2 c + 2 tbs ap flour
2 tsp baking powder
3/4 tsp salt
1/2 c dairy free butter room temperature
1 c granulated sugar
2 large eggs room temperature
2 tsp vanilla extract
1/4 tsp almond extract (optional)
1/2 c dairy free milk
2 1/4c diced strawberries from 1 pint divided
turbinado sugar for tops to taste
Preheat oven to 350 degrees. Line mini muffin tin with paper holders or grease wells very well.
Toss strawberries with 2 tbs flour and set aside.
In the bowl of a stand mixer, beat the butter and sugar until it is light and fluffy. Scrape the sides if needed. Add the eggs and mix until fully incorporated. Add vanilla extract and almond if using. Mix thoroughly.
Add all dry ingredients except flour, and mix until incorporated.
Slowly fold in flour and do not overmix. Overmixing will result in denser muffins.
Scoop about a tablespoon into each well - you want the well about 3/4 full. Sprinkle turbinado sugar on tops.
Bake for 22-30 min depending on your oven. When a toothpick is inserted it should come out clean.
Let muffins cool for 10 minutes in tin, then transfer to wire rack to cool completely.
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