Strawberries are on at the stands near my house. They’re the best kind. And not just because they’re bursting with sweetness, but because they are picked ripe and ready, not shelf stable. I am always rushing to use them because I get excited to have such good fruit and over buy. It’s a chronic condition. The last half-flat ended in a split decision-strawberry muffins two ways.
Most any recipe can be as flexible in flavor as you are willing to try. This recipe is evidence: Strawberry Maple Muffins or Strawberry Honey Muffins. I first crafted this recipe using butter and maple syrup to pull out the rich, robust flavors of strawberries; it was wonderful and fairly familiar. Yet, I wondered what else could it be? I set to tinkering. Changing flavors through fat and sweetener could make the strawberry muffins taste even more like spring. A flip to olive oil and honey made them bright and fruity; light and piquant. I fell in love again. I adored the strawberry muffins in both flavors. Either way, they’re still sweet, filled to the brim with jammy bits of berry. The crumb is hearty whole grain, but not weighed down (whole wheat pastry flour for the win.) I leave them to you to decide what to try, though I recommend both, and be surprised at how delightful and different olive oil (and honey) makes the muffin. See what suits your taste.
Strawberry Muffins Two Ways
Makes 12-14 standard-size muffins
2½ cups whole wheat pastry flour
1 teaspoon sea salt
1½ teaspoon baking powder
½ teaspoon baking soda
1 ½ cups buttermilk
½ cups honey/maple syrup
4 Tablespoons (¼ cup) olive oil/melted butter (cool slightly) + additional for muffin tin
Zest of ½ lemon
2 teaspoons vanilla extract
1½ cups strawberries, cut into quarters (about ½”-1” pieces)
Preheat the oven to 375 degrees. Prepare muffin tin, greasing with oil/butter or using liners.
Combine flour, salt, baking powder, and baking soda in a large bowl. Whisk. In a separate bowl combine the oil/melted butter (you can even melt it in the bowl), honey/maple syrup, egg, lemon zest, and vanilla. Whisk. Make a well in the center of the dry ingredients; pour in the wet ingredients, and fold to gently combine. Fold in sliced strawberries. Scoop batter into muffin tin and bake until the muffins are puffed and their tops are turning golden-hued, about 15 minutes. Cool 10 minutes.
- If you don’t have whole wheat pastry flour, substitute spelt flour interchangeably.
- If using standard whole wheat flour the muffins will be rather dense, so using all-purpose flour and whole wheat 50/50.
- I’m totally serious giving the muffins time to cool. The strawberries and muffin middles a mush if you rip them open early, but magically, they settle and stay springy if you wait. No need to burn your mouth with a lava hot muffin that’s mushy in the middle.
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