While dessert is typically at the top of our list when it comes to strawberries, breakfast is a close second.
Muffins, scones, and anything else that can be eaten with one hand has been super popular around here ever since the Foodie Baby made her appearance last year. They’re also popular with the Foodie Groom who can grab one on his way out of the door, since he always seems to be running 5 minutes too late to have a bowl of cereal.
I replaced half of the flour with whole wheat pastry flour and reduced the sugar a bit. With the abundance of fresh local strawberries, these muffins are going to stay in heavy rotation for a while.
Strawberry Cream Cheese Muffins
Moist cream cheese muffins studded with fresh strawberry chunks.
2 cups flour (I used half AP, half whole wheat pastry)
1 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 teaspoon salt
8 oz cream cheese, softened
1/4 cup butter, softened
1/2 cup buttermilk
1/2 tsp vanilla extract
1 1/4 cup chopped fresh strawberries, divided
Preheat oven to 350.
Line two muffin tins with 15 cupcake liners (split the muffins between the two pans, 7 and 8) or spray with baking spray.
Cream the cream cheese, butter, and sugar together on medium-high for 2-3 minutes, until uniform and light.
Turn the mixer to low and add the eggs, one at a time, waiting until the first is completely incorporated before adding the second.
Add buttermilk, vanilla and mix until just combined.
Add flours, baking powder, baking soda, and salt and run the mixer on low only until just combined (the batter will be very thick).
Add 1 cup of strawberries and let the mixer run 5-10 seconds to distribute.
Scoop batter into the prepared pan.
Fill cups ~3/4 full and top with remaining 1/4 cup chopped strawberries (2-3 pieces per muffin, lightly pressing them into the batter).
Bake until the tops are golden, about 20 minutes, rotating them at 10 minutes.
Let cool in pan 10 minutes and then turn out onto a rack to cool completely.
Leftovers will keep ~3 days in an airtight container.
This week’s Project Pastry Queen was a Wildcard Week. We could go back and make any recipe that we missed. I loosely interpreted that rule (it’s really more like a guideline anyway :P) and made a dish that I had already made once: Peach Jam Scones. Only this time time, we didn’t use peach jam!
On the weekends, I usually make a batch of muffins, scones, or kolache for breakfast the following week. None of the past recipes seemed very breakfast-able and I wanted to somehow incorporate the jar of fresh strawberry spread we made the other night.
If you, too, have a jar of fantastic homemade strawberry jam, this is not a bad way to use some of it!
Josie of Pink Parsley hosted the recipe the first time – you can find the original recipe here. We made a few changes this round:
– Replaced half of the flour with whole wheat pastry flour.
– Replaced the sliced peaches and peach jam with strawberry jam.
– Froze the scones for ~30 minutes before baking to help prevent spreading.
Serve the scones warm with additional strawberry jam on the side. While making jokes about how it looks like someone stabbed the scone and left it bleeding on the baking sheet.
It’s my turn! I selected this week’s Project Pastry Queen recipe: Essence of Orange Muffins. These muffins are an excellent vehicle for beautiful, whatever berry is in-season. And I picked them solely because someone got a little carried away and picked up her weight in cranberries at Costco. And I didn’t want to pick something overly complicated and out of place for the week of Thanksgiving. Because I think probably all of the PPQ members have plenty on their plates this week.
These muffins are moist, tender, and have just a hint of orange. Add half a bag of fresh cranberries and some toasted walnuts into the batter and you have a pretty darn good breakfast! Check out the PPQ blogroll for the other members’ take on the muffins.
The perfect pairing of cranberry in orange, in muffin form.
For the muffins
1 cup milk
1/2 cup fresh squeezed orange juice
1/2 cup sour cream
2 large eggs
2 sticks butter, melted and cooled slightly
3 1/2 cups all-purpose flour
1 cup sugar
1 1/2 Tbsp baking powder
1/2 tsp salt
zest of 1 orange
For the glaze
1/4 cup fresh squeezed orange juice
1 1/2 cups powdered sugar
1 tsp orange zest
Preheat oven to 350. Prepare two muffin tins with non-stick spray or muffin liners.
Whisk together the milk, OJ, sour cream, eggs, and butter.
Combine flour, sugar, baking powder, and salt in a large bowl.
Pour the milk mixture into the dry ingredients and stir just until the flour is incorporated.
Gently fold the orange zest into the batter.
Spoon the batter into the muffin pans, filling each cup ~3/4 full.
Bake ~20 minutes, or until a skewer comes out with moist crumbs attached.
Cool the muffins in the pans for 5 minutes before removing and transferring to a cooling rack.
Combine the orange juice, powdered sugar, and zest in a medium bowl. Spread over each muffin.