These muffins are delicious, easy to make, and you can even feel pretty good about eating them, since they’ve got fruit in them, and they also have a lot of cinnamon, which is really good for you, and helpful in how your body uses sugar.
These fresh strawberry muffins are actually so amazing that I’ve been asked for the recipe time and again. Every time I make them to share, someone asks for the recipe. They may not be the most beautiful muffin you’ve ever seen, but they’re packed full of incredible flavor!
Love muffins? Want to try more delicious recipes? Check these out!
Fresh Strawberry Muffins
Homemade from scratch muffins, full of juicy fresh strawberries & warm cinnamon!
Ingredients
- 3 cups flour
- 1 1/2 cups sugar
- 4 tsp cinnamon
- 3 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- 2 eggs
- 1 1/4 cups milk
- 1 cup butter, melted
- 2 cups fresh strawberries, chopped
Instructions
- Preheat oven to 375 degrees. Prepare (by greasing muffin cups or putting paper liners in) 24 muffin cups.
- In a large bowl, combine dry ingredients.
- In a second bowl, melt butter in microwave (approximately 30-60 seconds, stirring every 15-20 seconds). Into the butter, beat eggs and milk. Stir butter mixture into the dry ingredients until it is just moistened. Then fold in the strawberries.
- Pour into prepared muffin cups. Bake 18-20 minutes, until a toothpick inserted in the center of the muffins comes out clean. Cool for 5 minutes before removing from pan.
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Nutrition Information:
Yield:
24Serving Size:
1 ServingsAmount Per Serving:Calories: 192 Total Fat: 9g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 37mg Sodium: 210mg Carbohydrates: 27g Net Carbohydrates: 0g Fiber: 1g Sugar: 13g Sugar Alcohols: 0g Protein: 3g
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My muffins came out too soggy with the strawberries on bottom. What did I do wrong? Almost looking not done or not set.
Did you check for doneness with a toothpick? Altitude and weather can change how long it takes to bake breads and muffins, so it may be that they weren’t completely baked. However, the batter is usually thick enough to suspend the strawberries up throughout the muffins, so the fact that they were all at the bottom makes me wonder if maybe you didn’t add enough flour?
I’ve made this recipe hundreds of times (it’s a family favorite) and several of my friends have as well, and it’s always turned out, so I hope you’ll give it another try!
I can see why you love these muffins. I have always loved strawberries in baking recipes, so, I am bookmarking this. Thanks for the helpful baking tips.
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