My mom and I made these together. We’ve really bonded over this blog. She always shares her ideas and opinions with me and of course points out every little spelling mistake too. I still have so much to learn when it comes to baking. Cooking is much more intuitive for me – baking is like a science and I was never that good at science. My mom is pretty much a baking genius, I think her hard-core German roots are partially responsible. She whips up breads, cakes and tarts – all without looking at a recipe. Ugh. I want to be that good. These muffins are buttery, not too sweet and so flavorful with strawberries and pink peppercorns – all topped off with intoxicating basil sugar. Happy Mother’s Day!
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Step 1
Start by cutting up the strawberries into small cubes and marinating them in the balsamic vinegar.
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Step 2
For the basil sugar, just blend ingredients together in your food processor for a few seconds until you get a texture as shown.
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Step 3
Heat the milk on low and melt the butter into the milk. I don’t have a microwave so I have to do it like this.
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Step 4
When the milk/butter mixture has cooled a bit whisk in the eggs. Mix the dry ingredients together in a separate bowl.
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Step 5
Lightly mix the wet into the dry and fold in the strawberries and peppercorns.
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Step 6
Place batter into 12 muffin cups. Bake for 15 to 20 minutes in pre-heated oven at 400F.
Ingredients for the Strawberry Muffins
2 cups flour or your favorite gluten-free flour blend
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup sugar
1 cup whole milk
1/2 stick of butter
2 eggs
about 10 strawberries
1 teaspoon balsamic vinegar
1 teaspoon pink peppercorns
Ingredients for the Basil Sugar
1/4 cup turbinado sugar or coconut palm sugar
1 generous handful basil leaves
Directions
Start by cutting up the strawberries into small cubes and marinating them in the balsamic vinegar. Heat the milk on low and melt the butter into the milk. When the milk/butter mixture has cooled, whisk in the eggs. Next: mix the dry ingredients together in a separate bowl. Lightly mix the wet into the dry and fold in the strawberries and peppercorns. Place batter into 12 muffin cups. Back for 15 to 20 minutes in pre-heated oven at 400F. For the basil sugar, just blend ingredients together in your food processor for a few seconds. When the muffins are done but still warm, dunk them into the basil sugar so that the sugar sticks to the muffin.