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Strawberry Muffins

February 27, 2018 By Naomi Robinson | Bakers Royale 10 Comments

Strawberry Muffins made with freeze dried strawberries. Here’s the thing with using fresh strawberries in baked goods, they work great in strawberry pie but that’s because it’s usually encased in a sweet jam, but strawberries baked into cakes or cookies fail on almost every level. Mainly because the high moisture content in strawberries are leeched out when baked and as a result it turns tender batter into wet, gummy messes and all the sweet strawberry flavor evaporates. That is unless you use freeze-dried strawberries, which solves that moisture problem.

Strawberry Muffins | Bakers Royale

If you are a regular reader around here, then you know I absolutely love using freeze-dried fruit in baked goods. While it doesn’t work for everything, it works wonderfully in so many things like frostings, cookies and muffins.

I made these for my little guy’s 11th birthday weekend celebration. Every year he asks for pumpkin muffins over birthday cake, but this year, I decided to surprise him with these. While he loved him, he wanted to know why I broke from tradition. Gah–he’s so much like his dad–tradition is everything with them.

With that, I’m keeping this short to get back into the kitchen to turn out a batch of pumpkin birthday muffins.

Strawberry Muffins via Bakers Royale

A few notes before you get started on these Strawberry Muffins:

  • Freeze dried fruit can be found online or at most health food stores.
  • Don’t forget to fold gently to keep the freeze-dried fruit from falling apart if you want to big chunks of it in the batter.
  • Don’t be tempted to fold in or sprinkle crushed freeze-dried fruit on the streusel until after it’s baked. Otherwise it just burns into a crispy, burnt mess.
Strawberry Muffin Recipe

Strawberry Muffin Recipe

Yield: 1 dozen

Ingredients

  • Streusel
  • 1/4 cup all-purpose flour
  • 1/4 cup chopped pecans
  • 4 tablespoons brown sugar
  • 2 tablespoons granulated sugar
  • 2 tablespoon butter, melted
  • 4 tablespoons chunky sugar sprinkles
  • Muffins
  • 1.2 oz. freeze-dried strawberries
  • 1.2 oz. freeze-dried raspberries
  • 1 1/2 cup unbleached all-purpose flour
  • 1 cup whole wheat flour
  • 1 cup granulated sugar
  • 1/3 cup brown sugar
  • 2 1/2 teaspoon baking powder
  • 1 teaspoon tables salt
  • 3 large eggs
  • 1 cup plain Greek yogurt
  • 1/3 cup vegetable oil
  • 1/4 cup unsalted butter, melted

Instructions

Preparation: Heat the oven to 425 degrees F. Line a 12-cup muffin pan with paper liners.

To make streusel: To make streusel: In a large bowl, combine and whisk all ingredients but the butter. Pour in butter and using two forks toss until large clumps form. Do not over work. Mixture should have a combination of large and finer clumps. Set aside.

To make muffins: In a small bow combine freeze-dried strawberries and raspberries. Set aside 1/4 cup (to top muffins once finished)

In a large bowl whisk together both flour, both sugars, freeze dried strawberries and raspberries, baking powder and salt.  In a second bowl whisk together eggs, yogurt, oil, and butter until thick and homogenous. Add the wet batter to dry batter and gently fold until just combined.

Divide batter evenly among muffin cups. Evenly divide streusel and sugar crystal among muffin cups and sprinkle on top.

Transfer muffins to the oven and bake until tester inserted into the center comes out clean, about bake for 25 to 30 minutes. Make sure to rotate the pan halfway through. Remove pan from oven and transfer to a wire rack and let muffins cool in pan for 5 minutes. Remove muffins from pan and continue to cool on rack until ready to serve.

Notes

A few notes before you get started on these Strawberry Muffins:

  • Freeze dried fruit can be found online or at most health food stores.
  • Don't forget to fold gently to keep the freeze-dried fruit from falling apart if you want to big chunks of it in the batter.
  • Don't be tempted to fold in or sprinkle crushed freeze-dried fruit on the streusel until after it's baked. Otherwise it just burns into a crispy, burnt mess.

© Naomi Robinson | Bakers Royale
Category: Breakfast

Filed Under: Breakfast, Sweet

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Comments

  1. Leigh Ann says

    February 27, 2018 at 11:57 pm

    Oh wow these look incredible! Can’t wait to try!

  2. Natalie says

    February 28, 2018 at 5:34 am

    These muffins are stunning!

  3. Mary Ann | The Beach House Kitchen says

    February 28, 2018 at 7:20 am

    How pretty are these Naomi?! I LOVE using freeze dried fruit in baked goods! Can’t wait to try these!

  4. Tieghan Gerard says

    February 28, 2018 at 10:20 am

    Using freeze dried fruit is such a great idea! Loving these!

  5. Natasha says

    February 28, 2018 at 11:23 am

    Prettiest muffins ever!!

  6. Melissa Griffiths says

    February 28, 2018 at 7:38 pm

    These muffins sound delish and your little muffin cups are adorable! Happy Birthday to your little guy!

  7. Jennifer Farley says

    February 28, 2018 at 7:56 pm

    I have to bake these!

  8. Lindsay Cotter says

    March 2, 2018 at 9:17 pm

    What a great birthday treat for your son! They look so pretty and delicious!

  9. Amy @ Amy's Healthy Baking says

    March 8, 2018 at 9:24 pm

    Aww!! Happy belated birthday to your little man!! He sounds like as big of a pumpkin fan as I am… But I’d NEVER turn down berry muffins either! I’ve actually never put freeze-dried fruit in muffins before, but now I’m itching to try. What a great idea, Naomi! 🙂 And you’re the BEST mom to bake him these AND pumpkin muffins! He’s so lucky to have you! ♡

  10. Margot says

    March 9, 2018 at 4:26 pm

    My four year old insisted on getting freeze dried raspberries recently and then didn’t eat them (whomp, whomp). This was the perfect re-use for them! I always know a recipe is a hit when I get a text from my husband (he brings breakfast treats to work with him). I thought the baking time seemed a little long so I took them out at 20 minutes and they were perfect.

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About Naomi Robinson

Welcome to my cozy corner where baking meets random thoughts and musings. I’m a self-taught baker sharing all things sweet (and some savory—okay, and cocktails) with a whisk in one hand and a camera in the other.

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