Strawberry Muffins

By alisonligi

Breakfast

Ingredients

• 1/2 cup butter or margarine, room temperature
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon finely grated lemon peel
• 1 cup buttermilk
• 1 cup fresh or frozen strawberries, sliced
• granulated sugar for topping

Preparation

Step 1

Grease 12 muffin cups or line with paper muffin liners.
In a large mixing bowl with an electric hand-held mixer on high setting, cream butter and sugar; beat in eggs, one at a time, beating after each addition. Blend in vanilla extract.

In a separate bowl, stir together the flour, baking powder, baking soda, and salt.

With a wooden spoon, stir flour mixture into creamed mixture. Gradually stir in lemon peel and buttermilk until dry ingredients are just moistened; do not over-mix. Spoon batter into prepared muffin pan, filling each muffin cup about 2/3 full. Evenly spoon sliced strawberries onto the center of each muffin and sprinkle each with a little granulated sugar.

Bake strawberry muffins at 350° for 18 to 20 minutes. Cool in pan on rack for 5 minutes. Gently turn strawberry muffins onto the rack. Serve strawberry muffins warm.