Strawberry Muffins
8 servings
30 minutes
Strawberry muffins are tender, aromatic mini-cakes from American cuisine. Their history traces back to traditional British muffins but over time they gained a new shape and flavor with the addition of fruits. In this recipe, strawberries add juiciness and a slight tartness that harmonizes with the sweetness of the batter and vanilla aroma. The crunchy caramel crust with almonds adds textural contrast, making the baked goods even more exquisite. Perfect for morning coffee or afternoon tea, strawberry muffins are great as a dessert for cozy home gatherings or festive treats. They are easy to make but impress with their rich flavor and appetizing appearance.
1
Beat softened butter with sugar for a couple of minutes, add egg and milk. Whisk until smooth.
- Butter: 30 g
- Sugar: 50 g
- Chicken egg: 1 piece
- Milk: 150 ml
2
In a separate bowl, mix flour, baking powder, salt, and vanillin. Add to the milk mixture in 2-3 portions, thoroughly mixing each.
- Wheat flour: 125 g
- Baking powder: 1 teaspoon
- Salt: pinch
- Vanillin: to taste
3
At the end, add strawberries cut into small pieces and gently mix the dough to evenly distribute the berries.
- Strawberry: 150 g
4
Place the dough in molds and bake for 22-25 minutes at 200 degrees until ready. To make a crispy crust: mix 25 g of butter and sugar and add 15 g of flour, mash the dough with a fork, and place it on top of each muffin. Sprinkle with almonds. This dough creates a sweet baked crust.
- Butter: 30 g
- Sugar: 50 g
- Wheat flour: 125 g