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Strawberry Muffins


Strawberry Muffins


Are you ready to improve your breakfast? Then these delicious strawberry muffins in a muffin tin are just the

thing for you! Packed with fresh strawberries and a hint of cinnamon, these muffins offer the perfect balance of

sweet and tart. Whether you’re looking for a quick breakfast on the go or a delicious addition to your weekend

brunch, these muffins are sure to impress.


A few years ago, my family and I visited a local strawberry farm at the height of strawberry season.It was a warm

summer day and the sweet scent of ripe strawberries filled the air as we picked them from the vines. We brought

home baskets full of delicious strawberries and I was determined to make something special with them. That’s

when I came across this recipe.

When I tasted these hot, freshly baked strawberry muffins, I felt transported back to that sunny day on the farm.


The first bite was pure indulgence – the soft, moist texture paired with the hint of juicy strawberries was

absolutely irresistible.As I savored each bite, I felt a sense of joy and nostalgia. This recipe has now become a

family favorite and puts a smile on our faces every time we make it.

Strawberry Muffins


2 cups all-purpose flour


1/2 cup softened butter

3/4 cup granulated sugar

1 egg

2 teaspoons baking powder

1/2 teaspoon salt


1/2 cup milk

1/2 teaspoon vanilla extract

1 1 /2 cups chopped strawberries

3 teaspoons granulated sugar

1/2 teaspoon ground cinnamon


1Preheat the oven to 400 degrees F. Grease a muffin tin or line it with muffin cups.

In a bowl, cream together the softened butter and sugar until light and fluffy.Beat the egg until well incorporated.

In a separate bowl, mix together the flour, baking powder and salt.

Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until well combined.


Add the chopped strawberries.In a small bowl, stir together additional sugar and cinnamon.

Pour the muffin batter into the prepared muffin tin, filling each tin about two-thirds full.

Sprinkle the cinnamon-sugar mixture on each muffin.

Bake in the preheated oven for the recommended time or until a toothpick inserted into the center of a muffin

comes out clean.

Allow the muffins to cool in the tin for a few minutes before transferring to a wire rack to cool completely.Enjoy!

With their bright red color and irresistible taste, these strawberry muffins in a muffin tin are a delight for the eyes

and the taste buds. So next time you have an abundance of fresh strawberries or just need a delicious breakfast

option, save this recipe and make it. Trust me, you won’t be able to resist the pure joy and nostalgia that

accompanies every bite.

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