1-½teaspoonspure vanilla extract or the seeds from ½ vanilla bean
1-½cupsfinely chopped fresh strawberries
strawberry jam and salted butter, for serving
Preheat oven to 375°F. Line a 12-count muffin tin with paper liners and set aside.
In a large bowl, combine ¾ cup sugar and lemon zest. Using your fingers, rub the lemon zest into the sugar until evenly distributed. Add 2 cups flour, baking powder, baking soda, and salt and whisk until combined.
In a large glass measuring cup, whisk melted butter, buttermilk, eggs, and vanilla. Pour the wet ingredients over the dry ingredients and stir with a rubber spatula until almost fully combined.
Gently stir the strawberries with 1 tablespoon of flour. Add the strawberries to the batter and stir until combined, being careful not to overmix.
Divide the batter between the 12 prepared muffin cups (I use an ice cream scoop). Sprinkle the tops with 1 tablespoon of granulated sugar. Bake for 16-20 minutes, until a toothpick inserted into the center comes out clean. Place the pan on a rack to cool for 10 minutes, then remove the muffins from the pan and place them directly on the rack to continue cooling. Tip: If the muffin tops have baked onto the edge of the muffin cups just run a thin knife around the outside and they will should remove easily.
*Don't have buttermilk? Try one of these Buttermilk Substitutes.SERVING: These muffins are best the day they are made. I highly recommend serving these muffins warm (or toasted) with salted butter and strawberry jam.STORAGE: Leftovers can be stored in the refrigerator for up to 3 days.