Description
Fresh Strawberry Muffins are a delightful way to savor the flavors of summer in every bite. These fluffy, moist muffins are packed with fresh strawberries and a hint of cinnamon, making them an ideal choice for breakfast, brunch, or as a sweet snack throughout the day. With their tender crumb and irresistible sweetness, these muffins are sure to impress both kids and adults alike. Whip up a batch in under 40 minutes, and enjoy them warm or at room temperature—perfect for any occasion!
Ingredients
Scale
- 3 cups unbleached all-purpose flour
- 1 1/2 cups granulated sugar
- 2 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 4 large eggs (beaten)
- 1 1/4 cups canola oil (or coconut oil)
- 2 1/2 cups fresh strawberries (sliced and slightly mashed)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, mix together the flour, sugar, baking powder, salt, and cinnamon.
- In a separate bowl, whisk the beaten eggs and oil until well combined.
- Gently fold the strawberries into the egg mixture.
- Gradually combine the dry ingredients with the wet ingredients using a rubber spatula; do not overmix.
- Spoon the batter into greased muffin tins until nearly full.
- Bake at 425°F for about 5 minutes; then reduce the temperature to 350°F (175°C) and bake for an additional 15-19 minutes or until a toothpick comes out clean.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (80g)
- Calories: 235
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg