Strawberry Balsamic Muffins

Photography by Stephen Devries

Sweet strawberries and tangy balsamic vinegar are a match made in heaven. These muffins take this combo to an entirely new level. This is our Winter 2016 cover recipe!

Strawberry Balsamic Muffins
Makes 8
  • 2¾ cups (344 grams) all-purpose flour
  • 2 teaspoons (10 grams) baking powder
  • 1 teaspoon (3 grams) kosher salt
  • 1 cup (200 grams) granulated sugar
  • 1 cup sour cream
  • 3 large eggs
  • ½ cup fresh orange juice
  • ½ cup (112 grams) vegetable oil
  • 1½ cups fresh strawberries, chopped
  • ½ cup Balsamic Reduction (recipe follows)
  • ½ cup (100 grams) turbinado sugar
  1. Preheat oven to 425°F. Line 8 jumbo muffin cups with parchment or paper liners, or spray with cooking spray.
  2. In a medium bowl, whisk together flour, baking powder, and salt. In the bowl of a stand mixer fitted with the whisk attachment, beat granulated sugar, sour cream, eggs, and orange juice at medium speed until well combined, 3 to 4 minutes, stopping to scrape sides of bowl. Reduce mixer speed to low, and gradually add flour mixture. Continue beating at low speed, and add oil in a slow, steady stream until combined. Fold in strawberries.
  3. Spoon batter into prepared muffin cups. Top each muffin with 1 tablespoon Balsamic Reduction, and use a wooden pick to swirl. Sprinkle with turbinado sugar.
  4. Bake for 5 minutes. Reduce oven temperature to 350°F, and continue baking until muffins are golden brown and a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool in pans for 5 minutes. Serve warm or at room temperature.

Balsamic Reduction
Makes about ¾ cup
  • 1 cup high-quality balsamic vinegar
  1. In a small saucepan, bring balsamic vinegar to a boil over medium-high heat. Reduce heat to medium, and simmer until vinegar coats the back of a spoon and is reduced to about ¾ cup. Let cool completely. Cover and refrigerate for up to month.
We styled this photo in a regular muffin tin, but you need to bake them in a jumbo muffin tin.


Read the whole article in Bake From Scratch Winter 2016.



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