Picnic season! These adorable, healthyish strawberry muffins were the perfect fruity pop to add to a spread. Although I can’t say they were the first thing gone, as they had to compete with tiramisu and two other cakes. Is that peak Brooklyn? Homemade tiramisu at a picnic? Or maybe it was 7+ things of hummus. If you have a picnic in Prospect Park and there aren’t at least half as many hummus tubs as people, did it even happen??
And I’m just going to let these pictures speak for themselves today. We broke out the real camera and gave these ruby spring babies a true photo shoot! Mmm.
Some Notes — I tried to follow the recipe exactly but I kept adding and changing. The recipe below is as it was given to me. Here’s how I modified —
- Added a pinch or two of salt with dry ingredients. Go for it.
- Subbed in about ¼ cup of whole wheat flour. This really made it taste healthy. Use at your own risk.
- I added some crumbled freeze dried strawberries at the end to half the batch. Definitely not worth it. Muddled the yummy fresh strawberry flavor.
- I sprinkled half the batch with demerera sugar before baking. It did not caramelize the top or add any extra crunch. Wrong batter, wrong oven temp (I guess). Don’t do this.
- Instead of using all applesauce, I used one of those little cup things and used melted coconut oil for the rest. I think this was fine.
- I used a whole egg, not just the white. Felt wasteful to just toss the yolk. I think this was fine too.
- These are on the moist side, and get moister overnight. I recommend toasting or eating on Day 1.
Four years ago: black bean, mango, corn salad-alsa — another great picnic idea
Healthyish Strawberry Chocolate Chip Muffins
From my friend Katie – thanks!
1 ¼ cup flour
½ teaspoon baking soda
½ teaspoon cinnamon
¼ cup sugar
¼ cup light brown sugar
½ cup + 2 tablespoons unsweetened applesauce
1 egg white, beaten
⅔ cup diced strawberries
⅓ cup mini chocolate chips
Preheat oven to 350F. Set out 10 muffin liners in a muffin pan and spray with nonstick spray.
Mix together flour, baking soda, and cinnamon in a big bowl.
In another bowl, whisk the sugar, brown sugar, and applesauce until there are no clumps remaining. Whisk in the egg white.
Add wet ingredients to dry ingredients, and mix with a rubber spatula or wooden spoon until just combined. Don’t overmix! Gently fold in strawberries and chocolate chips.
Scoop into prepared muffin tins. Bake for 15-20 minutes, or until golden brown and a toothpick comes out cleanish (there are a lot of chocolate pockets — don’t let this fool you.)
Best day of, but can keep in an airtight container on the counter for a couple days.