Posts Tagged ‘Strawberry morning muffins’

Strawberry Morning Muffins


No muffin left behind is my motto these days. I’m really in love with muffins. Currently my favorite is our Strawberry Morning Muffins from last week’s Easter Brunch. Fresh chunks of strawberries nestled in a sweet vanilla batter with an extra crunchy top due to the late addition of the sugar in this recipe.


Strawberry Morning Muffins


These were so amazing that the day we shot the brunch Sarah and I snacked on the mini versions throughout the day (which is why there are no pictures of them). Then I went to a wine night with some girlfriends and came home and ate 1 large muffin and the 7 remaining minis while I recapped the night for Drew. So take it from me this is a great recipe.


strawberry muffin batter


Strawberry Morning Muffins
Adapted from Ina Garten’s Tri-Berry Muffin recipe
Makes 16 regular and 30 mini muffins

3 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1-¼ cups milk
2 extra-large eggs, lightly beaten
½ pound (2 sticks) unsalted butter, melted
1 teaspoon vanilla extract
zest of ½ lemon
2 cups fresh strawberries, diced
1-½ cups sugar

Preheat the oven to 375 degrees. Line muffin tins with paper liners.

Sift the flour, baking powder, baking soda, and salt together in a large bowl. Stir with your hand to be sure the ingredients are combined. In another bowl, combine the milk, eggs, melted butter, vanilla extract and lemon zest. Make a well in the middle of the dry mixture, pour the wet mixture into the well, and stir until just combined. There will be some lumps but don’t overmix the batter! Add the strawberries, and sugar and stir gently to combine.

Using a 2¼-inch ice cream scoop, spoon the batter into the muffin cups to fill the liners. Bake until a cake tester comes out clean and the tops are nicely browned, about 18-20 minutes for the mini and 20-22 minutes for the regular muffins.

Best enjoyed at room temp with salted butter and SQIRL Moro blood orange+Campari jelly.


Strawberry Muffin and Jam




Easter Brunch Decor


Happy Friday, loves.

Our latest contribution to The Daily Meal went live yesterday and features our ideal Easter brunch which includes tangerine mimosas, strawberry morning muffins with SQIRL jam and a deconstructed salade Niçoise with poached salmon. We’ll have more details on the menu and recipes for you next week, but here’s how we thought out the space.

The picture above is of the buffet table on which we set out all of the elements of the salad separately so our friends could build their own plates.


We kept the look clean, light and interesting by mixing serving dishes in our favorite materials- glass, wood and white or gently-hued ceramics- in different shapes, sizes and heights.  Building up on a buffet table makes the spread more abundant by allowing you to squeeze in more food and the layering effect adds enough visual interest to banish the buffet blahs.  You can’t help but want to investigate the unexpected mix of materials and heights.

Don’t you love the truffled deviled eggs lined up in two straight rows? Lydia modeled them after Madeline and her friends!


I still love finding Easter eggs, so we made it easy on our pals by using eggs as place cards.  We found these speckled shells in varying shades of brown and yellow at a local craft store, but you can also hardboil some pretty eggs from the market and mark them accordingly.  Linen napkins and ramekins in robin’s egg blue complete the look.


For the center of the table, we re-potted store-bought wheat grass into narrow glass containers to reveal the layers of soil and sprouts.  We then “planted” ranunculus in Easter shades for a fresh Pop art look.

Jordan almonds in blue, white, pink and yellow added color to the natural linen table runner.

Vintage French flatware and glass coupes for fresh tangerine and prosecco mimosas finish our Easter table.

Are you hosting an Easter event?  How will you decorate?

Have a wonderful weekend!