These delightful strawberry muffins are sweet, moist, and oh so delicious. They are perfect for breakfast, brunch or an anytime treat.
Course
Baking, Breakfast, Brunch, Muffins
Prep Time20minutes
Cook Time25minutes
Total Time45minutes
AuthorMelissa Russo / thefarmgirlgabs.com
Ingredients
3 1/2cupsflour
1 1/2teaspooncinnamon
1tablespoonbaking powder
1/2teaspoonbaking soda
1/2teaspoonsalt
2 1/2cupsJersey Fresh Strawberriesdiced
2eggsbeaten
1 1/4cupmilk
1teaspoonvanilla
2sticks buttermelted
1 1/2cupsugar
1/2cupsprinkling sugar
Instructions
Preheat oven 375 degrees
Line muffin tins with baking cups
Clean and dice strawberries. Set aside.
Melt butter.
Sift dry ingredients: flour, cinnamon, baking soda, baking powder and salt
Combine wet ingredients: eggs, milk, vanilla and butter
In large bowl, add wet ingredients and strawberries to the dry ingredients.
Gently stir in 1 1/2 cups of sugar. Mix ONLY until incorporated. Do not over mix.
Fill muffin tins about 2/3 full. I use an ice cream scoop.
Add sprinkling sugar to top of each muffin
Bake at 375 degrees for 25 minutes or until done.
Recipe Notes
Makes 24 muffins.
* I tried making half of the muffins without the baking cup liners (just a well-greased tin). Since these muffins are so moist, they had a hard time coming out of the pan. Make sure you line the pans with baking cups.