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

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

Gently fold in the diced strawberries.

In a small bowl, combine the remaining 3 teaspoons of sugar with the cinnamon.

Spoon the batter into the muffin tin, filling each cup about two-thirds full.

Sprinkle the cinnamon-sugar mixture over each muffin.

Bake in the preheated oven until a toothpick inserted into a muffin comes out clean (usually about 20-25 minutes).

Let the muffins cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.

These Strawberry Muffins, with their alluring red hue and delectable flavor, are a feast for the senses. Next time you’re blessed with a bounty of fresh strawberries or in search of a tasty breakfast treat, remember this recipe. It’s not just a muffin; it’s a bite of joy and nostalgia!