Welcome to my kitchen! I'm delighted to share with you my recipe for Ina Garten's strawberry muffins. They are the perfect balance of sweet, tangy, and moist, and will make a great addition to your breakfast or afternoon snack. Let's get started! ##Ingredients * 1/2 pound (2 sticks) unsalted butter, at room temperature * 2 cups sugar * 4 extra-large eggs, at room temperature * 1 1/2 teaspoons pure vanilla extract * 3 cups all-purpose flour * 1 teaspoon baking soda * 1/2 teaspoon kosher salt * 1/2 cup sour cream * 1 pint fresh strawberries, hulled and diced ##Instructions ###Step 1 Preheat the oven to 350 degrees F. Grease muffin tins with butter or cooking spray. ###Step 2 In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, then add the vanilla. ###Step 3 In a medium bowl, sift together the flour, baking soda, and salt. In another bowl, combine the sour cream and diced strawberries. ###Step 4 With the mixer on low speed, alternately add the dry ingredients and the sour cream mixture to the batter, beginning and ending with the dry ingredients. ###Step 5 Fill the muffin tins 2/3 full with batter. Bake for 25 to 30 minutes, until a cake tester comes out clean. Cool in the pans for 10 minutes, then turn the muffins out onto a baking rack to cool completely. Enjoy!
