Strawberry Balsamic Muffins
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 9 muffins or 24 cupcakes 1x
Ingredients
Units
Scale
- 2 1/2 cups AP flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon cardamom
- 1 cup sugar
- 1 cup buttermilk (or sour milk see notes below)
- 1 large eggs
- 1/2 cup vegetable oil
- 1 tablespoon pure vanilla
- 1 cup fresh strawberries, chopped
- 1/2 cup Balsamic Reduction (I used Tuscanini but see notes on how to make your own)
For the Streusel:
- 1 cup AP flour
- 1/2 brown sugar
- 2 tablespoons white sugar
- 1/2 teaspoon baking powder
- 4 tablespoons butter, melted
Instructions
For the Streusel:
- In a small bowl, combine all ingredients for the streusel and mix until a crumbly mixture comes together. Set aside until ready to top the muffins.
For the Muffins:
- Preheat oven to 400 degrees F. and line your muffin tin. If you are using a jumbo muffin tin, you'll get about 9 muffins. If you are using a cupcake tin, you'll get about 2 dozen.
- In a medium bowl, whisk together flour, baking powder, salt, and cardamom. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat sugar, buttermilk, eggs, vegetable oil, and vanilla. Reduce the mixer to low speed and gradually add the flour mixture. Continue to beat until the batter is smooth and whipped. Fold in the strawberries.
- Spoon the batter into the prepared tins and top each with a tablespoon of Balsamic Reduction, then using a toothpick, swirl it through the muffin. Top generously with the streusel.
- Bake the muffins for 5 minutes then reduce the oven temperature to 350 degrees, baking for about 25-30 minutes or until the cake tester comes out clean.
- Transfer to wire rack and allow to cool before serving.
Notes
To make sour milk in place of buttermilk, combine 1 cup whole milk with 1 tablespoon vinegar (I used apple cider vinegar but you can also use white vinegar). Let the mixture stand for about 10 minutes until the milk has curdled.
Homemade Balsamic Reduction: In a small saucepan, combine 1 cup balsamic vinegar and 1 heaping tablespoon dark brown sugar. Cook down until thickened, about 20 minutes over medium-low heat.
Muffins can be stored in an airtight container in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1
