Ingredients:

  • 1 1/2 cups (225 g) Fresh Strawberries, finely chopped
  • 1 Tbsp All-Purpose Flour (for fruit coating)
  • 1 Tbsp Granulated Sugar (for fruit coating)
  • 2 cups (240 g) All-Purpose Flour
  • 3/4 cup (150 g) Granulated Sugar
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Fine Sea Salt
  • 1 cup (240 ml) Buttermilk, full-fat and cold
  • 8 Tbsp (1 stick/113 g) Unsalted Butter, melted and cooled
  • 2 Large Eggs
  • 1 tsp Vanilla Extract
  • 2 Tbsp Granulated Sugar (for topping)
  • 1 tsp Fresh Lemon Zest (for topping)

Instructions:

  1. Preheat the oven to 220°C / 425°F. Line the 12-cup muffin tin with paper liners or grease thoroughly.
  2. Stabilize the Strawberries: In a small bowl, combine the chopped strawberries with the 1 tablespoon of flour and 1 tablespoon of sugar. Gently toss until the fruit pieces are evenly coated. Set aside.
  3. Combine Dry Ingredients: In a large mixing bowl, whisk together the 2 cups of flour, 3/4 cup sugar, baking powder, baking soda, and salt. Combine Wet Ingredients: In a separate medium bowl, whisk together the cold buttermilk, cooled melted butter, eggs, and vanilla extract.
  4. Mix the Batter: Pour the wet ingredients into the dry ingredients. Using a rubber spatula, fold the ingredients together just until streaks of flour remain. Do not over-mix, as this results in tough muffins.
  5. Fold and Scoop: Gently fold the stabilized strawberries into the batter, mixing only 2–3 folds to distribute them evenly. Prepare Topping: In a very small bowl, mix the 2 tablespoons of sugar with the lemon zest. Use an ice cream scoop to divide the batter evenly among the 12 muffin cups.
  6. Sprinkle the lemon crunch topping generously over the surface of each mound of batter.
  7. Bake in two stages: Place the Strawberry Muffins in the preheated 220°C / 425°F oven and bake for exactly 5 minutes. Reduce the oven temperature to 175°C / 350°F (without opening the door) and continue baking for an additional 15–17 minutes, or until golden brown.
  8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.