Strawberries, no matter what the temperature outdoors, give me hope for warmer days ahead. As soon as they come into season, we seem to always have a container in the fridge. Usually, just popping them in our mouths is our favorite way to eat them, but I do love to bake with them too. I love them in these muffins. They just taste like spring to me.
To keep these muffins light and fluffy I use Silk® Unsweetened Vanilla Almondmilk in place of dairy milk. I find that the almond milk gives me that tender texture that I’m looking for even though I use some whole wheat flour that can add some heaviness. The other reason I love baking with almond milk is that it adds no extra grams of sugar to my recipe. One cup of dairy milk contains twelve grams of sugar compared to zero grams in almond milk. That is especially important when baking with strawberries. They do require sugar to enhance their flavor. Using almond milk lets me add the sugar needed to make the muffins taste wonderful without adding extra grams that do not affect the flavor. With the glaze, these muffins are by no means low in sugar, but the muffin itself is compared to traditional recipes. Feel free to make them without the glaze…they are still wonderful, but I personally just can’t resist that sweet topping!
Glazed Strawberry Muffins
Ingredients
- 1 1/4 cups all purpose flour
- 3/4 cup whole wheat flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon fine salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1 cup Silk® Unsweetened Vanilla Almondmilk
- 1/4 cup non-fat plain Greek yogurt
- 1 teaspoon pure vanilla extract
- 1 1/2 cups fresh strawberries hulled and finely chopped
- <b>Strawberry Glaze</b>
- 3/4 cup confectioner's sugar
- 1 teaspoon strawberry preserves
- 1 teaspoon Silk Unsweetened Vanilla Almondmilk
Instructions
- Preheat your oven to 375 degrees. Grease a 12 cup muffin tin or line with paper liners.
- In a medium bowl, whisk together the flours, sugar, baking powder, salt and cinnamon. Set aside.
- In a small bowl, whisk to beat the eggs lightly. Add the almond milk, yogurt and vanilla. Whisk to combine.
- Pour the milk mixture into the dry ingredients and stir just until combined. Add the strawberries and fold in gently.
- Divide the batter between the 12 cups. Bake in the oven for 16 to 18 minutes or until a toothpick inserted in the center comes out clean.
- Cool the muffins in their tins for about 5 minutes. Remove and cool completely on a wire rack before glazing.
- Prepare the glaze by combining the ingredients in a small bowl. I like to dip the tops into the bowl of glaze, then allow them to dry on the rack. (Who am I kidding? I usually eat one as soon as it leaves the bowl!)
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This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.
Lovely recipe :)
Thanks so much, Adam!
I am trying to make these and accidentally bought Rye flour instead of wheat flour. Do I have to use wheat flour? Otherwise I also have brown rice flour. PLEASE HELP!!
I wish I could help with that, Heather, but specialty flours like rye or brown rice flour have completely different properties and will not behave the same as wheat flour in recipes. I’d wait until you can run out to the store and get the correct ingredients.