These muffins combine the tangy flavor of orange zest with the sweetness of strawberries, creating a delightful treat perfect for any time of the day.
Preheat your oven to 375°F (190°C) and line a muffin pan with paper liners.
Preheating ensures even baking from the start.
In a mixing bowl, whisk together the melted butter, granulated sugar, salt, eggs, vanilla extract, and orange zest until smooth.
Ensure the butter is not too hot to avoid cooking the eggs.
Sift the flour, baking powder, nutmeg, and cinnamon into the wet ingredients and gently mix until just combined.
Overmixing can make the muffins dense.
Fold in the chopped strawberries gently to distribute them evenly.
Coating the strawberries in a bit of flour prevents them from sinking.
Add the buttermilk and stir until the batter is smooth and well combined.
Adding buttermilk last ensures a moist texture.
Scoop the batter into the prepared muffin pan, filling each cup about 3/4 full.
Use an ice cream scoop for even portions.
Mix the remaining sugar and cinnamon for the topping and sprinkle over the muffins.
This creates a delightful crunchy topping.
Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Check a few muffins to ensure even doneness.
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Cooling on a rack prevents soggy bottoms.
Serve the muffins warm or at room temperature and enjoy!
Pair with a cup of tea or coffee for a delightful experience.
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