Ingredients:
For the muffins:
Non-stick cooking spray
2 1/3 C all-purpose flour
1 C plus 2 Tbls. cake flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp. kosher salt
6 large eggs, separated and at room temperature
3/4 tsp. cream of tartar
6 Tbs. unsalted butter melted and slightly cooled
6 Tbls. granulated sugar
1 tsp. vanilla
3 1/3 C buttermilk, at room temperature
Confectioners' sugar, for sprinkling
For the strawberry syrup:
1 C pure maple syrup
1 C quartered, hulled ripe strawberries
Directions:
To Make The Muffins:
Position a rack in the center of the oven and heat the oven to 400 degrees.
Liberally spray two 12-cup muffin tins with the cooking spray.
In a medium bowl, mix the all-purpose flour, cake flour, baking soda, baking powder, and salt and set aside.
In a large, clean mixing bowl, beat the egg whites and cream of tartar with an electric hand mixer on medium-high speed to firm (but not dry) peaks, 2 to 3 minutes. Set aside.
In another large bowl, beat the egg yolks with the mixer on medium-high speed until thick, ribbony, and lemon-yellow, about 6 minutes. Add the melted butter, sugar and vanilla, mix on medium-low speed until combined, about 30 seconds. Add one-third of the dry ingredients and mix on low speed. Add one-third of the buttermilk and mix to combine. Alternate adding the remaining dry ingredients and buttermiolk, ending with the buttermilk and mixing until just combined.
With a large rubber spatula, gently fold the whites into the batter, leaving some streaks.
Scoop about 1/2 cup of the batter into each muffin cup - you can fill the cups to the rim. Bake, rotating the pans after 10 minutes, until browned on top and puffed, and a toothpick inserted in the center comes out dry, 20 to 25 minute total.
To Make The Syrup:
While the muffins are baking, bring the maple syrup to a boil in a small pan over medium-high heat. Put the strawberries in a medium serving bowl. Pour the syrup over the berries and set aside in a warm spot.
To Serve: With an offset spatula, pop the muffins out of the cups and arrange on a platter. Sprinkle with confectioners' sugar and serve with the warm syrup. These are rather fussy to make but are incredibly delicious and well worth the effort!
For the muffins:
Non-stick cooking spray
2 1/3 C all-purpose flour
1 C plus 2 Tbls. cake flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp. kosher salt
6 large eggs, separated and at room temperature
3/4 tsp. cream of tartar
6 Tbs. unsalted butter melted and slightly cooled
6 Tbls. granulated sugar
1 tsp. vanilla
3 1/3 C buttermilk, at room temperature
Confectioners' sugar, for sprinkling
For the strawberry syrup:
1 C pure maple syrup
1 C quartered, hulled ripe strawberries
Directions:
To Make The Muffins:
Position a rack in the center of the oven and heat the oven to 400 degrees.
Liberally spray two 12-cup muffin tins with the cooking spray.
In a medium bowl, mix the all-purpose flour, cake flour, baking soda, baking powder, and salt and set aside.
In a large, clean mixing bowl, beat the egg whites and cream of tartar with an electric hand mixer on medium-high speed to firm (but not dry) peaks, 2 to 3 minutes. Set aside.
In another large bowl, beat the egg yolks with the mixer on medium-high speed until thick, ribbony, and lemon-yellow, about 6 minutes. Add the melted butter, sugar and vanilla, mix on medium-low speed until combined, about 30 seconds. Add one-third of the dry ingredients and mix on low speed. Add one-third of the buttermilk and mix to combine. Alternate adding the remaining dry ingredients and buttermiolk, ending with the buttermilk and mixing until just combined.
With a large rubber spatula, gently fold the whites into the batter, leaving some streaks.
Scoop about 1/2 cup of the batter into each muffin cup - you can fill the cups to the rim. Bake, rotating the pans after 10 minutes, until browned on top and puffed, and a toothpick inserted in the center comes out dry, 20 to 25 minute total.
To Make The Syrup:
While the muffins are baking, bring the maple syrup to a boil in a small pan over medium-high heat. Put the strawberries in a medium serving bowl. Pour the syrup over the berries and set aside in a warm spot.
To Serve: With an offset spatula, pop the muffins out of the cups and arrange on a platter. Sprinkle with confectioners' sugar and serve with the warm syrup. These are rather fussy to make but are incredibly delicious and well worth the effort!