Okay, we are finally through the LOADS of strawberries we picked at Eckert’s. I think this is my last recipe that I have made with them. Strawberries have definitely been on my mind!

These are one of the best strawberry muffins recipes I have made! The recipe is adapted from the Food Network. I decreased the sugar and it’s still perfectly sweet and fluffy and I recommend making these with some fresh strawberries.

Enjoy!

Strawberry Muffins 🍓

1 cup sugar
1.5 Tablespoons ground cinnamon
1 1/4 cups milk
1 Tbsp Baking powder
2 sticks unsalted butter, melted
1/2 tsp baking soda
1/2 tsp salt
2 large eggs
3 cups all-purpose flour
1/2 tsp vanilla extract
2 cups diced, fresh strawberries (plus some sliced strawberries for topping)

Instructions:

Melt butter on stove or in microwave and let cool slightly.
In a large bowl, whisk together the sugar, cinnamon, milk, baking powder, baking soda, salt, eggs and vanilla. Slowly add in flour and stir with wooden spoon.
Stir in strawberries.
Preheat oven to 375 degrees.
Using an ice cream scoop, scoop dough into muffin tins sprayed with nonstick spray. Top with a sliced strawberry and you can also sprinkle with some sugar.
Bake for about 20-25 minutes or until the tops are golden brown. Let cool in pan a few minutes and then transfer to wire rack to cool completely.