Summer is here! Ok maybe not officially for another month or two, but it was 80 and humid today, so I think that matters. I took Hugo downtown to the West Village and they had the sprinklers that it is probably the most exciting thing in the world. Seriously- I do not think I've ever ever loved anything as much as this child likes to run through a sprinkler. It is really quite impressive's built everyone was laughing and just in awe of her joy!
anyway I can not love cooking with summer fruits, as much as Hugo like sprinklers, but it's damn close. fresh strawberries and juicy seem to be popping up everywhere and I just love cooking in a variety of treats. I realized it was time I posted a muffin recipe so I figured it was time to change that with these fruity beauties.
are soft and tender muffins are full of juicy fruit with a creamy filling that takes a little higher. They have a high sweet crispy and the filling adds just a little extra richness to this already wonderful recipe. In any case, the filling is needed, I tried both ways and I really struggled to choose. Andy loved those filled, but I can make them soon and simply let the flavors shine. I think these would be the perfect addition to a great brunch spread right?
Hooray for summer, more recipes with our favorite seasonal fruits, and babies through sprinklers ... (I'm going to post a video of it on Instagram soon!)
- ½ cup coconut oil, melted
- 1 cup milk, room temperature
- 2 eggs, room temperature
- 2 teaspoons of extract vanilla
- ½ cup white sugar
- ½ brown cup sugar
- 1 teaspoon salt
- 4 teaspoons baking soda
- 3½ cups all purpose
- 2 cups chopped strawberries
- 8 oz cheese, softened cream
- ½ cup powdered sugar
- ½ extract teaspoon vanilla
- Preheat oven to 375F. Fill 16 muffin cups with paper liners.
- In a large bowl, whisk together oil, milk, vanilla and egg. Add sugar and whisk until smooth.
- Sprinkle salt, baking soda and flour on the wet ingredients. Whisk gently to mix. Fold in the strawberries.
- Fill muffin cups ¾ full of. Bake for 18-20 minutes, or until the tops bounce light pressure and / or a toothpick inserted in center comes out clean.
- Let cool on rack.
- cream together the cream cheese, powdered sugar and vanilla until smooth. Use a sharp paring knife to core a small hole in the top of each muffin. Pipe or spoon some filling in each hole.
- Serve immediately or refrigerate up to 3 days. Bring to room temperature before serving.
