For those of you who haven’t read my previous posts, Spring Fling is a food blogging event that I’m participating in. Each week, a seasonal fruit or veggie is featured and participating blogs post recipes featuring that food. This week, we’re eating and talking strawberries, which led me to this recipe for Strawberry-Cinnamon Muffins (inspired by Ina Garten’s recipe for Tri-Berry Muffins, found in her book, Barefoot Contessa at Home).
I must begin by saying, I’m not a big fan of muffins. In most cases, they’re just cupcakes in disguise. The name “muffin” somehow convinces people that it’s healthy, despite the two sticks of butter, the white flour, and the pile of sugar. While these muffins are made somewhat more virtuous by whole wheat flour and fresh strawberries, I cannot, in good faith, tell you that they are a nutritious meal. As a treat, however, they rock.
They are sweet and cinnamon-y and moist. The strawberries soften and resemble little pockets of jam within the cake and, by adding the sugar last, a slightly crunchy crust forms over the top. The addition of whole wheat flour means that they’re less guilt-inducing than most other sweets. And they are gorgeous to look at. Oh, and did I mention that strawberries are now, officially, in season? They’re at their best (and especially wonderful if you pick them yourself). All in all, I find these muffins to be a perfect indulgence and a perfect way to celebrate strawberries!
1 ½ cups whole wheat flour
1 ½ cups all-purpose flour
1 Tbsp. baking powder
½ tsp. baking soda
½ tsp. salt
2 Tbsp. cinnamon
1 ¼ cup milk
2 sticks of butter, melted
2 cups of strawberries, diced
1 ½ cups sugar
Preheat oven to 375 degrees. Grease muffin pan, or use paper muffin liners in the muffin pan.
In a large bowl, combine the flour, baking powder, baking soda, salt and cinnamon. In a separate bowl, combine the wet ingredients – the milk, eggs and butter. Add the dry ingredients to the wet ones and stir. Add the sugar and the strawberries and gently combine.
Fill muffin cups about ¾ full. Bake until golden and until a tester comes out clean.
Makes about 16 muffins.