Strawberry Muffins

Loaded with luscious berries, these strawberry muffins boast crisp, golden tops that are just as delightful as they are visually appealing.

Utilise your spring and summer strawberries with these delightful muffins, offering a refreshing twist from the typical blueberry option.

Packed with an abundance of berries in the batter, these muffins acquire an intense strawberry flavour.

Elevating the fruity essence, a hint of almond extract is added, making them just as delicious as they are a welcome departure from the ordinary!!

Servings:
12 Muffins

Prep Time:
20 Minutes

Cook Time:
30 Minutes

Total Time:
50 Minutes

INGREDIENTS

2 cups all purpose flour
2 teaspoons baking powder
¾ teaspoon salt
r 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
2 tablespoons turbinado sugar, for topping

INSTRUCTIONS

Preheat the oven to 180°C. Line a 12-cup muffin tin with paper liners and apply non-stick cooking spray to both the liners and the pan.

In a medium bowl, combine the flour, baking powder, and salt, whisking them together.

Using an electric mixer, beat the butter and granulated sugar for approximately 2 minutes. Add the eggs one at a time, scraping down the bowl's sides and beating well after each addition. Incorporate the vanilla extract and almond extract into the mixture (note that the batter may appear slightly grainy, which is normal).

With the mixer set to low speed, add the flour mixture in three separate portions, alternating with the milk and concluding with the flour.

Coat the strawberries with 2 teaspoons of flour to prevent them from sinking. Reserve ½ cup of berries and add the rest to the batter, gently folding them in with a spatula. Avoid overmixing.

Spoon the batter into the prepared muffin tin, filling each cup generously. Sprinkle the reserved berries evenly over the muffins, then dust the center of each muffin with turbinado sugar, avoiding the edges to prevent sticking.

Bake for about 30 minutes, or until the muffins are lightly golden and a cake tester comes out clean. If needed, run a sharp knife around the top edge of each muffin to release it from the pan (as the edges may stick). Allow the muffins to cool in the pan for approximately 25 minutes before transferring them to a rack to cool completely.

Freezer-Friendly Instructions: These muffins can be frozen for up to 3 months. Once completely cooled, double-wrap them securely with aluminum foil or plastic freezer wrap, or place them in a heavy-duty freezer bag. Thaw overnight on the countertop.

Featured:

The Werombee Hive 'Strawberry Jam’

The strawberry conserve from The Werombee Hive offers a timeless flavor, showcasing an abundance of premium-quality strawberries that contribute to a flawless texture and an exquisite taste, ideal for enhancing your breakfast or afternoon tea.