Ingredients
The following ingredients have 12 Servings
- 1/2 cup unsalted butter (at room temperature)
- 1 cup granulated sugar
- 2 eggs (at room temperature)
- 1/2 cup milk (at room temperature)
- 1/4 teaspoon almond extract
- 2 cups plus 1 tablespoon all-purpose flour (divided)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups diced fresh strawberries
- 1/2 cup blanched slivered almonds (roughly chopped)
- 2 tablespoons turbinado sugar
Instruction
- Pre-heat the oven to 375°F. Lightly grease a 12-cup muffin pan.
- In a medium bowl, cream together butter and sugar.
- Add eggs one at a time, beating well after each addition.
- Add milk and almond extract and beat until combined.
- In a small bowl, whisk together 2 cups flour, baking powder, and salt. Add dry ingredients to butter mixture and stir to combine (do not beat or over-mix).
- Toss remaining 1 tablespoon flour with strawberries. Set aside 1/2 cup strawberries for topping. Gently fold remaining strawberries and almonds into batter.
- Divide batter evenly among muffins cups. Sprinkle tops with the 1/2 cup strawberries and turbinado sugar.
- Bake for 25 minutes, or until lightly browned.
- Cool muffins in the pan on a rack for about 5 minutes. Remove muffins from the pan and cool on a rack. You may need to run a knife around the edge of the muffins to release them from the pan.
