Strawberry Cinnamon Sugar Muffins

I have not tried this yet, but thanks to Carrissa Watts I can make it available. She said that these muffins are delicious.

If you don’t have buttermilk, you can use milk or yogurt. If you’re using milk, omit the baking soda (keep the baking soda if you’re using yogurt.)

*Ingredients*
2 cups all-purpose flour (can substitute up to 1 cup white whole wheat flour, or whole grain pastry flour)
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2/3 cup sugar
zest of 1 lemon
2 eggs
1 cup buttermilk
1 teaspoon vanilla
6 tablespoons unsalted butter, melted
1 cup diced strawberries

cinnamon sugar, for sprinkling on top

*Directions*
Preheat oven to 400 degrees. Line a muffin tin with paper liners or silicone muffin cups.

In a bowl, whisk together the flour, baking powder, baking soda, salt, ground nutmeg, and ground cinnamon.

In a separate large bowl, use your fingers to rub together the lemon zest and sugar until the sugar is moistened and fragrant. Add the eggs, buttermilk and vanilla and whisk together until blended. Add the melted butter and whisk until thoroughly combined.

Add the dry ingredients to the wet ingredients and fold together with a rubber spatula. Add the diced strawberries and fold in, just until distributed.

Spoon the muffin batter into the muffin cups. Sprinkle cinnamon sugar on top of each, then bake for 15-18 minutes, until the tops are golden brown and spring back when lightly pressed with your finger.

Makes 12 muffins.


Lemon Curd


- 3/4 cup freshly squeezed lemon juice (from about 5 lemons)
- Zest of 2 lemons
- 2 large eggs
- 7 large egg yolks
- 3/4 cup sugar
- 4 tablespoons unsalted butter

Directions

1. Place lemon juice and zest in a small bowl to soften zest, about 10
minutes.
2. Meanwhile, in a nonreactive heatproof bowl, whisk together eggs, egg
yolks, and sugar until well combined. Add lemon juice and zest and continue
whisking until just combined.
3. Set bowl over (but not touching) simmering water. Continuously stir
mixture with a heatproof spatula until mixture has thickened to a
pudding-like texture, about 10 minutes.
4. Remove bowl from heat and whisk in butter until melted. Strain mixture
through a fine sieve into a large bowl. Cover lemon curd with a sheet of
plastic wrap, pressing plastic wrap onto the surface of the lemon curd to
prevent a skin from forming.