- 1 1/2 cup strawberries, chopped
- 1 cup + 2 tablespoons sugar
- 1 1/2 cup all purpose flour
- 1 tsp. salt
- 1/2 tsp. baking soda
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1 very ripe banana, mashed
- 2 eggs
- 1/3 cup vegetable oil
- 1 lemon, zested
- 5 oz. blueberries
1. Preheat the oven to 350. Line a muffin pan with paper or foil liners.
2. Place the strawberries in a medium bowl and sprinkle with the 2 tablespoons of sugar. Allow strawberries to sit until they give off juice.
3. In a large bowl, combine the flour, salt, baking soda, cinnamon and nutmeg.
4. In another bowl, whisk together the cup of sugar, banana, eggs, vegetable oil and lemon zest until fully combined. Gently pour the wet mixture into the dry and fold with a wooden spoon until no large lumps of flour remain,
5. Gently fold the strawberries and blueberries into the batter.
6. Divide batter into the muffin pan, filling about 3/4 of the way full.
7. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Allow muffins to cool completely on a wire rack.
I am usually not a fan of strawberries that are cooked into recipes. Their texture changes and it’s just not appearing to me, but that is not the case in this recipe. I’m not sure whether Sunny Anderson named the muffins after herself or she thought they reminded her of a perfectly sunny summer morning, but I’m choosing to believe it was the latter since that’s what they make me think of.
Another one of my favorite things about muffins is how incredibly versatile they are. In the reviews of these muffins, people have shared the changes they have made; like adding in chocolate chips, using half whole wheat flour for a healthier version, substituting unsweetened applesauce for the vegetable oil and even replacing some of the flour with a flavored protein powder to really ramp up the healthiness of this muffins.
Original Post: June 26, 2010
I have slightly adjusted the ingredients amount, adding more strawberries and cinnamon and using less nutmeg, blueberries and walnuts.