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.
Scuffin Icing:
- 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 http://cookingwithauntjuju.com/2014/11/14/scuffins-strawberry-cream/
I’ve been waiting for this recipe, Judi…and surprise, surprise – I have a carton of those delicious strawberries you mentioned already on hand! These scruffins are moving to the top of my “must” try recipes. 🙂 Thank you!!
That’s great Nancy 🙂 I just bought another carton to snack on and they are still sweet! I bought the other strawberries a couple of weeks ago. Thank you – I think you will enjoy them as much as I did 🙂 Next week; Apple, Cheddar and Bacon!
I’ll look forward to that variety as well!
Scuffins!! I loveee it! I just pinned this one, I HAVE to make it…. it looks so mouth-wateringly delicious… I feel like this Fiesta Friday definitely has a breakfast theme to it. I brought stuffed mushrooms, which aren’t breakfast-related at all, but I’ve seen oatmeal, pancakes, french toast, and now scuffins! I’m going to have to have a breakfast party soon to try all of these amazing creations… but this one really steals my heart so I just have to make it all on it’s own this weekend!
Thanks very much Stephanie – there are a lot of breakfast treats! Good ways to start your day. I hope you do try them as they are fun and easy to make – who’s not to like a “scuffin” 🙂
Scuffins- looveee! I think I’m going to have to go get a bunch of strawberries to make these!! Perfect treat for a party- thank you for sharing! 😀
Thanks Tracy – I have been lucky to get sweet strawberries this time of the year. When you can smell their fruity flavor you know they will be good 🙂
I love anything with strawberries and thee scruffins are right up my alley. I soo can’t wait to give these a try! Thanks for bringing these to FF!
Thank you Andrea – I love strawberries too especially when Michigan strawberries come in June. The California berries have been very good lately 🙂
Wow these are beautiful and look so yummy! Love the little frog 🙂
Thanks Arl – I like my frog pitcher too. Seemed appropriate since the farm that created these scuffins is Frog Hollow Farm 🙂
Mmmm, I have never heard of scuffins, but I think that I am instantly a great fan! 😀
I never heard of them either, but when I saw the name I knew I would like them. A fun scone/muffin to make 🙂
I would love them for mid-morning or afternoon. tea. They look wickedly delicious and that pot or jug or is it a mug? is very unique. It makes me have a huge smile on my face. Have a great weekend!
Thanks Liz – the scuffins are good any time of the day! I have had that frog pitcher for a long time – he is kind of cute. Enjoy your weekend, I am sure it is just as cold where you are as it is in Michigan 🙂
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Love your scuffins Judi, what a creative idea! It seems pretty versatile and could probably be eaten as a snack around tea time too can’t it?
Thanks Loretta – this is my second “scuffin” recipe. I have one more for next week which has bacon, apple and cheddar in them. These can be eaten whenever you get a craving 🙂
Your Scuffins look super yummy, Judi 🙂 They sound perfect for a breakfast!
Yes, they are Linda. I would eat them for breakfast and maybe a snack 🙂
I love the name scuffins, so fun x
That is exactly what I said when I first saw the recipes. Reminded me of “snickerdoodles” – I knew they would be good too 🙂
haha, great one x
Here come another yummm scuffins. .. looks toothsome Aunt Juju… love strawberry flavour there…
Yes Chitra – my second “scuffin” recipe and a favorite! Next week a savory one with bacon and cheddar and the fruit is apple 🙂
i love this scuffins craze you’re bringing to us here at FF! I know it’s gonna take off, they look so good!
Thanks Michelle – they are very good and of course you can play around with the ingredients. Frog Hollow Farm sells their scuffins – very expensive. I am tempted to order some just to see what they taste like 🙂
What a creative idea !! Loved it !! 🙂
Thanks – I sure am glad I enjoy cooking/baking and trying new recipes and ideas 🙂
Strawberries and cream in muffin form?! It’s like having dessert for breakfast! You’re a genius!
Thanks – they really are good – the icing on top gives a nice finish to a very flavorful “scuffin” 🙂
How cool with a center surprise. 😛
Can these be made in winter with frozen berries?
I am sure you can – it would be worth trying 🙂 Just as long as they are good and sweet (no sugar in them).
I love the sound of your strawberry scruffins! 🙂
Thank you and they were so good too Petra 🙂
This sure is a perfect perfect treat for the eyes and the tastebuds. 😀
They were absolutely delicious 🙂