Be the first to Fresh strawberries, nutmeg, and pecans make these muffins memorable. This recipe can also be used to make strawberry nutmeg bread.
Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients:
- Topping:
- 1 Tablespoon sugar
- 1 Tablespoon cornmeal
- 1/4 teaspoon fresh-grated nutmeg
- .
- Muffins:
- 2 cups (about 1 pint basket) strawberries, stems removed and cut in half or quarters if large
- 2 cups sugar, divided use
- 3 cups all-purpose flour
- 1/2 cup cornmeal
- 1 Tablespoon fresh-grated nutmeg
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1-1/4 cups vegetable oil
- 4 eggs, lightly beaten
- 2 teaspoons vanilla extract
- 1 cup chopped pecans
Preparation:
Preheat oven to 375 degrees F. Line muffin tins with papers.
Whisk together sugar, cornmeal, and nutmeg for the topping. Set aside.
Sprinkle strawberries with 1 tablespoon of the sugar and gently toss. Set aside.
Whisk together remaining sugar, flour, cornmeal, nutmeg, salt, and baking soda in a large bowl.
Gently stir oil, eggs, and vanilla into the strawberries. Add strawberry mixture to the flour mixture along with pecans. Stir only until combined. Fill prepared muffin cups 3/4 full. Sprinkle with the topping mixture.
Bake in preheated oven about 25 minutes until tops spring back when lightly touched and toothpick inserted in the center comes out clean.
These muffins may be served warm or at room temperature.
Variation:
Strawberry Nutmeg Bread:
Divide batter between two greased 8-1/2 x 4-inch loaf pans. Sprinkle tops with sugar mixture. Bake in preheated oven about 1 hour and 10 minutes, until toothpick inserted into centers comes out clean. Cool bread on rack. Slice to serve.
Yield: 24 muffins or 2 loaves
Whisk together sugar, cornmeal, and nutmeg for the topping. Set aside.
Sprinkle strawberries with 1 tablespoon of the sugar and gently toss. Set aside.
Whisk together remaining sugar, flour, cornmeal, nutmeg, salt, and baking soda in a large bowl.
Gently stir oil, eggs, and vanilla into the strawberries. Add strawberry mixture to the flour mixture along with pecans. Stir only until combined. Fill prepared muffin cups 3/4 full. Sprinkle with the topping mixture.
Bake in preheated oven about 25 minutes until tops spring back when lightly touched and toothpick inserted in the center comes out clean.
These muffins may be served warm or at room temperature.
Variation:
Strawberry Nutmeg Bread:
Divide batter between two greased 8-1/2 x 4-inch loaf pans. Sprinkle tops with sugar mixture. Bake in preheated oven about 1 hour and 10 minutes, until toothpick inserted into centers comes out clean. Cool bread on rack. Slice to serve.
Yield: 24 muffins or 2 loaves
