It is important to use a thick jam so it stays in the middle of the muffin. I was using Bonne Maman instead of Bonne Maman Intense, or Crofter’s, which Bon Appetit recommends but I couldn’t find. It all worked out fine in the end.
I woke up one morning and decided to make these muffins. The recipe had been sitting on my desk for weeks and I was drawn to it, mostly because I had a package of freeze-dried strawberries in my pantry. They had probably been there for ages. I also love to wake up and begin my day with a muffin and a cup of coffee. I know it isn’t the healthiest way,.but at my age, I’m enjoying life.
I had a line-dance class in 2 hours when I began making these. I thought that I would have plenty of time. to make them before my class. To say I barely made it to my class would be an understatement. Translate that to this is not a quick recipe.
The basic muffin recipe is fairly quick. It all comes together in one bowl, which for me is a big plus. Once made, you have to spoon enough batter into the bottom of the muffin cups to fill them half full. Then you drop a little jam in the center. The goal is to keep the jam in the middle so it won’[t stick to the sides when baking. Only a thick jam will work in this recipe, like Bonne Maman Intense or Crofter’s.
While the muffins bake, pulverize the freeze-dried strawberries with a little sugar in a small food processor or spice mill.. When the muffins come out of the oven, coat them in butter and then roll them in the strawberry sugar. After they cool, eat one.
Let me attempt to describe the great taste and texture of these muffins. The freeze dried strawberry/sugar coating ensures the exterior of the muffin is crunchy and sweet,. The crumb is moist and dense similar to a pound cake. When you bite into the middle and the jam sweetly coats your tongue it is heavenly.
Take time to spoon the jam directly into the middle of the muffin so it doesn’t leak out and glue the muffin to the side of the tins. I was using Bon Maman Jam that wasn’t labeled intense and it was too runny to stay in the center of the muffin. It wasn’t a big problem, but took more time to cover.
Top with the remaining batter. You can see that in several of my muffins the jam is not in the center. It was important to remove them while very warm so the jam did not have a chance to harden.
Looking good when the jam is completely covered.
Put the freeze-dried strawberries into a food processor with the sugar or grind the berries or in a spice mill or with mortar and pestle. .
Each muffin has its own personality, some tops domed, round, or cracked.
Strawberry Muffiins with Freeze Dried Strawberry Coating
Nonstick vegetable oil spray
5 Tbsp. (61 grams) refined coconut oil, room temperature
4 Tbsp. unsalted butter, room temperature
1/2 cup (100 g) granulated sugar
1/3 cup (packed; 67 g) light brown sugar
2 large eggs
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1 1/2 tsp. Diamond Crystal or 3/4 tsp. Morton kosher salt
1 tsp. vanilla extract
2 1/4 cups (281 g) all-purpose flour
1 cup sour cream
½ cup thick strawberry or other berry jam (such as Bonne Maman Intense or Crofter’s)
COATING
6Tbsp. unsalted butter
1/2 cup freeze-dried strawberries
6 Tbsp. granulated sugar
Pinch of kosher salt
1. Place a rack in middle of oven; preheat oven to 425°. Lightly coat the cups of a standard 12-cup muffin pan with nonstick spray. Using an electric mixer on medium-low speed, beat oil, butter, granulated sugar, and brown sugar until smooth, about 2 minutes. Scrape down sides of bowl and beat again just to incorporate. Add eggs, increase speed to medium, and beat until incorporated, about 1 minute (mixture might look a little curdled at this point and that’s okay). Add baking powder, baking soda, salt, and vanilla and beat until combined and creamy.
2. Add flour in 3 additions, alternating with sour cream in 2 additions, beating on low speed after each addition until just combined. When last batch of flour is nearly incorporated, mix in any remaining dry bits by hand.
3. Scoop 1 heaping Tbsp. batter into each muffin cup. Using a damp finger, flatten each into a mostly even layer with a slight dip in the center. Add 2 scant tsp. jam to each center, then divide remaining batter evenly among cups (about 2 Tbsp. each). Take care to seal in jam as much as possible. Using a damp finger, gently flatten surface. Bake muffins until golden brown, 17–19 minutes. Transfer to a wire rack and let cool 10 minutes in pan.
COATING
4. While the muffins are cooling, melt butter in a small saucepan over medium heat; set aside.
5. Finely grind strawberries in spice mill or with mortar and pestle. Or grind strawberries with sugar and salt in a small food processor. (This is my preferred method, because it is most convenient.) If using spice mill or mortar and pestle, transfer strawberry powder to a small bowl and mix in sugar and a pinch of salt. Transfer a small portion to a shallow bowl.
6. Gently remove muffins from pan; place on wire rack and set inside a rimmed baking sheet. Brush sides of a muffin with butter and roll in strawberry sugar to coat. Brush top with butter; sprinkle with more strawberry sugar, working over bowl to catch any excess. Repeat with remaining muffins, adding more strawberry sugar to bowl as needed. (Save leftover sugar in an airtight container for another use.)
Makes 24 muffins.
Do ahead: Muffins can be made 3 days ahead. Store loosely covered at room temperature.
Recipe adapted from Bon Appetit Magazine
