2 cups + 2 Tablespoons flour
2 teaspoons baking powder
1/2 cup butter, softened
1 cup sugar
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon pure almond extract
1/2 cup milk
2 1/4 cups diced strawberries
3 Tablespoons turbinado sugar (yum…to sprinkle on top)
Preheat your oven to 375°. This recipe makes 12 muffins, so spray your muffin pan with cooking spray (I only use paper liners on rare occasions in a small effort to reduce my carbon footprint) and set it aside.
In a small bowl, mix the 2 cups of flour and baking powder together thoroughly. In another bowl, toss the 2 Tablespoons of flour with the diced strawberries (this helps them stay in place so they don’t all sink to the bottom of the muffin while baking).
In a large mixing bowl, use a fork to thoroughly mix the butter and sugar together. Using a fork instead of a mixer helps you to not “overmix” and keeps the finished muffins nice and fluffy. Add the two eggs and mix thoroughly. Add the vanilla and almond extract, then add the milk. Slowly mix in the dry ingredients from the small bowl. If your muffin batter is super thick, you can add a very quick splash of extra milk.
Finally, fold the strawberries into the batter and fill your muffin cups equally. This recipe seems like it would make more than one dozen…and for small muffins you can get maybe 14 or 15. But to make them perfectly, fill those muffin cups up to the top…the finished muffins rise quite a bit, but WOW they are delicious!
Sprinkle the turbinado sugar on top and bake at 375° for approximately 30 minutes.