Strawberries and Cream Muffins
  • Cooking Time: 17-20 minutes
  • Servings: 12
  • Preparation Time: 10 minutes
  • 2 cups flour, divided
  • 2 teaspoons baking powder
  • 3/4 cup granulated sugar, divided
  • 1/4 teaspoon salt
  • 1/2 teaspoon cardamom
  • 1 tablespoon grated orange peel
  • 1 1/2 cup sliced, fresh strawberries
  • 3/4 cup heavy cream
  • 1 egg, slightly beaten
  • 1/2 cup unsalted butter, melted
  • 1/2 teaspoon vanilla
  1. Preheat oven to 400 degrees F.; line a 12 cup muffin tin with paper liners.
  2. In a large mixing bowl, whisk together 1 3/4 cups of the flour, the baking powder, 1/2 cup of the sugar, the salt, cardamom and orange peel; set aside.
  3. Toss the sliced strawberries with the remaining 1/4 cup flour. Mix the cream, egg, butter and vanilla together in a small bowl or measuring cup. Add the strawberries and the cream mixture to the dry ingredients and stir until just mixed...batter will be lumpy...don't over mix.
  4. With a cookie scoop, divide the batter among the muffin cups. Sprinkle the remaining sugar over the batter. Bake the muffins for 17-20 minutes, or until a toothpick inserted in the middle comes out clean. Cool on a rack for 10 minutes. Serve warm.
The monthly improv challenge: Strawberries and Cream. I combined those two things with a little cardamom and a bit of orange to come up with these very tasty muffins.