A muffin is a type of quick bread of American origin that is baked in portions appropriate for one person. They are similar to cupcakes in size and cooking methods. The can come in both savory varieties, such as corn or cheese muffins, or sweet varieties such as blueberry or banana. The term also refers to a disk-shaped type of bread of English origin, commonly referred to as an English muffin outside the United Kingdom. As quick bread-style muffins are also available in Commonwealth countries, the term muffin can refer to either product, with the context usually making clear which is meant.
Muffin cups or cases are usually round sheets of paper, foil, or silicone with scallop-pressed edges, giving the muffin a round cup shape. They are used in the baking of muffins to line the bottoms of muffin tins, to facilitate the easy removal of the finished muffin from the tin.
The advantage to cooks is easier removal and cleanup, more precise form, and moister muffins; however, using them will prevent a crust from forming.
A variety of sizes for muffin cases are available. Slightly different sizes are considered "standard" in different countries. Miniature cases are commonly 1 to 1.25 in (25 to 32 mm) in diameter at the base and .75 in (19 mm) tall. Standard-size cases range from 1.75 to 2 millimetres (0.069 to 0.079 in) in diameter at the base and are 1.25 to 1.5 in (32 to 38 mm) tall. Some jumbo-size cases can hold more than twice the size of standard cases. Australian and Swedish bakers are accustomed to taller paper cases with a larger diameter at the top than American and British bakers.
1 ½ cups of All Purpose Flour
½ cup of Unsalted Butter, at room Temperature
1 tsp of Baking Powder
¼ tsp of Salt
3/4 cup of Strawberries, roughly chopped for the batter
1 cup of Granulated Sugar
1 cup of Fresh Strawberries, chopped in little pieces
1) Preheat your oven to 350 degrees, line a 12 piece muffin tin with liners and set aside.
2) In a small bowl, mix together the flour, baking powder and salt, set aside.
3) Using a blender or an emersion blender, puree the one cup of the strawberries, pass it through a sieve and set aside.
4) In a small bowl, toss together the remaining 1 cup of chopped strawberries with about ¼ cup of the flour mixture, set those aside as well.
5) In a large bowl, cream together the butter, sugar and eggs, add the orange zest and juice and the strawberry puree. Whisk it all together to combine well.
6) Add in the flour mixture and mix it just enough to incorporate everything together but making sure to not over mix.
7) Fold in the chopped strawberry and flour mixture.
8) Using a large ice cream scoop, fill the muffin tin.
9) Bake them for 20 to 22 minutes or until a toothpick comes out clean when inserted in the center.
10) Let them cool completely!