Ina Garten’s Moist and Buttery Strawberry Muffins

Ina Garten’s Moist and Buttery Strawberry Muffins

Ina Garten’s Moist and Buttery Strawberry Muffins

 

It’s peak season for strawberries, and they’re absolutely glorious. Have you bitten into a ripe, juicy one lately? There’s no comparison between how they taste now and how they taste during the dead of winter when they’re pink and crunchy and pretty much devoid of flavor. That’s why I feel compelled to offer another strawberry dessert right on the heels of the previous one.

I’ll make you a deal, I’ll share this one today, but then will offer up a chocolate-caramel-nut concoction in a few days for those of you who are beginning to feel a case of the shakes coming on from chocolate withdrawal.

This particular muffin recipe is an Ina Garten gem, whose cooking style I love because she usually focuses on classic, unfussy dishes that taste out of this world, plus, she’s always so damn happy. I mean, Jeffrey is away working in Manhattan five days a week (as if they need the extra money) meaning she’s left in East Hampton all by her lonesome to host surprise clambakes for her friends on the beach, and is as tickled as can be about the whole situation. Maybe it’s because Jeffrey is gone five days a week? Or maybe it’s just because . . . East Hampton.

I’m sure we’ll never know.

Anyway, here’s how to make these delicious springtime muffins. They’d be a fantastic treat to give to Mom on Mother’s Day. Personally, I made them to bring to my friend Bonnie’s house yesterday as well as to give to Logan and his friends as they drive to U of I for the math team state meet this morning. The state meet apparently consists of taking a timed math test, which, frankly, sounds both incredibly boring, yet gives me a supreme case of the willies at the same time. He’s in his element, though, and that makes me smile just like my good friend, Ina.

Hopefully these muffins will help rev up their mathematical minds.

Recipe courtesy of: The Food Network/Ina Garten

Ingredients:

3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 teaspoons 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

Bonus: I also added in about 2/3 of a cup of white chocolate chips.

Or, if you want to lighten up these heavy duty muffins, you can try substituting a cup of greek yogurt for one of the sticks of butter.

By the way, if my strawberries look a little odd, it’s because I roasted them beforehand. I hulled them, put them on a rimmed baking sheet, tossed them in a little sugar and vanilla and let them roast in the oven on 350º for about 25 minutes. They came out soft and sweet and oh-so-flavorful.

 

Ina Garten's Strawberry Muffins: ingredients

 

Directions:

Preheat the oven to 375 degrees. Line muffin tins with paper liners.

Sift the flour, baking powder, baking soda, salt, and cinnamon together in a large bowl. Stir with your hand to be sure the ingredients are combined. In a separate bowl, 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.

 

Ina Garten's Strawberry Muffins: dry ingredients with a center well

 

Ina Garten's Strawberry Muffins: mixing in the wet ingredients

 

There will be some lumps but don’t overmix the batter! Add the strawberries and sugar and stir gently to combine.

 

Ina Garten's Strawberry Muffins: mixing in the strawberries and sugar

 

Using a 2 1/4-inch ice cream scoop, spoon the batter into the muffin cups to fill the liners.

 

Ina Garten's Strawberry Muffins: filling the muffin liners

 

 

Bake for 20 to 25 minutes, until a cake tester comes out clean and the tops are nicely browned.
Ina Garten's Strawberry Muffins: Yum!

 

And here’s the printable version:

 

Moist and Buttery Strawberry Muffins

Serves 18
Prep time 15 minutes
Cook time 25 minutes
Total time 40 minutes
Website Food Network - Ina Garten
Buttery, moist and brimming with strawberries, these muffins will soon become a breakfast favorite!

Ingredients

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 1/2 teaspoon ground cinnamon
  • 1 1/4 cup milk
  • 2 extra large eggs
  • 1/2lb (2 sticks) unsalted butter (melted)
  • 2 cups diced fresh strawberries
  • 1 1/2 cup sugar

Directions

Step 1
Preheat the oven to 375 degrees. Line muffin tins with paper liners.
Step 2
Sift the flour, baking powder, baking soda, salt, and cinnamon together in a large bowl. Stir with your hand to be sure the ingredients are combined. In a 2-cup glass 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.
Step 3
Using a 2 1/4-inch ice cream scoop, spoon the batter into the muffin cups to fill the liners. Bake for 20 to 25 minutes, until a cake tester comes out clean and the tops are nicely browned.

 

 

Written by Becky


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About Me:

Hi! My name is Becky. I’m a mom, a wife, a friend, a writer, and a compulsive thinker. Don't invite me to a spa or to shop the day away, but rather, make me laugh, engage me in interesting conversation, play a game with me, or give me a cappuccino and homemade vanilla bean flan and I’m yours ‘til the cows come home.

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