Perfect Strawberry Muffins
This tender, moist, berry studded, crispy topped creation that comes together in under ten minutes and uses ingredients that you most likely already have on hand is the only muffin recipe you'll ever need
Ingredients
- 5 tbs unsalted butter (it's ok to leave it cold)
- ½ cup granulated sugar
- zest of half a lemon, finely grated
- ¾ cup plain unsweetened yogurt or sour cream
- 1 large egg
- 1½ tsp baking powder
- ¼ tsp fine sea salt or table salt
- 1½ cups all-purpose flour
- 1½ cups fresh strawberries, diced
- 3 tbs turbinado sugar
Instructions
- Heat the oven to 375 °F. Line a muffin pan with 9 paper liners.
- Melt the butter in a large microwave safe bowl using 30 second intervals. Add in sugar, lemon zest, yogurt or sour cream and egg and whisk until smooth. Add in the baking powder, baking soda and salt and whisk until just combined. Using a rubber spatula, gently fold in the flour and and the strawberries.
- Divide the batter between prepared muffin cups and sprinkle each with 1 teaspoon of turbinado sugar. Bake for 25-30 minutes until golden and a toothpick inserted in the center of muffins comes out clean. Cool in the pan for 10 minutes. Remove to a rack or, if you're like me, eat immediately