½cupbuttermilkmake your own by adding 4 drops of lemon juice to ½ cup milk.
14ounces (2 and ½ cups)all purpose flour
1 and ½cupschopped strawberries
Preheat the oven to 350 degrees C (180 degrees C). Line a muffin tray with muffin liners or spray it with baking spray. I used a jumbo muffin tray which gave me 4 extra-large muffins. You can use any size muffin tray. Just keep in mind that the baking time will vary depending upon the size of the tray.
Add ½ cup softened unsalted butter and 7 oz (1 cup) granulated sugar to a large mixing bowl. I used my stand mixer to whisk the butter and sugar but you can use a handheld mixer too. Using the paddle attachment, whisk the butter and sugar until light and fluffy (Approx 4-5 mins on medium speed). The color of the butter should become pale after whisking. Keep scraping the sides of the bowl while whisking.
Add 2 large eggs, one at a time, and mix well after each addition.
Add 2 teaspoon vanilla extract, and ½ cup buttermilk and mix well.
Now add 14 oz (2 and ½ cups) of all-purpose flour, 2 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt to the batter and mix until combined. Do not overmix after adding the flour otherwise, the muffins will come out dense.
Fold in 1 and ½ cups of chopped strawberries.
Use a large spoon to transfer the batter to the muffin tray. Fill the cavity almost till the top.
Keep the muffin tray on the middle rack of the oven and bake for 18 – 20 minutes or until a toothpick inserted in the center of the muffins comes out clean. If using a smaller tray, check them after 15 minutes of baking.
Remove the tray from the oven and let the muffins rest in the tray for 5 minutes. Remove them from the tray and cool on a cooling rack. Serve warm or at room temperature.
Do not over mix the batter after adding the flour otherwise, the muffins will turn out hard.If you don't have buttermilk, just add a few drops of lemon juice in milk and keep it aside for 10 minutes. Use it in place of buttermilk.You can add nuts of your choice to the batter.You can make these muffins with the frozen strawberries too. Do not thaw the frozen strawberries, chop and add them directly to the batter.Go for oats flour or whole wheat flour for a healthy alternative. To make these gluten-free, you can try any gluten-free flour.If you want to make these eggless, swap each egg with 2 tablespoon condensed milk, or 2 tablespoon flax eggs (flax seeds powder mixed with water) or 2 tablespoon yogurt.