My daughter introduced me to these one weekend in Austin.
(Before I give you the third installment in the Pork Belly saga I thought you needed a break from the pig.)
One weekend in Austin my daughter introduced me to this delicious muffin. She had picked up a couple at Central Market. They always have delicious baked goods; and of course they don’t give out their recipes so I had to do some digging to come up with my own version.
I’ve made all kinds of muffins over the years. I hope I haven’t told this story before but when we lived in Kansas, and this was before my catering days and probably what made me start thinking of going to culinary school, I use to sell muffins in our neighborhood. A neighbor and I decided we would make muffins every Saturday morning and sell them to friends in the neighborhood. We printed up a flyer and our kids put them on the doors so people could call in an order if they wanted fresh muffins to enjoy while they read their morning paper. We even bought little bakery boxes and tied the boxes with ribbon before delivery. We probably did this for about 6 months and then moved on to other money making projects 🙂 liked painting our pool fence (will tell that story another time).
I’m sure your thinking “what? goat cheese in a sweet muffin”. But I’m thinking the two make a pretty good match. So many muffin recipes out there are so sweet and I think the goat cheese adds a twang that counters all the sweetness.
Over the years I have made so many different muffin recipes that it’s hard to pick out a favorite. (Check out some of the ones I have posted — under bread section.) I started this recipe with an old Blueberry Muffin recipe that I’ve had in my files for years and made a few changes to it to come up with this version.
What’s your favorite muffin? Is it blueberry, apple, cinnamon or maybe, just maybe, you will add this to your list of favorites.
A few ingredients to make these delicious muffins.
Toss the chopped strawberries with a little flour and this will keep them from sinking to the bottom of the muffin.
Mix the sour cream and goat cheese with the melted butter and then stir in the milk.
Mix the dry ingredients and whisk to blend.
After mixing the liquid and dry ingredients together, gently fold in the chopped strawberries. If you feel like it is a little too thick, add a little more milk.
Mix the flour, sugar, brown sugar and butter together for the topping.
Put into regular or mini size muffin pans.
Basketful of yummy strawberry muffins.
Strawberry Goat Cheese Muffin
1/3 c. brown sugar
1/3 c. flour
1/3 c. white sugar
3 Tbsp. butter
1/2 tsp. cinnamon
3 c. flour
1 c. sugar
2 tsp. baking powder
1 tsp. salt
1/2 c. butter, melted
2 1/2 c. choppefresh strawberries
1 tsp. vanilla
1 c. sour cream
1/2 c. milk
4 oz. goat cheese, crumbled.
Heat oven to 375°.
Line muffin tins with cupcake liners.
Mix the flour, sugar, baking powder and salt in a bowl. Combine the melted butter, eggs, milk and sour cream and stir by hand into dry ingredients until just blended.
Fold in the strawberries and crumble the goat cheese over batter. Stir lightly until berries and goat cheese are mixed in.
Spoon into muffin tins until they are 2/3 full. Bake for about 20 minutes or until browned slightly. You may want to do the toothpick test for doneness.