These muffins are a delightful twist on the classic strawberry and cream flavor, perfect for any occasion.
Preheat your oven to 375°F (190°C) and grease a muffin tin or line it with paper liners.
Ensure the oven is fully preheated before baking for even cooking.
In a mixing bowl, cream together the butter and sugar until light and fluffy.
Use room temperature butter for easier mixing.
Add the eggs one at a time, mixing well after each addition.
Crack the eggs into a separate bowl first to avoid shells in the batter.
In another bowl, sift together the flour, baking powder, and salt.
Sifting helps to aerate the flour and remove lumps.
Gradually add the dry ingredients and cream alternately to the butter mixture, starting and ending with the dry ingredients.
Mix gently to avoid overworking the batter.
Stir in the vanilla extract and fold in the strawberries.
Fold gently to keep the strawberries intact.
Fill the muffin tin cups about three-quarters full with the batter.
Use an ice cream scoop for even portions.
Sprinkle the tops with granulated sugar for a sweet crust.
Turbinado sugar can add a nice crunch.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the pan halfway through baking for even browning.
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.
Cooling on a wire rack prevents the muffins from becoming soggy.
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