Juicy, fresh berries dot these moist and flavorful strawberry banana muffins, which are topped with a decadent swirl of strawberry jam, a sprinkling of raw sugar, and come together in one bowl!
On Sunday, the hubby and I walked a few blocks over to check out a new farmers market that’s just opened in our neighborhood. We had a patio lunch at a restaurant across the street first, and sitting across from each other in the sunshine, the gulls distantly chattering at the water, soaked up what felt like a perfect lazy Summer afternoon.
Knowing that these days of just the two of us are numbered, with trips to restaurants and farmers markets easy and last minute, made the languid day even sweeter.
At the new market, we picked up a few fresh salsas, some locally raised meat, and a pint of strawberries from a charming older man who assured me they were “very sweet.” I didn’t need much persuading, and half were devoured by dinnertime.
The rest, so ripe they were practically turning to jam right there on the counter, were roughly chopped and made their way into these fruity, flavorful strawberry banana muffins.
These sweet beauties begin as classic banana muffins, but the addition of fresh, ruby berries, a swirl of strawberry preserves, and a generous sprinkling of raw sugar render them much more complex and indulgent than the sum of their parts.
My only lament is that the lovely recipe doesn’t yield an even dozen. My goal with muffins (and cupcakes) is always to fit them neatly into exactly one or two full muffin tins. Alas. Not this time.
However, to make up for this, the batter does come together quickly, and in just one bowl – my favorite sort of recipe. They rise wonderfully in the oven, into gently domed, tender crumbed, incredibly moist muffins, with vibrant, jammy centers that burst with strawberry flavor. And while they’ll keep for several days – if they last that long – they’re best warm from the oven with a slather of butter…