Chinese Five Spice and Strawberry Muffins



Let me start by saying that I am not a baker and do not aspire to be one. But, I do love the smell of fresh baked goods permeating through the house. With one overripe banana and a whole flat of strawberries, I decided that today was a good day to try my hand at some baked goods and get some use out of those fruits that would most likely be forgotten about throughout the course of the work week.

Chinese Five Spice Strawberry Muffins 

Recipe adapted from The Joy of Baking 


2 cups of all purpose flour

1/2 tsp.  baking soda

1.5 tsp baking powder

3/4 cup granulated sugar

1/4 stick unsalted butter

1/4 stick of salted butter

2 large eggs

1 tsp. pure vanilla extract

1/2 tsp. salt

1 tsp. Chinese Five Spice seasoning

1 (overripe) banana

1 cup diced strawberries

1/2 lemon, for juicing

1. While the oven is heating to 375 degrees, in a large bowl, combine flour, sugar, baking powder, baking soda, and five spice seasoning together.

2. In a separate bowl, mash the banana into a paste with a squeeze of lemon juice for acidity. Combine with room temperature butter and eggs and whisk to combine.

3. Fold the strawberries into the bowl of dry ingredients (this helps them from sinking to the bottom of your muffins when baking). Once the strawberries are coated with the dry ingredients, stir in the bowl of wet ingredients and mix together. Once mixed, the dough should be sticky and clumped together.

4. With a large spoon, spoon the muffin mix into a greased muffin tin or baking cups. Bake for 22 minutes or until a chopstick (the Korean in me prefers chopsticks over toothpicks), comes out clean.




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