Jumbo Strawberry Muffins

Jumbo-Strawberry-Muffins-116

We all know that fresh, plump California strawberries are wonderful on their own, but straight out of the oven they’re an entirely different level of delicious. This Jumbo Strawberry Muffin recipe by Jennifer at Savory Simple is a great on-the-go or anytime snack.

These muffins are a simple way to use up strawberries that, by some miracle, have not yet been eaten. Pro tip: chop up fresh strawberries and freeze them before using in this recipe to help keep juices in place while the muffins bake.

Jumbo Strawberry Muffin
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Serves: 6
 
Ingredients
  • 2½ cups (10 oz) all-purpose flour
  • 1 tsp grated lemon zest
  • 1 Tbsp baking powder
  • ½ tsp kosher salt
  • 1 large egg
  • 1 cup (7 oz) granulated sugar
  • 4 Tbsp unsalted butter, melted and cooled slightly
  • 1¼ cups plain, non-fat yogurt
  • 2 tsp pure vanilla extract
  • 1½ cups fresh or frozen chopped California Strawberries
Instructions
  1. Place an oven rack in the center position and preheat oven to 350 degrees F. Spray a jumbo muffin pan with nonstick baking spray.
  2. Add the flour and zest to a large bowl, using clean fingers to press the zest into the flour and break up any clumps. Whisk in the baking powder and salt.
  3. In a medium bowl, vigorously whisk the egg until it has lightened in color slightly, then add the sugar and continue vigorously whisking until the mixture is thick and pale, approximately 30 seconds. Slowly whisk in the butter, then whisk in the yogurt and vanilla until smooth.
  4. Fold the wet ingredients into the dry until just combined. There shouldn’t be any big pockets of flour, but a few small streaks are okay. Gently fold in the strawberries.
  5. Divide the batter evenly between the muffin tins. Bake for 27 to 32 minutes, rotating the pan halfway through. The muffins are ready when a toothpick comes out clean and the tops are a light golden brown. Cool for at least 5 minutes, then transfer to a wire rack.
Notes
Avoid chopping the strawberries too small or you’ll release too much liquid. Aim for blueberry-sized pieces. Chop and freeze the strawberries before adding them, since that will keep the juices in place while the muffins bake.
Nutrition Information
Serving size: 1 jumbo muffin Calories: 455 kcal Fat: 9 g Saturated fat: 5 g Trans fat: 0 g Carbohydrates: 80 g Sugar: 38 g Sodium: 191 mg Fiber: 2 g Protein: 11 g Cholesterol: 54 mg

 


Strawberry Oat Muffins with Strawberry-Orange Compote

Strawberry Oat Muffins

Make your mornings extra special with these Strawberry Oat Muffins with Strawberry-Orange Compote from Christy Wilson, RDN. They’re a great addition to your morning coffee, or any time of day, for that matter.

Strawberries help give these muffins a nutritional boost. In fact, strawberries have natural plant flavonoids that provide powerful antioxidant properties. They also give these muffins a natural sweetness that you won’t be able to resist.

Strawberry Oat Muffins with Strawberry-Orange Compote
Author: 
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Total time: 
Serves: 12 muffins, ½ cup compote
 
Ingredients
Strawberry Oat Muffins
  • ½ cup pastry flour
  • 1 cup whole wheat white flour
  • 1 cup old-fashioned oats
  • ¼ cup turbinado (raw) sugar
  • 2 Tbsp light-brown sugar
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1 cup 1 percent milk
  • 1 large egg
  • 3 Tbsp butter, softened
  • 1 tsp vanilla extract
  • 1 ½ cups frozen strawberries, quartered or chopped into bite-sized pieces, tossed with one tsp of flour
Strawberry-Orange Compote
  • 1 cup frozen strawberries
  • 2 tsp orange juice
  • 1 tsp honey
Instructions
To make the Strawberry Oat Muffins:
  1. Preheat oven to 325°F. Lightly coat a standard 12-cup muffin tin with nonstick cooking spray, or add paper liners.
  2. In a medium bowl, whisk together flours, oats, sugars, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
  3. In a separate bowl, beat milk, egg, butter and vanilla.
  4. Pour wet ingredients into dry, and stir just until incorporated. Fold strawberries into mixture until combined.
  5. Portion batter equally between prepared muffin cups. Bake for 25–30 minutes or until a toothpick inserted in the center of a muffin comes out clean. Cool 5 minutes in the pan, then transfer muffins to a wire rack to cool completely.
To make the Strawberry-Orange Compote:
  1. While muffins are baking, add all compote ingredients to a small saucepan over medium-high heat.
  2. Once mixture begins to simmer, turn down heat to medium-low, and simmer for about 10–12 minutes, stirring every so often. As strawberries cook and soften, mash fruit with the back of a wooden spoon. Cook until mixture starts to thicken.
  3. Remove from heat, and allow compote to cool slightly. Spoon desired amount of compote over Strawberry Oat Muffins.
  4. Transfer remaining compote to a small jar. Store in refrigerator up to one week.
Nutrition Information
Serving size: 1 muffin Calories: 160 kcal Fat: 4 g Saturated fat: 2 g Trans fat: 0 g Carbohydrates: 28 g Sugar: 13 g Sodium: 234 mg Fiber: 3 g Protein: 4 g Cholesterol: 24 mg