Strawberry Muffins

🧂 Ingredients

• 200 grams sugar

  (1 cup)
• zest of 1 lemon
• 240 grams all purpose flour

  (2 cups)
• 1 Tablespoon cornstarch
• 1 Tablespoon baking powder
• ½ teaspoon fine sea salt
• 113 grams unsalted butter, melted and cooled

  (½ cup or 8 Tablespoons)
• 2 large eggs, at room temperature
• 180 grams sour cream, at room temperature

  (¾ cup)
• 1 Tablespoon vanilla
• 1 Tablespoon lemon juice
• 2¼ cups strawberries, cut into small pieces

  (fresh or frozen)
• 56 grams all purpose flour

  (½ cup less 2 teaspoons)
• 54 grams confectioner’s sugar

  (½ cup)
• ⅛ teaspoon fine sea salt
• 6 grams freeze dried strawberries

  (¼ cup)
• 1 teaspoon vanilla extract
• 26 grams unsalted butter, melted

  (2 Tablespoons)

Instructions

• 1 Muffin batter. In a large mixing bowl, using your fingertips, press the lemon
  zest into the sugar. Whisk in the flour, baking powder, salt, and cornstarch.
• 2 In a medium mixing bowl, whisk together (use the whisk from the dry ingredients)
  the sour cream, eggs, melted butter, vanilla and lemon juice.
• 3 With a rubber spatula or spoon, mix the wet ingredients into the dry
  ingredients, just until there is barely any flour still visible. Do not overmix.
• 4 Cover and refrigerate at least a couple of hours or, preferably, overnight.
• 5 Strawberries. Spread the chopped strawberries onto a baking sheet lined with
  parchment paper so that none of the pieces are touching. Place in the freezer.
• 6 Crumbs. In blender, process the flour, confectioner's sugar, salt and freeze
  dried strawberries. Pour into a bowl. Add vanilla extract and melted butter.
  Stir with a fork until it resembles coarse crumbs. Cover and refrigerate until
  ready to use. 
• 7 Preheat oven to 400° F.
• 8 Line 12 muffin tins with papers or grease the tins with butter or non-stick
  cooking spray. Spread approximately 1 Tablespoon of the cold muffin batter on
  the bottoms of each paper or muffin tin. Mix the frozen strawberries into the
  rest of the batter, being careful not to overmix. (If the strawberries are
  frozen onto each other, break them apart before adding them to the batter.) Fill
  the muffin tins with equal amounts of the cold batter. Sprinkle the tops with
  the crumbs.
• 9 Bake for 25-35 minutes, just until a toothpick inserted in the middle comes out
  clean. Bake time could vary depending on how juicy the strawberries are. Be sure
  to start checking them at the 25 minute mark.
• 10 Cool in pan on a wire rack.

Nutrition Info