I started using this recipe about three weeks ago and to date, I have made over 100 muffins for our freezer.
Yep, they are that delicious :) So great for breakfast or a quick lunch.
2 cups flour
2 tsp. baking powder
3/4 tsp. salt
1 stick unsalted butter, softened
1 cup sugar
1 1/2 tsp. vanilla
1/4 tsp. almond extract
1/2 cup milk
1 pint strawberries, washed and diced
additional sugar, optional
Whisk together flour, baking powder and salt. Set aside.
In large mixing bowl, combine butter, sugar, eggs, vanilla and almond extract. Mix until well combined.
Slowly add dry ingredients to butter sugar mixture. Alternating with milk. Mix until just combined. Stir in strawberries, reserve 1/4 cup strawberries.
Add cupcake liners to 12 cup muffin tin. Spray with cooking spray.
Fill each muffin cup with batter. The cups will be very full. These are very large muffins.
Top each muffin with a few slices of reserved strawberries and sprinkle with a little bit of sugar.
Bake 375 for 20 to 25 minutes or until toothpick test comes out clean.
Let cool for 10 minutes. Remove from muffin tin and place on wire rack to cool.
These freeze very well :)
Recipe source: one upon a chef