Strawberry and Peanut Muffins

Strawberry and Peanut Muffins – a perfect delicacy for any occasion

Total time: 1 hour
Preparation time: 30 minutes
Baking time: 20-25 minutes
Number of servings: 12 muffins

Who doesn't love a fluffy muffin, bursting with flavors and with a delicate texture? These strawberry and peanut muffins are an excellent choice for a savory breakfast, a snack between meals, or even a sophisticated dessert. The combination of juicy strawberries with the crunchy flavor of peanuts creates a delicious contrast, while the cream cheese and whipped cream on top turn them into a true feast.

The history of muffins is rich in culinary tradition. These delights have evolved over time, appearing in various forms and with different fillings around the world. Regardless of the chosen variant, muffins remain a symbol of joy and conviviality, and this recipe will surely bring smiles to the faces of your loved ones.

Ingredients you will need:

For muffins:
- 2 eggs
- A pinch of salt
- 100 g soft butter (ideally at room temperature)
- 150 g sugar
- 125 g flour
- ½ teaspoon baking powder
- 100 g ground peanuts
- 60 ml milk
- 175 g strawberries (fresh and ripe)

For decoration:
- 100 g strawberries + 1 tablespoon sugar
- 140 g fluffy cream cheese
- 4 tablespoons sugar
- 200 ml heavy cream (well chilled)
- 1 packet vanilla sugar
- 1 packet cream stabilizer
- 12 halves of strawberry slices (for decoration)
- Colored sprinkles (optional, for a festive look)

Step by step:

1. Preheating the oven:
Start by preheating the oven to 180°C. This step is essential to ensure even baking and to achieve fluffy muffins.

2. Separating the eggs:
Separate the egg whites from the yolks. It is important that the egg whites are beaten well, so make sure there are no traces of yolk.

3. Beating the egg whites:
In a clean bowl, beat the egg whites with a pinch of salt until they become frothy and form stiff peaks. This step will give the muffins an airy and light texture.

4. Creaming the butter:
In another bowl, cream the soft butter with the sugar until you get a creamy and fluffy mixture. Add the yolks one at a time, mixing well after each. This process will help emulsify the ingredients and bring a delicious flavor.

5. Combining the ingredients:
Add the flour, baking powder, and ground peanuts to the butter mixture, mixing with a silicone spatula. Alternately, add the milk, continuing to mix gently to avoid losing air in the batter. Once all ingredients are well incorporated, add the beaten egg whites, mixing carefully to avoid deflating them.

6. Adding the strawberries:
Wash the strawberries, remove the stems, and chop them finely. Gently fold them into the batter, ensuring they are evenly distributed.

7. Baking:
Divide the batter among the 12 muffin cups, filling each cup about ¾ full. Place the cups in the preheated oven and bake for 20-25 minutes, or until the muffins are golden and pass the toothpick test (the toothpick should come out clean).

8. Cooling:
After baking, let the muffins cool in the cups for 5 minutes, then transfer them to a wire rack to cool completely.

9. Preparing the decoration:
While the muffins are cooling, you can prepare the decoration. Cook the 100 g of strawberries with 1 tablespoon of sugar in a small saucepan, stirring occasionally, until the strawberries break down and the mixture becomes syrupy. Let it cool.

10. Cream cheese:
In a separate bowl, mix the fluffy cream cheese with the 4 tablespoons of sugar until the sugar crystals dissolve completely. In another bowl, whip the heavy cream with the vanilla sugar and cream stabilizer until you achieve stiff peaks. Combine the two mixtures, folding gently.

11. Decorating the muffins:
Using a piping bag or a spatula, decorate each muffin with the cream cheese and whipped cream. Top each with half a strawberry and sprinkle with colored sprinkles for a festive look.

Serving suggestions:
These strawberry and peanut muffins are delicious served plain but can be perfectly complemented with a scoop of vanilla ice cream or a warm chocolate sauce. A warm drink, such as fruit tea or aromatic coffee, will complete the whole picture.

Helpful tips:
- Make sure the butter is soft but not melted for optimal texture.
- You can replace the peanuts with other nuts, such as almonds or pecans, for a delicious variation.
- If you want an even more intense strawberry flavor, add a few drops of strawberry essence to the cream cheese.

Nutritional benefits:
These muffins contain protein from eggs and cheese, healthy fats from butter and peanuts, as well as vitamins and minerals from strawberries. Strawberries are rich in antioxidants and vitamin C, contributing to immune system health.

Frequently asked questions:
1. Can I use whole wheat flour?
Yes, you can use whole wheat flour for a richer flavor, but it will slightly alter the texture of the muffins, making them denser.

2. How can I store the muffins?
Muffins are best stored in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them.

3. Can I replace strawberries with other fruits?
Of course! These muffins can be customized with fruits such as raspberries, blueberries, or peaches, depending on the season and tastes.

I hope this recipe for strawberry and peanut muffins brings you joy in the kitchen and in your heart! I encourage you to experiment and add a personal touch to your recipe. Enjoy!