strawberries | NancyC

This is a muffin you can really sink your teeth into! 🙂 It’s actually a yummy, rich mini–pound cake disguised as a muffin and topped with cream cheese frosting and a juicy red strawberry. Because the batter is rich and dense the baking time is longer than it is for a typical muffin, but when you taste it you’ll agree that it’s worth the extra baking time! This recipe makes 12 regular–size muffins or 6 jumbo muffins.

POUND CAKE MUFFINS WITH STRAWBERRIES by NancyC

1 1/2 sticks butter, softened

4 oz. regular or light softened cream cheese (half of an 8-oz. package)

1 1/2 cups sugar

3 eggs

1/2 Tbsp. vanilla extract

1 1/2 cups regular or unbleached all-purpose flour

Pre–heat oven to 325 degrees and line a 12–cup regular–size muffin pan or 6–cup jumbo muffin pan with paper liners. In large bowl, cream together the softened cream cheese and butter. Then add the sugar and blend well. Add the eggs, one at a time, mixing well after adding each one. Add vanilla, and then the flour, mixing well (or beating well, if you’re using a mixer). Divide batter evenly between the muffin cups; bake at 325 degrees 35 to 40 minutes for regular–size muffins, or 45 to 50 minutes for jumbo size muffins (or until toothpick inserted in center comes out clean). Let muffins cool in pan 5-10 minutes; then remove from pan and cool completely. While you’re waiting for them to cool, you can make the cream cheese frosting…

CREAM CHEESE FROSTING

4 oz. regular or light softened cream cheese (you can use the other half of your block of cream cheese)

1/3 cup butter, softened

1/2 tsp. vanilla

2 cups powdered sugar

In medium bowl, blend softened cream cheese and butter; then add in vanilla. Finally, add the 2 cups of powdered sugar and mix well. Spoon a dollop of this frosting over the top of each completely cooled muffin. You should have plenty to work with, so put on as much as you like. Then top each muffin with a nice plump and juicy strawberry. If you won’t be eating these right away, keep them refrigerated until you’re ready to eat them. If you’re making these muffins the night before you’re going to serve them, you can wait until the morning before you top them with the frosting and the strawberries.

If you’re not crazy about strawberries, you can top them with chunks of other fruit, but you have to admit that the strawberries look pretty nice on these muffins!

Find more recipes at Tuesdays at the Table, Tempt My Tummy Tuesday, and Cupcake Tuesday.

Fresh strawberries are the best! They’re a great snack just the way they are…but if you want to try a few different ways to sweeten them up a little, here are some ideas…

STRAWBERRIES, WALNUTS, AND HONEY:

1 1b. fresh strawberries (without the stems), cut in half or in chunks
2/3 cup walnuts, coarsely chopped
1-2 Tbsp. honey
1/2 cup chopped dates (optional)

Place cut up strawberries in a medium bowl; add the walnuts and toss to mix evenly (add the chopped dates, too, if you want to use them). Then drizzle with honey and toss to coat. Serve in small dessert dishes. If you want to make this a little more fancy, you could top the strawberries in each dessert bowl with a little whipped cream or a dollop of vanilla yogurt, and then drizzle on a little more honey!

STRAWBERRIES AND CINNAMON SUGAR:

For an easy snack, fill a small bowl with strawberries and sprinkle with some cinnamon sugar or chocolate cinnamon sugar. If you don’t have any on hand, click here on Cinnamon Sugar Recipes for directions on how to make them!

STRAWBERRIES WITH HONEY AND BALSAMIC VINEGAR:

Fill a small bowl with strawberries and drizzle with 1 Tbsp. honey; add a dash or two of balsamic vinegar, and toss lightly. The honey and balsamic vinegar may sound like an odd combination, but the vinegar adds a nice little zing!

Linked to Sunday Showcase and Potluck Sunday.