Strawberry Muffins

Ingredients:
2 c + 1 tbsp + 1/4 c flour
1 1/2 tsp baking powder
1/2 tsp salt
1 c + 1 tbsp + 2 tbsp sugar
1/2 c + 1 1/2 tbsp butter
2 eggs
2 tsp vanilla extract
1/2 c milk
1 cup fresh or frozen strawberries
1/2 c strawberry preserves

Instructions:
1. Preheat your oven to 375* F and line a muffin tin with paper liners. I like to spray the liners with non-stick spray so that the paper releases easier when it's time to eat the muffin.
2. Cut strawberries into small pieces. Then toss them with a 1 tbsp of flour and 1 tbsp of sugar and set aside.
3. Mix flour, salt, and baking powder and set aside.
4. Then in a large bowl, cream together butter and sugar until fluffy.
5. Add in the eggs and vanilla and beat until blended/
6. Next mix in flours 1/2 at a time.
7. At this point mix in milk, but be careful not to over mix. Muffins are meant to be mix just until blended. If you over beat them they will become dense and the top will be smooth and not rocky.
8. In a small bowl, stir and break up the preserves, so that no muffin ends up with a huge section of preserves.
9. Then fold in the strawberry pieces and preserves into the batter.
10. Then using an ice cream scoop or a 1/3 c measuring cup, scoop the batter into the muffin tin.
11. To make the topping, mix together 1 1/2 tbsp butter, 2 tbsp sugar, and 1/4 c flour. Then sprinkle crumb topping over each muffin.
12. Bake for 20-25 minutes, or until golden brown.
13. Then allow to cool for 5 minutes before removing to a cooling rack. Be careful not to leave them in the pan too long because the muffins will trap moisture and the muffins will then become soggy.


In depth instructions with pictures: 

 You need: flour, baking powder, salt, sugar, butter, eggs, vanilla extract, milk, fresh or frozen strawberries, and strawberry preserves.

Preheat your oven to 375* F and line a muffin tin with paper liners. I like to spray the liners with non-stick spray so that the paper releases easier when it's time to eat the muffin.

 Cut strawberries into small pieces. I like to start with cutting off the tops. Then cut in quarters and into small pieces.

 Then toss them with a 1 tbsp of flour and 1 tbsp of sugar and set aside.

 Mix flour, salt, and baking powder and set aside.

Then in a large bowl, cream together butter and sugar until fluffy.

Add in the eggs and vanilla and beat until blended.

Next mix in flours 1/2 at a time. At this point mix in milk, but be careful not to over mix. Muffins are meant to be mix just until blended. If you over beat them they will become dense and the top will be smooth and not rocky. Make sure as you go, that you scrap down the sides of the bowl

In a small bowl, stir and break up the preserves, so that no muffin ends up with a huge section of preserves. Then fold in the strawberry pieces and preserves into the batter.

Then using an ice cream scoop or a 1/3 c measuring cup, scoop the batter into the muffin tin.

To make the topping, mix together 1 1/2 tbsp butter, 2 tbsp sugar, and 1/4 c flour. Then sprinkle crumb topping over each muffin. Bake for 20-25 minutes, or until golden brown.

Then allow to cool for 5 minutes before removing to a cooling rack. Be careful not to leave them in the pan too long because the muffins will trap moisture and the muffins will then become soggy. Eat right away or store in an air tight container for up to 3 days. I like to eat leftover muffins for breakfast after toasting it in the toaster oven for a few minutes.

Enjoy!