The lavender sugar topping comes out crunchy on the bottom and serves as a good contrast to the soft baked fruit on top of the upside-down muffins.
By Patty Price
I had this idea for an upside-down strawberry muffin which could be served as an individual sized upside-down cake for breakfast. I sprinkled the lavender sugar, which is easy to make at home, on the chopped strawberries and over the top of the muffins before baking.
- 2 cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 2 large eggs
- ⅔ cup organic cane sugar
- 1 cup milk
- 6 tablespoons unsalted butter, melted and cooled
- 1 tablespoon lime zest
- 1 cup strawberries chopped into small pieces
- !For the Lavender Sugar
- 1 tablespoon dried culinary lavender
- 4 tablespoons organic cane sugar
- Preheat the oven to 425F.
- Spray 12 standard muffin silicone baking cups with baking spray and place on baking sheet.
- Make the lavender sugar by pulverizing the lavender and sugar in a food processor, sift to remove pieces of lavender buds, set aside.
- Sprinkle the strawberries with about 1 tablespoon lavender sugar, reserve the rest for the topping.
- Stir together the flour, baking powder, baking soda and salt in a large bowl.
- In a small bowl, whisk together the eggs, sugar and lime zest.
- Whisk in the milk and butter.
- Stir the wet ingredients into the dry ingredients with a rubber spatula, being careful not to over mix. The flour should just disappear.
- Divide the strawberries into the baking cups, making sure they cover the bottom of each cup.
- Spoon the batter over the strawberries, making sure some batter reaches the bottoms of the muffin cups.
- Sprinkle the tops with the rest of the lavender sugar.
- Place in the oven and bake until lightly browned and firm to the touch.
- Cool the muffins on a metal rack, they should easily slide out of the cups.
- Serve slightly warm.