Monday, April 22, 2013

Strawberry Cream Muffins with Strawberry Sruesel Topping

The strawberry muffins that almost weren't.

It happened over the span of two days.

Six recipes, and only one that was blog worthy. One.

Or so I thought.

I made these strawberry muffins in hopes to use up some almost-going-bad strawberries- I cut them up, had high hopes, only to be disappointed when I took my first bite.

The crazy thing - do you want to know what the crazy thing is? - they tasted good.

I liked them quite a lot, but I was disappointed because the muffin that I ate didn't look cooked through. But I knew that they were because they were nice and golden brown, and were peeling nicely from the wrapper.

Turns out the ONE that I chose to try had all the strawberries in one spot which caused the muffin to fall apart in the middle due to the liquidy nature of strawberries.

That was the only one. The rest? They tasted good. My hubs even told me he REALLY liked them (it's no "love", sure, but "really like" is good for me too).

So I will tell you, no, these aren't my favorite muffins of all time, and yes, I did think these were a failure at first, but after taking a step back and letting someone else taste test for me, I am happy with these muffins and I think you will like (and hopefully love) them too!



Another funny thing about these muffins is the photos I took.

I have been studying my brains out reading Plate to Pixel, ever since the (almost married!!!!) Julie gave it to me (I love you! XOXO), and I have this bad habit of reading and learning new things after taking photos.

Because that is how I roll.

So I sit there, reading and drooling over Helene's stunning photography, and I realize everything I have done wrong in my previous photos.

And I am only half way through the book.

I can't wait to see what else I have done wrong in the past I learn from Helene.

I could sit here and name off 20 things right off the bat that are wrong with these photos, but instead, I will look at these 6 months, a year, 3 years down the road, and I will most likely cringe, but more than that, I will see my personal portfolio of how I have grown since I started blogging.

Goodness knows the growth I have made in the last year!

That's what is so fabulous about this blogging business. You never stop learning, and you never stop growing! And just when you think you've reached the top (not that I know that feeling), you remember that food blogging requires multiple talents, not just being a good cook or baker, and not even just a good photographer or writer.

There are always things to be learned, and skills to be acquired.

And I truly cannot wait to see what this career has in store for me.

I know this is the one for me. Even if I may be slow on the learning scale. And even if I have failures in the kitchen. Or in my photography "studio" (aka my bedroom). And when I complain to you guys about my failures (thanks for listening!!).

I am here to stay. And I hope you will continue on this journey with me. I need you as much as you need my recipes (go ahead, I'll wait as you confess your undying love for my food...)

Ahem, I guess not... ;)

So go forth, make these muffins - have more success than I thought I had - and continue to come back to me, and we can grow together.

How does that sound?

Strawberry Cream Muffins with Strawberry Struesel Topping | Printable Recipe
makes about 18 muffins

ingredients:

for the muffins:
  • 2 cups flour
  • 1/2 cup packed brown sugar
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/8 tsp kosher salt
  • 3/4 tsp ground cinnamon
  • 4oz (1/2 of 8oz container) softened cream cheese, cut into chunks
  • 2 eggs, lightly beaten
  • 3/4 cup milk (I used 1%)
  • 1/4 butter, melted (measure butter before melting)
  • 1 tsp vanilla
  • 1/2 lb fresh (going bad) strawberries, chopped up
for struesel topping:
  • 1/3 cup flour
  • 1/4 cup packed brown sugar
  • 1/2 tsp ground cinnamon
  • 1/2 stick (1/4 cup) butter
  • 1/2 lb chopped strawberries
directions:
  1. Preheat oven to 400F/205C and spray or line muffin cups.
  2. For the muffins, combine all the dry ingredients in a large bowl and whisk together. Using a hand mixer or the paddle attachment on stand mixer, lightly beat in the chunked up cream cheese until mixed in and lumpy.
  3. In a small bowl, mix together the remaining wet ingredients, and add to the dry ingredients. Mix until just combined. Allow to stay lumpy. Stir in the strawberries.
  4. In a separate bowl, for the struesel, combine all ingredients using a fork.
  5. Spoon the muffin batter into muffin cups, about 1/2 - 2/3 full. Top each battered cup with a spoon full of streusel topping, and bake 15-18 minutes, until golden and skewer comes out clean.
  6. Allow to cool before consuming.
  7. Eat within a couple days.
Adapted from Cooking at a Glance

MORE Muffin Recipes Over HERE:


Egg Free Apple Crumble Muffins


Biscoff Banana Muffins



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12 comments :

  1. These look so wonderfully moist and delicious. I think I might be making these soon!

    Congratulations, you have grown an incredible amount in your photos and blogging! I love it and can't tell you how many people I talk to that say they are always waiting for your next post! :)

    ReplyDelete
  2. Oh my girl how I relate to thee. I complete agree, strawberry muffins are challenging....heck strawberry anything is - they don't seem to last more than a day once made into anything. But, you know I adore you and I admire you and I'm going to make these, and they will be good. Amen.

    As for the photos...holy cow girl, I have always loved your photos. I do have a confession, I purchased Pixel To Plate almost a year or more ago and still have to read it. Excuse me while I hang my head in shame.

    I am so much to blog about, drafts sitting since October, where is the time??

    (tara opens the window and bracing her hands on the sill, leans out as far as humanly safe and screams, "WHERE CAN I GET MORE TIME??") Seriously - I need to find more time for work, play, blogging, gardening, reading, my French, my family.

    Oh look Carla made another pretty post, let's go read it!!!

    ReplyDelete
  3. Awwww I love YOU girl! I can't wait to see you in less than a month!! :) i love that you're getting so much use out of that book! practice makes perfect and your pics are looking more lovely every blog post!! i'm glad you posted these muffins even though YOU didn't like them - it's probably like one of those "what's someone's junk is someone's treasure" quote. we, as food bloggers, are so hard on ourselves but honestly, when you take a step back and have someone else try it, they're like 'wow you're crazy, these are GOOD!' ya know?? :)

    ReplyDelete
  4. This sounds almost like my coconut oil cookies. When they came straight from the oven I thought they were awful. Seemed undercooked, too greasy and almost falling apart, but as they cooled down they got better and better. Everyone loved them and the cookies were gone in less than 48 hours.
    I have to say, I really love the pictures!

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  5. Sometimes the recipes that I don't like that much become the most popular! That's happened to me a few times before. KEvin tells me that they are blogworthy so I post them anyway. I, for one, think these look amazing! I love strawberry everything. :)

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  6. I think these look absolutely incredible, lady! I would be happy as a clam to wake up to a warm dozen and my morning coffee!

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  7. These muffins look amazing! Strawberries are my favorite things to put in dessert.

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  8. Love, love, love muffins! These look delish. :) I've only been a blogger for a couple of months so I know what you mean about trying to constantly improve. Very cool to see how one's blog evolves, whether it be because of something learned or life changes.

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  9. Where were these when I was searching for the perfect breakfast this morning?! They look wonderful, Carla!

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  10. I am delighted to read this article about strawberry cream..thank you for giving us this useful information. we talk my mom please make this recipe on my birthday.

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  11. These are fun muffins, Carla! I love the topping!

    ReplyDelete

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