2 ½cupsfresh strawberries,stemmed, hulled, and cut into ½ inch pieces
1teaspoonall-purpose flour for coating strawberries
Additional granulated sugar for sprinkling
Instructions
Preheat oven to 375 degrees Fahrenheit. Spray 2 large muffin pans or 2 standard sized muffin pans with non-stick cooking spray and set aside.
In a medium bowl, whisk together flour, baking powder, and salt.
In the bowl of an electric mixer, using the paddle attachment, cream the butter and sugar until light in color, about 2-3 minutes. Add the eggs one at a time, blending well before adding the next. Scrape down the sides of the bowl with a rubber spatula.
Measure milk in a liquid measuring cup and add both extracts and zest; blend with a fork.
On low speed, add ½ the flour mixture to the electric mixing bowl. Blend well. Add the milk mixture, and blend on low speed, followed by the remaining flour mixture. Do not over mix.
Add the 1 teaspoon flour to a bowl with the strawberries and combine to coat the berries. Fold the berries into the batter.
Using an ice cream scoop, fill each of the desired muffin tins ¾ full of batter. Sprinkle each muffin with sugar.
Bake standard muffins for approximately 25-30 minutes and large muffins for approximately 30 minutes, or until brown and a small sharp knife inserted into the center comes out clean.
Cool and remove from muffin tins.
Video
Notes
Makes approximately 8 large muffins or 12-14 standard sized muffins