strawberry muffins

How To Make strawberry muffins

• Step 1
  Preheat oven to 400 degree. Line 12 count standard muffin pan with baking cups.
• Step 2
  In a medium bowl whisk together flour, brown sugar, granulated sugar, and ground cinnamon. Drizzle in the melted butter stirring with a fork just until combined and crumbs form.
• Step 3
  In a medium bowl whisk together flour, baking powder, baking soda, salt, and cinnamon. Using a stand or hand mixer on medium speed cream the butter and sugar until pale, light and fluffy.
• Step 4
  Turn the mixture to low. Add the eggs one at a time mixing just until incorporated. Add the buttermilk and flour mixture in intervals alternating between the two; mixing just until combined. Mix in the vanilla. Scrape down the bowl and beaters when needed. Fold in the strawberries.
• Step 5
  Divide the batter evenly between the muffin cups. Spoon the crumb topping over the batter dividing evenly. Bake for 5 minutes then reduce the oven to 375 and bake for an additional 18-22 minutes or until a toothpick inserted in the center comes out clean.
• Step 6
  NOTES Make and store the crumb topping in an airtight container in the fridge up to a day in advance. Chop the strawberries real fine so there are strawberries in every bite. Don’t overmix the batter. Mix just until combined. Soften the butter and bring the eggs to room temperature. Make your own buttermilk by mixing 1/2 cup milk with 1 1/2 teaspoons lemon juice. Let it sit for 5 minutes then proceed with the rest of the recipe. Do not overmix the batter. Mix just until incorporated. Gently fold the strawberries into the batter so they don’t break down. Use paper liners in your muffin tin so you don’t have to grease the pan. With liners the muffins will never stick, the pan is easier to wash, and the muffins stay somewhat protected in their own little package. I really like the unbleached chlorine free baking cups. Because of the fresh strawberries in the muffins store in an airtight container in the refrigerator for up to 4 days. Freeze in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator overnight.
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