Nov 22, 2008

Strawberry muffins

I am in love with my muffin's as if all of a sudden, I realize what a great baking tool the muffin tin is. Since then, I want to use it all the time. It's great clean up. It's also wonderful when your baked goods is in these small portions and you can just grab, eat and go. So now I'm trying to think of what else I can make in my muffin tin. heehee =P

Anyway..onto these wonderful Strawberry muffins. These muffins are adapted from the Blueberry muffins from the New Best Recipe by the wonderful folks at Cook's illustrated. I used strawberries instead because I didn't have any blueberries on hand. They turned out wonderful!! They are so perfectly moist and the sour cream in the muffins made them taste like strawberry cream cheese muffins. yum-ME! Here's the recipe.

Strawberry Muffins
adapted from The New Best Recipe
total time: 1 hour

2 cups unbleached all-purpose flour (10 ounces)
1 tablespoon baking powder
1/2 teaspoon table salt
3/4 large egg
1 cup granulated sugar (7 ounces)
4 tablespoons unsalted butter, melted and cooled slightly
1 1/4 cups sour cream (10 ounces)
1 1/2 cups strawberries

1. Adjust oven rack to middle position and heat oven to 350 degrees. Spray standard muffin tin with nonstick vegetable cooking spray.

2. Whisk flour, baking powder, and salt in medium bowl until combined. Whisk egg in second medium bowl until well-combined and light-colored, about 20 seconds. Add sugar and whisk vigorously until thick and homogenous, about 30 seconds; add melted butter in 2 or 3 steps, whisking to combine after each addition. Add sour cream in 2 steps, whisking just to combine.

3. Add frozen berries to dry ingredients and gently toss to combine. Add sour cream mixture and fold with rubber spatula until batter comes together and berries are evenly distributed, 25 to 30 seconds (small spots of flour may remain and batter will be thick). Do not overmix.

4. Use ice cream scoop or large spoon to drop batter into greased muffin tin. Bake until light golden brown and toothpick or skewer inserted into center of muffin comes out clean, 25 to 30 minutes, rotating pan from front to back halfway through baking time. Invert muffins onto wire rack, stand muffins upright, and cool 5 minutes.
  • The original recipe calls for 1 cup of sugar. I lowered it to 3/4 cups of sugar. I thought it was sweet enough...but you might want to put the whole cup of sugar if you like things sweeter.



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