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Sometimes I’m not sure what I love most about Summer. Is it the warm weather after a brutal winter? Everything turning green and the chance to get out and do things? Or, all of the fresh, local produce. Summer is here which means fresh strawberries. I have so many old and new recipes I want to try, but I happened upon this one a couple of weeks ago. For some reason, I had never thought to make a strawberry muffin. I’ve never seen on in the store and I’ve never heard of anyone having one. Such a simple idea, but for me it was brilliant! I had to make some of these.

I decided to omit the crumb topping, but I’m sure it’s a nice addition.

Strawberry Muffins

Ingredients:

• 3 c. all-purpose flour
• 2 c. granulated sugar
• 1 Tbs. baking powder
• 2 tsp. vanilla extract
• 3 eggs
• 125 g. unsalted butter, melted (roughly 9 Tbs. butter)
• 1 c. milk
• 1 1/2 c. fresh strawberries, diced
• Crumble topping (optional, recipe below)

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Preheat oven to 400. Line a muffin tin with cupcake liners and set aside.

In a large mixing bowl, whisk together flour, sugar, and baking powder. Add vanilla extract, eggs, butter and milk, stirring until just combined. Fold in strawberries.

Fill muffin cups until 2/3 fill (about 1 scoop with a medium ice cream scoop, under 2″ in diameter). Top with crumble topping (below), if desired.

Cook 18-22 minutes, until muffins are golden brown and a toothpick inserted into the center comes out clean. Let sit in muffin tin for a few minutes before removing to a wire rack to cool completely.

Crumb Topping

Ingredients:

• 60 g. all-purpose flour (~5 heaping tablespoons, using a soup spoon)
• 50 g. rolled oats (~5 heaping tablespoons, using a soup spoon)
• 35 g. light brown sugar (~2 heaping tablespoons, using a soup spoon)
• pinch of salt
• 60 g. unsalted butter (~4 Tbs. or half a stick)

In a small microwave-safe bowl, melt butter. Stir in remaining ingredients, until mixture is crumbly.

Source: Muffin found on Books N Cooks, originally from Noob Cook. Crumble topping from Smitten Kitchen

This isn’t your grandmother’s recipe for Strawberry Rhubarb Crisp. The classic recipes are wonderful and are usually my go to, but when Anne Burrell promised a more grown-up version that oozed goodness I had to try. She doesn’t fail to deliver either.

The addition of balsamic vinegar and orange juice and zest is what sets this recipe apart. They really balance the strawberry and rhubarb nicely and add depth to a classic taste.

Strawberry Rhubarb Crisp

Ingredients

Filling

• 1 quart strawberries, stemmed and quartered
• 4 stalks rhubarb, cut into 1/2-inch lengths
• 1/2 cup sugar (On her show she states 1 cup of sugar)
• 1/4 cup cornstarch
• 1 orange, zested and juiced
• 2 tablespoons balsamic vinegar

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Topping

• 1 1/4 cups whole-wheat flour
• 1/2 cup rolled oats
• 1 cup brown sugar
• 1 1/4 sticks butter, cut into pea-sized pieces
• 1 teaspoon vanilla extract
• Pinch salt
• 1 to 2 tablespoons water

Preheat the oven to 350 degrees F.

Combine all of the ingredients of the filling in a large bowl and stir to be sure everything is well combined. Spoon the filling into 8 individual ramekins or 1 wide shallow baking dish.

In a food processor combine the flour, oats, and brown sugar and pulse to combine. Add the butter, vanilla, and salt and pulse pulse pulse until the mixture looks dry and crumbly. Add 1 tablespoon of water and pulse until the mixture starts to come together and look crumbly. If the mixture still seems dry add 1 more tablespoon of water and pulse to combine.

Crumble the topping over the filling. Bake in the preheated oven until the filling is hot and bubbly all the way through and the topping looks crispy and light brown, about 25 to 30 minutes.

Source: Foodnetwork, Anne Burrell

Rhubarb is one of the first things that hit the farmer’s markets that get me into fresh, local, seasonal cooking/baking. I had never heard of rhubarb until moving to Maine, but I am getting used to baking with it. It has such a nice, tart taste and is usually accompanied with something sweet, like strawberries.

Alan and his father like rhubarb so I usually try to make something while it’s in season. Spring has quickly come and gone and yet again, I’m behind the eight-ball with things! The little one keeps me busy. I decided not to go too daring, to make sure that something was baked for my husband. These muffins were a cinch to make and had such a wholesome, fresh taste. Sometimes, less is more!

Rhubarb Muffins

Ingredients:

• 2 1/2 cup flour

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• 2/3 cup brown sugar, packed

• 3 tsp. baking powder

• 1/2 tsp. salt

• 1 cup milk

• 1/4 cup oil or melted margarine

• 1/2 tsp. vanilla

• 1 egg, beaten

• 2 cups, finely chopped rhubarb

Heat oven to 400 degrees. Grease or paper line 12 muffin cups. In a large bowl, combine flour, sugar, baking powder, and salt. Add milk, oil, vanilla, and egg. Stir, just until dry ingredients are moistened. Fold in rhubarb. Divide batter between muffin cups. Sprinkle tops liberally with sugar, if desired. Bake for 20 – 25 minutes, until light golden brown.

Source: The Rhubarb Compendium