It’s been a little while since my last post, I’ve been up to a lot though. Between our trip, starting a new job, and finding a new apartment, I’ve had my hands full. I have a challenge over the next few weeks though, because I want to use up as much from the pantry as possible before we move. So this means that there will be some baking, and it starts with these yummy strawberry muffins.
Decent strawberries are now available all year long, but these are best with fresh, local summer strawberries. There’s nothing like a hot muffin just out of the oven, and these are a great thing to reheat quickly before running out the door during the week.
Strawberry Muffins
1 cup diced strawberries
zest of 1 lemon
1 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon cinnamon
1/4 teaspoon salt
2/3 cup sugar
3/4 cup milk
1 egg
1 stick of butter (melted)
Make sure all ingredients are at room temperature to make light and fluffy muffins. Combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and lemon zest in a large bowl. Add the melted butter, milk, and egg. Stir to combine, but don’t overwork the batter. Some lumps are ok, they will absorb before you bake the muffins. Carefully fold in the strawberry pieces.
Line 2 muffin tins with wrappers and preheat the oven to 375 degrees. Spoon the batter into the pans, filling almost to the top. This will make about 12 regular muffins, probably about half that if you make jumbo size muffins. Bake for 20 minutes or until a toothpick comes out clean when inserted into the center and the tops start to brown.
