Nov

14

2011

A Whoops Becomes a Win

Comments 15 Comments

Strawberry Buttermilk Muffins

Breads & Muffins • Tags: , , ,

Strawberry Buttermilk Muffins - The Duo DishesWhat are your favorite on-the-go breakfast options? Do you remember those milk and cereal bars that hit the general market a few years ago?  They were an odd product for sure, but the whole idea of sending people into the world with some sort of morning meal was at the heart of it.  Breakfast burritos come in their own handy handheld and edible wrapper. Granola bars and fruit are also quick and easy grabs to help you hit the road on time. Then there are muffins. Warm muffins with a dab of creamy butter have been a popular choice for a snack, but of course, they make for a great start to the day.

These muffins were made by mistake. The first trial’s plan was to bake individual strawberry and buttermilk puddings with chunks of berries in each one. Once out of the oven, it was clear that there was just a wee bit too much strawberry goodness. The mini puddings did not set correctly, although they tasted good. The idea to add more flour and reduce the amount of strawberries to make muffins then came to mind. They were tender and fluffy from the buttermilk and just sweet enough from the combination of two sugars and the berries, of course. The oat and sugar topping adds a slight crunch. It’s funny how a kitchen mess up can lead you to a rewarding place. Breakfast, friends, is now ready.

Strawberry Buttermilk Muffins – Serves 12
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
4 tablespoons unsalted butter, at room temperature
1/3 cup brown sugar
1/3 cup plus 1/4 cup sugar, divided
1/2 tablespoon vanilla bean paste
1 large egg, at room temperature
Zest of 1 lemon
1/2 cup buttermilk, at room temperature
1 cup frozen strawberries, thawed and puréed*
1/4 cup oats

1. Coat a cupcake pan with floured baking spray (or extra room temperature butter and flour). Set aside.

2. Sift the flour, baking powder and baking soda together in a bowl. Whisk in the salt, then set aside.

3. Beat the butter, brown sugar and 1/3 cup sugar together with an electric mixer until light and fluffy, approximately 2-3 minutes. Add the vanilla, egg and lemon zest. Mix until well combined.

4. Alternately add the dry ingredients and buttermilk to the creamed butter and sugar in three batches, ending with the buttermilk. Be careful not to over mix. Lightly fold in the puréed berries.

5. Fill each cupcake tin about 3/4 of the way with the batter. Sprinkle the oats evenly over each muffin, followed by the remaining 1/4 cup sugar. Bake in a preheated oven at 375 degrees for 18-20 minutes, rotating the pan halfway through, or until lightly browned.

*This makes approximately 4-5 liquid ounces of strawberry purée.

Click HERE for a printable recipe.

Share

Comments Leave a Comment

Other recipes you may enjoy...

  • Brown Butter Ginger Banana Bread Collage - The Duo Dishes

    Brown Butter and Ginger Banana Bread

  • A Craving for Crunchy

    A Craving for Crunchy

  • Mandy’s Test Kitchen

    Mandy’s Test Kitchen

  • Banana Mango Bread 1 - The Duo Dishes

    Happy About The Smallest Things

  • Banana Almond Bread-The Duo Dishes

    Nothing Goes to Waste



Comments

15 Responses | TrackBack URL | Comments Feed

  1. Love how a boo boo became something delicious! :)

    Reply

  2. I love kitchen mess ups. And this is winner not a loser. My favorite to go breakfast would be an egg burrito or a protein shake. I’m scared of muffins because I can never eat just one.

    Reply

  3. Yum! Love when an accident becomes a delicious success.

    Reply

  4. My mom totally used to try to make me eat those bars…they were awful.

    But I’m sure these muffins would just about hit the spot in the morning!

    Reply

  5. Good save guys!!!!

    Reply

  6. As frustrating as those mistakes are it can be worth it when something like this happens. what great flavor muffins!

    Reply

  7. Oh! This muffins sure sound very good for breakfast, and I love strawberries. By the way, I would never be able to tell that this came out of a mistake :-)
    Hope you are having a wonderful week!

    Reply

  8. Kitchen mistakes can be really great – as long as you don’t get frustrated and throw everything in the trash. Um, not that I’ve ever done that. These look great!

    Reply

  9. I’ve never tried baking with strawberry but this might be a good one to try. I think food blogging requires that you don’t have a fear of making a mistake. That’s how you find the best recipes. That is also how you find the worst!

    Reply

  10. I am horrible about breakfast. I always make my youngest son eggs, bacon and toast, waffles, pancakes or whatever but I never get the time to eat. I literally eat breakfast two days a week, sat/sun. So I can’t assist with “breakfast on the go” :)

    But don’t you love it when the mistake turns out in your favor like that?

    Reply

  11. these look great love when a failure becomes a win

    Reply

  12. The best things often come from so-called mistakes. You’ve just shown how very true that is. Lovely muffins!

    Reply

  13. I love that you made an oops into something delicious. I’ve certainly done that too and while it’s always a little disappointing that my original vision didn’t quite come to life I love that occasionally, I stumble upon something even better.

    Reply

  14. Lucky you turning a mistake into a win…but I guess that’s not a pure luck, after all, you are an expert in the kitchen. ;-))
    They look marvelous.

    Reply

  15. Waw!! If these tasty muffins came out from a mistake then you can really good hide it from us! They look so tasty & lovely too!

    I always have frozen strawberries in my freezer! Yum ;)!

    Reply

Leave a Reply

 Subscribe by RSS Follow on Twitter Like on Facebook Follow on Google+ Follow on Pinterest View on YouTube

Get post updates by Email!

Enter your email address:








Real Time Analytics