@foodfromatoz: Fresh Québec strawberries = the fluffiest end of summer muffins 🍓✨ INGREDIENTS 2 cups + 2 teaspoons all-purpose flour, divided 2 teaspoons baking powder ¾ teaspoon salt 1 stick or ½ cup unsalted butter, softened 1 cup granulated sugar 2 large eggs 1½ teaspoons vanilla extract 1 tbsp lemon zest ½ cup milk 2¼ cups diced strawberries 2 tablespoons raw sugar, for toppings INSTRUCTIONS 1. Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners; spray the liners and the pan with non-stick cooking spray. 2. In a medium bowl, whisk together 2 cups of the flour, the baking powder and salt. 3. In the bowl of an electric mixer, beat the butter and granulated sugar together for about 2 minutes. Add in eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Add in the vanilla extract and lemon zest. 4. With mixer on low, add the flour mixture in three separate additions, alternating with the milk. 5. Toss 2 cups of the strawberries with the remaining 2 teaspoons of flour. Set 1/4 cup of the berries aside for topping the muffins. Gently fold strawberries into mixture with a spatula. 6. Scoop the batter into the prepared muffin tin. Top with the reserved berries and then sprinkle sugar over the center of each muffin. 7. Bake for about 30 minutes, until lightly golden. Let the muffins cool in the pan for about 20 minutes! Enjoy! Xo A

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Thursday 11 September 2025 18:02:58 GMT