Ingredients

The following ingredients have 4 Servings
  • 2 cups all purpose flour
  • 2 tablespoons cornstarch
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup butter softened
  • 1/2 cup vegetable oil
  • 1 cup of white sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 cup whole milk
  • 2 cups fresh strawberries ( washed, hulled and sliced )
  • finishing sugar to top

Instruction

  • Pre-heat the oven to 375 degrees F.
  • Fill a 12 well muffin tray with muffin liners, or spray the muffin wells with non-stick cooking spray.
  • In a medium bowl, whisk together the flour, cornstarch, baking powder and salt.
  • In a larger bowl attached to stand mixer or with a hand held beater, beat the butter, oil and sugar for two minutes, until creamy.
  • Add the eggs one at a time, making sure that you are scraping down the sides of the bowl and beating well after each addition.
  • Beat in the vanilla and almond extract.
  • Gradually add the flour mixture and milk, alternating between the two, mixing on low speed the entire time to combine.
  • Fold in the strawberries until mixed throughout the batter evenly.
  • Divide the batter evenly between the muffin wells - they will be full! I like to use a cookie dough scoop or an ice cream scoop with a wire scraper inside to get nice, rounded muffin tops.
  • Sprinkle some finishing sugar on top of the muffins.
  • Bake for 20-25 minutes, until the tops are beautifully browned and the top springs back when touched. If you have one, insert a cake tester to make sure that they are done.
  • Remove from the oven and cool.