Have you ever made Muffins with Strawberries and Mascarpone? Have you ever tasted Extra Fluffy Muffins? Strawberry time means strawberry desserts time! For several years I’ve had strawberry plants on my balcony that give me plenty of strawberries every week, perfect for my recipes!
If you are strawberry lovers, you’ve come to the right recipe blog! Spring fruits, like summer fruits, are among my favorite ingredients for dessert recipes. This time, I tried to remove the butter and replace it with the mascarpone I already had in the fridge. I used just one egg and raw sugar instead of classic white sugar. I love to experiment, and with strawberries, I feel inspired!
Below, I’ll leave you more strawberry recipes that you can prepare easily and quickly. The addictive recipe is surely the Strawberry Cupcakes with frosting, super delicious! Every link below will take you directly to the recipe you chose to read. I also remind you that I wait for you every morning here in my kitchen with the Recipe of the Day!!! Below the recipe, you’ll find links to my social profiles to follow me and not miss any new content!!!
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer, Spring
- Energy 173.88 (Kcal)
- Carbohydrates 22.46 (g) of which sugars 5.29 (g)
- Proteins 3.51 (g)
- Fat 8.91 (g) of which saturated 5.05 (g)of which unsaturated 0.30 (g)
- Fibers 0.64 (g)
- Sodium 49.47 (mg)
Indicative values for a portion of 41 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 12 Muffins with Strawberries and Mascarpone
- 20 strawberries
- 1.75 cups all-purpose flour (previously sifted)
- 0.25 cups potato starch
- 1 packet baking powder
- 9 oz mascarpone (at room temperature)
- 1 egg (at room temperature)
- 1 espresso cup milk (at room temperature)
- 0.25 cups brown sugar (coarse, or 40 grams of white sugar)
- 2 tablespoons lemon juice
- 1 pinch salt
I found a raw brown sugar, with nice large grains, that I like a lot. It’s perfect for sweets because it dissolves easily when incorporated into batters and is ideal for dusting the surface of the sweets themselves.
Tools for the Strawberry Muffin Recipe without Butter
- 1 Bowl
- 1 Electric whisk
- 1 Muffin tin
- 1 Spatula
- 12 Paper liners
- 1 Cutting board
- 1 Knife
- 1 Plate
- 2 Spoons
- 1 Scale
- 1 Oven
- 1 Espresso cup
- 1 Cooling rack
Steps for the Muffins with Strawberries and Mascarpone Recipe
We start the recipe for the strawberry muffins precisely with the strawberries. Take a bowl, fill it with water, and wash the strawberries. Drain well and then lay them on a work surface. Take a wooden cutting board and a knife, in my case, without a serrated edge. Cut the strawberries first in half, obviously after removing the leaf cap, and then again in half. In short, four pieces from each small strawberry. Then place all the strawberry triangles on a small plate, sprinkle with lemon juice, and set aside.
Now turn on the oven to 356°F (180°C) up to 374°F (190°C) with the static mode. Then take the muffin tin, if you don’t have one and want one like mine you can click here to purchase it, and place the paper liners. You can also purchase the liners by clicking here. We then move on to preparing the muffin batter without butter.
In a bowl, pour the whole egg at room temperature, a pinch of salt, and start working it with the brown sugar to make it frothy.
Bea’s Tip: all the processing of this recipe with the electric whisks should be done at the minimum power. I kept the speed at one, this will help us not to deflate the batter but rather, make it very frothy.
Then add the mascarpone, kept out of the refrigerator, thinning it with the milk. Gradually incorporate the sifted flours. Spoon by spoon until you finish the doses indicated in the ingredient list. This is how we obtained the batter for our extra fluffy strawberry muffins. Do you see how beautifully frothy the batter is?
Now transfer the batter into the paper liners, using two spoons, filling them 3/4 full. That is, slightly more than half of each single mold. Place the strawberry triangles we set aside on the surface, pressing gently to embed them into the batter. Be sure not to press too deeply, otherwise they won’t be visible on the surface.
Sprinkle with brown sugar and we are ready to bake the strawberry muffins without butter. Place the pan in the oven’s middle rack, not too low and not too high, and let them bake for at least 25 minutes. After this time, before turning off the oven, perform the toothpick test.
Since these are muffins with fruit, which means they have an interior that tends to release liquids and moisture, we need to ensure they are perfectly cooked. Keep in mind that my muffins stayed in the oven for about 29 minutes. Then finally the toothpick came out dry, and I could take my strawberry desserts out of the oven.
Remove each strawberry muffin and place it on a cooling rack to cool. If you don’t have one, you can purchase it by clicking here. This will prevent our little cakes from continuing to receive heat from the pan, which could cause the paper liners to stick annoyingly to the batter. The classic effect we do not want, especially if we have guests or need to gift these sweets.
When the fruit muffins are well cooled, we can dust them with powdered sugar or enjoy them without. It’s your choice, I didn’t add powdered sugar to the list of ingredients as its use is subjective.
In the photos you see, I added it for a purely aesthetic photographic taste because with the set I created, I liked them better sugared than without. The strawberry muffins you don’t see in the photos were enjoyed without powdered sugar.
I just want to remind you that I wait for you every morning with the recipe of the day! I wish you a good appetite and hope you enjoyed this recipe. If you want, you can leave a comment or share it on your social profiles!
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Storage of Butter-Free Strawberry Muffins
You can store the Muffins with Strawberries in a classic cake container with a lid. Considering that you will make 12 strawberry muffins, I don’t think they will last long, they are so soft and delicious that they will disappear quickly!
I made them on Thursday morning, and today, Friday afternoon as I’m writing this recipe, I see my cake holder on the kitchen counter, and there are only 3 muffins left!!! Do I need to write that they went like hotcakes? If you want, I can write it, but I think you can easily calculate how many muffins have already been devoured by my family.
