The Story About the Strawberry Muffins

The Story About the Strawberry Muffins

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It was the summer of 2010 when I first found my love of baking. After quitting a job that I didn't ethically believe in, I began to spend my time baking and cooking. (I also spent a lot of time at the lake, with family, with friends, and taking naps.)

During that summer I realized that baking had some kind of an affect on people. It could bring them together, put a smile on their face, and sometimes brought some joy to their day.

Yes, I realize that's a lot of responsibility to a baked good, but to me it's the truth. Bring sweets and watch the people join together.

That was the idea for Valentine's Day 2012. I had everything planned out and bought. (Except for the vanilla extract, that was a 9 p.m. Kroger run.)

The recipe was found, the ingredients were bought and my time was clear to bake Martha Stewarts Strawberry Muffins with a Strawberry Buttercream icing. That was the plan. But I've said it before and I'll say it again, you make a plan and God will laugh. He must be ROLLING at some of the things I plan in life and he changes.

After running back to the grocery store to buy some vanilla extract, I began making the cupcakes. Everything was going great ... so far. Cupcakes in the oven, next time for the icing. This is when everything completely goes array. I'm pretty sure I followed Martha's directions, but let's get real. I was probably distracted by something. Anyways, while trying to make the strawberry buttercream icing I'm pretty sure I made strawberry cottage cheese. (Still makes me shiver)

The good news? The good news is that if you just don't use icing and change the word from cupcake to muffin, no one knows the difference. So boom, for Valentine's day I made strawberry muffins for everyone I work with because there are no better people I'd rather show my deepest appreciation to for putting up with me for 40-hours a week.

Martha Stewart's Strawberry 'Muffins'
(This is also for cupcakes...)
  • 2 3/4 cups all-purpose flour
  • 1/2 cup cake flour, (not self-rising)
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 8 ounces (2 sticks) unsalted butter, softened
  • 2 1/4 cups sugar
  • 3 large eggs
  • 1 large egg white
  • 1 cup whole milk
  • 1 1/2 teaspoons pure vanilla extract
  • 2 cups finely chopped strawberries, plus small strawberries for garnish
  • Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition.
  • Reduce speed to low. Mix any remaining wet ingredients in a bowl if needed. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.
  • Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. Cupcakes will keep, covered, for up to 3 days, unless otherwise noted.

If you want to make the cupcakes then you're going to need the icing - link here. 
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