Valentine’s Day Strawberry Muffins
For those who have stayed with us at Inn on Lake Wissota, you know muffins are offered each morning to those who would like to start their day out with a little something sweet. Is there any better way to wake up than to the smell of fresh coffee brewing and muffins baking? The first Valentine’s Day we had the B&B I was in search for a special muffin recipe to commemorate this special occasion for our guests. I happened to find a recipe submitted by Picky Jessica on allrecipes.com for Valentine’s Day Strawberry Muffins. The fun thing about these muffins is you slice either end of the strawberries so they look like a heart. You know, sometimes it’s just the little things in life that warm my heart, and these muffins are one of those things! Anyway, this recipe is a keeper, so I thought I would share it with you.
- 1 TBS Lemon Juice
- 1 scant cup milk
- 1/2 cup butter, room temp
- 1 1/2 cups white sugar
- 4 large eggs
- 2 tsp lemon extract
- 1/2 tsp lemon zest
- 1 1/2 cups chopped fresh strawberries
- 3 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup semisweet chocolate chips (optional)
- 12 slices fresh strawberry (I use 12 strawberries for this and take 2 thin slices from either side of the strawberry to get a heart shape)
- 1 TBS white sugar or gourmet sugar (large crystals)
- Mix lemon juice with as much milk needed to measure 1 cup; let the soured milk stand for 5 minutes before using.
- Preheat oven to 350 degrees farenheit (175 celcius).
- Line 24 muffin tins with paper liners.
- Cream together the butter and 1 1/2 cups sugar in a large bowl.
- Beat in the eggs, one at a time; add the lemon extract.
- Gradually stir in the lemon zest and soured milk.
- Gently fold in the chopped strawberries.
- Mix the flour, baking powder, baking soda, and salt together in another bowl.
- Stir the butter mixture into the flour mixture until dry ingredients are just moistened.
- Fold in the chocolate chips.
- Spoon batter into prepared muffin cups to about 2/3 full.
- Place a strawberry slice on top of each muffin and sprinkle with some of the 1 TBS white sugar.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 25-30 minutes. Cool in the pans for 5 minutes before serving warm.
Sometimes after I’ve made a recipe a few times I like to make some changes to try some new flavor combinations. For this recipe I have substituted cherries for the strawberries and almond extract for the lemon extract. I don’t bother with topping the muffin with sliced cherries, instead I sprinkle sliced almonds on top of the muffin after I have sprinkled the sugar. For St. Patrick’s Day I may try some dark chocolate chips with mint flavoring. Don’t be afraid to try something new, remember, a recipe is a guideline, it’s not carved in stone.
I hope you enjoy this Strawberry Muffin recipe as much as we do here at Inn on Lake Wissota. We hope to greet you soon as one of our guests.