Strawberry Muffins

*For the bulk of these baking experiments, I'll be using Alton Brown's recipes.  When possible, I'll link directly to the recipe.  If, for whatever reason, I can't find it online, I'll add it here.

Jon has been wanting me to make some muffins for him to have on the way to work in the morning.  So when the first recipe in Alton Brown's I'm Just Here For More Food was a basic muffin recipe, I knew it was the first one I had to tackle.

I was all ready to make them yesterday, only to realize that I didn't have enough flour...or any eggs...or any yogurt.  So actually, I wasn't ready at all.

After a trip to the grocery store this morning, I came home armed to the teeth with flour, etc., and ready to bake.

A quick consult with Jon via email, and I found out that he was most interested in strawberry muffins out of the flavor choices I was offering up (chocolate chip-walnut and blueberry were the others).  The nice thing about AB's recipe is that you can add in whatever fruit, nuts, etc., that you like without having to change the basic recipe.  Of course, that may be the case with ANY muffin recipe...this was the first time I'd ever made them from scratch before.

The batter was easy enough to make, but I did have to be careful not to over-mix.  I tend to do this quite often, and apparently, it's an easy way to turn a muffin into more of a cupcake device.

I figured the easiest way to make strawberry muffins was to add fresh strawberries.  I chopped and added about one cup to the batter.  In retrospect, I'd add about double that next time.  They weren't quite as strawberry-y as I was hoping for.

Anyway, the batter was just enough for 12 muffins, although I didn't do such a swell job dosing them out.  I wound with a couple of whoppers, and some that barely made it over the edge of the tin. 

Despite my sloppy batter distribution, the muffins baked up a gorgeous golden brown in about 20 minutes.  And I have to say, warm out of the oven with a little butter...they were pretty darn good.

Jon's assessment was on par with mine:  more strawberries.  He also thought a little more salt, which was probably pretty accurate, as my "pinch" was on the small side.

Here's the recipe:

• All-purpose flour: 11oz 
• Baking powder: 1/3 oz (10 g)
• Baking soda: 1/4 oz (6 g)
• Sugar: 3 3/4 oz 
• Vegetable oil: 1/2 cup
• Whole egg: 1 large
• Egg yolk: 1 large
• Plain yogurt: 1 cup
• Bits and pieces (berries, chocolate chips, nuts...): 1 to 2 cups

1. Place an oven rack in position C and preheat the oven to 375 F.
2. Prepare a muffin tin and set aside.
3. Assemble the Dry Goods, Wet Works, and Extras.
4. Dish the batter into the prepared tin.  The cups should be full
5. Bake for 18 to 20 minutes, or until the muffin interiors hit 210 F or a toothpick inserted into the bottom of a muffin comes out clean.
6. Remove from the pan and immediately turn the muffins on their side so steam can escape the pan.
7. Serve immediately or store in an airtight container for up to a week.