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Strawberry Muffins and Cream

July 2, 2011 by Erica 25 Comments


Strawberry Muffins and CreamFresh-picked wild strawberries

It’s July 4th weekend here in the U.S., and it’s also the final Wimbledon weekend and the start of the Tour de France. Being a life-long tennis player (junior tennis, high school varsity, college varsity, USTA and club team tennis), I always watch/tape the major tennis events. Several years ago we took the kids to Wimbledon while traveling around England, and they had a blast. Every year now, as I watch the televised matches, it reminds me of great memories I have of chatting with British tennis fans, eating strawberries and cream, and watching the kids playing tennis on grass tennis courts attached to our B&Bs outside of Cambridge and in Bath.

It’s also strawberry season in my garden. I have wild strawberry plants that yield a fresh crop of berries about 3 times a season. Sometimes we’re lucky enough to get a fourth yield. And they’re prolific. I give at least 40 plants away each summer, and they still creep into the empty spots by the beginning of the next season.

I decided to toss some of the strawberries into a batch of muffins, and then take it a step further by adding some cream to the top of the muffins. If you’re a strawberry and cream fan or strawberry shortcake fan, I think you’ll like this recipe.

And if you’re overflowing with strawberries, here are some other strawberry recipe ideas:

  • Strawberry shortcakes
  • Strawberry sorbet
  • Strawberry slushy
  • Strawberry coconut ice cream
  • Strawberry freezer jam

As for the cream, I whipped up some of my crème fraîche made from yogurt. I make crème fraîche using heavy cream and yogurt starter so that I can remove lactose in the heavy cream. You can also make crème fraîche with buttermilk. Another cream option is to just use sweetened heavy cream, whipped cream, or even buttercream frosting.

Happy weekend, whatever you’re doing and eating!

Strawberry muffin with whipped cream

Print Recipe Pin Recipe

Strawberry Muffins and Cream

For SCD, use honey and crème fraîche.
I usd fresh strawberries with this recipe. If you use frozen strawberries, I would defrost them first, chop them up, and then pat them dry before adding them to the batter. To save the strawberries in the freezer for another time, cut the green stems and top off of each berry and freeze them in a closed container or bag. And don't wash them.
Servings: 8 muffins
Calories: 221kcal

Ingredients

  • 1/2 cup coconut flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup coconut oil or replace with unsalted butter or applesauce
  • 4 large eggs
  • 1/2 cup honey or maple syrup
  • 1 tablespoon vanilla
  • 1 cup strawberries trimmed and diced into bite-size pieces
US Customary - Metric

Instructions

  • Preheat your oven to 350 degrees F.
  • Combine all the dry in ingredients and blend well.
  • Add the wet ingredients to the dry ingredients and use a whisk, fork, or mixer to blend well.
  • Fold the strawberry pieces into the batter.
  • Fill cupcake liners about 3/4 of the way with batter and bake for about 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
  • Cool and then top with whipped cream. Store in the refrigerator for a week or so.

Nutrition

Calories: 221kcal | Carbohydrates: 23g | Protein: 4g | Fat: 13g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 159mg | Potassium: 75mg | Fiber: 3g | Sugar: 19g | Vitamin A: 137IU | Vitamin C: 11mg | Calcium: 18mg | Iron: 1mg

 

Print Recipe

Whipped Crème Fraîche

Servings: 16 servings
Calories: 13kcal

Ingredients

  • 1 cup crème fraîche
  • 1 tablespoon honey or maple syrup
US Customary - Metric

Instructions

  • Add the ingredients to a bowl and whisk the cream for a few minutes, or until it starts to form soft peaks. Refrigerate it for several days.

Nutrition

Calories: 13kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 7mg | Potassium: 24mg | Fiber: 1g | Sugar: 2g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
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Filed Under: Breakfast, Gluten-Free, Lactose Free, Paleo, Snacks, Specific Carbohydrate Diet (SCD), Vegetarian Tagged With: coconut flour, strawberries

Previous Post: « Vanilla Cupcakes {coconut flour}
Next Post: Yellow Cake {almond flour & coconut sugar} »

Reader Interactions

Comments

  1. Jamie

    May 21, 2017 at 5:40 pm

    This was amazing! I made it into a loaf and added 1/2 tsp of cinnamon! Some people may not be able to or want cinnamon but it added a good little touch to it.

    Reply
    • Erica

      May 21, 2017 at 9:56 pm

      So good to know! I’ve never used this recipe to make a loaf. Yum! thanks 🙂

      Reply
  2. Mary

    December 8, 2015 at 11:36 am

    So good, I doubt my alterations affected it much…

    *Added 1/2tsp of Chia seeds with wet ingredients (blended it really well) then blended in coconut flour/baking soda. Then pulsed a few times with a little less than a cupful of frozen mixed berries. They were absolutely perfect.

    Reply
  3. Kari

    September 18, 2014 at 2:18 pm

    Delicious!! I made the whipped topping for your vanilla cupcake recipe. Wow. These are really great!

