Easy, Delicious Strawberry Muffins
Ingredients: Strawberries, All-purpose flour, Baking powder, Salt, Unsalted butter · 45 min cook time · 250kcal · ₩12,100
Ingredients
328g Strawberries, 360g All-purpose flour, 1tablespoon Baking powder, 0.5teaspoon Salt, 226g Unsalted butter, 300g Granulated sugar, 2ea Large eggs, 1teaspoon Vanilla, 1cup Milk
Instructions
1. Preheat your oven to 375°F (190°C).
2. Wash and dry the strawberries. Hull them and dice them into fairly small, roughly uniform pieces. Measure 1 and 3/4 cups (328g) of diced strawberries.
3. In a medium bowl, combine the dry ingredients: 3 cups (360g) of all-purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Whisk well to distribute the baking powder and salt evenly.
4. In the bowl of a stand mixer (or a large bowl with a hand mixer), add 1 cup (226g) of room temperature, softened unsalted butter and 1 and 1/2 cups (300g) of granulated sugar.
5. Attach the paddle attachment and mix on high speed for 5 minutes until the mixture is light and fluffy. Scrape down the bowl at least once during mixing.
6. While the butter and sugar are mixing, crack two large room temperature eggs into a separate bowl, ensuring no shells are present.
7. After 5 minutes, scrape down the bowl again. Reduce the mixer speed to medium and add the eggs one at a time, mixing until each is fully incorporated. Scrape the bowl down after the first egg.
8. Add 1 teaspoon of vanilla extract and mix until combined. Scrape down the bowl one final time.
9. Reduce the mixer speed to the lowest setting. Add the dry ingredients in three additions, alternating with 1 cup of milk. Start with a third of the flour, then half a cup of milk, then another third of the flour, the remaining half cup of milk, and finally the last third of the flour.
10. Stop the mixer once the last addition is in and mixed for about two seconds. There will still be flour streaks, which is fine.
11. Scrape down the bowl. Add all the diced strawberries to the batter. Fold everything together by hand until the flour streaks disappear and the strawberries are nicely distributed.
12. Line a muffin tin with paper liners. Use a triggered ice cream scoop (about 1/3 cup size) to portion the batter evenly into the muffin cups. This recipe makes about 18 muffins.
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