Oil creates a wonderfully moist crumb, but no extra flavor. Butter gives great flavor, but can cause baked goods to be on the dry side. Butter and oil: The great debate with muffins and cakes is whether to use butter or oil.They tend to be fairly tart, so I prefer to balance that fresh flavor with the roasted strawberries- this gives our strawberry muffins the full spectrum of flavor! Freeze dried strawberries are a genius way to add real strawberry flavor to baked goods without the water. Freeze dried strawberries: I fold a handful of these into the batter at the very end.Roast the strawberries whenever you get them and then make the muffins in the next few days! It’s also hands off, mostly preserves the structure of the fruit (compared to, say, a jam) and it can be done several days ahead. This method cooks off the excess water, concentrates the fruit and creates a thick, sweet syrup that helps the flavor pop. To distill the strawberry flavor and bypass the issues of too much water, I roast the strawberries with a fair amount of sugar. There’s just no replacing the complexity of flavor and texture that comes from real fruit. Fresh strawberries: The perfect strawberry muffin has to have fresh strawberries in it.So I dreamt up the perfect strawberry muffin, deconstructed the most important parts, and rebuilt it to solve all of those flavorless and watery problems. It just has too much water and can’t be used like a raspberry or blueberry- at least, not with the same impact. The fruit disappears into the muffin and leaves a watery, bland hole where the burst of flavor should be. Unfortunately for most, it’s hard to tell they’re even supposed to be strawberry. There’s so much competition out there for the best strawberry muffin recipe, but let's be honest here. They're so flavorful and so good! why these are the best strawberry muffins: Then I round out the sweet tart strawberry muffins with a hearty splash of vanilla and the buttery tang of buttermilk.Ĭombined, these homemade strawberry muffins are packed with juicy bits of strawberries and warm, sweet vanilla and butter. These add a pop of tart strawberry flavor, and their crunchy texture melts into the moist and fluffy background. And not only do I fold in a pound of strawberries this way, but I also double down on strawberry flavor with freeze dried strawberries. This cooks off the extra water and concentrates the fruity juices. When you mix fresh strawberries into a muffin, cake or quick bread batter, the result is always wet pockets of fruit pulp and very little strawberry flavor. It's just the nature of the beast. Strawberries have a high water content relative to other berries, so they don't work quite as well in baked goods. Our homemade strawberry muffins are unmistakably strawberry! I pack them to the brim with fresh strawberry flavor which, as it so happens, is pretty hard to do. They’re the best way to start a summer morning! Fresh strawberries and freeze dried strawberries max out the flavor of these super moist, tender muffins. These strawberry muffins have the unmistakable burst of juicy strawberry flavor and warm, sweet vanilla and butter.
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