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Strawberry-Thyme Muffins

Strawberry-Thyme Muffins

Have an easy, fresh-baked breakfast or snack ready in no "thyme" with these fluffy muffins! Fresh thyme beautifully complements the floral flavors of juicy strawberries. Top your muffins with strawberry slices & a sprinkle of turbinado sugar for a nice crunchy top, then bake to homemade goodness.

10 min active; 30 min total; makes 8 muffins

 

YOU'LL NEED:

muffin tin
mixing bowls
5 oz fresh strawberries
1 Tbsp fresh thyme
1 Tbsp + 1/4 cup granulated sugar
1/2 cup cake flour
1/2 cup whole wheat pastry flour
1 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
1/8 tsp nutmeg
2 Tbsp butter
1 egg
3/4 cup milk
1 tsp vanilla extract
1 Tbsp turbinado sugar for topping
 
 

INSTRUCTIONS:

1. PREP STRAWBERRIES & THYME
  • Preheat oven to 350°F
  • Grease 8 holes of the muffin tin
  • Remove stems, make 8 thin slices of strawberries and dice remaining strawberries
  • Pick thyme leaves from stem, discard stem and mince leaves
  • In a medium bowl, combine 1 Tbsp granulated sugar, diced strawberries (reserving sliced strawberries for garnish) & thyme and mix well
2. MAKE BATTER
  • In another medium bowl, whisk to combine 1/4 cup granulated sugar, cake flour, whole wheat pastry flour, baking powder, cinnamon, salt & nutmeg
  • Melt 2 Tbsp butter in the microwave or on the stovetop
  • Add the melted butter to the strawberry mixture and using a fork, smash strawberries
  • Add egg, milk & vanilla extract and whisk until just combined
  • Add the wet ingredients to the dry mixture and stir until combined
3. BAKE & ENJOY!
  • Scoop the batter into the prepared muffin tin, top each muffin with a strawberry slice and sprinkle with turbinado sugar
  • Bake for 17—19 min, until muffins are fluffy and cooked through