saucy strawberry-poppyseed muffins

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Saucy Strawberry-Poppyseed Muffins // makes 12 large muffins

2 1/2 cups all-purpose flour
1/2 cup almond flour
1 tablespoon baking powder
1 teaspoon baking soda
2 teaspoons salt – *the extra salt is key to this batter’s awesome flavor
1 lb very ripe strawberries, hulled, halved and sliced thin
3 tablespoons honey
1 tablespoon + 1 teaspoon vanilla extract
1 vanilla bean pod, scraped
1 1/2 cups Chosen Foods avocado oil
1 1/2 cups organic granulated cane sugar, plus more for sprinkling
Zest from 2 lemons
1 1/2 cups plain whole milk yogurt
4 large eggs
3 tablespoons poppyseeds
                  

Preheat the oven to 350 F. Line two large muffin trays with liners. Whisk together the flour, almond flour, baking powder, baking soda, and salt.

In a small saucepan over medium to low heat, cook the strawberries together with the honey, 1 teaspoon vanilla extract, and scraped vanilla bean until the strawberries are loose in structure but still intact and their sauce has thickened just slightly, about 8 minutes. Pour the strawberries and their sauce into a fine mesh strainer over a small bowl and set aside.

In a large bowl, beat together the avocado oil, sugar, vanilla, and zest with an electric mixer until creamy, about 3 minutes. Add the yogurt and incorporate the eggs, one at a time, beating well after each addition. Be sure to scrape down the sides of the bowl well. Pause mixing. Add the poppyseeds and pour in the dry ingredients and mix cautiously, just until incorporated.

Scoop the batter and strawberries into the muffin liners by layering in the strawberries in two even layers, finishing with the stewed strawberries on the top of each muffin. Drizzle in some of the strawberry sauce over the top and around the sides, then generously sprinkle the tops with granulated sugar. Bake for 30-35 minutes until the muffins are golden brown and crispy, and the centers spring back lightly to the touch. Please do not over bake! Let the muffins cool for 20 minutes before serving. Best enjoyed at room temperature.

They keep perfectly, tightly wrapped, at room temperature, for up to 2-3 days. 

 

 

 

8 Comments

    • Hey Heather, avocado oil is not necessary in this recipe but it’s a quality product and it adds a lot of flavor. In this recipe, the oil could be substituted with room temp butter and creamed with the sugar or with any other neutral oil for baking. I’ve actually made these with a combination of butter and oil in the past and they’ve turned out amazing. I know the Costco in my area sells a huge bottle of the Chosen Foods avo oil for great price. Thanks!

  1. bojana says

    they look delicious. but why are they called poppyseed muffins, when there are no poppyseeds in them?

  2. These are amazingly tasty & crunchy w/ poppy-seeds and strawberries together.
    luv …ummm…they passed a major taste test! T….really liked them. thank-you for sharing
    & preparing them. ( they were really yummy & very photogenic :)

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