Tuesday, May 17, 2011

Strawberries & Cream Muffins

Spring has sprung and that means strawberries are in season, which means they are cheap, sweet, and delicious,  I bought 4 pounds last week for only $4.50.  After I got home I started researching ways to use all these strawberries and I found two great recipes that I am going to share this week.  These muffins are to die for.  Let me start with saying that I don't usually like cooked fruit, like blueberry muffins, apple pie, etc it just isn't my thing.  So I was nervous about this recipe, but they turned out so good and I only wished I had used more strawberries, next time I will!  I can pretty much guarantee you will love these muffins.

Strawberries & Cream Muffins
From: Jane's Sweets
Yields: 15 muffins
Time: 55 minutes
Print Recipe

1 cup whole milk 
1/2 cup butter
1 1/2 tsp. vanilla extract
1/8 tsp. almond extract
2 large eggs
2 cups All Purpose flour
3/4 cup granulated sugar
2  1/2 tsp. baking powder
1 cup fresh ripe strawberries chopped into very small pieces (the redder and sweeter, the better!)
lemon juice

4 oz. full-fat cream cheese, very soft
1 and 1/2 Tbsp. of liquid from one whole egg that's been beaten lightly
1/3 cup granulated sugar
1/4 tsp. vanilla extract

Preheat oven to 375 degrees. Put paper liners in the cups of your muffin pan, or use nonstick baking spray very liberally.

Cut up your berries squeeze a little lemon juice on them and set them aside.

In a small bowl, mix together with a spoon the cream cheese, 1/3 cup sugar, the 1 and 1/2 Tbsp. beaten egg, and 1/4 tsp. vanilla extract. Mix until almost all the lumps are gone. Set this aside, but don't chill it.

Melt the butter slowly in a sauce pan on low heat. Add the vanilla extract, almond extract, and the milk into the butter, stirring to combine. Cool until the mixture is just warm, then whisk in the eggs.
Thoroughly combine with a whisk, in a large mixing bowl, the flour, sugar, baking powder, and salt.

Make a well in the center of the dry ingredients. Pour all of the butter, milk, and egg mixture into the dry ingredients, blending just until combined. Don't over-mix.

Using a portion scoop or spoon, fill each muffin cup 
barely half full. Scatter a few pieces of strawberry on top of each one.

Using a small spoon, dab a generous teaspoonful or so of the cream cheese mixture on top of the berries.

On top of that, add on another tablespoon or two of the muffin batter.

On top of that, add a few more pieces of strawberry. Push them in just slightly.

Bake the muffins for about 16 to 18 minutes, until they're light golden on top and a toothpick inserted in the center comes out mostly clean.

Let the muffins cool in the pan, on a rack, for a couple of minutes, then carefully remove them from the pan to cool the rest of the way on the rack. Once completely cool you can dust the muffins with powdered sugar if you prefer.

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