From Pflugerville resident Dana Bowers, who writes: “My mother made strawberry muffins on Mother’s Day, and I think she got the recipe from her mother. They are wonderful served with cream cheese.”
Makes: 12 muffins
Ingredients
· 3/4 cup granulated sugar
· 1 tbsp. lemon zest
· 2 c. all-purpose flour
· 2 tsp. baking powder
· 1/4 tsp. kosher salt
· 1 stick butter, cut into ½-inch cubes
· 2 large eggs, beaten
· 2/3 cup whole milk
· 1 tsp. pure vanilla extract
· 1 1/2 cup chopped strawberries
· 2 tbsp. sparkling sugar, optional
Directions
Preheat oven to 350. Grease a muffin tin with butter or line with baking liners.
In a large bowl, combine sugar and zest until evenly combined. Whisk in flour, baking powder, and salt. Add the butter until the mixture is evenly combined and no large pieces remain. Use a rubber spatula to fold in the eggs, milk and vanilla.
Spoon 1 heaping tablespoon of batter into each muffin well, then fold the strawberries into the remaining batter and divide evenly among the muffin wells. Sprinkle the tops of the muffins with sparkling sugar.
Bake for 20 to 25 minutes, or until the muffins are firm to the touch and a wooden pick inserted comes out clean. Let cool in the tin for five minutes before removing.