It is peak strawberry picking season in New England right now, so I thought it would be a great time to test some new dessert recipes. I could never get bored of my two favorites — strawberry shortcake & strawberry-rhubarb crumble — but it’s always good to experiment with new baking ideas! Inspired by how much Georgia loved some tiny cupcakes a friend made last weekend, I whipped up a simple recipe for Miniature Strawberry Muffins during nap time last Sunday. It was a huge hit with both of us, and we do consider ourselves strawberry (and muffin) experts 🙂
I bought a one-pound container of strawberries and probably used about half, give or take. Georgia and I just sliced up the rest for a refreshing snack!
Strawberry Mini Muffins
Makes 24 muffins in about 45 minutes of hands-on time.
- 1 stick of butter (unsalted), softened to room temperature
- 1 large egg
- 1/2 cup sugar
- 1 C (plus 1 TBSP) TigerNut Flour*
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 cup whole milk, acidified^^
- 1/2 cup of strawberries, diced very small
- a pinch of salt
^^ Acidified milk is produced by adding lemon juice to pasteurized milk at room temperature, then letting it sit for a few minutes so that it appears to curdle. The milk isn’t actually souring, you’re just altering its taste and texture to mimic that of buttermilk. The ratio to use is 1 cup of milk to one halved lemon, juiced. In this recipe you can use 1/2 the cup to start and then add in a bit more if the batter seems too thick as you’re mixing.
Preheat the oven to 375 and spray a miniature muffin tin with baking spray. Set the butter out to warm to room temperature.
Cream the butter and sugar together in a stand mixer (or hand mixer) until combined, then add the egg.
Sift together one cup of flour, baking soda, baking powder and salt.
Alternate adding the dry ingredients and the milk to the mixer on low.
In a small bowl, toss the chopped strawberries with the TBSP of flour.* Fold the strawberries into the batter.
Drop tablespoons of the batter into each muffin tin, filling them about 2/3 high.
Bake for 14-16 minutes or until they are turning golden at the edges and are springy to the touch. Remove from the oven and let them cool in the muffin tin for another 15 minutes.
If you used a non-stick pan in particular, your muffins should release very easily when you’re ready to eat them! Ours kept in the fridge for exactly one week.
Why add lemon to milk in this recipe? Because I didn’t have buttermilk handy, and acidifying milk with lemon is the best way to achieve the same result. Buttermilk’s role in baking is to lighten your batter, as the acids in buttermilk “get fizzy” when they make contact with baking soda or powder. This reaction makes baked goods airy and tender, and cancels out the sour taste of buttermilk (or ‘soured’ whole milk). You can also add vinegar to milk to achieve the same effect if you have a recipe that calls for buttermilk and you have none handy. Or, you can thin sour cream or plain yogurt with water. All these options will play the same role in your batter, and are only slightly less creamy in texture than buttermilk would be.
You can use any type of flour, but I was lucky enough to get an opportunity to try TigerNut flour along with a host of other organic & paleo-friendly products from OrganicGemini in Brooklyn recently. They are best known for their TigerNut Horchata, which comes in more than half a dozen flavors such as strawberry, chai and banana. TigerNuts are actually tubers, or small root vegetables. Nut-free and gluten-free, they make an appealing baking substitute for kids and classrooms with allergies! Next time I have to bake for Georgia’s school, this will be my go-to flour.
Last note: adding flour to the strawberries before putting them into your batter helps keep the chopped fruit from sinking to the bottom as your muffins bake. This is a good tip to follow for any similar recipe.
I really hope you enjoy this one! It made for a great daycare snack for G, and a “pre-breakfast breakfast” for me. (I wake up hungry but don’t have time to eat an actual meal and get G to school and us to work, so I eat my ‘real’ breakfast at my desk every morning). We finished the last two after dinner yesterday, and I seriously wish there were more right about now!