Strawberry Walnut Muffins
There’s an abundance of luscious, bright red strawberries in the markets right now. Strawberry shortcake, strawberry pie and salads with strawberries flash through my mind of seasonal fruitful summer-time treats. I try to make muffins, scones, etc. at least once a week so that my true better-half has a healthful treat or two to take to work in the mornings for breakfast. Teenie Cakes has shared renditions of Banana Nut Muffins and Blueberry, Banana-Walnut Crumb Muffins but how about strawberry muffins? Odd? Why not incorporate these seasonal, plump and phytonutrient berries in a breakfast muffin?
- The original recipe called for sprinkling granulated sugar on top of each muffin. Omitted this and used turbinado sugar for the tops instead.
- Adjusted the sugar measurement to 2/3 cup. It was perfect!
- Added a 1/2 cup to 3/4 cup of chopped nuts (walnuts, pecans or hazelnuts would be good).
- These muffins are best served completely cooled. If you’re pressed for time, let them cool and set at least 10-15 minutes before serving.
Makes 12 muffins
1 1/2 cups strawberries, sliced
2/3 cup granulated sugar
1 1/4 cups all-purpose flour (spooned and leveled)
1/2 cups whole-wheat flour (spooned and leveled)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup low-fat buttermilk
1/4 cup vegetable oil
1 large egg
1 teaspoon pure vanilla extract
1/2 to 3/4 cup nuts, chopped (walnuts, pecans hazelnuts, etc.)
2 tablespoons raw / turbinado sugar, for topping (optional)
Preheat oven to 400 degrees. Prepare a standard 12-cup muffin pan with paper liners OR spray with non-stick spray. Toss together strawberries and sugar. Using a potato masher or fork, lightly mash berries; set aside.
In a large bowl, whisk together flours, baking powder, baking soda, salt and cinnamon. In a medium-sized bowl, combine buttermilk, oil, egg, and vanilla; whisk to combine. Mix in the walnuts.
Create a well in the center of the flour mixture and pour the buttermilk mixture and berry mixture, with its juices in the well. Fold just until combined. Using a large ice cream scoop, divide the batter among the muffin cups. Sprinkle the tops with the raw or turbinado sugar.
Bake 17 minutes or until toothpick insert comes out clean. Cool 5 minutes in muffin pan and then transfer to a wire rack. Cool completely. Let the muffins cool and set at least 10-15 minutes before serving.
Magic of Spice says
These a just so lovely!
denise @ quickies on the dinner table says
So pretty and so perfect for the strawberry glut I’m in the middle of right now!
torviewtoronto says
Looks delicious I make a similar strawberry cake and streusel cake. Must try this as well 🙂
She's Cookin' says
A delicious, simple muffin! I love that they include buttermilk and aren’t too sweet. Congrats on the Top 9! Keep ’em coming!
Linn @ Swedish Home Cooking says
A simple muffin like that is always welcome in my home 🙂 Gorgeous!
The Housewife says
It’s great that you added in whole wheat flour and lightened up the muffins. These look so cute!
Shree says
yeahhh whole grain muffins! Love the nuttiness of whole grain with strawberries. Always satisfying!
Samantha says
Where did you get those cute papers? Strawberries in muffins sounds like a good idea!
Dawn@CocinaSavant says
these look so tasty! i love your little muffin cups. i’ll have to try your recipe out, i’m always afraid to try stawberry muffins because almost everytime i’ve had they are either falavored with artificial junk or the strawberries weren’t ripe enough and too tart. this sounds like a great recipe though!
Cristina - Teenie Cakes says
Thank you! The wrappers were some extra from Valentine’s Day this year. It would have been fun to find wrappers w/strawberries.
@CC Recipe: This is the first time I’ve used strawberries in muffins. I was really pleased how they turned out.
@roxan, @Belinda, @penny aka jeroxie, @Baking Serendipity:
They turned out moist and held up really well!. The muffins need to set/cool for at least 10-15 minutes before serving, or serve completely cooled
@Chef Dennis: Hi Chef Dennis – raw sugar is an indispensable baker’s garnish. So versatile and adds both great texture and aesthetics. Having fun with strawberries right now!
@Kristi Rimkus: Thanks Kristi…baking & cooking is only half the fun (there’s the photography and than eating it!) =)
@citronetvanille: Hi Silvia: I think you’d like these muffins, as they aren’t too sweet, but the berries are the sweet treat!
citronetvanille says
How can you say no to strawberry muffins? they would be so perfect for my breakfast tomorrow morning! lovely!
Kristi Rimkus says
I just love your pictures. You have such an eye for presentation! So creative.
Baking Serendipity says
These look so, so good! I am dying for one fresh out of the oven!!
penny aka jeroxie says
gosh… those muffins look so moist!
Chef Dennis says
hi Christina
great looking muffins…..a wonderful way to use all of those gorgeous strawberries that are everywhere!
I like using sugar in the raw on top of my muffins for a crunchy sugar coating…it makes them look so nice too!
cheers
Dennis
Belinda @zomppa says
These are precious!
roxan says
YUM. These look perfectly delicious, thank you for sharing the recipe. I love strawberry season!
CC Recipe says
These strawberry muffins look delicious, strawberries are so good in baked goods!
The Cilantropist says
Mmmm, these sound wonderful! I esp love the cute heart muffin liners!!! So adorable. 🙂
Georgia @ The Comfort of Cooking says
Those look absolutely delicious, and adorable in those little cups… Great job, Cristina!
Liren says
I love strawberry muffin! I think I would definitely opt for pecan along with this 🙂
Mmmm!
And I agree with Monet – very cute wrappers!
Monet says
What a wonderful way to celebrate the strawberry season, and i love those precious wrappers.