Strawberry Muffins with Buttermilk (Print Version)

# Ingredients:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 cup sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt

→ Wet Ingredients

06 - 1/2 cup unsalted butter, melted
07 - 1 large egg
08 - 1 teaspoon vanilla extract
09 - 3/4 cup buttermilk

→ Filling and Topping

10 - 1 1/2 cups fresh strawberries, diced (or frozen, thawed and drained)
11 - 2 tablespoons sugar

# Instructions:

01 - Preheat oven to 175°C (350°F). Line a muffin tin with paper liners.
02 - In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
03 - In a separate bowl, whisk together the melted butter, egg, vanilla extract, and buttermilk.
04 - Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
05 - Gently fold in the diced strawberries.
06 - Scoop the batter into the muffin tin, filling each cup about 3/4 full. Sprinkle the tops of the muffins with a little extra sugar.
07 - Bake for 18-22 minutes or until a toothpick comes out clean and the tops are golden brown.
08 - Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

# Notes:

01 - Using fresh strawberries provides the best flavor, but thawed and drained frozen strawberries can also work well.

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