An easy-to-make strawberry-balsamic sauce combines with goat cheese to make these memorable Strawberry, Balsamic, and Goat Cheese Muffins.
Strawberries and poison ivy go together for me like strawberries and Valentine’s Day for most people. Some of my earliest memories include staining my 5-year-old hands with incredibly sweet but tiny berries picked from the ditches of the tar-covered road in front of my house. Unfortunately, there were “leaves-of three” scattered through those strawberries. Within a day, I would start to itch….and scratch…and itch some more. For your sake, I hope you can not relate to this story.
One of my favorite ways to eat strawberries is a Strawberry Balsamic Muffin with Goat Cheese from the Central Market Bakery. I’m not claiming to have THE recipe you understand. I don’t know how to get it since I don’t work there or know anybody who does, but I wish I did. Maybe I should apply for a job there because it does sound like fun.
A few weeks ago, I shared my super quick and easy method for making strawberry-balsamic sauce using frozen strawberries. It has two ingredients and cooks in only 6 minutes. The result is something similar to strawberry preserves but not as thick or sugary. It’s perfect for these muffins because the strawberries are already cooked, leaving no soggy spots inside after baking.
Goat-cheese crumbles give these muffins a distinctive flavor. I love it but prefer the lesser amount listed in the recipe below. You could also leave it out or use toasted pecans instead for equally delicious results.
Start the day out right by making these for Valentine’s Day! Serve with strawberry or cherry preserves for maximum strawberry flavor.
An easy strawberry-balsamic sauce combines with goat cheese to make a memorable breakfast muffin.
- 4 tablespoons butter
- 1-1/2 cup all-purpose, unbleached flour
- 1/2 cup sugar
- 1-1/2 teaspoon baking powder
- 1/4 teaspoon soda
- 1/2 cup unflavored, non-fat Greek yogurt
- 1 egg
- 1/2 cup strawberry-balsamic sauce (See note)
- 1-2 ounces crumbles goat cheese (depending on how much you like goat cheese)
- Sanding or sparkling sugar for sprinkling on top
- Preheat oven to 375 degrees F.
- Melt butter in microwave for one minute on HIGH. Allow to cool.
- Whisk flour, sugar, baking powder, and soda in a medium mixing bowl.
- Combine yogurt, egg, and melted butter in separate bowl. Add to dry ingredients and stir just until moistened. Do not overmix.
- Lightly fold in strawberry-balsamic sauce and goat cheese.
- Portion evenly into muffin pan that has been greased and floured. (I use an aerosol flour/butter mixture.) Muffin pans vary, but I usually end up with 9 smallish muffins.
- Sprinkle liberally with sanding sugar.
- Bake for 20 minutes. Allow to stand for 5 minutes before removing from pan.
To make strawberry-balsamic sauce:
Chop 1-1/2 cups frozen strawberries. Place in a Pyrex dish no smaller than 1 quart. Add 1/4 cup balsamic vinegar. Cook in microwave, UNCOVERED, for 6 minutes, no stirring required.
Keywords: yogurt, strawberries, muffins, breakfast, balsamic vinegar