The best Sunday morning breakfast.
  • 1 cup fresh strawberries
  • ¼ cup fresh orange juice
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 teaspoon grated orange zest
  • ⅔ cup granulated sugar
  • 2 large eggs
  • ½ cup milk
  1. Preheat the oven to 375 degrees F.
  2. Lightly brush a 12-muffin tin with butter.
  3. Sift the flour, baking powder, and salt into a medium bowl and set aside.
  4. Cream the butter, orange zest and juice and ⅔ cup sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time.
  5. Fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Fold in the strawberries. Do not over mix. Divide the batter evenly into the muffin tin and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes.
  6. Cool muffins in the pan on a rack.
  7. Serve warm.
Recipe by The 36th AVENUE at