Description
Tender, golden-domed muffins with semi-raw strawberry centers that burst with flavor. Buttermilk and cake flour create a velvety crumb, while a cast-iron pan ensures perfect rising. A blend of tradition and modern flair for a bakery-worthy treat.
Ingredients
2 cups cake flour
1 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
2 large room-temperature eggs
1 1/2 cups cold buttermilk
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
1 cup fresh strawberries, halved
Instructions
Preheat oven to 375°F (190°C). Grease a cast-iron muffin tin.
In a bowl, whisk together flour, sugar, baking powder, and salt.
In another bowl, cream softened butter until smooth. Add eggs one at a time, beating well.
Mix in buttermilk, vanilla, and cinnamon until fully incorporated.
Fold wet ingredients into dry until just combined. Do not overmix.
Spoon half the batter into the prepared tin. Nest strawberries into the batter. Top with remaining batter.
Bake for 25 minutes or until domes are golden and a toothpick inserted comes out clean. Cool for 5 minutes before serving.
Notes
Use a cast-iron pan for even heat distribution and domed tops.
For a denser texture, substitute 1/4 cup buttermilk with sour cream.
Strawberries can be switched with raspberries or blueberries in the off-season.
- Prep Time: 45
- Cook Time: 25
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 300
- Sugar: 12g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg