Deep Fried Honey

Preheat the oven to 375°F and grease a muffin tin – or line it with baking cups. Set it aside.

In a large mixing bowl stir together the flour, baking soda, baking powder, cream of tartar, salt, and lemon zest. Spoon about two tablespoons of this flour mixture out and add it to your strawberries. Stir to coat them lightly in it – this will help them suspend in the batter and not sink to the bottom of the muffins.

In a second bowl, whisk together the sugar, brown sugar, and butter until it’s slightly fluffy – it should take about a minute or two of elbow grease. Once that happens whisk in the milk, eggs, vanilla extract, and almond extract until smooth.

Add the bowl of wet ingredients to the bowl with the flour mixture. Whisk them together until well combined. Next, gently fold in the strawberries.

Spoon the muffin batter into the wells of the muffin tin. Don’t be like me and overfill them if you want them to be cute; only add enough to reach the top of each well, no more. You will probably have enough for around 18 muffins, so you’ll need to make two batches. If you have two muffin tins feel free to bake them all at the same time.

Bake on the middle rack of the preheated oven for 20 minutes, until deeply golden brown and cooked through in the center. A toothpick or cake tester should come out clean.

Let rest in the pan for 5-10 minutes, then remove and transfer to a wire rack to cool completely. While they are cooling go ahead and make the icing.

In a small bowl whisk together the powdered sugar, heavy cream, and clear vanilla extract until smooth. Add the strawberry syrup if using, and then the diced strawberries. Set aside while the muffins cool.

After the muffins have cooled spoon about a tablespoon or so of icing right onto the top center of each one. It will run, that’s what we want. You can also drizzle the icing if you like that idea better. Dassit!