Sugary Strawberry Muffins
A fresh strawberry muffin that uses a special ingredient - cake flour - to give them a light texture with a hint of nutmeg and a classic sugary topping.
Equipment
- muffin pan
- muffin or cupcake liners
- mixing bowls of various sizes
- cookie scoop
Ingredients
- 2 1/4 cup cake flour
- 3 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground nutmeg
- 1/4 cup unsalted butter, softened
- 1/2 cup granulated sugar + additional sugar for sprinkling
- 1 large egg, beaten
- 1/2 cup milk
- 1 cup diced fresh strawberries
Instructions
- Sift or whisk cake flour, baking powder, salt and ground nutmeg.
- In large mixing bowl, cream butter and sugar until fluffy, around 1-2 minutes.
- Mix in beaten egg.
- Alternate adding dry ingredients with milk, starting and ending with dry ingredients and only mixing batter until combined.
- In small mixing bowl, mash half of the diced strawberries with a fork. Fold in the mashed strawberries to the batter along with the remainder of the diced strawberries.
- Line muffin tin with muffin or cupcake liners. Fill each liner 2/3 full with batter. Sprinkle top of each muffin with 1/2 tablespoon of sugar.
- Bake at 400°F for 15-18 minutes, or until a toothpick comes out of the center clean.
Notes
- This recipe has only been tested with cake flour (do not substitute all-purpose flour)
- Store baked muffins in an airtight container up to 72 hours
- These muffins freeze well if stored in an airtight container, up to three months
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