Fresh Strawberry Muffins
Ingredients:
1 ½ cups all-purpose flour
½ cup granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1/3 cup unsalted butter, melted
1 large egg
1 teaspoon vanilla extract
½ cup buttermilk (or regular milk)
1 ½ cups fresh strawberries, diced
1 tablespoon flour (for coating the strawberries)
Instructions:
1. Preheat Oven and Prepare Pan:
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.
2. Prepare the Dry Ingredients:
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. Mix Wet Ingredients:
In a separate bowl, whisk together melted butter, egg, vanilla extract, and buttermilk.
4. Combine Wet and Dry:
Pour the wet ingredients into the dry ingredients and stir gently until just combined (don’t overmix).
5. Prepare the Strawberries:
Toss the diced strawberries in 1 tablespoon of flour to prevent them from sinking to the bottom of the muffins. Gently fold them into the batter.
6. Fill Muffin Cups:
Spoon the batter into the muffin tin, filling each cup about 2/3 full.
7. Bake:
Bake for 18-22 minutes, or until a toothpick comes out clean from the center.
8. Cool and Serve:
Allow the muffins to cool for a few minutes in the pan, then transfer to a wire rack to cool completely.
