Monday, July 1, 2013

strawberry swirled muffins

It's strawberry season again! The kids and I went strawberry picking with their cousins and my sister-in-law last week. I got amazing pics of the kids from the outing plus, the best strawberries, sweet biscuits to make shortcakes and pie!

I had planned on making balsamic basil strawberry jelly, but didn't get have all the supplies on hand. Then I realized that we had a huge basket of strawberries to eat before leaving for the weekend, so I used up some of them in these muffins.

Chopped strawberries get folded in the muffin batter, then a dollop of strawberry jam gets swirled in. Just before they go into the oven, the top of the muffins get sprinkled with a mixture of butter, flour, powdered sugar and cinnamon.

Strawberry Swirled Muffins
Recipe adapted from A Cache of Recipes by Laura Cole via The Galley Gourmet

1 1/2 cups unbleached all-purpose flour
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
8 Tablespoons (4 ounces) unsalted butter, melted
1 cup sour cream
1 extra large egg
1 teaspoon vanilla extract
1 cup small diced fresh strawberries
2 Tablespoons strawberry jam, divided
3/4 cup streusel topping (recipe below)

Preheat the oven to 350ยบ F. Line a standard 12-cup muffin tin with paper liners. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, combine the butter, sour cream, eggs, and vanilla. Gently mix the wet ingredients into the dry ingredients just until the mixture comes together. Fold in the strawberries. Evenly fill the muffin tins. Swirl 1/2 teaspoon of strawberry jam into each muffin. Top each muffin with 1 tablespoon of the streusel topping. Bake for 30 minutes. Allow the muffins to cool in the tin for 5 minutes. Remove the muffins and cool completely.

Streusel Topping
makes 1.5 cups, enough for 2 batches of muffins

3/4 cup confectioners' sugar
1/2 cup unbleached all-purpose flour
1/2 teaspoon ground cinnamon
6 Tablespoons unsalted butter, cold and cubed

Combine all the ingredients using a pastry cutter. Store any remaining streusel in an airtight container in the refrigerator or freezer for another use.

These muffins were also fun to make for little hands as there was a bunch of steps they participate in: putting the liners in the cupcake mold, mixing the dry ingredients, cracking the egg in a bowl, whisking the wet ingredients, swirling the jam in the batter, sprinkling on the streusel... a perfect recipe for kids wanting to learn how to bake!

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