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Preheat oven to 350F. Line 12 muffin cups with paper liners.
In a medium bowl, whisk together milk, extract, sugar, oil and eggs. In a large bowl, whisk together dry ingredients. Fold wet ingredients into dry ingredients, stirring until just combined.
Fill muffin cups 1/2 full with batter. Carefully place a single whole strawberry in each muffin cup and cover with more batter, so that each muffin cup is full nearly to the top.
Bake 35-40. Let cool in pan 5 minutes and then transfer to wire rack to cool.
Prepare two bowls for toppings: one with melted butter, one with Strawberry-Vanilla Sugar. Dip warm muffin tops in melted butter then in Strawberry-Vanilla Sugar. Serve warm.
This recipe was provided by The Spice House.