Tag: strawberry muffins

Double Strawberry Mini Muffins

Posted on by Mari Vasseur
Double Strawberry Mini Muffins

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 Instagram video of Double Strawberry Mini Muffins click here.

Double Strawberry Mini Muffins

Strawberry Mini Muffins Coated in Homemade Strawberry Sugar
Print Recipe
Servings 24 mini muffins

Ingredients
  

  • 1 cup (200g) plus 2 tablespoons (25g) sugar, divided
  • ½ cup (14g) freeze dried strawberries not dried
  • 1 ½ cups (191g) all purpose flour, sifted
  • 1 ½ teaspoons baking powder
  • ½ teaspoon fine sea salt
  • â…“ cup (74ml) vegetable oil
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon pure strawberry extract
  • ½ cup (118ml) strawberry puree
  • 2 pea size drops pink gel food color optional
  • 6 tablespoons (85g) butter, melted

Instructions
 

  • Combine the freeze dried strawberries and 2 tablespoons (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 (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.

Notes

To find the gel food color I used, click here.
To find the mini muffin pan I used, click here.
Keyword muffins, strawberry

Strawberry Shortcake Crumble Muffins

Posted on by Mari Vasseur
strawberrry shortcake crumble muffins

Have you noticed the strawberry shortcake crumble topping trend? I noticed many people sharing various versions of the crumble recipe all over Tiktok. I’ve seen the topping on cake, cupcakes and countless other desserts. Most people seem to make it using strawberry gelatin mix and vanilla pudding mix. The version I’m sharing here uses freeze dried strawberries instead. I’m not opposed to using gelatin mix, I just seriously love the tart, natural flavor of freeze dried strawberries.

This topping is irresistible on these tender strawberry muffins. I wanted to pile on as much crumble topping as possible so I used tulip baking cups. They’re made of grease-proof parchment paper squares. You can buy them online or make them yourself with squares of parchment. You can use the link provided at the end of the recipe to find the ones I used. Keep in mind, if you use standard muffin liners, you’ll use less batter and topping for each muffin, so you’ll end up with a few more muffins.

I used fresh strawberries for the puree in the muffins, but feel free to use frozen, defrosted strawberries if you cant get fresh ones.

Strawberry shortcake crumble muffins

 

Strawberry Shortcake Crumble Muffins

by Mari Vasseur
Strawberry muffins topped with strawberry shortcake crumble
Print Recipe
Course Breakfast, Brunch, Dessert
Servings 12 muffins

Ingredients
  

Strawberry Shortcake Crumble Topping

  • 1 cup (128g) all purpose flour
  • ½ cup (100g) sugar
  • ¼ teaspoon salt
  • ½ cup (113g) cold, unsalted butter, cubed
  • 1 cup (14g) freeze-dried strawberries, finely crushed* (weigh or measure before crushing the strawberries)

Strawberry Muffins

  • 2 ¼ cups (287g) all purpose flour, sifted
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • ¾ cup (170g) unsalted butter, softened
  • 1 â…› cups (225g) sugar
  • 2 large eggs
  • 1 teaspoon strawberry extract
  • ½ cup (118ml) buttermilk
  • ½ cup (118ml) strawberry purée
  • 1-2 drops pink or red gel food coloring optional

Instructions
 

Strawberry Shortcake Crumble Topping

  • In a medium-sized bowl, combine the flour, sugar and salt until well blended. Work the butter into the flour mixture with your fingertips until it looks like sandy, with no large pieces of butter remaining.
  • Place half of crumble mixture into another medium-sized bowl and combine it with the crushed freeze dried strawberries. Mix well and press it together with your fingers to form pea sized pieces. Gently combine the two bowls of crumble together. Set aside in refrigerator while preparing the muffin batter.

Strawberry Muffins

  • Preheat the oven to 375ºF (190ºC). Line a 12 serving muffin pan with tulip baking liners or parchment squares.
  • In a medium-sized bowl, whisk together the flour, baking powder, baking soda and salt until well combined.
  • In a large bowl, beat the butter and sugar, with an electric mixer on medium speed, until pale and fluffy.
  • Beat in the eggs one at a time until incorporated. Beat in the extract until well combined. Add the flour mixture and beat on low speed, just until combined. Add the buttermilk, strawberry puree and food coloring. Beat on low speed, just until combined.
  • Divide batter evenly into the tulip muffin liners. (If using standard muffin liners, fill them 2/3 full.) Sprinkle crumble topping evenly over the batter.
  • Bake at 375ºF (190ºC) for 5 minutes, then turn oven temperature down to 350ºF (180º) and continue baking until topping is golden and a toothpick inserted in center is clean, about 12-17 more minutes. (If your topping starts to brown too quickly, you can cover the muffins with a bit of aluminum foil.) Let the muffins cool in the pan for 5 minutes, then transfer them to a cooling rack.

Notes

* A small food processor or a clean spice grinder is helpful to pulverize the freeze-dried strawberries. Pass the crushed strawberries through a sieve to remove seeds if desired.
To find tulip baking cups, click here
To find floral tulip baking cups, as seen on TikTok, click here
 
Keyword muffins, strawberry

(118ml)