There are days when I feel like using the frozen strawberries from the freezer in a way other than in a smoothie. For muffins, it doesn't take long to prepare everything, and the recipe is simple, using ingredients that I usually have at home. I've tested this recipe a few times and find it practical when I want something quick and seasonal, but without too many complications. What I like is that I can use frozen strawberries or compote strawberries without ruining the texture of the muffins.
Quick Info
Total time: about 50-60 minutes
Preparation time: 15-20 minutes
Baking time: depends on the oven, generally between 25 and 35 minutes
Servings: 10-12 muffins, depending on the size of the molds
Difficulty: easy
Recipe type: dessert, suitable for a snack or breakfast
Ingredients
2 eggs
130 g flour
150 g sugar
130 g butter
frozen strawberries (enough to fill a small cup, or to taste)
2 packets of vanilla sugar
vanilla essence (to taste)
1/2 packet of baking powder
for decoration:
1 packet of red jelly
compote strawberries (a few pieces for each muffin)
Preparation method
1. I start by taking the butter out of the fridge to soften. I put the eggs in a large bowl, add the sugar and the butter cut into cubes. I mix on high speed for a few minutes until I get a fluffy and airy cream.
2. To the egg and butter cream, I add the vanilla sugar, vanilla essence, and baking powder. I mix a little with the mixer, then gradually incorporate the flour. I mix just enough to combine the ingredients and create a fluffy mixture, not overmixing.
3. I put the frozen strawberries in a bowl and microwave them for 1 minute, just enough to soften slightly and release some syrup. I mash them with a fork, but I don't insist, leaving some larger pieces.
4. I add the strawberries with the syrup to the cream from earlier and mix briefly with a spatula or spoon. I don't mix too much, so as not to excessively color the entire mixture.
5. I prepare the silicone muffin molds. I fill them about halfway with the resulting mixture without leveling or pressing down.
6. I place the molds in a tray and put them in the preheated oven. I bake until they pass the toothpick test, the time varies depending on the oven, usually between 25 and 35 minutes. Finally, I take them out and let the muffins cool completely.
7. For decoration, I place 1-2 pieces of compote strawberries on each muffin after they have completely cooled.
8. I prepare the jelly according to the instructions on the packet (usually with water and sugar). I pour the hot jelly over the strawberries placed on the muffins. I let it set at room temperature.
Why I make this recipe often
It's a quick dessert, I don't dirty many dishes, and I don't need complicated ingredients. It can be adapted to seasonal fruits or whatever I have in the freezer. They remain fluffy the next day, and the texture of sponge cake with fruit pieces is pleasant.
Tips and variations
Tips
- For an airy result, I use the mixer only until the mixture is homogeneous after adding the flour.
- The frozen strawberries only need to be slightly heated; they shouldn't be completely pureed so that some whole pieces remain.
- For silicone molds, I don't grease them; if I use paper or metal molds, I put a little butter or baking spray.
Substitutions
- Frozen strawberries can be replaced with raspberries, sour cherries, or other frozen berries.
- Butter can be replaced with margarine, but the final texture will be slightly different.
- If I don't have vanilla sugar, I just use vanilla essence.
Variations
- I can add a little grated lemon zest if I want a fresher flavor.
- For decoration, other fruits from compote can also be used, depending on what I have.
- For a glossy appearance, sometimes I pour a little compote syrup over the strawberries just before the jelly.
Serving ideas
- They are good cold, with coffee or for breakfast.
- They can be packed for school or work.
- If I want them to look more festive, I sprinkle a little powdered sugar after they have cooled.
Frequently asked questions
1. Can I use only compote strawberries in the batter?
Yes, you can also use only well-drained compote strawberries, but the texture will be wetter. It's best not to add too much syrup.
2. If I don't have a microwave, how do I heat the strawberries?
The strawberries can be placed in a small pot on the stove over very low heat for a few minutes, just enough to soften. I stir occasionally to prevent them from sticking.
3. What do I do if the muffins are too wet inside?
Most likely, there was too much syrup left, or the fruits were very juicy. Next time, I will use fewer or drain them better. I let the muffins cool completely before taking them out of the molds.
4. Is the jelly absolutely necessary?
It's not mandatory, but it helps with the appearance and keeps the fruits on the surface. They can also be served without it.
5. Can I freeze the baked muffins?
I do not recommend it because after thawing they become wetter and lose their fluffiness. It's better to consume them fresh or within 1-2 days.
Nutritional values (estimate)
One muffin has approximately 220-250 kcal, with variations depending on the amount of fruit and jelly used. Estimated macronutrients: 6g protein, 10g fat, 30g carbohydrates per muffin. The muffins contain sugar, butter, and white flour, so they are not a light dessert, but they are suitable for an occasional snack.
