Скачать или смотреть Bakery-Style Strawberry Muffins… But Better 🍓

Soft and tender with juicy berries throughout, these strawberry muffins are bakery-worthy! My simple, well-tested recipe provides impressive and beautiful results with either fresh or frozen fruit.

Print the Recipe: https://sugarspunrun.com/strawberry-m...

Ingredients
4 Tablespoons (57 g) unsalted butter melted and cooled at least 5 minutes
¼ cup (60 ml) canola oil may substitute vegetable or avocado oil
1 cup (200 g) granulated sugar
1 large egg + 1 egg white room temperature preferred
1 ½ teaspoons vanilla extract
½ cup buttermilk* room temperature preferred -- buttermilk substitute: https://sugarspunrun.com/easy-butterm...
1 ¾ cup (220 g) all-purpose flour
2 teaspoons baking powder
2 teaspoons corn starch cornflour UK
½ teaspoon salt
1 ½ cup (175 g) hulled chopped strawberries
Granulated sugar for topping optional (https://amzn.to/4etrlEJ)

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Instructions
00:00 Introduction
00:40 Combine butter and canola oil in a large bowl and stir until well-combined.
01:00 Add sugar and stir again.
01:19 Add egg, egg white, and vanilla extract. Stir very well, until all ingredients are thoroughly combined, and then add buttermilk* and stir again.
02:30 In a separate bowl, whisk together flour, baking powder, corn starch, and salt.
03:07 Fold the dry ingredients into the wet gently, taking care not to over-mix the batter. Once about half of the dry ingredients have been combined, add your chopped strawberries and continue to gently stir until ingredients are just combined.
03:43 Cover bowl with a dry towel and allow batter to sit 15 minutes**
03:58 Preheat oven to 425F (215C) and line a 12-count muffin tin with paper liners.
04:12 Once oven has preheated, portion batter into prepared tin, filling each liner all the way to the top with batter (without overflowing). Top with a light sprinkling of coarse sugar (or granulated sugar) if desired.
04:58 Bake on 425F (215C) for 8 minutes and then reduce the oven temperature to 350 (175C) (do not open the oven door or remove the muffins, just leave them in and reduce the temperature and bake another 12 minutes, or until tops are just beginning to turn golden brown.
05:19 Allow muffins to cool in pan for 5-10 minutes then carefully transfer to a cooling rack to cool completely before enjoying (I use a butter knife to gently lift them out of the pan and then pick them up carefully and transfer them).

Notes
*If you don't happen to have buttermilk, you can use this buttermilk substitute: https://sugarspunrun.com/easy-butterm...
**This is optional, it helps give the muffin tops a higher rise but you can certainly put them straight in the oven without waiting and they'll still taste delicious. Ideally you would let the batter set at least one hour, but I found 15 minutes gives me a decent rise (the muffins in the photographs were allowed 15 minutes) while still not dragging out the process too much.

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