I haven’t cooked anything from Martha Stewart’s Body and Soul magazine to date, so it was time. The July/August issue has a recipe for strawberry muffins (no link on Martha’s site).
I often make blueberry muffins in the summer, usually with a streusel topping. I have tried to make strawberry muffins by substituting strawberries for blueberries, but somehow the muffins always turned out soggy and not so good. I was ready to see if Martha had a solution.
The recipe was a basic muffin recipe, but it uses some whole wheat flour, which got points from me. The key to this recipe is to cut up the strawberries, sprinkle the sugar on them and then mash them, before adding them to the batter. I never would have thought to do that. You don’t get big hunks of pulpy berry this way and it fills the muffin with the fruit flavor.
As always, mine took longer to bake than they should have, but I was really pleased with the results. The muffins were very moist and not dry at all. They were sweet but not too sweet. We ate them with salad for dinner and they didn’t need any butter. Overall, they were very good. I’m definitely going to make these again and remember the technique of mashing the berries.