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!