I think you should know that this is a really really really really good book…
… and these are really really really really good muffins.
Trust me on this one. I’ve never tasted a better muffin. I could very well have a decade long obsession. These could be my very own Anne Boleyn.
Adapted from The Luna Cafe
For Strawberry Mixture
1½ cups of Strawberries, diced
1/4 cup sugar
1/2 tsp. ground cardamom
1/2 tsp. ground cloves
grated zest of 1 large lime
For Muffin Batter
2 cups all-purpose flour
skant ½ cup sugar
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 large egg
8 tablespoons melted butter, cooled slightly
2/3 cup plain, whole milk yogurt
1/3 cup milk
Preheat oven to 375 degrees. Line standard 12-cup muffin tin with paper liners or grease well.
1. To prepare the strawberries, in a mixing bowl, gently, but throughly combine the strawberries, sugar, cardamom, cloves and lime zest. Cover lightly with plastic wrap and let macerate while you prepare the muffin batter.
2. To make the muffin batter, in a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt, and then add sugar and whisk. Reserve for a moment.
3. In a small bowl, beat the egg briefly, and then whisk in the melted butter, yogurt, and milk.
Pour the liquid ingredients over the dry ingredients, and stir quickly and gently with a large, flexible rubber spatula just to evenly moisten. The batter should still be lumpy.
4. Pour in contents of strawberry mixture and gently fold in.
5. Fill muffin cups with batter. This is optional, but I sprinkled slivered almonds and demerara sugar over the tops of the muffins.
6. Bake 18-20 minutes.