Strawberry Muffins
Servings: 12 muffins
Equipment
- 1 large bowl
- 1 small bowl
- muffin tin
- 12 parchment paper muffin liners
- 1 small cookie scoop
- 1 small sauce pan
Ingredients
- 2 cups all purpose einkorn flour
- 1 tbsp baking powder
- ¼ tsp baking soda
- ¼ tsp pink Himalayan salt or sea salt
- 1 large egg
- ⅓ cup organic butter melted
- 3 tbsp organic maple syrup
- ½ cup organic whole milk
- ¼ cup Whole fat Greek yogurt
- 2 tsp vanilla extract or vanilla bean paste
Strawberry Filling
- 1½ cup organic strawberries sliced
- ½ cup organic maple syrup
Frosting
- 8 oz cream cheese
- 2 tsp vanilla extract or vanilla bean paste
- 1 tbsp organic butter melted
- ¾ cup organic cane sugar
- ½ cup organic freeze dried strawberries smashed into a powder
Instructions
- Preheat the oven to 350℉ and line the muffin tins with the liners.
- In a large bowl, combine 2 cups all purpose einkorn flour, 1 tbsp baking powder, ¼ tsp baking soda and ¼ tsp pink Himalayan salt with a whisk.
- Add in 1 large egg, ⅓ cup organic butter (melted), 3 tbsp organic maple syrup, ½ cup organic whole milk, ¼ cup Whole fat Greek yogurt and 2 tsp vanilla extract.
- Use a wooden spoon to mix together- about 2 minutes. With einkorn flour you don't want to over mix.
- Set aside and in a small pan over low/medium heat combine 1½ cup organic strawberries and ½ cup organic maple syrup. Let simmer about 25 minutes until the sauce turns into a glaze, stirring frequently.
- Scoop 1 small cookie scoop or 1 tbsp. of the dough into each muffin tin.
- Scoop ½ tsp.-1 tsp. of the strawberry mixture on top of each. Use a toothpick and swirl into the dough. Do this for each muffin.
- Place another 1 small cookie scoop or 1 tbsp. dough on top.
- Bake at 350℉ for 18-22 minutes until cooked through.
- While the muffins are baking, in a medium bowl whip together 8 oz cream cheese, 2 tsp vanilla extract, 1 tbsp organic butter melted and ¾ cup organic cane sugar and ½ cup organic freeze dried strawberries. <wprm-ingredient uid="20" removed="0"><wprm-ingredient uid="20" removed="0">
- Use a beater to make sure it is well combined, about 2 minutes.
- Once the muffins are baked, remove from the oven and let cool to room temperature, place 1- 2 tbsp. of the frosting on top. And smear. Enjoy!
Notes
Freezer instructions.
After iced, place on a parchment lined baking sheet. Place in the freezer for 2 hours. Remove and place in a freezer safe Ziploc bag. Store in the freezer for up to 2 months.