Ingredients
Method
- Set your oven to 375°F. Place paper liners into a 12-cup muffin tin or grease the cups with a bit of butter so the muffins release easily after baking.
- In a small bowl, toss your diced strawberries with two teaspoons of flour. This coating helps the berries stay suspended in the batter rather than sinking to the bottom of the tin.
- Place the softened butter and sugar in a large bowl. Mix them together thoroughly until the texture is light and the color turns a pale yellow.
- Mix in the egg, milk, and vanilla extract. Use a whisk or a spoon to combine everything until the liquid is mostly smooth.
- Whisk the flour, baking powder, and salt in a separate bowl. Gradually pour the dry mixture into the wet ingredients. Stir with a spatula until just combined, being careful not to overmix.
- Gently lift and turn the batter with your spatula to incorporate the floured strawberries. Stop as soon as the fruit is evenly spread through the dough.
- Distribute the batter evenly among the 12 muffin cups. Each cup should be about three-quarters full to allow space for the muffins to rise.
- Bake for 20 to 25 minutes until the tops are firm and golden. Let the muffins sit in the pan for five minutes, then move them to a rack. Dust with powdered sugar once they reach room temperature.
Notes
To improve the flavor profile, consider adding a bit of lemon zest to the sugar before creaming it with the butter. The citrus oils brighten the taste of the strawberries and add a professional touch to the recipe.
You can also swap out the whole milk for sour cream or Greek yogurt if you prefer a tangier, denser muffin that stays moist for longer periods.
Another way to elevate the texture is to add a simple crumble topping. Mix a bit of cold butter, flour, and brown sugar until crumbly and spread it over the batter before baking.