I hope you had a fantabulous weekend. Oh my gosh, I just realized fantabulous is a real word. I’m not kidding, it really is. Type it in a word doc and see if you get the red underline. I bet you won’t.
Anyway, I had these muffins made a while ago, around the same time I made my strawberry pretzel ice cream. As always, I purchased an abundance of strawberries and it got to the point they didn’t look pretty to show as themselves. So what do you do with fruits like this? Either throw it in a pie or shove it in muffin batter.
My attempt to make a “swirl” obviously didn’t come out the way I wanted it but the muffins were super soft and I really REALLY loved this glaze. Doesn’t it look purty? Ok, I think today I’m in one of those silly moods when I use words that I don’t normally use. I’m allowed to do that every once in a while, right? I normally don’t talk like this (at least I don’t think so). Moving on…
The original recipe didn’t call for a glaze but being that the tops aren’t the best looking, to say the least, I decided the glaze would be a good addition to disguise the uneven colored tops. Also, if and when you do make this, you’ll come to find out that there’s more strawberry reduction than what’s really needed for the muffins, which is another reason why I made the glaze. (If you don’t care for the glaze, only use 5 ounces of fresh strawberries instead of the 10 oz.)
If you don’t know by now, I waste nothing when it comes to this blog. If you can’t eat mushy strawberries, hell, make into something else, right?!
PS: I hesitated for a while before posting this because of the photography here. If you follow me on Instagram, you may have noticed a photo of this same jar. As mentioned before, the photography here is a little out of the norm but I wanted to try something new and I hope you like it. :) If not, oh well.
(I’m telling you, I’m in a silly mood today and just can’t snap out of it. LOL)
- 10 ounces (2 cups) fresh strawberries, chopped
- 1 1/8 cups plus 1 teaspoon granulated sugar
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 4 tablespoons unsalted butter, melted and cooled
- 1/4 cup vegetable oil
- 1 cup buttermilk
- 1 1/2 teaspoons pure vanilla extract
- 3 tablespoons turbinado sugar
- 1/2 cup reduced strawberries
- 1 1/2 cup confectioners sugar
- Line 12 cupcake wells with paper baking liners or lightly grease and flour the wells; set aside.
- Reduction: In a small saucepan, mash strawberries and mix in 1 teaspoon granulated sugar; bring to a simmer over medium heat for about 5 minutes until the mixture has thickened. Remove from heat and allow it to cool for about 10 to 15 minutes.
- In a large bowl, whisk flour, baking powder, salt; set aside.
- In a medium bowl, whisk remaining 1 1/8 granulated sugar and eggs for about 45 seconds or until the mixture thickens. Gradually whisk in melted butter, oil, buttermilk and vanilla until just combined.
- Pour egg-mixture into the flour mixture and fold until just combined. Note: do not over mix. Some lumps may be present and that is okay.
- Divide batter evenly among the prepared muffin cups. Place about 1/2 to 1 teaspoonful of reduced strawberries into the center of the batter. Using a toothpick, swirl the strawberry with the batter. Sprinkle tops with turbinado sugar.
- Bake for 17 to 19 minutes or until a toothpick inserted in center comes out dry. Allow to cool in pans for about 5 to 10 minutes before removing onto a wire rack for additional cooling.
- Meanwhile in a small bowl, use a fine mesh sieve to strain the reduced strawberries. Use only the liquid portion; discard any seeds and strawberry flesh. By this time, 1/4 to 1/2 cup of the liquid should be present. Stir in 1 cup of confectioners sugar until the glaze is void of any sugar lumps. Stir in the remaining 1/2 cup if a thicker consistency is desired.
- Pour glaze over cooled muffins. ENJOY!
Strawberry Glazed Muffins recipe was adapted from Blueberry Swirl Muffins recipe (p.40) of Cooks Illustrated Baking Book.