Strawberry Muffins Recipe

Preheat the oven to 350°F. Line a 12-cup muffin pan with muffin liners. Measure and prep all ingredients.

In a bowl, toss the strawberries with one tablespoon of the cake flour. Set aside.

In a bowl, whisk together the cake flour, baking powder, baking soda and salt.

In another large bowl, whisk together the melted unsalted butter, oil, granulated sugar, large egg, buttermilk and vanilla extract. 

Add the buttermilk mixture to the flour mixture. Stir until just combined. 

Fold in 1½ cups of the chopped strawberries. 

Use a disher or a measuring cup to add about ¼ cup of the batter into each muffin cup.

Sprinkle the reserved chopped strawberries on top of the muffins.

Top each muffin with a sprinkling of turbinado sugar.

Bake for about 20-25 minutes, rotating the pan halfway through, until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. 

Serve and enjoy!