Strawberry Balsamic Muffins
 
Makes 8
Ingredients
  • 2¾ cups (344 grams) all-purpose flour
  • 2 teaspoons (10 grams) baking powder
  • 1 teaspoon (3 grams) kosher salt
  • 1 cup (200 grams) granulated sugar
  • 1 cup sour cream
  • 3 large eggs
  • ½ cup fresh orange juice
  • ½ cup (112 grams) vegetable oil
  • 1½ cups fresh strawberries, chopped
  • ½ cup Balsamic Reduction (recipe follows)
  • ½ cup (100 grams) turbinado sugar
Instructions
  1. Preheat oven to 425°F. Line 8 jumbo muffin cups with parchment or paper liners, or spray with cooking spray.
  2. In a medium bowl, whisk together flour, baking powder, and salt. In the bowl of a stand mixer fitted with the whisk attachment, beat granulated sugar, sour cream, eggs, and orange juice at medium speed until well combined, 3 to 4 minutes, stopping to scrape sides of bowl. Reduce mixer speed to low, and gradually add flour mixture. Continue beating at low speed, and add oil in a slow, steady stream until combined. Fold in strawberries.
  3. Spoon batter into prepared muffin cups. Top each muffin with 1 tablespoon Balsamic Reduction, and use a wooden pick to swirl. Sprinkle with turbinado sugar.
  4. Bake for 5 minutes. Reduce oven temperature to 350°F, and continue baking until muffins are golden brown and a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool in pans for 5 minutes. Serve warm or at room temperature.
Recipe by Bake from Scratch at https://bakefromscratch.com/strawberry-balsamic-muffins/