Wednesday, July 13, 2011

Mini Strawberry Muffins with White Chocolate Chips and Toasted Almonds.

I LOVE fruit and generally I prefer to eat fruit raw.  Especially juicy summer fruit - you don't need to add anything to it to make it any better, it's perfect as-is!  But sometimes I go overboard at the supermarket and buy too much to handle.  This morning while reaching for my morning egg, I saw the strawberries I bought last week getting pretty soft, too soft for a tart or any fresh presentation, so I found a strawberry bread recipe.

The great thing about quickbreads is that you can divide the batter in any way you'd like - 9x5", mini loaves, cake pans (I did a few heart-shaped as you can see), and mini muffins. 

These adorable mini muffins are absolutely addictive and the drizzle on top adds just the right amount of sweetness along with the white chocolate chips in the batter.

Mini Strawberry Muffins with White Chocolate Chips and Toasted Almonds
Adapted from The Best Bake Sale Ever Cookbook
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 stick unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup mashed, ripe strawberries
1 cup white chocolate chips
1/3 cup sliced almonds, toasted until golden brown

Preheat the oven to 325 degrees F. and spray 48 mini muffin tins with nonstick cooking spray or line them with cupcake papers.

In a small bowl, whisk together the flour, baking powder, baking soda and salt, then set aside.

In a larger bowl, cream together the butter and sugar until light and fluffy, then add the eggs one at a time.  Mix in the vanilla extract, then the flour and strawberries alternately.  Stir in the white chocolate chips and almonds, then divide the batter among the muffin tins.

Bake until slightly golden around the edges and set in the middle, about 15 to 20 minutes.  Let them cool completely before decorating with icing.

1 cup confectioner's sugar
2 teaspoons skim milk or water

In a small bowl, whisk the sugar and milk together until it's a nice drizzly consistency, then drizzle over the mini muffins.


  1. pretty in pink indeed....lovely cute cakes to bake this summer...

  2. Those are so pretty and so cute! And who doesn't love strawberries?! Thanks for this recipe :)

  3. I should NOT be looking at your blog before breakfast, especially when breakfast is an uninspiring bowl of oatmeal. I'll be restocking my fruit bowl this weekend and cranking on the AC, and then these cakes will be in my belly. I'm going to add some wheat germ and call them my diet cakes...that will negate the butter, right?

  4. Those are so adorable! Very pretty... and I bet they taste fabulous too! I love baking with strawberries... yum! Thanks for sharing :)

  5. Those are so cute and looks absolutely delicious!!

    New to your blog; happy I found you!

    Mary xo
    Delightful Bitefuls