Strawberry Shortcake Muffins

You can’t let strawberry season pass you up without making a batch of these. Gorgeous red strawberry filled muffins are the perfect accompaniment with a hot cup of tea on a winter afternoon! This muffin recipe is super simple, full-proof and perfect for beginners.

PRO TIP: The dough will be a bit more firm than the usual batter, but thanks to the moisture in the strawberries, the batter goes from thick to light and fluffy- like sorcery.

Makes: 12 Muffins

INGREDIENTS

* 2 cups all-purpose flour + 3 teaspoons for tossing with strawberries

* 2 teaspoons baking powder

* 125 grams salted butter, softened

* 1 cup granulated sugar

* 2 large eggs

* 1½ teaspoons strawberry/vanilla extract

* 2¼ cups diced strawberries

* Brown sugar, for topping

METHOD:

* Preheat the oven to 190°C

* In a bowl beat the butter and granulated sugar for about 2 minutes.

* Add eggs and beat again.

* Remember to scrape down the sides of the bowl.

* Beat in the strawberry extract.

* Add flour and baking powder

* Using a spatula combine the same into the butter mixture

* With the mixer on low give it a final beat.

* Toss the strawberries with 2 teaspoons of flour.

* This keeps them from sinking to the bottom.

* Add the berries to the batter and fold with a spatula until evenly distributed.

* Do not overmix.

* Scoop the batter into the prepared muffin tin.

* Fill it till the top.

* Sprinkle brown sugar over the center of each muffin.

* Bake for about 35 minutes, until lightly golden

* Let the muffins cool in the pan for about 25 minutes.

* Transfer the muffins to a rack to cool completely and enjoy!