Strawberry Muffins
Ingredients
- 2 cups all purpose flour
spooned into measuring cup and leveled-off with knife, plus 2 teaspoons more for tossing with strawberries
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 1 stick or ½ cup unsalted butter
softened
- 1 cup granulated sugar
- 2 large eggs
- 1½ teaspoons vanilla extract
- ¼ teaspoon almond extract
- ½ cup milk
- 2¼ cups diced strawberries
from 1 pint, divided
- 2 tablespoons demerara sugar
for topping, also called turbinado or raw
Directions
- 1
Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners; spray the liners and the pan with non-stick cooking spray.
- 2
In a medium bowl, whisk together the flour, baking powder and salt.
- 3
In the bowl of an electric mixer, beat the butter and granulated sugar for about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and almond extract. (The batter may look a little grainy -- that's okay).
- 4
With the mixer on low, add the flour mixture in three separate additions, alternating with the milk and ending with the flour.
- 5
Toss the strawberries with 2 teaspoons of flour (this will keep them from sinking to the bottom). Set ½ cup of the berries aside. Add the remaining berries to the batter and fold with a spatula until evenly distributed. Do not overmix.
- 6
Scoop the batter into the prepared muffin tin (an ice-cream scoop with a wire scraper works well here); they will be very full. Scatter the reserved berries evenly over the muffins, then sprinkle the turbinado sugar over the center of each muffin (keeping the sugar away from the edges will prevent sticking).
- 7
Bake for about 30 minutes, until lightly golden and a cake tester comes out clean. Run a sharp knife around the top edge of each muffin to free it from the pan if necessary (the edges can stick), then let the muffins cool in the pan for about 25 minutes. Transfer the muffins to a rack to cool completely.
- 8
Freezer-Friendly Instructions: These muffins can be frozen for up to 3 months. After they are completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop.
Strawberry Muffins
Similar Recipes
:max_bytes(150000):strip_icc()/strawberry-daiquiri-muffins-FT-RECIPE0525-8bf016762da34f3c8918ef1c6e8a0649.jpg)
Ratings & Reviews
Be the First to Rate
Your rating helps others discover amazing recipes. Share your experience and let others know what you think!
About this Recipe
Craving that perfect balance of sweet, tender, and fruity? These strawberry muffins are jam-packed with juicy berries and crowned with crisp, golden tops, promising a delightful bakery-quality treat right from your own kitchen. This recipe stands out by truly celebrating its star ingredient: fresh, ripe strawberries. Each muffin is generously filled, ensuring a burst of fruity flavor in every bite. The secret to their irresistible appeal also lies in the thoughtful addition of demerara sugar, which bakes into those signature crisp, golden tops, adding a wonderfully satisfying textural contrast to the tender, berry-laden interior. Get ready for a truly enjoyable baking and eating experience. You'll pull from the oven perfectly domed muffins, golden-brown and glistening with sugar. Biting in, you'll discover a supremely tender, moist crumb dotted generously with soft, sweet strawberries. The flavors are a harmonious blend of bright berry sweetness, comforting vanilla, and a subtle, intriguing hint of almond. That signature crisp, sugary top not only adds a delightful crunch but also makes these muffins as visually appealing as they are delicious, ready to brighten any morning or afternoon. While designed to showcase the beauty of fresh strawberries, you have a couple of avenues for minor customization. The recipe calls for almond extract, which imparts a wonderful depth; however, if you prefer a more classic profile, you can easily use pure vanilla extract instead. For the topping, demerara sugar is key to achieving that distinctively crisp and shimmering crust, but if unavailable, a sprinkle of coarse granulated sugar would still provide a pleasant crunch. These beautiful strawberry muffins are a versatile delight, perfect for elevating a weekend breakfast, enhancing a special brunch spread, or simply enjoyed as a comforting afternoon snack with your favorite hot beverage.