[xrr rating=4.5/5]
I made this with Sweety and she was very helpful cubing the strawberries with the Vidalia Chop Wizard.
Servings : 12 muffins
Preparation Time : 20 Minutes
Cooking Time : 30 Minutes
Equipment: standard 12-cup Muffin pan (I use silicon pan)
INGREDIENTS :
1 stick of unsalted butter (1/2 cup)
2 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups of strawberries cubed to 1/2 inch cubes
1 cup sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup milk (2%)
1 spoon of granulated sugar
PREPARATION:
- Preheat oven to 375 F with the rack in the middle.
- In a medium ball mix flour, baking powder, and salt.
- In a mixer bowl of an electric mixer fitted with a paddle, beat the butter and the sugar on medium speed until fluffy.
- Add the eggs, one at a time
- Add the vanilla extract
- Set the mixer on low speed and add the flour, and mix until combined. Add the milk, and mix until combined (do not overmix)
- Using a silicon/rubber spatula fold cut strawberries into the mix.
- Divide batter into muffin pans. Sprinkle each muffin with granulated sugar (1 table spoon should be enough).
- Bake for 30 minutes, rotating halfway through, until muffin are golden brown
- Let muffins cool for 10 minutes before extracting them from the pan.
NOTE:
After a couple of days in the container, the leftover muffins became mushy. I stuck them in the oven for 5 minutes and their top went back to its crunchy self.