Storage and reheating
The muffins are stored covered at room temperature for a maximum of 2 days. If I put fruits and jelly on top, I keep them in the fridge and consume them within 24 hours. They are not suitable for reheating, as the texture becomes wet. It's better to let them sit at room temperature for 10-15 minutes if they have been in the fridge.
Quick Info
Total time: about 50-60 minutes
Preparation time: 15-20 minutes
Baking time: depends on the oven, generally between 25 and 35 minutes
Servings: 10-12 muffins, depending on the size of the molds
Difficulty: easy
Recipe type: dessert, suitable for a snack or breakfast
Ingredients
2 eggs
130 g flour
150 g sugar
130 g butter
frozen strawberries (enough to fill a small cup, or to taste)
2 packets of vanilla sugar
vanilla essence (to taste)
1/2 packet of baking powder
for decoration:
1 packet of red jelly
compote strawberries (a few pieces for each muffin)
Preparation method
1. I start by taking the butter out of the fridge to soften. I put the eggs in a large bowl, add the sugar and the butter cut into cubes. I mix on high speed for a few minutes until I get a fluffy and airy cream.
2. To the egg and butter cream, I add the vanilla sugar, vanilla essence, and baking powder. I mix a little with the mixer, then gradually incorporate the flour. I mix just enough to combine the ingredients and create a fluffy mixture, not overmixing.
3. I put the frozen strawberries in a bowl and microwave them for 1 minute, just enough to soften slightly and release some syrup. I mash them with a fork, but I don't insist, leaving some larger pieces.
4. I add the strawberries with the syrup to the cream from earlier and mix briefly with a spatula or spoon. I don't mix too much, so as not to excessively color the entire mixture.
5. I prepare the silicone muffin molds. I fill them about halfway with the resulting mixture without leveling or pressing down.
6. I place the molds in a tray and put them in the preheated oven. I bake until they pass the toothpick test, the time varies depending on the oven, usually between 25 and 35 minutes. Finally, I take them out and let the muffins cool completely.
7. For decoration, I place 1-2 pieces of compote strawberries on each muffin after they have completely cooled.
8. I prepare the jelly according to the instructions on the packet (usually with water and sugar). I pour the hot jelly over the strawberries placed on the muffins. I let it set at room temperature.
Why I make this recipe often
It's a quick dessert, I don't dirty many dishes, and I don't need complicated ingredients. It can be adapted to seasonal fruits or whatever I have in the freezer. They remain fluffy the next day, and the texture of sponge cake with fruit pieces is pleasant.
Tips and variations
Tips
- For an airy result, I use the mixer only until the mixture is homogeneous after adding the flour.
- The frozen strawberries only need to be slightly heated; they shouldn't be completely pureed so that some whole pieces remain.
- For silicone molds, I don't grease them; if I use paper or metal molds, I put a little butter or baking spray.
Substitutions
- Frozen strawberries can be replaced with raspberries, sour cherries, or other frozen berries.
- Butter can be replaced with margarine, but the final texture will be slightly different.
- If I don't have vanilla sugar, I just use vanilla essence.
Variations
- I can add a little grated lemon zest if I want a fresher flavor.
- For decoration, other fruits from compote can also be used, depending on what I have.
- For a glossy appearance, sometimes I pour a little compote syrup over the strawberries just before the jelly.
Serving ideas
- They are good cold, with coffee or for breakfast.
- They can be packed for school or work.
- If I want them to look more festive, I sprinkle a little powdered sugar after they have cooled.
Frequently asked questions
1. Can I use only compote strawberries in the batter?
Yes, you can also use only well-drained compote strawberries, but the texture will be wetter. It's best not to add too much syrup.
2. If I don't have a microwave, how do I heat the strawberries?
The strawberries can be placed in a small pot on the stove over very low heat for a few minutes, just enough to soften. I stir occasionally to prevent them from sticking.
3. What do I do if the muffins are too wet inside?
Most likely, there was too much syrup left, or the fruits were very juicy. Next time, I will use fewer or drain them better. I let the muffins cool completely before taking them out of the molds.
4. Is the jelly absolutely necessary?
It's not mandatory, but it helps with the appearance and keeps the fruits on the surface. They can also be served without it.
5. Can I freeze the baked muffins?
I do not recommend it because after thawing they become wetter and lose their fluffiness. It's better to consume them fresh or within 1-2 days.
Nutritional values (estimate)
One muffin has approximately 220-250 kcal, with variations depending on the amount of fruit and jelly used. Estimated macronutrients: 6g protein, 10g fat, 30g carbohydrates per muffin. The muffins contain sugar, butter, and white flour, so they are not a light dessert, but they are suitable for an occasional snack.
Storage and reheating
The muffins are stored covered at room temperature for a maximum of 2 days. If I put fruits and jelly on top, I keep them in the fridge and consume them within 24 hours. They are not suitable for reheating, as the texture becomes wet. It's better to let them sit at room temperature for 10-15 minutes if they have been in the fridge.