Yummy Strawberry Muffins

Join in The Grocery Cart Challenge blog’s weekly recipe swap and find some yummy food!

Sorry for the bad pic. When I cook at night I don’t have the necessary natural light. The picture is subjected to flourescent lighting. And yes, okay… I know it was wrong! I ran out of butter and smothered it with margerine. Please forgive me?

I was in the mood for a good recipe consisting of a summer crop. Found it at Dishing up Delights blog of deliscious creations. Check it out – all the recipes sound delicious. Subscribe to the feed – you get delicious new recipes like ever day! I don’t know how she does it!

So, back to the summer bumper crop and the recipe I found: Strawberry Smash Muffins.
Kitchen: will smell DELICIOUS! I cannot emphasize that enough. Yum-Oh! (who says that? Rachael Ray, huh?)

Your family: Will love them!

Your coworkers: Watch out. Most of them took a double serving of muffins! They couldn’t resist!
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Strawberry Smash Muffins
(Adapted from CookingLight)

Makes 12 muffins

1 pint of strawberries, washed, hulled and chopped
1 stick butter melted and cooled
Zest from 1 lemon, about 2 tsp
1 tsp vanilla extract*
2 large eggs
1 1/2 c all-purpose flour
1 c sugar
1 tsp baking powder
1/2 tsp salt
cooking spray
*my addition

For the topping (optional)
(not optional – delicious)
2 tsp sugar
1 tsp cinnamon
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Directions:

Preheat the oven to 400 degrees. In a small bowl mix together the butter and egg. In a food processor or blender, pulse together strawberries and lemon zest until the strawberries are roughly smashed, it is ok to still have chunks of strawberry.

Whisk together the strawberries with the butter and egg mixture.

In a large bowl sift together the flour, sugar, baking powder and salt. Add the strawberry mixture to the dry ingredients until just combined.

Spray the muffin tins with cooking spray and and spoonfuls of batter into each tin, filling each about 3/4 of the way. If desired, sprinkle each muffin with a little bit of the cinnamon and sugar mixture.

Bake for 20-25 minutes until a fork inserted in the center of the muffin comes out clean.

Turn out the muffins onto a wire rack and allow to cool before serving.

The lemon zest is a nice compliment to the strawberry. These are definitely worth making!

8 thoughts on “Yummy Strawberry Muffins”

  1. Budget Mama

    This sounds so yummy. I will try this over the weekend. I have to substitute the flour with gluten free/casein free flour, but it should still turn out good.

  2. Christine

    Hi Budget Mama, let me know how this recipes turns out for you, too. This recipe is really a special treat cuz the house smells like summertime!

  4. Jude

    Very cool color… so appetizing looking and inviting. It would be worth making just for the smell during baking alone.

  6. Lynn

    These DO sound delicious. Can’t wait until strawberries are back in season 🙂 Thanks for visiting my blog so I could discover your site.

  7. Latte

    Thanks for stopping by my blog. This looks yummy. I forgot to add to my blog that I use America’s Test Kitchen for almost all my recipes. The link I have is not the same.

    I will look around your blog somemore and if it’s like mine I will add you to my blog roll.

    Faith

  8. Christine

    @ Jude: you’ll become addicted 😉

    @ Lynn: I actually found fresh strawberries at my grocer this weekend. Making tonight. Yum. They are so good fresh out of the oven!

    @ Latte: Thanks for stopping by! You won’t be dissapointed in these muffins! As Esi (above) made them. She is a great cook!

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