A beautiful rustic muffin perfect for a summertime brunch. Its a great way to use up berries that are a bit past their prime too!
INGREDIENTS
2 cups all purpose flour, spooned into measuring cup and leveled-off with knife, plus 2 teaspoons more for tossing with strawberries
2 teaspoons baking powder
3/4 teaspoon salt
1 stick or 1/2 cup unsalted butter, softened
1 cup granulated sugar (I usually half the sugar to 1/2C)
2 large eggs
1-1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
1/2 cup milk (I highly recommend Straus Organic Milk for its amazing flavor, available at our farm stand)
2-1/4 cups diced strawberries, from 1 pint, divided
2 tablespoons turbinado sugar, for topping