This recipe appeared in a Better Homes and Garden magazine and has a different twist. They have lots of fresh strawberries inside and outside and then drizzled with a little icing to add more sweetness. Of course I cannot forget about the strawberry jelly filling in the middle which really makes these scuffins special! A perfect treat with your coffee or tea in the morning.
This is my second post on “scuffins” originally created by Frog Hollow Farm In Brentwood, California. See Scuffins From Frog Hollow Farm which is the original recipe for these delicious muffins and a recipe I posted last week.
So, once again I am bringing a scuffin recipe to Fiesta Friday but a different version. Thanks to the host Angie @thenovicegardener and the two co-hosts, Tracy @scratchitcook.com and Stephanie @thecozycook.com.
Next week get ready for Apple, Cheddar and Bacon Scuffins.
When I was shopping I could smell the strawberries from California at my grocers so I knew this recipe would be good. Often this time of the year the fruit is on the hard side and lacks any sweetness. Fresh and sweet is really necessary for these scuffins to be good!
I have adapted this recipe using ideas, ingredients and directions from my first post, Scuffins From Frog Hollow Farm.
Strawberry Cream Scuffins
- 1 egg, lightly beaten
- 1 cup whipping cream or milk
- 3 cups flour
- 2 tbsp. sugar
- 1 tbsp. baking powder
- 1/4 tsp. salt
- 1/2 cup butter, plus 2 tbsp. for buttering muffin cups
- 1 cup fresh strawberries, chopped in small pieces
- 6 tbsp. strawberry jelly, jam or preserves (best to use jam or preserves as the jelly can seep through)
Preheat the oven to 350°F. Line 18 muffin cups with liners and coat them with nonstick cooking spray. I personally like to brush melted butter in the wells or liners. In a small bowl combine the egg and whipping cream; set aside.
Stir together the flour, baking powder and salt. Using a pastry blender or fork tines, cut in the butter (or melt it) until it looks like coarse crumbs, stir in the chopped strawberries. Make a well in the center of the flour mixture. Reserve 2 tbsp. of the egg/whipping cream and pour the rest in, mix until just blended.
Spoon half of the dough into the muffin liners, filling each 1/3 full. Using the bottom of a spice container make an indentation in the center of the dough and with your fingers ease the dough up the sides; fill with a tsp. of the jam. Make sure you cover the bottom with dough as you do not want the jelly to seep through. The original recipe mentioned not to use jelly or marmalade but they turned out fine. Spoon the remaining dough into the muffin cups covering the jelly the best you can. Brush with the 2 tbsp. reserved egg mixture.
Bake about 25 minutes or until tops are golden; I needed to cook them a little longer. Cool on a rack and remove from muffin cups; drizzle with the icing. Top with additional chopped strawberries.
- 1/2 cup powdered sugar
- 2 tsp. whipping cream
- 1/4 tsp. vanilla
Stir together all of the ingredients in a small bowl. Stir in enough cream to reach drizzling consistency. Drizzle over muffins.
Recipe by cooking with aunt juju https://cookingwithauntjuju.com/2014/11/14/scuffins-strawberry-cream/