Boozy Strawberry Muffins

If you don't have a muffin tin, place the paper cases close together on a baking sheet so they stay stable.

Cut the strawberries shortly before using them to keep them juicier and retain more aroma.

Sifting the flour beforehand makes the batter especially light.

This lightly coats the strawberries in flour so they sink less during baking.

Ingredients at roughly room temperature whisk more quickly and evenly.

Don't overmix, otherwise the muffins will turn out compact rather than fluffy.

An ice cream scoop or two spoons make portioning especially neat.

Do a skewer test: if the skewer comes out with only a few moist crumbs, they're perfect.

On the rack they cool all around and won't become damp on the bottom.

A dusting of powdered sugar, a dollop of yogurt cream or fresh strawberry pieces are nice additions.