 1/2 cup Greek yogurt
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups strawberries, chopped
- 1 lime, zested
- 1 cup strawberry jam
- strawberry (or other coarse sugar) for topping
- Preheat the oven to 425º and grease a standard size muffin pan.
- Sift together 1 1/2 cups of all-purpose flour, the whole wheat pastry flour, baking powder, and salt in medium sized bowl.
- In a large bowl, cream together the sugar and the eggs with an electric mixer until smooth.
- Slowly add in the butter, oil.
- Add in the buttermilk, yogurt, and vanilla extract.
- Switch from the electric mixer to a wooden spoon and slowly add the dry mixture to the wet mixture, mixing until just combined. Do not over mix! The batter will be slightly lumpy, but that is expected!
- Toss the chopped strawberries in 2 tablespoons of flour, then gently fold into the batter.
- Using an ice cream or cookie scoop, evenly divide the batter between the muffin cavities.
- Scoop a dollop of strawberry jam on to each of the muffins tops and use a toothpick to slightly press it into the muffin and swirl.
- Top with sparkling sugar.
- Bake for 18-20 minutes until a toothpick inserted into the center comes out cleanly.
- Allow to cool in the pan for at least 10 minutes before attempting to remove. Likely some jam will have oozed out and caused some stickiness.
- Transfer to a cooling rack to fully cool. Best eaten immediately, but they can be reheated in the microwave for 30 seconds before enjoying, and they will taste fresh from the oven!