Strawberry Balsamic Muffins

Sweet strawberries and tangy balsamic vinegar are a match made in heaven. These Strawberry Balsamic Muffins in muffin tin on green surface
Photography by Stephen Devries

Sweet strawberries and tangy balsamic vinegar are a match made in heaven. These Strawberry Balsamic 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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  1. The balsamic reduction and turbinado sugar was sticky and leaked out of the liners. It took 30 minutes to get the cupcakes out of the tin. Another 30 to carve them out of the liners. The balsamic turned to glue.


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