Strawberry Muffins

I love muffins. Blueberry, cranberry, chocolate... you name it, I love it! I love the sugary, crunchy tops and the moist centers of muffins. This muffin recipe is very versatile and you can mix in anything you want in them. I used fresh strawberries and they’re absolutely yummy! Each bite is bursting with fresh strawberries. These muffins are perfect for breakfast or brunch with your favorite cup of coffee or tea.

{Strawberry Muffins} 
You'll need: 
3 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
 1½ tablespoons ground cinnamon
1¼ cups milk
2 extra-large eggs, lightly beaten
½ pound (2 sticks) unsalted butter, melted
2 cups diced fresh strawberries
1½ cups sugar
Directions: Preheat the oven to 375 degrees. Line muffin tins with paper liners. Sift the flour, baking powder, baking soda, salt, and cinnamon together in a large bowl. Stir with your hand to be sure the ingredients are combined. Combine the milk, eggs, and melted butter. Make a well in the middle of the dry mixture, pour the wet mixture into the well, and stir until just combined. There will be some lumps but don’t overmix the batter! Add the strawberries and sugar and stir gently to combine.

Using a 2¼-inch ice cream scoop, spoon the batter into the muffin cups to fill the liners. Bake for 20 to 25 minutes, until a cake tester comes out clean and the tops are nicely browned.

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