2 cripe, diced strawberries
1 1/2 cap flour
1/4 cwhite sugar (i always use baking sugar)
1/4 cpacked brown sugar (plus additional for sprinkling)
1/2 ccanola oil
2extra large eggs
1/2 tspalmond extract
1/2 tspfresh ground nutmeg
1/2 tspbaking powder
1/2 tspbaking soda
How to Make Strawberry Muffins
- Heat oven to 350
Dice strawberries and place in a bowl with just a sprinkling of white sugar (about a tbsp) to macerate. Set aside.
In a medium bowl, mix eggs, white and brown sugar, oil and almond extract until well incorporated (I just used a whisk).
In a large bowl, sift together the flour, baking soda, baking powder, salt and nutmeg
Add wet ingredients to dry and incorporate, don't over mix
Add diced strawberries and their juice, stir just to combine
Line a 12 cup cupcake tin, and fill with batter about 2/3rd's full (I used a large cookie scoop).
Sprinkle each muffin with just a bit of brown sugar, just a little bit!
Check on muffins after 20 minutes. Insert a toothpick, when it comes out clean, they are done, between 20 and 25 minutes.
- I got 18 regular size muffins out of the recipe. My strawberries were HUGE and very, very ripe. If yours are not as ripe, you may need to increase liquid, such as adding a splash of milk to the batter or using more sugar on the diced berried and mush them up a little bit to get more juice. But don't make the batter too liquid, it should be a a thick and gooey batter.