Recipes - Ingredients FOR CRUMBLE TOPPING 45 g salted butter cold (cubed) 45 g granulated sugar 40 g brown sugar 75 g all-purpose flour pinch of salt FOR STRAWBERRY JAM 42 g granulated sugar 170 g fresh or frozen strawberry 1 tbsp lemon juice (optional - I added 1-2 drop of gel red food coloring) FOR MUFFINS 120 ml milk 2 eggs 1 1/2 tsp vanilla extract 113 g salted butter (melted) 200 g granulated sugar 250 g all-purpose flour 2 tsp baking powder 1/8 tsp baking soda 170 g fresh strawberry (diced) 85 g white chocolate (my favorites is Lindt White Chocolate Bar or Milkboy Swiss White Chocolate Bar) Full detailed instructions with photos - ruefig.substack.com/p/strawberry-and-cream-muffins
Process - FOR CRUMBLE TOPPING In a medium mixing bowl, add all-purpose flour, pinch of salt, granulated sugar, and brown sugar. Combine thoroughly with a whisk. Next, add the salted butter to dry mixing bowl and crumble them together with your hands.Set aside and start on the muffins. FOR STRAWBERRY JAM In a medium pot, on medium heat, add strawberry, granulated sugar, and lemon juice. stir continuously until well mixed and thickened, remove from heat. (you can use a wood spatula to mash the strawberry) FOR MUFFINS Pre-heat the oven to 425°F (218°C). Line a muffin tin with paper liners or lightly grease with cooking spray. In a large mixing bowl, add milk and eggs. Using a whisk, beat till combined, then stir in the vanilla extract. Gradually add melted salted butter and granulated sugar to the milk/egg mix until combined. Add all-purpose flour, baking powder, and baking soda. Using a spatula to fold until combined. With a spatula, gently fold in the diced strawberries and white chocolate, being careful not to over mix the batter Line you muffin tray with liners. Then, use an ice-cream scoop to fill each muffin liner approx 2/3 full. Top each muffin with a heaping spoonful of strawberry jam and swirl. Add crumble on to your muffins, Bake them at 425°F (218°C) for 13 minutes, then reduced to 360°F (182°C) and baked them for 14 minutes or until toothpick inserted in the center comes out clean. Enjoy!
Thankyou for being here †What a wonderful thing to do with your limited time on earth. Bring people joy, provide beautiful recipes, and give people the pleasure of your films. â€
Recipes - Ingredients
FOR CRUMBLE TOPPING
45 g salted butter cold (cubed)
45 g granulated sugar
40 g brown sugar
75 g all-purpose flour
pinch of salt
FOR STRAWBERRY JAM
42 g granulated sugar
170 g fresh or frozen strawberry
1 tbsp lemon juice
(optional - I added 1-2 drop of gel red food coloring)
FOR MUFFINS
120 ml milk
2 eggs
1 1/2 tsp vanilla extract
113 g salted butter (melted)
200 g granulated sugar
250 g all-purpose flour
2 tsp baking powder
1/8 tsp baking soda
170 g fresh strawberry (diced)
85 g white chocolate (my favorites is Lindt White Chocolate Bar or Milkboy Swiss White Chocolate Bar)
Full detailed instructions with photos - ruefig.substack.com/p/strawberry-and-cream-muffins
Process - FOR CRUMBLE TOPPING
In a medium mixing bowl, add all-purpose flour, pinch of salt, granulated sugar, and brown sugar. Combine thoroughly with a whisk.
Next, add the salted butter to dry mixing bowl and crumble them together with your hands.Set aside and start on the muffins.
FOR STRAWBERRY JAM
In a medium pot, on medium heat, add strawberry, granulated sugar, and lemon juice.
stir continuously until well mixed and thickened, remove from heat. (you can use a wood spatula to mash the strawberry)
FOR MUFFINS
Pre-heat the oven to 425°F (218°C). Line a muffin tin with paper liners or lightly grease with cooking spray.
In a large mixing bowl, add milk and eggs. Using a whisk, beat till combined, then stir in the vanilla extract.
Gradually add melted salted butter and granulated sugar to the milk/egg mix until combined.
Add all-purpose flour, baking powder, and baking soda. Using a spatula to fold until combined.
With a spatula, gently fold in the diced strawberries and white chocolate, being careful not to over mix the batter
Line you muffin tray with liners. Then, use an ice-cream scoop to fill each muffin liner approx 2/3 full. Top each muffin with a heaping spoonful of strawberry jam and swirl.
Add crumble on to your muffins, Bake them at 425°F (218°C) for 13 minutes, then reduced to 360°F (182°C) and baked them for 14 minutes or until toothpick inserted in the center comes out clean. Enjoy!
Thankyou for being here â€
What a wonderful thing to do with your limited time on earth. Bring people joy, provide beautiful recipes, and give people the pleasure of your films. â€
â€
I LOVE STRAWBERRIES!!!!
Yessss!!!!
I am your 1000th like â€
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Let me know if you ever get a chance to try the recipe đ„°đ
Can you do a cheesecake muffin please đ â€
Yes!! Absolutely đ„°
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