These cute little pink muffins are the strawberriest muffins ever. I had to use a word that’s not even in the dictionary to describe them because these little gems are bursting with strawberry flavor. They’re made with fresh strawberry purée and finished with homemade strawberry sugar. The strawberry purée helps to make the muffins soft and moist on the inside and the strawberry sugar gives a nice crunchy texture and a bright strawberry flavor on the outside.
The strawberry sugar is made by pulverizing freeze dried strawberries together with sugar. Freeze dried strawberries are not the same as dried strawberries. You can find freeze dried strawberries at grocery markets, gourmet stores and online. They’re typically located near the nuts and dried fruit in most markets.
To watch the TikTok video of Double Strawberry Mini Muffins click here.
Double Strawberry Mini Muffins
Strawberry Mini Muffins Coated in Homemade Strawberry Sugar
Combine the freeze dried strawberries and 2 tablespoons (7/8 oz or 25g) of sugar in a small food processor or a clean spice grinder. Process until finely ground. Add 1/2 cup (3 1/2 oz or 100g) of sugar and pulse a few times until well combined. Place the strawberry sugar in a shallow bowl and set aside.
Preheat the oven to 350ºF (180ºC). Grease and flour a 24-serving mini muffin pan.** Do not skip this step and do not use liners. The muffins need to form a crust on the outside so they don't soak up too much butter in the final step.
In a medium bowl, whisk together the flour, baking powder and salt
In a large bowl, whisk together the remaining 1/2 cup (3 1/2 oz or 100g) of sugar with the oil, egg and extracts until smooth. Whisk in the strawberry purée until well combined.
Stir in the flour mixture with a rubber spatula, just until combined. The batter will be thick.
Transfer the batter evenly into the prepared muffin pan cups.
Bake until a toothpick inserted into the center of the muffins comes out clean, about 10-12 minutes. Do not over bake! Be diligent, since over baking can happen very quickly with mini muffins.
Let the muffins cool in the pan for 5 minutes. Turn the muffins out onto a cooling rack. Place the melted butter in a small bowl. Dunk the warm muffins briefly in the melted butter, then roll them in the strawberry sugar.
These cute kitties were created as a special request by someone who grew up playing with Webkinz. Do you remember the Strawberry Cloud Leopard? It was a cute pink Webkinz plushie. The cookies are made of tender, buttery shortbread dough. They get their natural color and flavor from freeze dried strawberries. Mini chocolate chips are added to make the adorable leopard spots. I originally made this cookie dough into hearts for Valentine’s Day but it’s perfect for the Strawberry Cloud Leopards!
To watch the Strawberry Cloud Leopard Shortbread Cookies Instagram video, click here.
Strawberry Chocolate Chip Shortbread Cookies
Tender strawberry shortbread cookies dotted with mini chocolate chips
Pulverize freeze dried strawberries to a powder with a small food processor or a clean spice grinder. Pass through a sieve to strain out seeds.
In a medium bowl, whisk flour, powdered sugar and salt together.
In a large bowl, beat butter until light and fluffy. Add freeze dried strawberry powder and vanilla extract. Beat until well combined.
Add flour mixture and beat just until dough comes together. Fold in mini chocolate chips.
Divide dough into two portions and form into disks. Wrap with plastic wrap and refrigerate for at least 1 hour or up to overnight.
Line two large cookie sheets with parchment paper. On a lightly floured surface, roll dough to 1/4-inch thickness. Alternately, you can roll dough between two sheets of parchment paper. Cut cookies into desired shapes. I used a 4-inch cat cookie cutter.**
Place cookies about 2-inches apart onto prepared cookie sheets. To prevent excessive spreading, refrigerate cut cookies for 30 minutes prior to baking, especially if your dough becomes warm as you work with it.
Preheat oven to 325ºF. Bake until cookies are slightly puffed and edges barely start to turn light golden brown, about 12-14 minutes. (Smaller cookies will need a shorter baking time.) Let cookies cool on cookie sheet for 3 minutes then transfer to cooling rack to cool completely. Decorate as desired.