Strawberry Muffins

Michael Jackson is dead. The man who wrote the soundtrack to the 80s - to my childhood - has passed on. In honor of his passing, this is the second of two recipes that will not feature step-by-step instructions.

Instead, let me point you to our current favorite breakfast recipe: Strawberry, Almond, and Coconut Muffins

Photographs by Rebecca

Right now, it's strawberry season. They're fresh, cheap, and plentiful. And what's better than strawberry muffins?

There's really only one trick to making muffins: whisk together the dry ingredients in one bowl, mix the wet ingredients in a separate bowl, and then fold the wet into the dry until just moistened. Overmixing can make your muffins really nasty.


How come FoodBlogga has pretty muffin tops? Mine always, ALWAYS turn out flat. But they're still delicious.

Robert's Take: It's like eating sweet, moist strawberry cake for breakfast. Not the healthiest breakfast, but - because of the almonds and fresh strawberries - not the worst. This one's definitely going into regular rotation.

Rebecca's Take: These are perfect. Absolutely perfect. Eating them for breakfast is like a dream, and I keep finding myself craving them throughout the day... The crunchy top is my favorite part! And as a side note, you may have noticed that we used silicone baking cups (Silicups to be precise) - they're a bit expensive but they're so handy and reusable. I got a couple dozen a few years ago and I love them! Perfect for muffins because they pop out of the cup easily - not so great for cupcakes because the icing is hard to clean off.