I swear, I wasn’t going to post a Valentine’s Day-themed food today.
But I bought these strawberries at Earth Fare yesterday, and upon getting them home, I realized that they were about twenty minutes away from going bad. About half of them were mushy—juicy, red, and sweet, but also mushy.
I know, I know—serves me right for buying strawberries in February. What would Barbara Kingsolver say?!?
So…pink muffins are being featured on Valentine’s Day. I’m sorry. If you’re one of those people who hates Valentine’s Day, just click right past the adorable muffins. I won’t be hurt. Although—I think you’d regret it. Because these muffins are really good. Sweet and moist, and actually pretty healthy—the pureed strawberries add moisture and sweetness so that the added butter and sugar is fairly minimal.
Pink Lady Strawberry Muffins
1 cup strawberries, pureed
4 tbsp. butter, melted
1/2 cup sugar
2 cups all purpose flour
1/4 tsp. baking soda
1 1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 cup strawberries, chopped into bite-size pieces
In a mixing bowl, combine eggs, strawberry puree, butter, and sugar until smooth. In a separate bowl, combine flour, baking soda, baking powder, and salt, whisking to combine. Add dry ingredients to wet ingredients, saving about 2-3 tbsp. of flour mix aside. Mix until just combined. Toss strawberries with flour and add to batter, mixing to combine.
Before baking, sprinkle the top of each muffin with sugar. Bake in greased muffin pans until an inserted toothpick comes out clean, about 15-20 minutes.
I love how you can see big chunks of strawberry throughout the muffins—and the strawberry puree really does turn them pink!
Happy Valentine’s Day!