Ingredients:

  • 2 cups (250g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 2 tsp (10g) baking powder
  • 1/2 tsp (3g) salt
  • 1 large (50g) egg, room temperature
  • 1/2 cup (120ml) whole milk, room temperature
  • 1/2 cup (115g) unsalted butter, melted and slightly cooled
  • 1 tsp (5ml) pure vanilla extract
  • 1/4 tsp (1ml) almond extract
  • 1 1/2 cups (225g) fresh strawberries, hulled and finely diced
  • 1 tbsp (8g) all-purpose flour
  • 1 tbsp (12g) coarse sparkling sugar

Instructions:

  1. Preheat the oven to 375°F (190°C) and line a 12-cup standard muffin tin with paper liners.
  2. In a small bowl, toss the diced strawberries with 1 tbsp of flour until lightly coated to prevent the berries from sinking.
  3. In a large bowl, whisk together the 250g all-purpose flour, 150g sugar, baking powder, and salt.
  4. In a separate medium bowl, lightly beat the egg, then whisk in the milk, melted butter, vanilla extract, and almond extract until combined.
  5. Pour the wet ingredients into the dry ingredients. Using a silicone spatula, fold the mixture together gently until no more dry flour streaks are visible, leaving the batter slightly lumpy.
  6. Gently fold the floured strawberries into the batter.
  7. Divide the batter evenly among the 12 liners, filling them nearly to the top, and sprinkle the tops with sparkling sugar.
  8. Bake for 20–22 minutes until the tops are a pale golden mahogany and a toothpick inserted into the center comes out clean or with a few moist crumbs.