Strawberry Maple Balsamic Muffins



The minute I picked up the new Bake from Scratch magazine I knew I would have to try every recipe listed. The cover shot was amazing! Those Strawberry –Balsamic Muffins looked incredible.  One of my favourite shops in Stratford is Olive your Favourites; wonderful olive oils and balsamic vinegar.  I knew that the maple balsamic would be a nice added flavour to this recipe.  I had a late morning meeting with a social media advisor, so here was my excuse to make these beauties.

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2 ½ cups (360 grams) all-purpose flour

2 tsp (10 grams) baking powder

1 tsp (6 grams) salt

1 cup (215 grams) granulated sugar

1 cup sour cream

3 large eggs

½ cup strawberry juice

½ cup (110 grams) vegetable oil

1 ½ cup fresh strawberries – chopped

½ cup Maple Balsamic Reduction (recipe follows)

½ cup (90 grams) turbinado sugar


Directions – Balsamic Reduction

  1. In a small saucepan add one cup high quality maple balsamic (you can use plain balsamic or another flavour if you choose) bring to boil over medium heat
  2. Reduce heat to low and simmer until vinegar is thick (coats the back of a spoon) – and is reduce to about ¾ cup
  3. Let cool completely

Direction – Muffins

Preheat oven to 425 – line 8 jumbo muffin cups with liners or coat with spray

  • I used mini loaf pan
  1. In a medium bowl mix flour, baking powder, and salt – and set aside
  2. In the bowl of a stand mixer fitted with whisk attachment, beat sugar, sour cream, eggs, juice at medium speed until well combined
  3. Beat for 3-4 min/ occasionally stop to scrape down sides
  4. Reduce speed and gradually add flour mixture – mix until combined
  5. While mixer is on low speed slowly add oil until combined
  6. By hand fold in strawberries
  7. Spoon batter into prepared cups and top each muffin with 1 tablespoon of cooled balsamic reduction, use a toothpick to swirl into muffin

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NOTE: I found this step difficult, as trying to swirl into muffin batter with strawberries was not easy, and I ended up with balsamic just sitting on top of muffin

  • It could be that my strawberries were not chopped small enough. If I were to make muffins again I would fill muffin cup with half batter and swirl ½ tablespoon of balsamic then top off with balance batter and then add the other ½ tablespoon on top and swirl

8) Sprinkle with turbinado sugar

9) Bake for 5 min and then reduce temperature to 350, and continue to bake for 25-30 min or until toothpick comes out clean

10) Let cool 10min then remove from pan and let fully cool on wire rack


I made this recipe in two stages; 1st was in mini loaf pan where batter went directly into pan and then into oven- 2nd I used regular muffin cups, but batter sat in cups for about 2 hours before I baked (not on purpose – as my guest had arrived for meeting so I didn’t have time to bake 2nd batch) I found the 2nd batch much better than the mini loaves. It seemed like the balsamic had time to soak into batter instead of sitting on the top. With the mini loaves the balsamic was too heavy and scorched. I also found the muffin too mushy, but I believe if I would have cut strawberries finer it would solve this problem. I was not a fan of this muffin nor was my hubby, but I do think it deserves a second try with the above changes.

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