Strawberry Morning Muffins Recipe
Delightful strawberry-studded muffins get a bright boost thanks to fresh lemon zest. Adapted from Ina Garten's Tri-Berry Muffin recipes, these are enjoyed best served at room temperature with fresh butter and jam. — Allison Beck
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ¼ cups milk
- 2 extra-large eggs, lightly beaten
- ½ pound (2 sticks) unsalted butter, melted
- ½ teaspoon vanilla extract
- Zest of ½ lemon
- 2 cups fresh strawberries, diced
- 1 ½ cups sugar
Preheat the oven to 375 degrees. Line muffin tins (standard or mini, your choice) with paper liners.
Sift the flour, baking powder, baking soda, and salt together in a large bowl. Stir with your hand to be sure the ingredients are combined. In another bowl, combine the milk, eggs, melted butter, vanilla extract, and lemon zest. Make a well in the middle of the dry mixture, pour the wet mixture into the well, and stir until just combined. There will be some lumps but don’t overmix the batter! Add the strawberries and sugar and stir gently to combine.
Using a 2 ¼-inch ice cream scoop, spoon the batter into the muffin cups to fill the liners. Bake until a cake tester comes out clean and the tops are nicely browned, about 18-20 minutes for mini and 20-22 minutes for the regular muffins.