Chef Concetta has been hard at work developing recipes for our fall & winter Garden Cut menus. I almost always can resist a sweet. But these muffins were simply unbelievable! When we baked them in the test kitchen, I ate 2 & I wanted to eat more, but I didn’t want to spend all night on the treadmill. So I made myself stop. Consider yourself warned…. these are decadent. And for someone like me who isn’t a huge dessert freak, this is the perfect sweet. It reminded me of a cross between a muffin & the best cupcake you’ve ever had. Dense & hearty like a muffin but sweet like a cupcake. Does that make sense? Just make them & you will understand!
- 1 pound strawberries, chopped
- 2 cups all-purpose flour
- 2 tbsp. baking powder
- ½ tsp. salt
- 1 cup granulated sugar
- 6 tbsp. turbinado sugar aka raw or cane sugar
- 2 eggs
- 1 ½ cups unsalted butter, melted
- ½ cup whole milk
- 1 tsp. pure vanilla extract
Preheat oven to 350 degrees F. Line muffin tins with paper cupcake liners.
In a medium bowl, combine flour, baking powder, salt, and granulated sugar.
Put eggs, butter, milk, and vanilla in a bowl and beat with an electric mixer. Combine the wet ingredients with the dry ingredients. Fold in the strawberry chunks. Fill muffin tins 2/3 full with batter. Sprinkle turbinado sugar on top of each. Place in oven for 20-25 minutes, until browned and a toothpick inserted into the center comes out clean.
Yields 24 muffins
Enjoy! These are worth the hour on the treadmill.
xoxo Produce Mom