It’s a running joke that whenever I whip up this recipe, there’s never a single bite remaining for the next day

Are you ready to elevate your breakfast game? Look no further than these delightful Strawberry Muffins in a Muffin Tin! Bursting with fresh strawberries and a hint of cinnamon, these muffins are the perfect balance of sweetness and tanginess. Whether you’re looking for a quick on-the-go breakfast or a delightful addition to your weekend brunch spread, these muffins are sure to impress.
A few years ago, my family and I visited a local strawberry farm during the peak of strawberry season. It was a warm summer day, and the sweet smell of ripe strawberries filled the air as we picked them right off the vines. We brought home baskets of luscious strawberries, and I was determined to make something special with them. That’s when I stumbled upon this recipe.

The moment I took a bite of these warm, freshly baked strawberry muffins, I was transported back to that sunny day at the farm. The first bite was pure bliss – the soft and moist texture combined with the burst of juicy strawberries was absolutely irresistible. As I savored each bite, I couldn’t help but feel a sense of joy and nostalgia. This recipe has since become a family favorite, and it continues to bring smiles to our faces whenever we bake it.

2 cups all-purpose flour
1/2 cup softened butter
3/4 cup granulated sugar
1 egg
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 teaspoon vanilla extract
1 1/2 cups diced strawberries
3 teaspoons granulated sugar
1/2 teaspoon ground cinnamon

1Preheat your oven to 400 degrees F. Grease a muffin tin or line with muffin cups.
In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Beat in the egg until well incorporated.
In a separate bowl, combine the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.
Fold in the chopped strawberries.
In a small bowl, mix together the additional sugar and cinnamon.
Spoon the muffin batter into the prepared muffin tin, filling each cup about two-thirds full.
Sprinkle the cinnamon-sugar mixture on top of each muffin.
Bake in the preheated oven for the recommended time or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy!

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