Strawberry Muffins

These are more like a cake than a muffin.  Light, not at all dense and the perfect balance of sweet and savory ( I added a touch of balsamic).  These would be a delicious addition to any brunch menu or they could really just stand on their own.

I like making muffins for breakfast.  The ingredients can be measured out the night before, they take 5 minutes to mix up and only about 25 minutes to bake.  Muffins are best eaten the day they are made.  I usually send the uneaten muffins to their teachers and the school’s office staff. If I didn’t, I would eat them, all of them,  and that just wouldn’t be such a good thing!



Strawberry Muffins


2 cups organic unbleached flour
2 tsp. baking powder
3/4 cup sucanat

1/2 cup butter, cold, cut into cubes
1 egg
1 cup organic heavy cream
1 tsp. vanilla
1 1/4 cup strawberries, diced
1 1/2 Tbls. balsamic vinegar
powdered sugar


• preheat oven to 350*.  line 16 muffin cups with paper liners
• in a small bowl combine the strawberries and the balsamic. set aside
• in the bowl of a food processor, pulse the flour, baking powder, and sugar.  add the butter and pulse until the mixture resembles coarse meal.
• combine the egg, cream and vanilla, whisk and add to the flour mixture.  pulse a few times until the mixture JUST comes together.  don’t over mix.
• drain the berries of most of it’s liquid and add to the batter.  mix by hand until the strawberries are embedded into the dough.
• scoop into the prepared muffin tins ( I use a 1/2 cup ice cream scooper).

• bake for 25-30 minutes.  they are ready when a toothpick inserted into the center comes out clean with a little bit of crumbs on them. 
• let cool completely and then dust with powdered sugar.

The Urban Baker /

Showing 4 comments
  • Line

    Wow j’aime beaucoup :)Choupinette

  • Kim

    These are great! I would eat almost anything if it made from strawberries!

  • Monica

    Hi Susan.. you commented on my blog a couple of days ago and asked me where I got the recipe for the ice cream cake… I’m sending this information this way, since I could not find a “contact” on your blog…Anyways, the book that I bake from is the Rose Levy Beranbaum – Rose’s Heavenly Cakes and the recipe was for the Ice Cream Cake. If you want the recipe, I will be happy to send it to you via email… let me know. We don’t post it on the blog due to a request from the book publisher. Thanks for leaving a comment!

  • Nicole@ The Dirty Oven

    Lovely… and who does not love a muffin / cake with strawberries. Thank you so much for sharing.

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