It’s a running joke that whenever I whip up this recipe, there’s never a single bite remaining for the next day

Ready to take your breakfast experience to new heights? Dive into the delicious world of Strawberry Muffins baked in a muffin tin! Packed with the freshness of ripe strawberries and a touch of cinnamon, these muffins strike the perfect balance between sweet and tangy. Ideal for a quick breakfast on the run or as a delightful addition to your weekend brunch, these muffins are a guaranteed hit.

I still remember a beautiful summer day a few years back when my family and I visited a local strawberry farm at the height of the season. Surrounded by the intoxicating aroma of ripe strawberries, we handpicked them right from the vines. Returning home with baskets full of these red jewels, I was inspired to bake something extraordinary, leading me to discover this incredible recipe.

The first taste of these warm strawberry muffins took me straight back to that sunny day. The soft, moist texture melded with the juicy strawberries, creating an irresistible combination. Each bite filled me with joy and a pleasant nostalgia. This recipe has become a cherished favorite in our family, bringing smiles every time we bake it.

Strawberry Muffins Recipe

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 diced strawberries

3 teaspoons granulated sugar (for topping)

1/2 teaspoon ground cinnamon (for topping)


Preheat your oven to 400°F (200°C). Grease a muffin tin or line it with muffin cups.

In a mixing bowl, cream together the softened butter and 3/4 cup sugar until light and fluffy. Beat in the egg thoroughly.

In another bowl, mix the flour, baking powder, and salt.

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