These Deli-style Strawberry Muffins are a must make when local strawberries are in season. Those lovely plump, juicy berries add wonderful flavor to a muffin batter that is lightly spiced with cardamom and nutmeg and has just a whisper of citrus notes.
The muffins are perfect for brunch, coffeebreak, or the lunch bag. Dress them up by sprinkling a few grains of turbinado sugar on each muffin just before they go in the oven. It will add a bit of crunch to the muffin top.
[printable recipe follows at end of post]
Deli-style Strawberry Muffins
Ingredients:
2 cups all-purpose flour
1 tbsp baking powder
½ tsp salt
½ tsp cardamom
⅛ tsp nutmeg
2 tsp finely grated orange rind
2 large eggs, room temperature, slightly beaten
½ cup granulated sugar
½ cup Greek-style vanilla yogurt (or ¼ cup plain vanilla yogurt + ¼ cup sour cream), room temperature
¼ cup vegetable oil
1 tsp vanilla
1½ tbsp milk
1½ cups fresh strawberries, diced (apx. 8 oz)
3 – 4 tsp turbinado sugar (optional)
Method:
Preheat oven to 475°F. Prepare muffin tins by greasing or spraying with cooking oil, ensuring the top edges of each muffin cup are also well-greased/sprayed.
In large bowl, whisk together the flour, baking powder, salt, cardamom, and nutmeg. Stir in grated orange rind. Set aside.
In medium-sized bowl, whisk together the eggs, sugar, yogurt, vegetable oil, vanilla, and milk.
Pour the wet ingredients into the dry and stir only until barely incorporated. Do not overmix. Gently fold in strawberries. Spoon batter into prepared muffin tins, filling each cup three-quarters full. Sprinkle a few grains of turbinado sugar on top of each muffin, if desired.
Transfer muffins to oven and immediately reduce the oven temperature to 375°F. Bake for 23-25 minutes or until muffins are just firm to the touch and a cake tester inserted into the center of a muffin comes out clean.
Let muffins rest in muffin tins for about 5 minutes then transfer to wire rack to finish cooling.
Yield: 12 standard-sized muffins
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Deli-style Strawberry Muffins
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- ½ tsp cardamom
- ⅛ tsp nutmeg
- 2 tsp finely grated orange rind
- 2 large eggs, room temperature, slightly beaten
- ½ cup granulated sugar
- ½ cup Greek-style vanilla yogurt (or ¼ cup plain vanilla yogurt + ¼ cup sour cream), room temperature
- ¼ cup vegetable oil
- 1 tsp vanilla
- 1½ tbsp milk
- 1½ cups fresh strawberries, diced (apx. 8 oz)
- 3 – 4 tsp turbinado sugar (optional)
Instructions
- Preheat oven to 475°F. Prepare muffin tins by greasing or spraying with cooking oil, ensuring the top edges of each muffin cup are also well-greased/sprayed.
- In large bowl, whisk together the flour, baking powder, salt, cardamom, and nutmeg. Stir in grated orange rind. Set aside.
- In medium-sized bowl, whisk together the eggs, sugar, yogurt, vegetable oil, vanilla, and milk.
- Pour the wet ingredients into the dry and stir only until barely incorporated. Do not overmix. Gently fold in strawberries. Spoon batter into prepared muffin tins, filling each cup three-quarters full. Sprinkle a few grains of turbinado sugar on top of each muffin, if desired.
- Transfer muffins to oven and immediately reduce the oven temperature to 375°F. Bake for 23-25 minutes or until muffins are just firm to the touch and a cake tester inserted into the center of a muffin comes out clean.
- Let muffins rest in muffin tins for about 5 minutes then transfer to wire rack to finish cooling.
Recipe Notes
Yield: 12 standard-sized muffins
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