Description
Soft, moist strawberry muffins infused with cinnamon and made with fresh strawberries. An easy, family-friendly breakfast or brunch treat ready in 30 minutes.
Ingredients
- 3 cups all-purpose flour
- 1½ cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 4 large eggs
- 1¼ cups vegetable oil or melted coconut oil
- 2½ cups fresh strawberries, diced and lightly mashed
- 1 teaspoon vanilla extract
- 2 tablespoons coarse sugar for sprinkling (Optional Topping)
Instructions
- Preheat oven to 425°F. Line or grease 18 muffin cups.
- In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.
- In another bowl, whisk eggs, oil, and vanilla until blended.
- Add the strawberries to the egg mixture and stir gently to combine.
- Pour the wet mixture into the dry ingredients and stir just until moistened; do not overmix.
- Divide the batter evenly into muffin cups, filling almost to the top.
- Sprinkle coarse sugar over the tops if desired.
- Bake at 425°F for 5 minutes, then reduce heat to 350°F and continue baking 15–18 minutes, until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a rack. Serve warm or at room temperature.
Notes
- Bake at a high temperature initially for a nice dome shape.
- Do not overmix the batter to keep the muffins tender.
- Use fresh, ripe strawberries for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American