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Strawberry Muffins

Fresh Strawberry Muffins

Indulge in the sweetness of "Fresh Strawberry Muffins," featuring all-purpose flour, butter, sugar, eggs, vanilla and almond extracts, milk, and fresh strawberries. These golden-topped muffins are a delightful treat, perfect for any occasion.
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Course: Breakfast, Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 12

Ingredients
  

  • 2 cups of all-purpose flour accurately measured by spooning into a measuring cup and leveled off with a knife, plus an additional 2 teaspoons for coating the strawberries.
  • 2 teaspoons of baking powder.
  • ¾ teaspoon of salt.
  • 1 stick ½ cup of unsalted butter, softened to room temperature.
  • 1 cup of granulated sugar.
  • 2 large eggs.
  • 1½ teaspoons of vanilla extract.
  • ¼ teaspoon of almond extract.
  • ½ cup of milk.
  • 2¼ cups of diced strawberries approximately one pint, divided.
  • 2 tablespoons of turbinado sugar for topping the muffins.

Instructions

  • Preparation of Baking Equipment: Preheat your oven to a temperature of 375°F (190°C). Prepare a 12-cup muffin tin by lining it with paper liners and applying a coat of non-stick cooking spray to both the liners and the pan.
  • Combining Dry Ingredients: In a medium-sized mixing bowl, thoroughly whisk together the flour, baking powder, and salt to create a uniform mixture.
  • Creaming Butter and Sugar: In the bowl of an electric mixer, beat the softened butter and granulated sugar for approximately 2 minutes. Following this, add the eggs one at a time, ensuring to scrape down the sides of the bowl and beat well after each addition. Then, incorporate the vanilla extract and almond extract into the mixture. Note: It is normal for the batter to appear slightly grainy at this stage.
  • Incorporating Dry and Wet Ingredients: With the mixer set to a low speed, gradually add the previously combined dry ingredients in three separate increments, alternating with the milk and concluding with the addition of flour.
  • Preparing Strawberries for Baking: Toss the diced strawberries in 2 teaspoons of flour to prevent them from sinking during the baking process. Reserve ½ cup of the coated strawberries for later use. Fold the remaining strawberries into the batter with a spatula, ensuring even distribution while taking care not to overmix.
  • Filling Muffin Tin and Baking: Utilize an ice-cream scoop or a similar utensil to evenly distribute the batter into the prepared muffin tin. The tins should be filled to near capacity. Evenly distribute the reserved strawberries over the top of the muffin batter, followed by a sprinkling of turbinado sugar, focusing the sugar on the centers of the muffins to avoid sticking at the edges.
  • Baking and Cooling: Bake the muffins in the preheated oven for approximately 30 minutes, or until they achieve a light golden color and a cake tester inserted into the muffins comes out clean. If necessary, use a sharp knife to loosen the tops of the muffins from the pan to prevent sticking. Allow the muffins to cool in the pan for about 25 minutes before transferring them to a wire rack to cool completely.
  • Freezing Instructions (Optional): For long-term storage, these muffins can be frozen for up to three months. Once completely cooled, wrap them securely in aluminum foil or plastic freezer wrap, or place them in a heavy-duty freezer bag. To thaw, leave them overnight at room temperature.
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