Fresh Strawberry Muffins
Fresh Strawberry Muffins are fantastic! These quick and easy breakfast or brunch muffins use fresh strawberries and they're flavored with cinnamon. So tasty and delicious. If you enjoy muffins for breakfast, these are perfect for everyday, company or holiday breakfasts--especially Christmas and Valentine's Day.
Ingredients
- 3 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 1 1/2 cups granulated sugar
- 2 tsp. baking powder
- 1 tsp. salt
- 1 tsp. cinnamon
- 4 large eggs beaten
- 1 1/4 cups canola oil or coconut oil
- 2 1/2 cups fresh strawberries sliced and slightly mashed
Instructions
- 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.
Notes
Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving.