whole wheat strawberry muffins
What could be nicer than a warm, fresh from the oven, strawberry muffin on the breakfast table?
Technically, it’s not strawberry season yet here in California, but they are beginning to arrive at stores by the pint-full. We are a berry loving family, so I could not pass up a flat on a trip to Whole Foods last weekend.
After snacking and making some jam, I realized we had a few more berries than we could eat. I thought about making coffee cake, but went with muffins instead. Muffins are much easier to pack up for snacks and lunch boxes.
Side note – apparently I do not multi-task well. I was making the first batch of strawberry muffins while helping the kids with homework; Charlie was working on science, Stella had math and social studies. I was feeling pretty darn proud of myself as we all plugged along at the kitchen counter. Chopping, mixing, pulsing, all while answering the occasional question about the Great Wall of China, or kinetic energy.
The kids finished up just as the muffins were headed to the oven. The kitchen was cleaned and smelling good, the timer went off, and as I opened the door to my flat muffins I realized…baking powder. I forgot the baking powder.
Now I know, I cannot work on more than one thing at a time.
But the second batch of strawberry muffins, prepared in my very quiet kitchen while the kids were at school, came out beautifully.
- 1 cup of diced strawberries
- 1/2 cup all purpose flour, divided
- 1/4 cup butter, cut into 1 Tbsp size pieces
- 1 3/4 cup whole wheat pastry flour (I recommend King Arthur )
- 1 Tbsp baking powder
- 1/2 tsp salt
- 3/4 cup sugar, divided
- 1 egg, lightly beaten
- 1 cup of milk
- 1 tsp vanilla
- 1/4 cup butter, melted
- pre-heat the oven to 375 F.
- spray a muffin pan with non-stick cooking spray
- in a small bowl, combine the diced strawberries with 1/4 cup of the all purpose flour, and set aside
- in a food processor pulse together 1/4 cup all purpose flour with 1/4 cup sugar and 1/4 cup cold butter - pulse until you have a coarse meal (this can also be done by hand or with a pastry blender) set crumble aside
- mix the whole wheat pastry flour,baking powder, salt, and remaining 1/2 cup of sugar in a large bowl
- add the egg, milk, vanilla, and melted butter
- stir just enough to combine everything - the batter will not be smooth
- spoon into the muffin pan
- top each muffin with about 1 Tbsp of the berries and then 1 Tbsp of the crumble
- bake at 375 F, for 20 - 25 minutes
By tossing the berries in flour before adding them to the muffins, they won’t throw off as much juice, and won’t sink to the bottom of the muffin tin. No one wants a muffin with a soggy bottom. You could fold the berries into the batter, but I love them right on top under that delicious crumble.
If you don’t have whole wheat pastry flour, I would suggest using a mixture of whole wheat and all purpose flours; 100% whole wheat muffins would be pretty dense.
muffins from friends –
you may also enjoy