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Nutmeg Strawberry Muffins

A muffin with strawberries, nutmeg, sugar, flour, cornmeal, walnuts, and vegetable oil.

From the Recipes Wiki (Fandom) · 10 ingredients
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Why it works: Nutmeg and walnut match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 1,230 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Nutmeg Strawberry Muffins

24 muffins
Oven375°F
Timeabout 25 minutes

Ingredients

Directions

Prepare the batter

  1. Preheat oven to 375°F.

  2. Toss strawberries with 1 tablespoon of sugar; set aside.

  3. In a large bowl, mix remaining sugar, flour, cornmeal, nutmeg, salt, and baking soda.

  4. Mix oil and eggs with strawberries; add to flour mixture with walnuts. Mix just until dry ingredients are moistened.

Bake the muffins

  1. Measure 1/3 cup of batter into each of 24 paper-lined or greased 2 ¾-inch muffin tin cups.

  2. In a small bowl, mix 1 tablespoon each of additional sugar and cornmeal with ¼ teaspoon additional nutmeg; sprinkle on muffin tops.

  3. Bake in the center of the oven for about 25 minutes until springy to the touch and a toothpick inserted into centers comes out clean.

  4. Serve warm or at room temperature.

  5. Cooled muffins can be wrapped and frozen for up to 2 months.

Make the bread variation

  1. For Nutmeg Strawberry Bread, divide batter between two greased 8 ½ × 4-inch loaf pans.

  2. Sprinkle tops with the sugar mixture.

  3. Bake in a preheated 375°F oven for about 1 hour 10 minutes until a toothpick inserted into centers comes out clean.

  4. Cool on a rack.

  5. Slice to serve.

Nutrition, whole recipe (rough)

865Calories
24 gProtein
25 gFat
139 gCarbs
What these numbers assume: 9 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Olive Oil1 tbsp (14g)119
Egg1 large egg (50g)78
Corn1/2 cup kernels (82g)77
Strawberry1 cup (152g)49
Sugar1 tbsp (12.5g) granulated49
Walnut1 walnut half (4g)26
Nutmeg1 tsp ground (2.2g)12
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Nutmeg + walnuttop 5% of all pairs
    Smell alikestrong
    Cooked together1,230 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Corn + walnuttop 9% of all pairs
    Smell alikestrong
    Cooked together349 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Corn + nutmegtop 10% of all pairs
    Smell alikemoderate
    Cooked together563 recipes

    Shared aroma: estragole (anise, licorice).

  5. Flour + walnuttop 12% of all pairs
    Smell alikemoderate
    Cooked together5,873 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour
Provides the structure that holds the muffins together as the batter sets.
Eggs
Bind the batter and add structure and richness as they set in the oven.
Vegetable oil
Adds moisture and tenderness, keeping the crumb soft after baking.
Sugar
Sweetens the muffins and helps brown the tops and keep the crumb moist.
Strawberries
Add fruit moisture and flavor, releasing juice into the batter as they bake.
Baking soda
Reacts with the batter to produce gas that helps the muffins rise.

The step that matters

Mix just until dry ingredients are moistened. Overmixing develops gluten in the flour, which makes muffins tough and dense instead of tender.

Swap the walnut

How well each one fits the dish's main ingredients (sugar, flour, corn, nutmeg, egg):

  1. Almondfits better
  2. Chestnutfits better
  3. Milletfits better
  4. Walnutthe original

Fit is the average pairing score against sugar, flour, corn, nutmeg, egg. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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