A great way to start the day. Fresh strawberry muffins with little bits of strawberry topped with some cinnamon sugar. Just follow these easy step by step photo instructions.
Editor's Note: Originally Published April 21, 2014. Republished with expanded discussion and updated strawberries.
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.
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 I felt was needed.
A nice solid four from my wife and me. An excellent everyday muffin that is easy to make.
Test one of your berries. Bump the sugar up a bit if not sweet.
Next is the texture of the berry. If it is very moist, dice a bit smaller. Use ½ inch as the average. If dry, then they can be a bit bigger like in my pictures.
If too big, the moisture in the berries will create pockets from the steam.
👨🍳The Muffin Dough
Don't over mix. Slightly lump is ok.
Second, be sure to use baking powder without aluminum. It can create an after taste that is metallic.
Preheat oven to 375° conventional. Prep a regular muffin pan with paper muffin liners for 12 muffins.
Clean and chop 1 cup strawberries to about ½ inch size. Combine wet: vegetable oil, milk, egg, and vanilla.
Combine dry: 1 ¾ cup flour, ½ cup sugar, one tablespoon baking powder, ½ teaspoon salt, and ½ teaspoon cinnamon. Add the chopped strawberries to the dry and stir to coat. If the strawberries are soft, fold in after mixing the dry with wet components.
In a small bowl mix one tablespoon sugar with ½ teaspoon cinnamon.
Add the wet to dry and mix.
Divide it 12 standard-size muffin cups. Fill about ⅔ full. Add ¼ teaspoon of the sugar/cinnamon mixture to the top.
Bake until a toothpick comes out clean. About 20 minutes. Move to a cooling rack and cool for 10 minutes before serving.
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- 1 cup strawberries
- ¼ cup vegetable oil
- ½ cup milk
- 1 egg
- ½ teaspoon vanilla
- 1 ¾ cup flour
- ½ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 tablespoon sugar
- ½ teaspoon cinnamon
- Preheat oven to 375° conventional. Prep a regular muffin pan with paper muffin liners for 12 muffins.
- Clean and chop 1 cup strawberries to about ½ inch size.
- Combine wet: ¼ cup vegetable oil, ½ cup milk, one egg, and ½ teaspoon vanilla.
- Combine dry: 1 ¾ cup flour, ½ cup sugar, one tablespoon baking powder, ½ teaspoon salt and ½ teaspoon cinnamon. Add the chopped strawberries to the dry and stir to coat. If the strawberries are soft, fold in after mixing the dry with wet components.
- In a small bowl mix one tablespoon sugar with ½ teaspoon cinnamon.
- Add the wet to dry and mix.
- Divide into 12 standard size muffin cups. Fill about ⅔ full. Add ¼ teaspoon of the sugar/cinnamon mixture to the top.
- Bake until a toothpick comes out clean. About 20 minutes.
- Move to cooling rack and cool for 10 minutes before serving.
- The main variable outside of your oven is the strawberries.
- Taste the strawberries before chopping. Add a bit more sugar if not sweet. If soft or moist then fold in the dough after mixing the wet with the dry ingredients.
- If the berries are soft and moist, chop a bit smaller.
- Use aluminum-free baking powder.
- Best if eaten the same day. For storage, wrap tightly in plastic wrap or foil and refrigerate for 2-3 days or freeze for up to 3 months.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
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Originally Published April 21, 2014. Updated with expanded options, refreshed photos, and a table of contents to help navigation.