Before I share my fresh strawberry delights, I have to share these jewel-toned strawberry muffins that can be made year-round. I made them before picking our beloved Long Island strawberries. The crumb was very tender and tasty. I loved the subtle flavor from the coconut oil as well.
The recipe was adapted from Bon Appétit, contributed by Sarah Jampel. Even though I didn’t have difficulty with the jam leaking, next time, I would put more batter in the base of each muffin before filling so that it would be more centrally located. I would also reserve the freeze dried strawberry-sugar coating solely for the muffin tops. The jam-filled portion and the strawberry-sugar coated portion were two separate (and delicious) elements in the finished muffin. Both of these modifications are noted in the recipe below. I may also use my homemade jam in the filling. 🙂
The original recipe notes that this special strawberry-sugar could also be used to coat snickerdoodles. Great idea.
Yield: 12 muffins
For the Muffin Batter & Filling:
- 5 T refined coconut oil, room temperature
- 4 T unsalted butter, room temperature
- 100 g (1/2 cup) granulated sugar
- 67 g (1/3 cup, 5 T) light brown sugar
- 2 large eggs
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 1/2 tsp Diamond Crystal or 3/4 tsp Morton kosher salt
- 1 tsp pure vanilla extract
- 281 g (2 1/4 cups) all-purpose flour
- 240 g (1 cup) sour cream
- 1/2 cup thick strawberry or other berry jam (such as Bonne Maman Intense or Crofter’s)
For the Strawberry-Sugar Coating:
- 6 T unsalted butter
- 1/2 cup freeze-dried strawberries
- 6 T granulated sugar
- pinch of kosher salt
- Place a rack in middle of oven; preheat oven to 425°, preferably on convection.
- Lightly coat the cups of a standard 12-cup muffin pan with nonstick spray.
- Using a stand mixer or an electric mixer, beat oil, butter, granulated sugar, and brown sugar on medium-low speed until smooth, about 2 minutes.
- Scrape down sides of bowl and beat again just to incorporate.
- Add eggs, increase speed to medium, and beat until incorporated, about 1 minute (mixture might look a little curdled at this point and that’s okay).
- Add baking powder, baking soda, salt, and vanilla and beat until combined and creamy.
- Add flour in 3 additions, alternating with sour cream in 2 additions, beating on low speed after each addition until just combined. When last batch of flour is nearly incorporated, mix in any remaining dry bits by hand.
- Scoop scant 2 tablespoons of batter into each muffin cup. (I used a cookie scoop.)
- Using a damp finger, flatten each into a mostly even layer with a slight dip in the center.
- Add 2 scant teaspoons jam to each center. (I used a 1/2 tablespoon cookie scoop.)
- Divide remaining batter evenly among cups (about 2 tablespoons each). Take care to seal in jam as much as possible.
- Using a damp finger, gently flatten surface.
- Bake muffins until golden brown, 15 minutes on convection or up to 17–19 minutes in a standard oven.
- Transfer to a wire rack and let cool 10 minutes in pan.
- While the muffins are cooling, melt butter in the microwave in a glass dish or in a small saucepan over medium heat; set aside.
- Finely grind strawberries in spice mill or with mortar and pestle. Transfer strawberry powder to a small bowl and mix in sugar and a pinch of salt. Transfer a small portion to a shallow bowl.
- Gently remove muffins from pan; place on wire rack and set inside a rimmed baking sheet.
- Generously brush each muffin top with melted butter and roll in strawberry sugar to coat, working over bowl to catch any excess. Repeat with remaining muffins, adding more strawberry sugar to bowl as needed.
Do ahead: Muffins can be made 3 days ahead. Store loosely covered at room temperature.