Bursting with fresh, plump and sweet local strawberries, these fruity oversized muffins are soft, tender and make a perfect summer dessert or a delightful breakfast treat with coffee. They bake tall and moist just like the ones you get at your favourite local bakery. Buttermilk adds pleasant tanginess to baked goods, and like yoghrt and sour cream, it also helps tenderize gluten, giving baked goods a softer texture and more body. For an easy substitute of buttermilk, measure one tablespoon of lemon juice into one cup of milk and let sit for 5 minutes.
If you don't have a jumbo muffin tin, then use a regular 12-cup muffin pan and adjust the baking time to 15-18 minutes. You can substitute the strawberries for any seasonal fruit, or even chocolate chips! 125 g White spelt flour
125 g Whole-grain spelt flour
100 g Coconut sugar
10 g Baking powder
2 g Baking soda
A pinch of sea salt
115 g Cold butter, cubed
240 ml Buttermilk
2 Medium eggs, at room temperature
300 g Fresh strawberries, diced
1 tbsp Brown sugar for topping, optional
Preheat oven to 200C/400F. Grease a 6-cup jumbo muffin tin and set aside.
In a large bowl, add the spelt flours, coconut sugar, baking powder, baking soda and salt. Add in cubed cold butter and using your fingers, rub butter into the flour mixture until crumbly.
Mix ...
