INGREDIENTS
- 4 tbsp (57 g) unsalted butter melted and cooled at least 5 minutes
- ¼ cup (60 ml) neutral cooking oil (avocado, vegetable, or canola oil)
- 1 cup (200 g) granulated sugar
- 1 large egg + 1 egg white room temperature preferred
- 1 ½ tsp vanilla extract
- ½ cup buttermilk (see note)
- 1 ¾ cup (220 g) all-purpose flour
- 2 tsp baking powder
- 2 tsp corn starch
- ½ tsp salt
- 1 ½ cup (175 g) hulled chopped strawberries
- Coarse sugar, for sprinkling see note
DIRECTIONS
- Combine butter and canola oil in a large bowl and whisk until well-combined.
- Add sugar and whisk to combine.
- Add egg, egg white, and vanilla extract. Whisk vigorously, until all ingredients are thoroughly combined.
- Gradually whisk in buttermilk until completely combined.
- In a separate bowl, whisk together flour, baking powder, corn starch, and salt.
- Fold the dry ingredients into the wet gently, taking care not to over-mix the batter. Once about half of the dry ingredients have been combined, add your chopped strawberries and continue to gently stir until ingredients are just combined.
- Optional, but recommended: Cover bowl with a dry towel and allow the batter to rest for 30-60 minutes before proceeding (see "resting note" below for more info). Meanwhile, preheat your oven.
- Preheat oven to 425F (215C) and line a 12-count muffin tin with paper liners.
- Once oven has preheated, evenly divide batter into prepared tin (note: this recipe will make 12 muffins, but for bigger/bakery style muffins i recommend dividing the batter into only 9 muffin liners!).
- Sprinkle a small bit of sugar over the top of each muffin.
- Transfer to center rack of 425F (215C) preheated oven and bake for 8 minutes and then (without opening the oven door) reduce the oven temperature to 350F (175C) and bake another 10-12 minutes, or until tops are just beginning to turn golden brown.
- Allow muffins to cool in their tin for 5-7 minutes then carefully remove from muffin tin and transfer to cooling rack to cool completely before enjoying.
NOTES
Buttermilk note
If you don’t happen to have buttermilk, you can use this buttermilk substitute (you only need ½ cup still!), but real buttermilk gives the best and tastiest/moistest results.
Coarse sugar
I love and use this bakery style sugar, but you could also use turbinado or just plain granulated sugar! Alternatively, skip the sugar all together and drizzle the muffins with my vanilla glaze!
Resting
This is optional, it helps give the muffin tops a higher rise but you can certainly put them straight in the oven without waiting and they’ll still taste delicious. Ideally you would let the batter set at least one hour, but I found 15 minutes gives me a decent rise (the muffins in the photographs were allowed 15 minutes) while still not dragging out the process too much.
Storing
Store in an airtight container at room temperature for up to 2 days, or in the freezer (tightly wrap each muffin individually and store in an airtight container) for up to 3 months.
