Ingredients
Method
- Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners and lightly spray with non-stick cooking spray.
- In a medium bowl, whisk together 2 cups of the flour, baking powder, and salt.
- In the bowl of an electric mixer, beat the softened butter and granulated sugar together for about 2 minutes, until fluffy. Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl. Beat in the vanilla extract and almond extract. (The batter may look a little grainy — that’s normal.)
- With the mixer on low, add the flour mixture in three separate additions, alternating with the milk, beginning and ending with the flour.
- Toss the diced strawberries with the remaining 2 teaspoons of flour to coat them. Set aside ½ cup of the berries for topping, and gently fold the remaining berries into the batter. Be careful not to overmix.
- Scoop the batter into the muffin tin using an ice cream scoop, filling the cups generously. Top each muffin with the reserved strawberries and sprinkle demerara sugar over them.
- Bake for about 30 minutes or until the tops are lightly golden and a cake tester comes out clean. Once baked, run a sharp knife around the edges of each muffin to help release them from the pan. Let the muffins cool in the pan for 25 minutes before transferring them to a wire rack to cool completely.
Nutrition
Notes
These muffins are the perfect treat for using up ripe strawberries! They freeze well and make a great grab-and-go breakfast or snack.