Strawberry Muffins

This is a variation of the Blueberry Muffins but for strawberry lovers.

  • Prep Time: 20 minutes
  • Yield: 12 Servings
Ingredients
  • ½ cup unsalted butter ( 1 stick ) melted and cooled
  • 1 ½ cups sugar
  • ¼ tsp salt
  • 2 large eggs at room temperature
  • 1 tsp vanilla extract
  • Zest of ½ orange
  • 2 ⅓ cups unbleached all-purpose flour
  • 2 tsp baking powder
  • ¼ tsp nutmeg
  • 2 ⅛ tbsp cinnamon
  • 1 cup roughly chopped strawberries (fresh or frozen)
  • ½ cup buttermilk
Method
  • Preheat the oven to 375°F. Whisk the butter, 1 ¼ cups sugar, salt, eggs, vanilla, and orange zest together in a bowl.
  • Sift the flour, baking powder, nutmeg, and ⅛ tablespoon cinnamon over the butter mix. Add the berries to the flour mix and gently fold a few times. Add the buttermilk and gently mix together.
  • Scoop out the dough into paper-lined muffin pans. Will make six Texas-size muffins or twelve standard muffins.
  • Combine the remaining 2 tablespoons cinnamon with the remaining ¼ cup sugar and sprinkle on top of the muffins. Bake for 20 to 35 minutes, depending on the size of the muffins.

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