Description
Fresh Strawberry Muffins are a delightful way to celebrate the flavors of summer right at your breakfast table. These soft and fluffy muffins are bursting with juicy strawberries and a hint of cinnamon, making them perfect for any occasion—whether it’s a cozy family breakfast or a festive brunch. With straightforward ingredients and simple instructions, you’ll whip up these tasty treats in no time. Plus, they can easily be customized to suit various tastes. Serve them warm or at room temperature, and watch them disappear quickly!
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, combine flour, sugar, baking powder, salt, and cinnamon; whisk together.
- In another bowl, mix beaten eggs with canola oil until smooth.
- Stir in the sliced and slightly mashed strawberries into the egg mixture.
- Fold the wet mixture into the dry ingredients gently until just combined.
- Spoon batter into greased muffin tins, filling nearly full.
- Bake at 425°F for about 5 minutes, then reduce heat to 350°F (175°C) and bake for an additional 15–19 minutes.
- Check doneness with a toothpick; it should come out clean.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 12g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: For added texture, consider folding in nuts or swapping some flour for oats. Store muffins in an airtight container for up to 5 days or freeze for up to three months.