Yield: 6 muffins
1/4 cup butter (1/2 stick)
3/4 cup sugar (or 3/8 c sugar if berries are very sweet)
1 large egg
1 cup flour
1 tsp baking powder
1/4 tsp salt
1 1/4 cup strawberries
1/4 cup milk
1/8 c sugar for topping
1/2 tsp vanilla extract, almond extract
1/2 tsp lemon and/or orange zest
- Cream butter and sugar. Add eggs and mix to incorporate.
- Sift dry ingredients together. Add to creamed mixture alternately with milk. Gently fold in strawberries.
- Spoon into paper-lined muffin pan, filling each cup 2/3 full. Sprinkle with sugar.
- Bake at 375 degrees for 20 to 25 minutes.
- Cool in pan.
NOTE: Tastes great. I wanted to make this recipe because of all the rave reviews (this is the Macy’s Blueberry Muffin recipe made with strawberries instead). It tastes great, is moist and delicious, but.. meh. I think New Englanders are easily pleased. There used to be an old muffin store in downtown Chicago in the 1980s.. they made the best muffins. They went out of business, I forgot the store’s name, but… I am still looking for THAT recipe.