Description
Make moist, high-domed muffins using fresh strawberries that taste like they came from a professional bakery.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 2 large eggs
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh strawberries, hulled and chopped
- 1/4 cup powdered sugar (for glaze)
- 1 tablespoon fresh lemon juice (for glaze)
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the softened butter to the dry ingredients. Use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs. This is the reverse creaming method for a tender crumb.
- In a separate small bowl, whisk together the eggs, milk, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine.
- Gently fold in the chopped fresh strawberries.
- Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
- Bake for 5 minutes at 400°F. Then, reduce the oven temperature to 375 degrees Fahrenheit (190 degrees Celsius) and continue baking for another 15 to 18 minutes, or until a toothpick inserted into the center comes out clean. High initial heat helps achieve the dome.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- While cooling, whisk together the powdered sugar and lemon juice until smooth to create the glaze. Drizzle over the cooled muffins.
Notes
- For the best dome, make sure your oven temperature is accurate.
- Do not stir the batter after adding the wet ingredients more than 10 times. Overmixing develops gluten, resulting in tough muffins.
- Toss the chopped strawberries lightly in 1 teaspoon of flour before folding them into the batter to prevent them from sinking to the bottom.
- Prep Time: 15 min
- Cook Time: 23 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 20
- Sodium: 180
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 1
- Protein: 4
- Cholesterol: 55