Fresh strawberry cinnamon muffins. Think of a cinnamon muffin with little bits of strawberry flavor topped with some cinnamon sugar. A great way to start the day.
Based on an allrecipe.com recipe, I added some cinnamon and vanilla to kick up the taste of the muffin. Then sprinkle with a little cinnamon sugar and you have a taste treat. Not much work to surprise the family.
A nice solid four but not as much strawberry pop as I was hoping for. A 4 from my wife also.
Notes: the original recipe would have been a bit bland. The comments had some suggestions and the most common were adding some cinnamon and vanilla to the muffin. I took it one step further with a sprinkle of cinnamon sugar that was needed.
The strawberries need to be a bit smaller than in my picture. The are moist and will create pockets otherwise.
Preheat oven to 375 conventional. Prep a regular muffin pan with paper muffin liners for 12 muffins.
Clean and chop 1 cup strawberries. Combine wet: 1/4 cup vegetable oil, 1/2 cup milk, one egg and 1/2 teaspoon vanilla.
Combine dry: 1 3/4 cup flour, 1/2 cup sugar, one tablespoon baking powder, 1/2 teaspoon salt and 1/2 teaspoon cinnamon. Add the chopped strawberries to the dry and stir to coat.
In a small bowl mix one tablespoon sugar with 1/2 teaspoon cinnamon.
Add the wet to dry and mix.
Divide it 12 standard size muffin cups. Fill about 2/3 full. Add 1/4 teaspoon of the sugar/cinnamon mixture to the top.
Bake until toothpick comes out clean. About 20 minutes. Move to cooling rack and cool for 10 minutes before serving.
June 16, 2016