Fresh Strawberry Muffins Recipe
Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter (softened)
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup buttermilk (or regular milk)
1 ½ cups fresh strawberries (diced)
1 tablespoon all-purpose flour (for coating the strawberries)
Optional topping: coarse sugar or streusel
Instructions:
Preheat the oven:
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups.
Prepare the dry ingredients:
In a medium bowl, whisk together 2 cups flour, baking powder, baking soda, and salt. Set aside.
Cream the butter and sugar:
In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Add the buttermilk and dry ingredients:
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Prepare the strawberries:
In a small bowl, toss the diced strawberries with 1 tablespoon flour to coat them (this helps prevent them from sinking in the batter). Gently fold the strawberries into the batter.
Fill the muffin cups:
Divide the batter evenly among the muffin cups, filling each about ¾ full. If desired, sprinkle with coarse sugar or a streusel topping.
Bake:
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be lightly golden.
Cool and serve:
Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.