Strawberry Muffins Sweet Treat (Print)
Soft muffins with fresh strawberries baked to perfection.
# Ingredients:
01 -
2 cups all-purpose flour
02 -
2 teaspoons all-purpose flour (for coating strawberries)
03 -
2 teaspoons baking powder
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¾ teaspoon salt
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½ cup unsalted butter, softened
06 -
1 cup granulated sugar
07 -
2 large eggs
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1½ teaspoons vanilla extract
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¼ teaspoon almond extract
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½ cup milk
11 -
2¼ cups diced strawberries, divided
12 -
2 tablespoons turbinado sugar (for topping)
# Directions:
01 -
Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners and spray them with non-stick cooking spray.
02 -
In a medium bowl, whisk together 2 cups of flour, baking powder, and salt.
03 -
In the bowl of an electric mixer, beat the butter and granulated sugar for about 2 minutes until creamy.
04 -
Add the eggs one at a time, beating well after each addition, and scrape the sides of the bowl. Beat in the vanilla and almond extracts.
05 -
With the mixer on low, add the flour mixture in three separate additions, alternating with the milk and ending with the flour.
06 -
Toss the diced strawberries with 2 teaspoons of flour to prevent sinking. Set aside ½ cup of the strawberries.
07 -
Fold the remaining strawberries into the batter gently with a spatula until evenly distributed. Do not overmix.
08 -
Scoop the batter into the prepared tin, filling the cups generously. Scatter the reserved strawberries over the tops and sprinkle turbinado sugar in the center of each muffin.
09 -
Bake for about 30 minutes, until golden and a cake tester comes out clean. Allow muffins to cool in the pan for 25 minutes before transferring to a rack.
10 -
Cool completely before freezing. Wrap securely in aluminum foil or plastic and store in a heavy-duty freezer bag for up to 3 months. Thaw overnight on the countertop.