Strawberry Poppy Seed Muffins

Strawberry Poppy Seed Muffins

In honor of Spring I’m offering you a darling Strawberry Poppy Seed Muffin recipe. When I think of Spring strawberries aren’t far behind. The first jewels of the season always seem to be the best: super sweet and juicy, with the deepest shades of red and minus imperfections. Maybe it’s the anticipation…but for whatever reason by time June rolls around they don’t taste or look the same to me.

These are simple, sweet and scrumptious with a medley of strawberry puree and poppy seeds swirled throughout. Sour cream in the batter gives them a soft and tender crumb. I love how the poppy seeds show through the glaze to speckle the tops with black and pink dots. They are one of the quickest, easiest muffins I have ever made, well worth the little bit of effort they take. And they have one of the most delicious scents. The smell alone will drive your taste buds mad.

Strawberry Poppy Seed Muffins

Strawberry Poppy Seed Muffins
(adapted from The Muffin Cookbook)(Makes 12)
16 ounces Strawberries (approximately 1 + 1/3 cups pureed)
1 Egg
1/2 cup Sugar
1/4 cup Vegetable Oil
1/2 cup Sour Cream or Non-fat Greek Yogurt
2 cups King Arthur White Whole Wheat Flour or All-Purpose Flour
1 + 1/2 tablespoons Poppy Seeds
2 teaspoons Baking Powder
1/2 teaspoon Salt
For Strawberry Glaze:
1 tablespoon of Strawberry puree
1 tablespoon of Sour Cream or Non-fat Greek Yogurt
Dash of Vanilla
1-2 cups Confectioners’ Sugar
1. Preheat oven to 375 degrees. Grease a 12-cup muffin tin or fill with paper liners.
2. Puree strawberries in a blender or food processor. Set aside 1 tablespoon for glaze.
3. In medium bowl mix strawberries, egg, sugar, oil and sour cream until well blended.
4. In a large bowl combine flour, poppy seeds, baking powder and salt. Stir strawberry mixture into flour mixture just until evenly moistened.
5. Spoon evenly into cups. Bake 18 minutes or until a toothpick comes out clean. Cool on wire racks before glazing.
6. To make the glaze whisk strawberry puree, sour cream and vanilla together in a small bowl. Add confectioners’ sugar and whisk. Make the glaze as thick or as thin as you like by adding additional sugar. Drizzle glaze over tops of muffins or stick the tops right in the glaze letting excess drip off. Let set 20 minutes and dip tops again.

Strawberry Poppy Seed Muffins

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