Put extra strawberries to good use in this easy muffin recipe. Incredibly fragrant and topped with a sprinkling of cinnamon and sugar—you’ll want to make these often just for the wonderful aroma that fills your kitchen!
Fresh Strawberry Muffins
1-1/2 cups chopped fresh strawberries
1/2 cup sugar
1/4 cup sugar
1/4 cup butter, softened
1 tsp vanilla extract
1-3/4 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
sugar and cinnamon for sprinkling
In a small bowl, combine the strawberries and 1/2 cup sugar. Set aside for 1 hour. Drain and reserve the liquid.
Preheat the oven to 425°F. Line a muffin tin with paper liners. In a medium bowl, cream together the butter and 1/4 cup of sugar until light and fluffy. Add the eggs one at a time, then stir in the vanilla.
Combine the flour, baking soda, and salt in a separate bowl. Slowly add to the creamed mixture, alternating pouring in the strawberry juice liquid as well. The batter should be quite thick, but you can add a splash of milk if necessary. Gently stir in the strawberries. Spoon the batter into the muffin cups and sprinkle the tops with cinnamon sugar. Bake for 15-20 minutes. Cool the muffins on a wire rack.
Makes 1 dozen muffins
For more recipes and ideas, visit www.sweetmelissaslife.com.