Do you know the muffin man?

Thanks to a surplus of strawberries (your fearless C&D editors went strawberry picking during the week), I was able to make strawberry jam (yum, yum, and yum). I froze a bunch more, and I still had some left over. I was all set to make strawberry scones, but then, I spied a pair of bananas on the counter that were allllllmost too ripe, and I thought, “Ohh, strawberry banana muffins would be perfect!” So I’m thinking, wow, I am so clever, I bet no one else has thought of this and it’s probably going to be hard to find a recipe. Yeah, not so much. Quite a few came up in a Google search, but I decided to go with one I found from Joy of Baking.

The recipe makes 12 muffins, but I was actually able to get 14 muffins out of the recipe, not quite sure how, just lucky, I guess. I also sprinkled some sanding sugar on top of each muffin before I put them in the oven, because I love that nice little crunch. They smell heavenly while baking, like banana bread, and they taste even better, lots of berry and ‘nana flavors. So. very. good.

1/2 cup (1 stick) (113 grams) unsalted butter, melted
 3/4 cup (160 grams) light brown sugar

2 large eggs, lightly beaten

1 teaspoon (4 grams) pure vanilla extract

2 large ripe bananas, mashed (about 1 cup)

1 cup (240 ml) fresh strawberries (cut into bite sized pieces)

2 1/4 cups (295 grams) all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1 teaspoon (4 grams) ground cinnamon

1/2 teaspoon (2.5 grams) salt

1. Preheat oven to 350 degrees F (177 degrees C). Position rack in center of
oven. Line a 12 cup muffin pan with paper liners or grease with butter or a vegetable spray.

2. In a small saucepan melt the butter. Set aside.

3. In a medium sized bowl, whisk together the brown sugar, eggs, vanilla extract, and mashed banana. Add the melted butter to the brown sugar mixture and stir to combine.

4. In another large bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Gently fold in the berries, making sure they are coated with flour; this helps to prevent the berries from sinking during baking. Add the wet ingredients to the dry ingredients and stir only until the ingredients are just combined. Do not overmix the batter or tough muffins will result.

5. Divide the batter evenly among the 12 muffin cups, using two spoons or an ice cream scoop. Place in the oven and bake until a tester inserted in the center of a muffin comes out clean, 20 to 25 minutes. Transfer to a wire rack to cool.

Makes 12 regular sized muffins.

Here is where I found the recipe. There are a ton of other muffin recipes, and some helpful muffin tips.


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