Might we recommend muffins? Muffins are an awesome recipe to whip up on a Sunday, and have on hand for breakfast all week long. The Wisconsin test kitchen swears by peanut butter and jelly muffins (full of protein and fruit); and this past week the Arkansas test kitchen made strawberry muffins.
You can make a batch of these from the freezer to the table in under an hour; and they are ideal as an easy make-ahead option for a crowd. Freezing them before baking-instead of reheating after baking-ensures that they'll taste freshly baked.
Strawberry Muffins
Ingredients
Muffins:
- 3/4 cup fresh blueberries, raspberries or diced strawberries
- 1 3/4 cups all-purpose flour
- 2/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 2 large eggs
- 1 cup milk
- 1 stick (4 ounces) unsalted butter, melted
- 1/2 teaspoon pure vanilla extract
Topping:
- 1/2 cup all-purpose flour
- 1/2 cup light brown sugar
- 4 tablespoons unsalted butter, softened
Directions
For the muffins: Line a 12-cup muffin tin with foil muffin cup liners.
Toss the berries with 2 tablespoons of the flour in a small bowl. Whisk the remaining flour, granulated sugar, baking powder and salt in a large bowl. Beat the eggs in a medium bowl until frothy, and then whisk in the milk, melted butter and vanilla. Make a well in the dry ingredients and pour the wet ingredients into the well. Stir the batter with a rubber spatula until just combined.
For the topping: Combine the flour and brown sugar in a medium bowl. Either using a fork or your fingers, mix in the butter to form large and medium crumbs.
Scoop the batter into the muffin cups, filling just above three-quarters full. Divide the blueberries among the cups. Divide the topping among the muffins, pressing lightly. Freeze until set, about 3 hours. The muffins can be removed to zippered freezer bags at this point and stored for up to 2 months.
When ready to bake, preheat the oven to 325 degrees F. Place the muffins in a muffin tin or directly on a baking sheet and bake until they are lightly golden and a tester inserted in the center comes out clean, 35 to 40 minutes.
These muffins can also be baked immediately. Preheat the oven to 350 degrees F, and bake until lightly golden and a tester inserted in the center comes out clean, 20 to 25 minutes
From Foodnetwork
Toss the berries with 2 tablespoons of the flour in a small bowl. Whisk the remaining flour, granulated sugar, baking powder and salt in a large bowl. Beat the eggs in a medium bowl until frothy, and then whisk in the milk, melted butter and vanilla. Make a well in the dry ingredients and pour the wet ingredients into the well. Stir the batter with a rubber spatula until just combined.
For the topping: Combine the flour and brown sugar in a medium bowl. Either using a fork or your fingers, mix in the butter to form large and medium crumbs.
Scoop the batter into the muffin cups, filling just above three-quarters full. Divide the blueberries among the cups. Divide the topping among the muffins, pressing lightly. Freeze until set, about 3 hours. The muffins can be removed to zippered freezer bags at this point and stored for up to 2 months.
When ready to bake, preheat the oven to 325 degrees F. Place the muffins in a muffin tin or directly on a baking sheet and bake until they are lightly golden and a tester inserted in the center comes out clean, 35 to 40 minutes.
These muffins can also be baked immediately. Preheat the oven to 350 degrees F, and bake until lightly golden and a tester inserted in the center comes out clean, 20 to 25 minutes
From Foodnetwork
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