These strawberry muffins are what dreams are made of. Let me tell you, they are simple, full of flavor, very light and airy and the strawberries can be canned if you want them to be, but I prefer fresh for a better taste. One of my favorite things to do is to sprinkle these with some sugar over the top when I am done pouring them into their muffin tins to give them a crystalized look and amazing crunch when you bite into them later.
Check out what our friends over at Can’t Stay Out Of The Kitchen had to say about these:
“There’s nothing unusual about these muffins – they have lots of fresh strawberries and cinnamon – and they’re incredibly easy to make. They have only 8 ingredients without lots of difficult steps, so they’ve always been a very popular muffin to make around our house.”
8 simple steps can give you the best muffins you have ever tasted.
3 cups Gold Medal UNBLEACHED all-purpose flour bleached flour toughens baked goods
1 1/2 cups Domino sugar
2 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
4 large eggs beaten
1 1/4 cups canola or coconut oil
2 1/2 cups fresh strawberries sliced and slightly mashed
I Preheat oven to 425◦.
Combine dry ingredients in large mixing bowl.
In small bowl, combine eggs and oil.
Stir strawberries into egg mixture.
Blend in flour mixture until thoroughly combined; but do not over beat.
Spoon into greased muffin tins until nearly full.
Bake at 425◦ for 5 minutes.
Reduce heat to 350◦ and bake an additional 15-19 minutes or until a toothpick inserted in center comes out clean.
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Quick Tip: For muffins that are a bit denser, add an extra half cup of flour
Thanks again to Can’t Stay Out Of The Kitchen for this amazing recipe.