What To Do With 8-½ Quarts of Strawberries (Part II): Muffins

June 19, 2010 at 2:02 pm

Tee recommended strawberry cupcakes, and it put me in mind to make muffins. This is a recipe to bridge the seasons. I have about 3 cups of pumpkin puree that I preserved in the freezer from last fall’s CSA box (I froze the puree in 1 cup increments). It’s high time to get rid of that stuff (if only to make room in the freezer), so I thought I’d combine pumpkin and strawberries in one muffin recipe. Ginger adds a spicy kick to these muffins. They’re perfect for breakfast because they’re hearty and only lightly sweetened.


Pumpkin-Strawberry-Ginger Muffins
(My recipe)


¼ c. + 3 T. tablespoons minced crystallized ginger
2 cups sifted unbleached all purpose flour
1 1/2 teaspoons baking soda
1/2 t. cinnamon
1/2 teaspoon kosher salt
3/4 – 1 cup pumpkin puree or canned solid pack pumpkin
1/2 cup plus 2 tablespoons buttermilk
1 teaspoon vanilla extract
2 large eggs
3/4 cup plus 3 tablespoons (packed) golden brown sugar
1/4 cup olive oil (EVOO is fine)
1 c. strawberries (halved if small, quartered if large)

Preheat oven to 375°F. Generously butter a regular-sized muffin pan. Put in refrigerator while you prepare the remainder of the recipe.

Sift flour, baking soda, cinnamon and salt into medium bowl. Whisk pumpkin puree, buttermilk and vanilla in another bowl. Whisk in ¼ c. ginger.

Using electric mixer with paddle attachment, beat eggs on high speed until pale yellow and slightly foamy, about 5 minutes. Add 3/4 cup plus 2 tablespoons brown sugar; beat until light-colored and molasses-y, about 2 minutes. Beat in oil until incorporated.

On low speed, beat in dry ingredients alternately with pumpkin mixture in 3 additions each, ending with the pumpkin mixture. Gently fold in strawberries so that they hold their shape.

Divide batter among prepared muffin cups. Mix 3 tablespoons crystallized ginger and 1 tablespoon brown sugar in small bowl. Sprinkle evenly over muffins.

Bake muffins until tester inserted into center comes out clean, about 20-25 minutes. Cool in pan for 10 minutes, then carefully run a butter knife around them and remove to a rack to finish cooling.

Strawberry muffins out of the oven

Strawberry muffins out of the oven