Strawberry Balsamic Poppyseed Muffins

Name: Strawberry Balsamic Poppyseed Muffins
Prep time: 20 min
Cook time: 22 min
Yield: 12

muffins strawberry balsamic poppy-seed unique baking spring breakfast

Desserts

These sophisticated muffins combine fresh strawberries with a hint of balsamic vinegar and crunchy poppy seeds, creating a unique sweet-tangy flavor profile topped with a balsamic glaze that elevates ordinary muffins to gourmet status.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 20 Cook: 22

Ingredients

250g1 1/2 cups fresh strawberries, diced
45ml3 tbsp balsamic vinegar, divided
250g2 cups all-purpose flour
10ml2 tsp baking powder
2.5ml1/2 tsp baking soda
5ml1 tsp salt
30ml2 tbsp poppy seeds
115g1/2 cup unsalted butter, melted and cooled
150g3/4 cup granulated sugar
50g1/4 cup light brown sugar
2 large2 large eggs, room temperature
120ml1/2 cup plain Greek yogurt
120ml1/2 cup whole milk
10ml2 tsp vanilla extract
5ml1 tsp lemon zest
125g1 cup powdered sugar
30ml2 tbsp balsamic glaze (store-bought or reduced)
30ml2 tbsp heavy cream

Instructions

Preheat oven to 190°C (375°F). Line a 12-cup muffin tin with paper liners or grease well.
In small bowl, toss 250g1 1/2 cups fresh strawberries with 15ml (1 tbsp) 45ml3 tbsp balsamic vinegar. Let macerate while preparing batter.
In medium bowl, whisk together 250g2 cups all-purpose flour, 10ml2 tsp baking powder, 2.5ml1/2 tsp baking soda, 5ml1 tsp salt, and 30ml2 tbsp poppy seeds.
In large bowl, whisk 115g1/2 cup unsalted butter, 150g3/4 cup granulated sugar, and 50g1/4 cup light brown sugar until combined.
Add 2 large2 large eggs one at a time, whisking well after each. Stir in 120ml1/2 cup plain Greek yogurt, 120ml1/2 cup whole milk, remaining 45ml3 tbsp balsamic vinegar, 10ml2 tsp vanilla extract, and 5ml1 tsp lemon zest.
Fold dry ingredients into wet ingredients until just combined. Gently fold in macerated strawberries with their juices.
Divide batter evenly among muffin cups, filling each about 3/4 full.
Bake 20-22 minutes until golden brown and toothpick inserted in center comes out with just a few moist crumbs.
Cool in pan 5 minutes, then transfer to wire rack.
For glaze, whisk 125g1 cup powdered sugar, 30ml2 tbsp balsamic glaze (store-bought or reduced), and 30ml2 tbsp heavy cream until smooth. Add more cream if needed for drizzling consistency.
Once muffins are cool, drizzle with balsamic glaze. Let set 10 minutes before serving.

Ingredients

id: fresh_strawberries metric: 250g imperial: 1 1/2 cups name: fresh strawberries, diced
id: balsamic_vinegar metric: 45ml imperial: 3 tbsp name: balsamic vinegar, divided
id: all_purpose_flour metric: 250g imperial: 2 cups name: all-purpose flour
id: baking_powder metric: 10ml imperial: 2 tsp name: baking powder
id: baking_soda metric: 2.5ml imperial: 1/2 tsp name: baking soda
id: salt metric: 5ml imperial: 1 tsp name: salt
id: poppy_seeds metric: 30ml imperial: 2 tbsp name: poppy seeds
id: butter_melted metric: 115g imperial: 1/2 cup name: unsalted butter, melted and cooled
id: granulated_sugar metric: 150g imperial: 3/4 cup name: granulated sugar
id: brown_sugar metric: 50g imperial: 1/4 cup name: light brown sugar
id: eggs metric: 2 large imperial: 2 large name: eggs, room temperature
id: greek_yogurt metric: 120ml imperial: 1/2 cup name: plain Greek yogurt
id: milk metric: 120ml imperial: 1/2 cup name: whole milk
id: vanilla_extract metric: 10ml imperial: 2 tsp name: vanilla extract
id: lemon_zest metric: 5ml imperial: 1 tsp name: lemon zest
id: powdered_sugar_glaze metric: 125g imperial: 1 cup name: powdered sugar
id: balsamic_glaze metric: 30ml imperial: 2 tbsp name: balsamic glaze (store-bought or reduced)
id: heavy_cream_glaze metric: 30ml imperial: 2 tbsp name: heavy cream

Instructions

Preheat oven to 190°C (375°F). Line a 12-cup muffin tin with paper liners or grease well.
In small bowl, toss {fresh_strawberries} with 15ml (1 tbsp) {balsamic_vinegar}. Let macerate while preparing batter.
In medium bowl, whisk together {all_purpose_flour}, {baking_powder}, {baking_soda}, {salt}, and {poppy_seeds}.
In large bowl, whisk {butter_melted}, {granulated_sugar}, and {brown_sugar} until combined.
Add {eggs} one at a time, whisking well after each. Stir in {greek_yogurt}, {milk}, remaining {balsamic_vinegar}, {vanilla_extract}, and {lemon_zest}.
Fold dry ingredients into wet ingredients until just combined. Gently fold in macerated strawberries with their juices.
Divide batter evenly among muffin cups, filling each about 3/4 full.
Bake 20-22 minutes until golden brown and toothpick inserted in center comes out with just a few moist crumbs.
Cool in pan 5 minutes, then transfer to wire rack.
For glaze, whisk {powdered_sugar_glaze}, {balsamic_glaze}, and {heavy_cream_glaze} until smooth. Add more cream if needed for drizzling consistency.
Once muffins are cool, drizzle with balsamic glaze. Let set 10 minutes before serving.

Tips

Strawberry Selection: Use ripe but firm strawberries. Overly soft berries will break down too much during baking.

Balsamic Quality: Use good quality balsamic vinegar - the flavor really shines through. Aged balsamic adds extra depth.

Don't Overmix: Fold ingredients gently to keep muffins tender. Lumpy batter is perfectly fine.

Make Your Own Balsamic Glaze: Simmer 120ml (1/2 cup) balsamic vinegar until reduced to 30ml (2 tbsp) and syrupy.

Storage: Store in airtight container for 3 days at room temperature or refrigerate for up to a week.

Freezing: Freeze unglazed muffins for up to 3 months. Thaw and glaze before serving.

Berry Variations: Try with blueberries, blackberries, or a mixed berry combination.

Serving Suggestions: Delicious warm with butter, or serve as dessert with vanilla ice cream and extra balsamic drizzle.