Strawberry Muffins Recipe With Cinnamon Sugar

August 16, 2021

These Strawberry Muffins are moist, packed with strawberries, and topped with a dash of sugar and cinnamon. They are so delicious warm out of the oven or cooled. I think you will enjoy making and eating this strawberry muffins recipe!

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Strawberry Muffins

This strawberry muffins recipe is easy to make. The muffins with berries can be served for breakfast or serve as a snack. All you need for this recipe are basic baking pantry staples, butter, milk, and fresh strawberries…

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Strawberry Muffins Recipe

Ingredients

2-1/4 cups Strawberries
2 cups Flour (King Arthur’s Flour All Purpose or other all purpose flour)
3 tsp. of Baking Powder
1/2 tsp. of Salt
1/2 a cup of Butter
1/2 of a cup of Granulated Sugar
Cinnamon Powder
1 cup of Keifer Low-fat Blueberry Milk (or) milk of your choice
For the topping – Use 2 Tablespoons sugar and 1/2 a tsp. of cinnamon

Directions

How to make strawberry muffins

Prepare the strawberries by washing, hulling and cutting them. Meaure the strawberries and set them to the side.
Add the dry ingredients into a mixing bowl. Flour, baking powder, salt.
Next with a pastry cutter or a knife cut the cold butter. Incorporating it into the flour until it is mixed and crumbly.
Then add half a cup of sugar, mixing it in.
Pour the low-fat blueberry milk (or your choice of milk) into the batter.
Mix until it is combined. (Do not over mix)
Gently fold in the 2-1/4 cups strawberries.
Line your muffin pan.
I use a baking scoop to add the batter into muffin lined muffin pan.
Make the topping of cinnamon sugar if desired. Sprinkle the tops of the unbaked muffins with the cinnamon sugar mixture.
Bake at 400 F. degrees about 20 minutes or until done. Test the muffin’s doneness near the end of the bake time with a knife, or toothpick, or reusable tester like this.
They are done with the toothpick or tester comes out clean.
Serve when slightly cooled or fully cooled.

Enjoy the strawberry muffins with family or friends. This is a small batch of strawberry muffins. Only a few people at home? You can freeze the extra when fully cooled if needed by using Freezer Bags.

Scroll down just a bit for the printable recipe.

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Fresh strawberries are readily available year-round in California for eating and recipes. But, if you don’t have access to fresh strawberries as we do, you can save this recipe or pin this strawberry muffin recipe.

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Print The Recipe For Strawberry Muffins

Yield: 12

Strawberry Muffins Recipe

These Strawberry Muffins are moist, packed with strawberries, and topped with a dash of sugar and cinnamon. They are so delicious warm out of the oven or cooled.

Prep Time 10 minutes

Cook Time 20 minutes

Additional Time 10 minutes

Total Time 40 minutes

Ingredients

2-1/4 cups Strawberries
2 cups Flour (King Arthur’s Flour All Purpose or other all purpose flour)
3 tsp. of Baking Powder
1/2 tsp. of Salt
1/2 a cup of Butter
1/2 of a cup of Granulated Sugar
Cinnamon Powder
1 cup of Keifer Lowfat Blueberry Milk (or) milk of your choice
For the topping – Use 2 Tablespoons sugar and 1/2 a tsp. of cinnamon

Instructions

Prepare the strawberries by washing, hulling, and cutting them. Measure them out and set them to the side.
Add the dry ingredients into a mixing bowl. Flour, baking powder, salt.
Next with a pastry cutter or a knife cut the cold butter. Incorporating it into the flour until it is mixed and crumbly.
Then add half a cup of sugar, mixing it in.
Pour the low-fat blueberry milk (or your choice of milk) into the batter.
Mix until it is combined. (Do not over mix)
Gently fold in the 2-1/4 cups strawberries.
Line your muffin pan.
I use a baking scoop to add the batter into a muffin-lined muffin pan.
Make the topping of cinnamon sugar if desired. Sprinkle with the cinnamon-sugar mixture.
Bake at 400 F. degrees for about 20 minutes or until done. Test the muffin’s doneness near the end of the bake time with a knife, or toothpick, or reusable tester like this.
They are done with the toothpick or tester comes out clean.
Serve when slightly cooled or fully cooled. About 10 minutes.

Notes

This is a small batch of strawberry muffins. You can freeze the extra when fully cooled if needed by using.
The blueberry milk gives the muffins a slight berry flavor but any milk will work.
I haven't tested the recipe with soy, almond, or other non-dairy but, I don't see why you couldn't swap for non-diary.