brunch

Lately I’ve been on a baking kick which is actually really unusual for me. Not sure if it’s the pregnancy talking as I’m still riding the high of my second trimester energy. Or if it’s my unusual craving for sweets that’s pushing me to bake more than normal. Either way we’re all benefiting from it!

Just the other week Tim and I had a sweet in-home maternity session with our dear friend Alicia White (check out her work! It’s amazing!) We decided to go strawberry picking early in the morning, come back to the house and make breakfast, drink coffee on the porch, listen to big band music on the record player, and play in the garden. Basically all our favorite things. It was really special to set aside some time to have Alicia capture this fleeting season of our lives. I’m a photographer as well, so I’m biased, but I highly recommend documenting each life season not just for having the photographs, but to practice slowing down and noticing the here and now.

I decided to experiment with this recipe for our photo shoot as the original is actually made with blueberries instead of strawberries. We couldn’t have been happier with how it turned out! These muffins are delicious and oh-so-pretty! If you haven’t already made a date with your local strawberry patch, hurry up and go berry picking before they’re all gone!

Strawberry Streusel Muffins

Adapted from Honestly Yum

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Servings 12 muffins

Ingredients

2 cups strawberries hulled and sliced
1 cup plus 2 Tbs sugar
2 1/2 c flour
2 1/2 tsp baking powder
1 tsp salt
2 large eggs
4 Tbs butter melted and cooled
1/4 c vegetable oil
3/4 c plain Greek yogurt
1/4 c milk
1 1/2 tsp vanilla extract

Streusel Topping

1 1/2 Tbs sugar
1 1/2 Tbs brown sugar
A pinch of salt
1/4 c flour
2 1/2 Tbs warm melted butter

Instructions

Make the streusel topping by combining the dry ingredients in a small mixing bowl. Slowly add the melted butter, stirring with a fork until mixture is combined and reaches a crumbly consistency.
Preheat your oven to 425 degrees F.
Make the filling for your muffins by placing 1 c sliced strawberries and 1 tsp sugar in a small saucepan over medium heat. Cook for about 5 minutes, stirring frequently, until mixture is thickened and the strawberries begin to break down. Set aside and let cool to room temperature. (Place in the fridge for a few minutes to hurry the process along if need be.)
In a large mixing bowl stir together the flour, baking powder, and salt.
In a separate bowl whisk the eggs and remaining sugar until thickened. Slowly add the butter and oil to the egg mixture, whisking as you go. Whisk in the Greek yogurt, milk, and vanilla.
Fold this egg mixture into your flour mixture. Fold in the remaining c of strawberries, being careful not to over-mix your batter. It's okay for it to be a little lumpy.
Prepare your muffin pan, either by greasing the pan or using paper muffin cups.
Use a spoon to divide the batter between muffin cups. The batter should completely fill the cups.
Evenly divide the cooled strawberry filling mixture between the muffins, using a chopstick or skewer (or your finger) to poke the filling down into the strawberries. This part doesn't have to be perfect - any berries left showing through will make the muffins look pretty!
Sprinkle the streusel topping over the top of your strawberry-filled muffin cups.
Bake in your preheated oven for about 17 minutes, until a toothpick inserted in the center comes out with just a few crumbs on it.
Remove from the oven and let cool in the muffin pan for 5 minutes before removing to a cooling rack.

You guys! Spring is here! Around our house that means planting the garden, drinking our coffee on the porch in the morning, going strawberry picking just down the road, looking forward to fresh produce and summertime meals, and preparing for a hefty wedding season this year. We’ve already got four under our belts and can hardly believe how fortunate we are that we get to celebrate with so many extraordinary couples this year.

While we’re preparing for a full season of celebrating some of the best around, we’re also trying to make time to slow down and savor each day. Over the weekend we found a fantastic collection of big band music on old records. We got 10 records for $2. Seriously. I was cracking up at ourselves yesterday morning as we got up and opened the windows, made coffee, put on a record, and played big band music out onto our front yard as we weeded and watered our little garden. It sounds so ridiculous and idyllic, but starting the day in this way forced us to slow down rather than rushing straight into emails and editing.

On the increasingly rare occasion that we’re home with no plans on a weekend, we love to savor our time by waking up slowly and making a delicious breakfast or brunch together. Since Mother’s Day is this weekend and all manner of bridal showers and baby showers are just around the corner, I figured it was the perfect time to round up a few of my favorite brunch recipes and ideas! Perhaps this weekend you could treat someone (or a whole lot of someones) to a delicious brunch! Whatever you do, I encourage you to slow down and savor it all.

Strawberry Banana Peach Smoothie – Who doesn’t love having a smoothie with breakfast? Make a big batch of these for your guests, and serve them in pretty glasses with fun striped straws if you want to fancy-up your meal.

Simple Granola – This granola would be a perfect addition to a make-your-own breakfast parfait station! It’s perfect served alongside Greek yogurt, fresh or dried fruit, and local honey. I can already picture this parfait station – it’s a pretty little table all dressed up for a bridal shower, baby shower, or Mother’s day, of course! Use cute little parfait glasses and serve all the fruit, granola, and extra add-ins in pretty bowls on the side!

Overnight Cinnamon Rolls with Maple Cream Cheese Icing – These overnight cinnamon rolls are perfect if you want your guests to think you got up in the wee hours of the morning to make cinnamon rolls for them! You and I will know that you actually got to sleep in! Make these the night before, place them in the fridge, let them warm up and rise a bit in the morning, pop them in the oven and you’re good to go!

Simple Breakfast Tacos – Instead of a sweet brunch, take a savory route! Create a breakfast taco bar – whip up some scrambled eggs, bacon, and sausage, and serve with tortillas and your favorite taco fixings. Let your guests assemble their own breakfast tacos and everyone will be happy!

What are some of your favorite things to make for brunch? Have any favorite recipes or good tips? Share with me in the comments below!