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Strawberries and Cream Muffins

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Member since 2008

Serves 12 | Prep Time 10 minutes | Cook Time 17-20 minutes


2 cups flour, divided
2 teaspoons baking powder
3/4 cup granulated sugar, divided
1/4 teaspoon salt
1/2 teaspoon cardamom
1 tablespoon grated orange peel
1 1/2 cup sliced, fresh strawberries
3/4 cup heavy cream
1 egg, slightly beaten
1/2 cup unsalted butter, melted
1/2 teaspoon vanilla

Preheat oven to 400 degrees F.; line a 12 cup muffin tin with paper liners.

In a large mixing bowl, whisk together 1 3/4 cups of the flour, the baking powder, 1/2 cup of the sugar, the salt, cardamom and orange peel; set aside.

Toss the sliced strawberries with the remaining 1/4 cup flour. Mix the cream, egg, butter and vanilla together in a small bowl or measuring cup. Add the strawberries and the cream mixture to the dry ingredients and stir until just mixed...batter will be lumpy...don't over mix.

With a cookie scoop, divide the batter among the muffin cups. Sprinkle the remaining sugar over the batter. Bake the muffins for 17-20 minutes, or until a toothpick inserted in the middle comes out clean. Cool on a rack for 10 minutes. Serve warm.

Pairs Well With


The monthly improv challenge: Strawberries and Cream. I combined those two things with a little cardamom and a bit of orange to come up with these very tasty muffins.

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