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
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.
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.
There will be some lumps but don’t overmix the batter! Add the strawberries and sugar and stir gently to combine.
Using a 2 1/4-inch ice cream scoop, spoon the batter into the muffin cups to fill the liners.
And here’s the printable version:
Moist and Buttery Strawberry Muffins
|Prep time||15 minutes|
|Cook time||25 minutes|
|Total time||40 minutes|
|Website||Food Network - Ina Garten|
- 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
|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 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.|
|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.|