Fragrant Strawberry Muffin with Strawberry Syrup and Topping
Homemade strawberry muffins baked fragrant with simmered strawberry syrup and fresh strawberry topping.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
These muffins capture a delicate fragrance by incorporating homemade simmered strawberry syrup and strawberry yogurt into the batter. Topped with fresh strawberries and baked in the oven, the strawberry aroma becomes even richer once they are completely cooled rather than warm. Sweet and soft, they are great to enjoy as a nutritious snack for kids.
- Servings
- about 2–4 servingsOriginal: Makes 4 muffins
- Cook time
- 30 minprep not included
- Difficulty
- Hard
- Spiciness
- Not spicy
Ingredients
Ingredients
- Cake flour120 g
- Baking powder0.5 tsp
- Butter50 g
- Sugar40 g (3 tbsp)
- Egg1
- Strawberry yogurt50 g
- Strawberry syrup
Strawberry syrup
- Strawberries7-8, 80 g
- Sugar40 g
- Water1/2 cup
Topping
- Strawberries2-3, 20 g
- Strawberry syrup1 tbsp
- Take the butter and egg out of the refrigerator 1 hour beforehand.
- If you have strawberries that are past their prime, trim them and try using them in baking.
- If you have strawberry jam, use it instead of the syrup.
Steps
1. Finely chop 100g of strawberries (about 10 regular-sized ones).
If you have strawberries that are past their prime, trim them and try using them in baking.
2. First, we will make strawberry syrup. From the 100g of chopped strawberries, you will need 80g of strawberries (8 of them), 40g (4 tbsp) of sugar, and 1/2 cup of water.
The remaining 20g will be used for the topping.
3. Add the ingredients from step 2 to a pan and bring to a boil. Simmer over low heat while mashing the strawberries with a spatula.
4. When reduced by more than half, it looks like this, just like strawberry jam. (If you have strawberry jam, use it instead of the syrup.)
5. Add sugar to the butter that has softened at room temperature and mix. Mix until the sugar dissolves.
6. Beat 1 egg, add it in, and mix.
7. Add all of the prepared strawberry syrup except for 1 tbsp and mix. (That 1 tbsp will be used with strawberries for the topping.)
8. Add the sifted flour and mix evenly.
10
9. Add 50g (3 tbsp) of strawberry yogurt and mix. The batter is now complete.
10. Take the 1 tbsp of strawberry syrup set aside, finely chop 2 strawberries, and mix them together.
Fill the muffin cups about 80% full with batter, place the strawberry topping from step 10 on top, and lightly swirl it into the top part of the batter.
Bake at 170-180°C for 25-30 minutes.
Mmm, muffins full of strawberry fragrance are complete. The color is amazing.
Ppunwife's tips
- The strawberry fragrance is richer and more delicious once cooled than when warm.
FAQ
Making strawberry syrup is a bit cumbersome; can I substitute it?
If you have store-bought strawberry jam, you can use it instead of making the simmered strawberry syrup.
How much should I fill the muffin cups with batter?
Fill the muffin cups to about 80% capacity with batter, then add the prepared strawberry topping before baking.
Can I make this with fruits other than strawberries?
You can easily adapt this with other fruits, so try using blueberries or apples according to your preference.
Why should the butter and egg be taken out beforehand before mixing the batter? AI-generated
If cold butter and eggs are mixed directly, the batter is prone to curdling, so leave them at room temperature for 1 hour to soften before using.
