Fresh Strawberry Muffins
Fresh Strawberry Muffins are fantastic! These quick and easy breakfast or brunch muffins use fresh strawberries and they're flavored with cinnamon. So tasty and delicious. If you enjoy muffins for breakfast, these are perfect for everyday, company or holiday breakfasts--especially Christmas and Valentine's Day.
Equipment
- 2 12 tin muffin tins
- 1 large mixing bowl
- measuring cups
- measuring spoons
- 1 sharp knife to slice the strawberries
- 1 small mixing bowl
Ingredients
- 3 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 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 oven to 425◦.
- Combine dry ingredients in large mixing bowl.
- In small bowl, combine eggs and oil.
- Stir strawberries into egg mixture.
- Blend in flour mixture until thoroughly combined; but do not over beat.
- Spoon into greased muffin tins until nearly full.
- Bake at 425◦ for 5 minutes.
- Reduce heat to 350◦ and bake an additional 15-19 minutes or until a toothpick inserted in center comes out clean.
Notes
NOTE: The original recipe calls for 3 cups flour. I've used up to 3 1/2 cups flour before with good results. But because some folks who tried this muffin thought it came out too stiff, like cookies, I've reflected the change in the flour again for future makers of this recipe.
NOTE: You can use paper liners in the muffin tins if you prefer. Spray each paper liner with cooking spray before using.
Recipe source: adapted from Gooseberry Patch, Country Baking Cookbook.
© Can’t Stay Out of the Kitchen
Nutrition
Calories: 285kcalCarbohydrates: 33gProtein: 4gFat: 16gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 39mgSodium: 171mgPotassium: 66mgFiber: 1gSugar: 17gVitamin A: 60IUVitamin C: 11mgCalcium: 45mgIron: 1mg
Tried this recipe?Let us know how it was!