Source: Jennifer Musty, Batter Bakery
This recipe was demonstrated for CUESA’s Market to Table program on March 14, 2015.
1 cup unsalted butter, softened
12 ounces plus 2 tablespoons granulated sugar, divided
4 eggs, room temperature
2 teaspoons vanilla extract
2 tablespoons orange or lemon zest
1 pound 5 ounces all-purpose flour
4 teaspoons baking powder
½ teaspoon kosher salt
1 cup whole milk
1 pint strawberries, halved and sliced
1 teaspoon ground nutmeg
Preheat oven to 375ºF. Line muffin tins with paper liners or coat well with non-stick spray.
Using a stand mixer with the paddle attachment on low speed, cream the butter and 12 ounces of sugar together until combined. Increase the speed to medium and continue to mix until light and fluffy. Add eggs one at a time, mixing until fully incorporated before adding the next egg. Add the vanilla extract and citrus zest and combine fully.
In a large bowl, sift together the flour, baking powder, and salt. Add ⅓ of the dry ingredients to the butter mixture, mixing on low until just combined. Add ½ of the milk and mix on low to combine. Repeat with ⅓ of the dry ingredients and the remaining milk, finishing with the last ⅓ of the dry ingredients. Mix just enough to combine—do not overmix! Fold in the strawberries.
Scoop the batter into the muffin tins, filling ¾ full. In a small bowl, combine the 2 tablespoons sugar and ground nutmeg. Sprinkle over the tops of the muffins.
Bake for 18 to 24 minutes, or until the center springs back when touched and a wooden skewer inserted into the center of the muffin comes out clean. Set the tin on a cooling rack and allow to come to room temperature before removing the muffins from the tin.