How do you make watermelon muffins?

Watermelon Muffins: A Refreshing Treat

These muffins are a delightful way to enjoy the sweetness of watermelon. They are light, fluffy, and bursting with summery flavor.

Ingredients:

* 1 cup (2 sticks) unsalted butter, softened

* 1 1/2 cups granulated sugar

* 2 large eggs

* 1 teaspoon vanilla extract

* 2 cups all-purpose flour

* 1 teaspoon baking powder

* 1/2 teaspoon baking soda

* 1/4 teaspoon salt

* 1 cup diced watermelon, seeds removed

* 1/4 cup milk (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.

2. In a large bowl, cream together the butter and sugar until light and fluffy.

3. Beat in the eggs one at a time, then stir in the vanilla extract.

4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

6. Gently fold in the diced watermelon.

7. If the batter seems dry, add 1/4 cup of milk.

8. Divide the batter evenly among the muffin cups.

9. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

10. Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

Tips:

* For a more intense watermelon flavor, use a seedless variety with a deeper red hue.

* You can also add a pinch of red food coloring to the batter for a vibrant pink color.

* For a sweeter muffin, use a sweeter variety of watermelon.

* These muffins can be enjoyed plain or topped with a dollop of whipped cream, a sprinkle of fresh mint, or a drizzle of honey.

Storage:

Watermelon muffins can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. You can also freeze them for up to 3 months. To defrost, thaw overnight in the refrigerator.

Enjoy these refreshing and delicious watermelon muffins!