Strawberries are my favorite berry, when I was growing up my grandmother grew tons of them and I would in turn eat tons of them. So, especially in the late spring and early summer I am always looking for ways to use strawberries, and this recipe is so easy and delicious that you will want to buy extra strawberries when they are in season and freeze them so you can have great muffins anytime. The way I like these muffins prepared is in one of those extra large muffin pans. The muffins come out huge just like classic bakery style ones. This recipe isÂ doesn’tÂ call for creaming the butter and sugar together so it is very easy to just whip up without the use of a mixer. The oil, buttermilk, and sour cream help to keep the muffins moist and tender, which is important if you are going to bake extra large muffins which have a tendency to dry out otherwise.
- 1 cup sugar
- Â¼ cup vegetable oil
- Â¼ cup unsalted butter, melted
- 2 large eggs
- 1 tsp. vanilla extract
- Â¼ tsp lemon zest (optional)
- 2 Â½ cups all-purpose flour
- 1 TB baking powder
- Â¼ tsp baking soda
- Â½ tsp salt
- Â½ cup buttermilk
- Â¼ cup sour cream
- 1 Â½ cups sliced strawberries tossed with 1 TB sugar and let to sit for 10 minutes
- Preheat the oven to 425 and place the rack in the upper middle position
- Grease a 6-cup extra large muffin pan with butter and then sugar the pan and tap out the excess. (You can use a 12-cup normal size muffin pan or a 24-cup mini muffin pan)
- Combine the flour, baking powder, baking soda, and salt in a medium sized bowl.
- In a measuring cup combine the buttermilk and sour cream.
- Â Blend the sugar with the oil and the melted butter. Add the eggs, vanilla extract, and lemon zest, and mix until combined. Then add the flour mixture and mix roughly. Then add the buttermilk mixture and mix thoroughly. Gently fold in the strawberries.
- Divide the batter into the prepared muffin pan and sprinkle the tops with a little granulated sugar.
- Bake the muffins for 15 minutes then rotate the pan and reduce the heat to 350 and continue to bake for another 10-15 minutes or until a toothpick inserted into the center of the muffins comes out clean. Remove from the oven and allow to cool for 5 minutes before removing from the pan. Allow to cool to room temperature on a cooling rack.