Strawberry Muffins

Cherished as a herald of summer, ripe local strawberries have long been a sign of the changing season. Their stains often match the deep pink color of evening sky outside the window while I bake. If you head outside on the right June evening, that sky will also feature the year’s Strawberry Moon, so-named by the Algonquin tribes who used the month’s full moon as a sign to gather plump wild strawberries. Enjoy the spectacle with one of these treats in hand, and eat one again the next morning. Every strawberry season needs a standout recipe that justifies another haul of fresh berries.

Ingredients

1 cup chopped fresh strawberries
1 ½ cups all-purpose flour
2 teaspoons baking powder
⅛ teaspoon baking soda
¼ teaspoon kosher salt
½ cup sour cream
¼ cup canola oil
5 tablespoons unsalted butter, softened
¾ cup granulated sugar, plus extra for macerating the berries
1 egg
1 teaspoon vanilla extract
Parchment muffin liners

Yields 8 muffins

This recipe will yield 8 tender strawberry muffins with generous muffin tops. In order to achieve my preferred size, I fill the muffin liners to the brim, as opposed to ¾ full. If you prefer smaller muffins or simply want one batch to yield more, it’s possible to divide the batter among more liners. Just make sure to decrease the baking time so that they don’t become too dry. The rich and tender crumb of this muffin is one of the best parts.

While the oven is preheating to 375 degrees, put the chopped strawberries in a bowl and sprinkle liberally with sugar. Toss to combine and allow to sit while you prepare the other ingredients.

Combine the all-purpose flour, baking powder, and salt in a bowl and stir to combine. In a separate bowl, whisk together the sour cream and canola oil. Set both aside. Place 8 parchment liners in a standard 12-muffin pan.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Add the egg and vanilla extract, and mix until well-combined. Alternate adding the flour mixture and sour cream mixture, using three additions for the flour and two for the sour cream mixture. Begin and end with a flour addition, being careful not to overmix. Gently fold in the strawberries.

Spoon the muffin batter into the muffin liners, filling them to the top. Bake for 20 to 25 minutes, until a toothpick or tester inserted into the muffin comes out clean. Transfer pan to a cooling rack and remove muffins once they are cool enough to handle.

Serve warm or room temperature.  Muffins are always tastiest when fresh and served same day.