Jordan Marsh Strawberry Muffins Recipes

Steps:

• Cream the butter and sugar, then add eggs, flour, baking powder, milk and mix well.
• Dredge berries in additional flour before adding to mixture to prevent them from sinking to the bottom (very important).
• Bake in a pre-heated oven at 350 for 30 minutes.
• Remove from the oven and sprinkle a little sugar on top.

Steps:

• Heat the oven to 425 degrees. Line a standard muffin tin with 12 paper liners.
• In a cup, stir together the milk, lemon zest and juice; set aside to curdle.
• In a medium bowl, sift the flour, baking powder and salt. Whisk to evenly distribute; set aside.
• In a small bowl, whisk 1 egg white (save the other for another use) with 1 tablespoon granulated sugar until slightly frothy. Fold in the almonds; set aside.
• In a large bowl, whisk the 1 1/2 cups granulated sugar and butter until combined. Add egg yolks and continue whisking vigorously until the batter is slightly aerated, 1 to 2 minutes. Using a rubber spatula, alternate adding 1/3 of the flour mixture and 1/3 of the milk mixture, folding gently, until you've added three batches of each beginning with the flour and ending with the milk. The batter will be thick. Gently fold in the fresh berries.
• Divide the batter among the liners in the muffin tin. (The liners will be very full, but the muffins will not rise much while baking.)
• Pinch the almond mixture between your fingers and let the excess egg whites drain away before dividing evenly all over the tops of the muffins. Bake for 12 minutes, then lower the temperature to 325 degrees and continue baking until a toothpick inserted into the muffins comes out clean, 20 to 22 minutes, rotating the pan halfway through. Let cool for 5 minutes, then gently remove the muffins from the pan to cool completely before serving.
• In a mortar and pestle, food processor or resealable bag, combine the freeze-dried strawberries and confectioners' sugar, if using, and crush until fine. Dust generously over the cooled muffins using a fine-mesh strainer.

Steps:

• Preheat the oven to 375.
• Cream the butter and 1 1/4 cups sugar until light.
• Add the eggs, one at a time, beating well after each addition. Add vanilla.
• Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.
• Crush 1/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.
• Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins, and bake at 375 degrees for about 30-35 minutes.
• Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, if they last that long.

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly grease 12 muffin cups.
• In a large bowl, cream together shortening and 1 cup sugar. Beat in eggs and vanilla. Combine flour, baking powder and salt, and stir into egg mixture alternately with the milk. Fold in blueberries. Spoon batter into prepared muffin cups and sprinkle with sugar.
• Bake in preheat oven for 5 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake for 30 minutes more, until golden.