The City Magazine Since 1975

Strawberry Citrus Muffins

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  • 2 cups unbleached all-purpose flour
  • 1 Tbs. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. freshly grated nutmeg
  • Grated rind of one lemon
  • 2 large eggs
  • 1 cup milk
  • 2/3 cup granulated sugar
  • 1/2 cup melted salted butter
  • 1/2 tsp. orange extract
  • 15 large fresh strawberries, hulled, roughly chopped, and tossed in granulated sugar to coat
  • 3-4 Tbs. of granulated sugar for dusting muffins

Preheat oven to 400ºF. Grease muffin tin with butter or nonstick cooking spray. Sift first three ingredients together. Add nutmeg and grated lemon rind. Set aside. Beat the next five ingredients in a separate bowl. Add the flour mixture and mix lightly to moisten. Do not over-mix. Batter should not be smooth. Fold in the prepared strawberries. Spoon mixture into greased muffin tin, filling each 3/4 full. Bake for about 15 minutes or until a cake tester inserted in the center of a muffin comes out clean. Serve warm with butter.