It’s strawberry season! And it’s kind of a big deal around here. Our family even has an annual outing to an organic farm to pick several pounds. I put them in yogurt and cereal, slice them and add them to water and other drinks to infuse their flavor. Of course I use them in pies and traditional shortcakes. I freeze them whole for later use in smoothies during the hot Florida summers and I can them as well. Be on the lookout for a Strawberry Bourbon Jam recipe next month. I put up about 2 dozen jars every season. You could say we love this time of year!
This recipe is a new addition to my standard strawberry season baking routine. I’ve decided that it needs to stay. These muffins are moist and surprisingly light but not too sweet. The browned butter gives an almost nutty addition to the batter and it works perfectly with the addition of a touch of basil. As soon as you finish reading this go and get a few pints of those little red bits of heaven and bake these. You won’t be disappointed, I promise. Love and blessings from my kitchen to yours.
- 8 Tablespoons unsalted butter (1 stick)
- 1/3 cup milk
- 1 large egg + 1 egg yolk
- 1 teaspoon vanilla
- 1 1/2 cups of all-purpose flour
- 3/4 cup sugar
- 1 1/2 teaspoons aluminum free baking powder
- 3/4 teaspoon salt
- 2 cups of fresh, diced strawberries
- 3 Tablespoons cold unsalted butter, diced into small cubes
- 1/2 cup flour
- 1/4 cup sugar
- 2 teaspoons dried basil
This yields about a dozen muffins. Pre-heat the oven to 375F. Prepare your muffin pan with paper cups or by greasing the pan.
In a small pan over low to medium heat, add the stick of butter. Melt and cook the butter until brown bits start to appear on the bottom of the pan. This happens fast so DO NOT walk away from the stove. The butter will also start to “pop” so be careful not to get burned. As soon as you have a nice golden brown color take it off the stove. Cool for about 20 minutes. It’s important to let it cool so it doesn’t cook the eggs in the batter. While it’s cooling make the topping.
Make the topping by combining all the ingredients in a bowl. Using your hands, start rubbing the ingredients together until you get the texture of sand. You could use a food processor for this. I don’t use it for this recipe because I don’t like the chore of cleaning the processor for such a small amount but it won’t hurt the recipe if you choose to use it. Put it in the refrigerator while you mix the muffin batter.
Sift together flour, sugar, baking powder, and salt in a medium bowl. Set aside. In a separate bowl, whisk together milk, egg, egg yolk, and vanilla. Add cooled browned butter and mix to combine. Add the dry ingredients to this mixture and stir until just combined. Gently fold in the strawberries.
Divide the batter evenly in your prepared muffin pan. Sprinkle the topping evenly on top of each muffin. Bake for 18-20 minutes.