Strawberry season has begun in California, and the flats of over sized ruby red berries are hard to resist; even if it’s way more than you need. Wanting a recipe that would work for my sous chef Hunter, aged 7, I found this wonderful muffin recipe on the Once Upon A Chef website by Jenn Segal. ( Her cook book of the same name would certainly be worth a look!) The muffins are loaded with juicy berries and turbinado sugar is sprinkled on the golden tops. Even older brother Wyatt who’s usually not interested, stopped in to crack an egg and steal some berries. These would be great with blueberries as well. I was hoping to have one for breakfast the next day, but not a muffin remained!
2 cups all purpose flour, spooned into measuring cup and leveled-off with knife, plus 2 teaspoons more for tossing with strawberries
2 teaspoons baking powder
3/4 teaspoon salt
1 stick or 1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 1/2 teaspoons vanilla
1/4 teaspoon almond extract
1/2 cup milk
2 1/4 cups diced strawberries, from one pint, divided
2 Tablespoons turbinado sugar, for topping
Preheat the oven to 375 degrees. Line a 12-cup muffin tin with paper liners, spray the liners and the pan with non-stick cooking spray.
In a medium bowl, whisk together the flour, baking powder and salt.
In the bowl of an electric mixer, beat the butter and granulated sugar for about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla and almond extract. (The batter may look a little grainy — that’s okay.)
With the mixer on low, add the flour mixture in three separate additions, alternating with the milk and ending with the flour.
Toss the strawberries with 2 teaspoons of flour (this will keep them from sinking to the bottom.) Set 1/2 cup of berries aside. Add the remaining berries to the batter and fold with a spatula until evenly distributed. Do not overmix.
Scoop the batter into the prepared muffin tin (an ice-cream scoop with a wire scraper works well here; they will be very full.) Scatter the reserved berries evenly over the muffins, then sprinkle the turbinado sugar over the center of each muffin (keeping the sugar away from the edges will prevent sticking.)
Bake for about 30 minutes, until lightly golden and a cake tester comes out clean. Run a sharp knife around the top edge of each muffin to free it from the pan if necessary (the edges can stick), the let the muffins cool in the pan for about 25 minutes. Transfer the muffins to a rack to cool completely.
Freezer-Friendly instructions: These muffins can be frozen for up to 3 months. After completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place in heavy duty freezer bag. Thaw overnight on the countertop.
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