Strawberry Muffins

Tags

lemon, muffins, strawberry, yogurt

For many people, the school year has begun yet again. That means early mornings with rushed breakfasts, and quick afternoon snacks on the go. What could be better than muffins! The perfectly portable treat! 🙂 These muffins happen to be strawberry, and I realize that strawberries aren’t really in season anymore but I’m sure there are still some good ones out there. Even if they are less than perfect, that just means they’re perfect for baking to really help pull out their sweetness. Besides, the plump, juicy, sweet strawberries are so hard to resist just popping in your mouth until oops, they’re all gone! But I digress… These muffins are a perfect vessel for strawberries, or any fruit really. They have a tender crumb, but are still sturdy without being overly dense. (They are normally very domed like bakery muffins, but my mom’s oven was apparently having some issues which explains why things weren’t quite baking right when I was there.) They also have a slight hint of lemon which adds to the fresh flavor. So give yourself and your family a treat and try these strawberry muffins!One Year Ago: Strawberry Lemonade Icebox Pie

Strawberry Muffins
Yield: 18 muffins

3 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
10 tablespoons unsalted butter, at room temperature
¾ cup sugar
2 large eggs
2 teaspoons vanilla
¼ teaspoon lemon extract
1½ cups plain fat-free Greek yogurt
1½ cups chopped strawberries
Coarse sugar, for sprinkling tops (optional)

Preheat oven to 400 degrees F. Line a muffin tin with paper liners or spray with cooking spray; set aside

In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.

In a large mixing bowl, cream butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Add vanilla, lemon extract, and eggs, one at a time, beating well after each addition. Mix the flour mixture in two batches, alternating with the yogurt, beating until incorporated; batter will be thick. Gently fold in the strawberries.

Divide the batter evenly among the prepared muffin cups. Sprinkle tops lightly with coarse sugar, if using. Bake for 8 minutes and then decrease oven temperature to 375 degrees F and bake for about 12 more minutes until golden brown and a toothpick inserted in the center comes out clean. Let cool 5 minutes in the pan before removing and cooling completely.

Source: Confections of a Foodie Bride

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Blueberry Breakfast Cake

Tags

blueberry, buttermilk, cake, lemon, muffins

Breakfast. Cake. Could life be any better? 🙂 This is the best excuse ever to eat cake for breakfast! I mean, it’s all right there in the title… If it makes you feel any better, it’s like eating a blueberry muffin. It’s just cut into squares like cake. And has a tender crumb, like cake. But it’s not overly sweet like cake, so therefore it’s a perfect breakfast cake or snack cake. Sorry, I just said cake so many times! This is really delicious, though. Plump blueberries bursting in every bite, with a slight tang from the lemon and buttermilk. So good, and such a pretty breakfast cake. 🙂 Hurry and take advantage while blueberries are still in season!

One Year Ago: Skillet Lasagna and Garlic Rice Pilaf

Blueberry Breakfast Cake

½ cup butter, at room temperature
2 teaspoons lemon zest
¾ cup + 1 tablespoons sugar, divided
1 egg, at room temperature
1 teaspoon vanilla extract
2 cups flour, divided
2 teaspoons baking powder
1 teaspoon kosher salt
2 cups fresh blueberries
½ cup buttermilk

Preheat oven to 350 degrees F. Spray a 9×9-inch pan with cooking spray; set aside. Toss the blueberries with ¼ cup flour; set aside.

In a medium bowl, whisk together the remaining flour, baking powder, and salt; set aside.

In a large bowl, cream butter, lemon zest and ¾ cup sugar together; beat until creamy and fluffy. Add egg and vanilla; beat just until combined. Slowly add the flour mixture, alternating with the buttermilk. Mix until just combined, then gently fold in the blueberries and any loose flour. Batter will be thick.

Spread batter into prepared pan. Sprinkle 1 tablespoon of sugar evenly over the top of batter. Bake for 35 to 40 minutes, or until a toothpick inserted comes out clean. Let cool 15 minutes before serving.

Source: Slightly adapted from Life as a Lofthouse