Jumbo Strawberry Muffins

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Today is National Doughnut Day! Oh yes, that is a thing, as well it should be. So I’m sharing muffins… Clearly…. But, in my defense, when I made these muffins, I was really debating with myself on whether I should make strawberry muffins or strawberry doughnuts. The muffins won out when I flipped a coin, but I was thinking about doughnuts when I made these, so it counts, right? Or something….

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These are completely delicious. There’s something about jumbo muffins (jumbo cupcakes too) – I mean, they are so impractical to make and awkward to eat. And yet, they are awesome. Nobody doesn’t love them: the sight of that huge hunk of moist, flavorful carb overload, then the secret thrill of biting into something almost the size of your head – we just all love them anyway, despite their inherent impracticalities.

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These are so much fun, and of course, incredibly yummy. A fantastic vehicle for those strawberries looking gorgeous right now. Enjoy!

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{One Year Ago: Sorghum Syrup and Toasted Walnut Ice Cream}

Source: adapted from Food and Wine

Ingredients:
3 cups all-purpose flour
3/4 cup granulated sugar
1 tbs baking powder
1/2 tsp baking soda
1 tsp kosher salt
1 stick plus 2 tbs unsalted butter, melted and cooled slightly
2 large eggs
1 1/2 cups buttermilk
1 lb. strawberries, hulled and chopped
1 tsp lemon zest
Raw sugar, such as turbinado, for sprinkling

Directions:
Preheat the oven to 375 F and position the rack in the lower third of the oven. Coat 6 jumbo muffin cups with nonstick baking spray. Set aside.
In a large bowl, combine the flour, granulated sugar, baking powder, baking soda and salt. In another large bowl, beat the butter with the eggs until well combined. Fold in the dry ingredients and buttermilk in 2 alternating additions, then fold in the strawberries and grated lemon zest.
Spoon the batter into the prepared muffin cups and sprinkle the tops generously with the raw sugar.
Bake for 50 to 60 minutes, until golden on top and a toothpick inserted in the center of a muffin comes out clean. Let the muffins cool for about 5 minutes in the pan, then transfer the muffins to a rack to cool completely before serving.

4 responses to “Jumbo Strawberry Muffins

  1. Made the Rhubarb scones. Yummy. I got ahead of myself and left the rhubard in frig with sugar for a day. Drained fluid and added a sprinkle of sugar. Think it took some of the twang and also soften the rhubarb.

    • Texan New Yorker

      Hi Ollie! Thanks so much for dropping by and letting me know. I love those scones, I’m so glad you did too! I had one commenter who made them say the rhubarb was a bit tart (got it from a CSA share I think), so you may be on to something!

  2. Julie,
    I’ve got the muffin pan necessary to make these! I’m delighted to have a recipe to use with it. My mom handed down all sorts of muffin pans–2 sizes of mini muffins (one with high sides, one more shallow/modern), regular size pans, jumbo 6 muffin pans and gigantic 4 muffin pans (we use those for molten lava cakes).
    Now that I’ve put up my canning quantities of strawberries I can enjoy some here and there in recipes–and these look awesome!

    • Texan New Yorker

      How fun to have all those muffin pans! I have 2 standard, 1 jumbo and 1 mini. I love them all, but it is often difficult to find recipes for the jumbo pan. Probably because they are so darn impractical, right? Oh well, I hope you and your family enjoy these!

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