Sugar-Topped Strawberry Muffins
Serving
Difficulty
Happy Saturday my friends! In the last several months, I’ve noticed that my blog has become very much my recipe book. When I first started blogging, my blog was an avenue for me to share my thoughts, travel adventures, DIY projects and the occasional recipe.
The other day, while trying to remember the exact ingredients for Broccoli Salad, I found myself going directly to my blog to find the recipe! I can’t believe how convenient that was!
A Change in Direction…
Instead of keep a recipe book with my favorite recipes plus my blog, I’ve decided to move all of my recipes online. While I’ve been blogging once a week in the past, I’m now planning on sharing my recipes 2-3 times a week instead. For those who subscribe to my blog, I hope that’s not too much for you. Since I’m sharing so frequently, I’ll make sure I cut my chatter down to a minimum and get to the recipe faster.
Today’s share is my recipe for Sugar-Topped Strawberry Muffins. These muffins are delicious. They are tall, with a pretty dome; soft, tender, and they pack a delicious berry punch! The addition of Strawberry Extract (available at Michaels’ or specialty food store) helps enhance the flavor of the berries. My favorite part of this muffin is the crunchy top created by the addition of Turbinado sugar, also known as Raw Sugar. If you don’t have Turbinado Sugar, just leave it out. I don’t recommend using granulated sugar as it has a lower burning point. which may leave you with charred muffin tops.
Leftover muffins may be stored in an air-tight container. I recommend that you to toast these muffins in a toaster oven for a few minutes to crunch up the tops before serving.
Sugar-Topped Strawberry Muffins
Makes 12 Regular Size Muffins
- 2 cups(240g) All-Purpose Flour
- 2 tspBaking Powder
- 1/2 tspSalt
- 1/2 cup(113g) Butter, Room Temperature
- 1/2 cup(210g) Granulated Sugar
- 2Large Eggs
- 1 tspVanilla Extract
- 1 tspStrawberry Extract
- 1/2 cup(125ml) Butter Milk
- 2 cupsStrawberries, Diced and Tossed with 1 Tablespoon Flour
- 3 tbsTurbinado Sugar
Instructions
- Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray.
- In a medium bowl, whisk together the flour, baking powder and salt.
- In the bowl of a stand mixer, beat butter and granulated sugar until light and creamy, about 3 minutes.
- Add eggs and beat well. Add vanilla extract, strawberry extract and buttermilk and mix well until fully combined.
- Remove bowl from stand mixer and set aside.
- Toss diced strawberries with 1 tablespoon of flour and add to buttermilk mixture. Stir lightly to distribute berries.
- Using a rubber spatula, fold flour mixture into the wet mixture until 80% of the flour is incorporated into the batter. Do not over-mix. Mixture will look lumpy with some dry spots. That’s okay!
- Using a 1/4 cup ice-cream scoop with wire scaper, scoop batter into 12 muffin tins. Muffin tins will be very full.
- Top each muffin with a good sprinkling of Turbinado sugar. (Make sure to keep sugar away from the edges so as to prevent muffins from sticking)
- Bake for 28 to 30 minutes or until lightly golden and a toothpick test comes out clean. Let muffins cool in pan.
- To remove, run a sharp paring knife around the top edge of each muffin tin. Enjoy!
Have you made these muffins? What did you think of them? Do share!
Until next time…. Love,
