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Strawberry Muffins

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Strawberry Muffins

Our recipe blog post this month is for a delicious strawberry muffin.  Strawberries are plentiful in the Lynchburg, Virginia area at this time of year.  There are several “you pick” farms within a few miles of Lynchburg where you can pick your own, bring them home and make them into many delightful and healthy dishes–sweet, savory, sauces, jams, jellies and more.  At The Carriage House Inn Bed and Breakfast we have been serving these as our last course, of four, when serving a savory entre´.  Guests have been raving!

Fresh strawberries from our garden!

Ingredients:

  • 3 cups flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 1/2 tablespoons ground cinnamon
  • 1 1/4 cups milk
  • 2 extra-large eggs, lightly beaten
  • 1/2 pound (2 sticks) unsalted butter, melted
  • 2 cups diced fresh strawberries
  • 1 1/2 cups sugar

Directions:

  1. Preheat oven to 375°.  Line muffin tins with paper liners.
  2. Sift the flour, baking powder, baking soda, salt and cinnamon together in a large bowl.  In a 2-cup measure, combine the milk, eggs and melted butter.  Make a well in the middle of the dry mixture, pour the wet mixture into the well, and stir until just combined.  There will be some lumps but don’t overmix the batter!  Add the strawberries and sugar and stir gently to combine.
  3. Using a 2 1/4-inch ice cream scoop, spoon the batter into the muffin cups to fill the liners.  Bake for 20-25 minutes, until a cake tester comes out clean and the tops are nicely browned.  Serve warm or at room temperature.

Helpful Hints:

I used a silicon muffin cup tin.  Make sure the muffins have cooled sufficiently before attempting to empty this type of muffin tin or they stick.  I sprayed the muffin cup tin with non-stick cooking spray after my first batch.  That also helped them leave the tin cleanly.

Don’t overmix the batter at either mixing step.  Overmixing will cause the muffins to be tough.

I baked my muffins between 25-30 minutes to get them a nice brown on top.  I checked them with the cake tester at 20 and 25 minutes, then left them in just a bit longer.  They are still very moist (I guess it’s all of the butter) but now have a pretty light brown top.