Ingredients
- 2 Cups flour plus 2 Tablespoons
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 Cup butter, softened
- 1 Cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/4-1/2 teaspoon almond extract to taste
- 1/2 Cup milk
- 2 1/2 Cups diced strawberries reserving approximately 1/2-2/3 cup
- 2-3 Tablespoons brown sugar
Servings: muffins
Instructions
- Preheat the oven to 375 degrees and line a 12 cup muffin tin with liners. Spray liners and pan with non-stick cooking spray to prevent excess batter at the top of muffin from sticking.
- Whisk together the flour, baking powder and salt. Set aside.
- Beat the butter and sugar until well combined, approximately 2 minutes. Add the eggs one at a time beating well after each and scraping sides of the bowl. Beat in vanilla and almond extracts.
- Add the flour mix in small batches, alternating with the milk and ending with the dry ingredients.
- Toss the diced strawberries with 2 T extra flour to keep them from dropping to the bottom of the batter. Set aside 1/2-2/3 cups of the berries. Gently stir in the remaining berries into the batter until they're just incorporated.
- Scoop batter into the muffin liners evenly, they will be full. Top the batter with remaining berries and sprinkle with brown sugar.
- Bake for approximately 30 minutes or until a pick comes out clean. If any batter sticks to the edges, use a knife to loosen it. Let muffins cool in the pan for another 20-30 minutes. Then place them on a rack to completely cool. Serve while tops are crispy.
