In-season strawberries are precious gems and need to be used accordingly. That's why we always break out this recipe for strawberry muffins every summer.
Instructions
1
Beat the butter mixture
2
Preheat the oven to 375°F. In a large bowl, use a hand mixer or stand mixer to cream the butter and sugar together until light and fluffy, three to four minutes. Add the eggs, one at a time, beating well after each addition. Gradually beat in the milk and vanilla extract. Use a rubber spatula to scrape down the sides and bottom of the bowl to ensure everything is incorporated.
3
Add the flour mixture
4
In another bowl, whisk together the all-purpose flour, baking powder and salt. Add the flour mixture to the butter mixture, and stir just until the batter is moistened. Editor’s Tip: Stop mixing the batter as soon as there are no more flour streaks. You don’t want to overwork your batter, as you’ll overdevelop the gluten, creating tough and dense muffins.
5
Fold in the strawberries
6
With a rubber spatula, scrape down the sides and bottom of the bowl. Fold in the strawberries until they’re evenly scattered throughout the batter.
7
Scoop out the batter
8
Line a muffin tin with cupcake liners, or grease the muffin tin with baking spray. Fill the muffin tins three-fourths full with the batter. Sprinkle the tops evenly with the coarse sugar and, if desired, the nuts. Editor’s Tip: This strawberry muffin recipe makes 1-1/2 dozen muffins. If you don't have two muffin tins, you'll need to bake the muffins in batches.
9
Bake the muffins until a toothpick inserted in center comes out clean, 20 to 25 minutes. Cool the muffins in their pans at room temperature for five minutes. Remove the muffins from the pan to wire racks. Serve the muffins warm.
