🍓 Strawberry Muffins

Soft, fluffy, and bursting with fresh strawberries, these homemade muffins are sweetened with the rich golden flavor of Batey Turbinado Sugar. The natural caramel notes add depth while the milk keeps the muffins perfectly moist. Finished with a sprinkle of turbinado sugar on top, they bake into a beautifully golden, slightly crunchy crust.

Perfect for breakfast, brunch, or an afternoon treat.

Ingredients

3 cups all-purpose flour

1 ½ cup Batey Turbinado Sugar

1 tablespoon baking powder

½ teaspoon salt

1 cup milk

1 cup unsalted butter softened

2 large egg

1 teaspoon vanilla extract

1½ cups fresh strawberries, diced

2 tablespoons Batey Turbinado Sugar (for topping)

Instructions

Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.

In a large bowl, whisk together the butter and Batey Turbinado Sugar for 5 minutes.

Add the egg and vanilla and mix together.

Reduce the speed to low. Add the flour mixture to butter mixture in 3 additions, alternating with milk. Once all is added, mix just until a few streaks of flour remain. Using a rubber spatula, fold in the strawberries.

Divide the batter evenly into the muffin cups, filling each about ¾ full.

Sprinkle the tops with Batey Turbinado Sugar for a golden, crunchy finish.

Bake for 18–22 minutes, or until the muffins are lightly golden and a toothpick inserted in the center comes out clean.

Allow to cool slightly before serving.

Enjoy!!