Fresh Strawberry Muffins (Print Version)

# Ingredients:

→ Dry Ingredients

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

→ Wet Ingredients

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

→ Filling and Topping

10 - 2 tablespoons granulated sugar
11 - 1 1/2 cups chopped fresh strawberries (frozen can be thawed and drained)

# Instructions:

01 - Heat your oven to 175°C (350°F) and line a muffin pan with liners.
02 - Grab a medium bowl, and whisk together the flour, sugar, salt, baking powder, and baking soda.
03 - In a different bowl, combine the melted butter, buttermilk, egg, and vanilla, whisking it all together.
04 - Pour the wet mixture into the dry one, and gently stir them together. Don't overmix it.
05 - Carefully fold the chopped strawberries into the batter.
06 - Divide the batter evenly into the muffin liners, filling them about three-quarters full. Sprinkle a pinch of sugar over each one.
07 - Put the muffins in the oven, baking for around 18-22 minutes until the tops are golden and a toothpick comes out clean.
08 - Let the muffins sit for 5 minutes in the pan, then move them to a wire rack to cool completely.

# Notes:

01 - Fresh strawberries taste the best, but if you're using frozen ones, make sure to thaw and drain them first.

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