As much as I love baking with strawberries, I always find it difficult to bake with it. No matter what you do you land up with squishy fruit in your finished product and I’m not a big fan of that. Unlike blueberries, even if they bleed a little they more or less retain their shape and there’s a burst of that tart-y goodness when you bite into one.
This week we are onto baking with strawberries, my pick was a slight twist on Martha Stewart’s recipe. A combination of almonds and strawberries with a hint of cinnamon. The original recipe calls for a combination of wheat and all purpose flour. I replaced part of the all purpose flour with almond meal. Also used a flaked almonds on top of each muffin before I put them in for baking.
The buttermilk and juicy berries promise a very tender and moist muffin.
- 1½ cups sliced strawberries
- ⅓ cup sugar
- ¾ cups all-purpose flour (spooned and leveled)
- ½ cup almond meal
- ½ cup whole-wheat flour (spooned and leveled)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 cup low-fat buttermilk
- ¼ cup light olive oil or vegetable oil
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2-3 tablespoons almonds; chopped roughly
- Preheat oven to 400 degrees. Line a standard 12-cup muffin tin with paper liners. Chop the strawberries roughly and toss them in the sugar; set aside.
- In a large bowl, whisk together flours, almond meal baking powder, baking soda, salt, and cinnamon. In a glass 2-quart measuring cup or a medium bowl, combine buttermilk, oil, egg, and vanilla; whisk to combine.
- Make a well in the center of the flour mixture and pour in the buttermilk mixture and the berry mixture (with juice). Fold just until combined. Using an ice cream scoop, divide the batter among the muffin cups. Sprinkle the tops with chopped/flaked almonds.
- Bake until a toothpick inserted in the center of a muffin comes out clean, about 17 minutes. Cool 5 minutes in the pan, then transfer muffins to a wire rack to cool completely.