Ingredients

The following ingredients have 4 Servings
  • 2 cups all-purpose flour (250 grams) (spooned and leveled)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 cups chopped strawberries (about 8-10 oz unchopped)
  • 2 teaspoons all-purpose flour
  • 1/2 cup unsalted butter (112 grams) (softened)
  • 1 cup granulated sugar (200 grams) (feel free to use 3/4 cup for less sweet muffins)
  • 2 teaspoons lemon zest
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2/3 cup buttermilk (160 ml) (room temperature)

Instruction

  • Preheat the oven to 375F degrees and line a muffin pan with papers.
  • In a medium bowl whisk together the 2 cups flour, baking powder, baking soda and salt.
  • In a small bowl toss the chopped strawberries with the 2 teaspoons of flour. Set aside.
  • In a separate large bowl beat together the butter, sugar and lemon zest until fluffy.
  • Add in the vanilla extract and beat in the eggs 1 at a time.
  • Turn off the mixer and scrape down the sides of the bowl. Add in about 1/2 of the dry ingredients and mix until just combined. This can be doe with the electric mixer on a low speed or by hand.
  • Turn off the mixer and mix in the milk by hand.
  • Once almost combined (lumps are ok), gently mix in the rest of the dry ingredients.
  • When the dry ingredients look about 90% combined, gently fold in the chopped berries tossed in flour.
  • Spoon into the muffin pan filling each to the very top (you'll end up with about 12-14 muffins total). Optionally, place a few extra strawberry pieces on top of each muffin.
  • Bake in the middle rack of the preheated oven for 17-20 minutes or until the tops are golden and an inserted toothpick comes out clean.