    Reply
    • Erica

      September 18, 2014 at 7:57 pm

      oh, I miss making these. Thanks!

      Reply
  4. Julia

    June 21, 2012 at 11:38 am

    A wonderful recipe! I used to bake all the time until I needed to go gluten free. It is so nice to have recipes that I can enjoy! I substituted rhubarb for the fruit and used apple sauce instead of butter/oil and they turned out fantastic 🙂 They only needed an extra 10 minutes to bake. Thank you so much for sharing these recipes with all of us!

    Reply
    • Erica

      June 21, 2012 at 11:57 am

      Thank you for sharing your modifications!

      Reply
  5. Jennifer

    May 22, 2012 at 10:25 am

    Your base recipe has become my go-to for muffins! I like to add some nutmeg and cinnamon because I love them both. Today I made them with peaches (probably closer to 2 cups) and a little dollop of mascarpone cheese before baking. Reminds me of a summer cobbler.

    Reply
    • Erica

      May 22, 2012 at 1:01 pm

      Love your combo of peaches and cheese!

      Reply
  6. Rachel Kokosenski

    May 8, 2012 at 7:44 pm

    I made these muffins and took them with us for a weekend trip. They remained remarkably fresh and tasty for at least 5 days. My husband and son thought they were excellent too. We did skip the cream as we are dairy-free, however, we didn’t miss it!

    Reply
  7. Amy

    August 10, 2011 at 1:39 pm

    Hi Erica!

    These look wonderful! I can’t get my 10 yr son to eat blueberry muffins but he LOVES strawberries and I know he would gobble these up! I’m trying to get away from using honey so much…could I substitute xylitol (we use Smart Sweet brand from birch)? If so, would I need to add more liquid ingredients? How much and what kind of liquid (coconut milk? more oil?)

    Thanks so very much for all your beautiful and tasty recipes! We are really enjoying them! It’s been a challenge having celiac disease, but your wonderful blog certainly helps! 🙂

    ~Amy

    Reply
    • Erica

      August 11, 2011 at 6:49 am

      Hi Amy – I’m not an expert on the substitute sweeteners, but a dry sweetener plus more liquid would probably work. Let me know if you try it!

      Reply
  8. Anita Wilhite

    July 13, 2011 at 9:34 pm

    These were very good. Made them tonight and I doubt they will make it to see daylight tomorrow. Not overly sweet and a nice cake-like consistency. Bravo!

    Reply
  9. Coco

    July 10, 2011 at 11:37 pm

    I am making these tomorrow and I am sooo excited!!

    Reply
  10. Tara

    July 9, 2011 at 9:08 am

    I love your blog!!! We are going strawberry picking in a couple of weeks (thanks to a late strawberry season) and this is definitely on my ‘to make’ list!!!

    Reply
    • Erica

      July 9, 2011 at 5:18 pm

      Thanks!

      Reply
  11. Ann

    July 6, 2011 at 8:42 am

    I made these yesterday with the fresh strawberries and whipped topping, DELICISOUS! It reminds us of the gooey butter strawberry cake that we used to make from a box, but its fresh and healthy! Wonderful, and probably one of our favorites from your website!

    Reply
    • Erica

      July 6, 2011 at 10:15 pm

      Thanks Ann!

      Reply
  12. Debbie

    July 5, 2011 at 11:14 pm

    This recipe looks amazing, but I’m wondering why it’s tagged as egg-free. Do you have a recommendation for how to substitute for the 4 eggs? That would make my day, thank you!

    Reply
    • Erica

      July 6, 2011 at 8:19 am

      Woops – sorry, it shouldn’t be tagged as egg-free. There are a few types of egg subs that I know of – but I haven’t tried them. The most popular for muffins is bananans.

      Reply
  13. Michelle

    July 5, 2011 at 9:53 am

    We bought our strawberries and cream and plan to make these today before heading to the pool. Your vanilla cupcake recipe was delicious, great for future birthday celebrations! We frosted them with your chocolate frosting recipe. (: Thanks for providing a great website, our family favorite. Try and limit our wheat intake and love the healthier options of coconut and almond flour, honey and maple syrup as sweeteners….OUR favorites for deserts/breakfast are banana chocolate chip bread/muffins and flourless brownies, plus your layered yellow cake recipe…so many good ones to choose from.

    Reply
    • Erica

      July 5, 2011 at 4:58 pm

      Thanks Michelle 🙂

      Reply
  14. Ann

    July 3, 2011 at 6:10 am

    Does this recipe call for frozen strawberries or fresh strawberries?
    Looks amazing!

    Reply
    • Erica

      July 3, 2011 at 9:19 am

      I used fresh. I haven’t tried frozen yet, but I think both work. The only concern I have about frozen is the moisture they add. I would probably defrost them first and pat them dry.

      Reply

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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
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  1/2  250  130
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    3  325  170
    4  350  180
    5  375  190
    6  400  200
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I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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