Welcome back from the weekend — it’s Muffin Monday! Okay, I just made that up. Over the weekends I’ve been making new muffins for the work week, so it just made sense to declare Mondays “Muffin Mondays”. I have no idea how long I’ll keep to it; my ability to stick to a blog schedule hasn’t been all that stellar. My biggest fear is that I’ll eventually run out of muffins to make. Eventually I’d have to get into the bizarre kinds and I’m not so sure if I want to do that. Sometimes I like playing it safe. Case in point: Strawberry Smashed Muffins.
I like muffins, not only because they’re delicious and are easy to eat, but because they’re really quick and simple to make. Throwing together a good, easy batter takes all of 15 minutes and everything can be quickly cleaned while the muffins bake.
A multitude of berries can be used for these muffins; I selected strawberries. Raspberries would also be delicious and appropriate for anyone who is leery of lots of sweetness. The sweetness isn’t overbearing; my fear was that it would come out rather syrupy (not my favorite) but they weren’t. The cinnamon-sugar topping is very over the top in the sweetness of these muffins, so if you’re not into that, consider doing the simple streusel from the blueberry muffins. Also, these aren’t as cakey as the banana muffins I was gushing about last week, but still fluffy enough to satisfy me. The batter held up quite nicely with the berries.
The original recipe calls for vegetable oil, but I substituted with natural, unsweetened applesauce and got great results. Another good switch up on these muffins would be to half the all-purpose flour and make up the difference with wheat flour. (And obviously if you’re that worried about being health-conscious, don’t dip these in melted butter and sugar… Duh!)
Strawberry Smashed Muffins with Cinnamon-Sugar Topping
Adapted from RecipeZaar / Gold Medal Rainbow Bakery children’s Cookbook
1 2/3 cups fresh strawberries (or frozen, thawed and drained)
2/3 cup sugar
1/3 cup natural, unsweetened applesauce
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
4 tablespoons butter, melted and warm
1/4 cup sugar
1/4 teaspoon cinnamon
Heat oven to 425 F. Lightly grease the bottoms of 12 regular sized muffin cups.
Slightly smash strawberries in large bowl, using fork. Alternatively, quarter strawberries and pulse in a food processor with 7 one-second pulses. Remove from processor and place in large bowl.
Stir in sugar, applesauce and eggs until mixed. Stir in other ingredients just until moistened.
Using a 1/3 measuring cup, evenly distribute batter into muffin cups. Bake 15 to 18 minutes or until light golden brown or toothpick poked in center comes out clean. Cool 5 minutes. Loosen sides of muffins from pan and take them out of the pan. Let cool for another 5 minutes.
For topping, mix together sugar and cinnamon, until cinnamon is evenly distributed throughout the sugar. Dip muffin tops lightly in melted butter, then into sugar mixture.
These are a delicious and light and the smashed berries inside are a fun treat to bite into. Here’s a photo of the insides… I went to get the camera and our illustrious web admin decided to take one of the muffins for a test drive.