When I was first laid off from my job in the winter of 2009, I panicked. Completely.
I portioned out my kids’ food, and hurried them from the table as soon as they finished eating. No seconds! No treats! And since it was winter, strawberries were selling for approximately $29 a pound.
Now, 3 1/2 years later, I’ve mellowed out a bit. And found better ways to stretch a dollar.
My children are much better fed. And we still don’t eat strawberries in wintertime (they may not really cost $29 a pound, but they’re still way to spendy and they taste like potatoes), but we do tend to indulge in them quite often when they’re abundant and so very tasty.
I hope they don’t take this the wrong way, but even the best in-season strawberries can be pret-ty temperamental when it comes to baking. I don’t often bake with them because they have such a high water content that they have ruined more than a few of my baking attempts.
But these pound cake muffins have just the right amount of strawberries: enough to taste, but not too much which would keep the muffins from baking all the way through.
Resist the urge to just throw in more berries! The muffins won’t bake all the way through. I know this from very recent, rather painful, repeated experiences. And that’s all I really want to say about that. ;)
|Gluten-Free Strawberry Pound Cake Muffins|
- 1/2 pound fresh whole strawberries, rinsed and blotted dry
- 2 tablespoons confectioners’ sugar
- 8 tablespoons unsalted butter, at room temperature
- 1 cup (200g) granulated sugar
- 1/3 cup (38g) confectioners’ sugar
- 4 ounces cream cheese, at room temperature
- 3 extra-large eggs at room temperature, beaten
- 2 teaspoons vanilla bean paste (or same volume pure vanilla extract)
- 1 3/4 cup (245g) gluten-free cake flour (201g high-quality all-purpose gluten-free flour + 44g cornstarch)
- 1/2 teaspoon kosher salt
- 1/8 teaspoon baking soda
- Preheat your oven to 325 degrees F. Grease or line a standard 12-cup muffin tin, and set it aside.
- Hull and then quarter the strawberries. Place them in a medium-sized bowl, and toss with 2 tablespoons of confectioners’ sugar. Set the strawberries aside while we make the muffin batter.
- In the bowl of a stand mixer (or a large bowl, with a hand mixer), cream the butter and granulated sugar on medium-high speed until light and fluffy. Add the 1/3 cup confectioners’ sugar and the cream cheese, and beat again on medium-high until well-combined. Add the eggs and the vanilla, and beat on medium speed until smooth.
- Add the cake flour, salt and baking soda, and mix until just combined. Add the strawberry mixture to the muffin batter, and fold in the strawberries until they are evenly distributed throughout the batter. Fill the prepared muffin cups about 3/4 of the way full.
- Place the muffin tin in the center of the preheated oven and bake, rotating once during baking, until the muffins are lightly golden brown around the edges and a toothpick inserted into the center comes out clean (about 22 minutes). Remove from the oven and allow to cool in the muffin tin for 10 minutes before transferring to a wire rack to cool completely.
If you don’t want to measure out gluten-free cake flour, you can use 245 grams straight high-quality all-purpose gluten-free flour. Your results will be more dense.
P.S. If you have bought a copy of My Cookbook, thank you from the bottom of my gluten-free heart! You really make this all possible.