These rich, substantial muffins make good use of your less aesthetically pleasing strawberries.
|2 1/2||cups flour|
|1||tablespoon baking powder|
|1/2||teaspoon baking soda|
|1/2||cup (1 stick) unsalted butter, softened|
|1||cup sour cream|
|1||teaspoon vanilla extract|
|2||cups chopped fresh strawberries ( 1/2 -inch pieces)|
1. Set the oven at 400 degrees. Line a muffin pan with 12 indentations with paper liners.
2. In a large bowl, sift together the flour, baking powder, baking soda, and salt.
3. In an electric mixer, cream the butter and sugar on medium speed until light and fluffy. Add the egg and beat until combined. Blend in the sour cream and vanilla.
4. With the mixer on its lowest speed, stir in the flour mixture just until combined. The batter will be thick. Remove the bowl from the mixer stand. Gently fold in the berries.
5. Divide the batter among the muffin cups; it's fine if the batter rises above the cups. Bake the muffins for 14 minutes. Let them cool in the pan for 5 minutes. Turn them out, right side up, onto a wire rack. Make the topping.
|Grated rind of 1 orange|
|4||tablespoons ( 1/2 stick) unsalted butter, melted|
1. In a bowl, rub the orange rind into the sugar with your fingers. Transfer the sugar mixture to a small plate.
2. Dip each muffin top into the melted butter, then roll it in the sugar. Eat warm. Diana Burrell