Strawberry Muffins Recipe With Cinnamon Sugar
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.
PIN IT FOR LATER
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
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.
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.
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Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 213Total Fat 8gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 21mgSodium 320mgCarbohydrates 32gFiber 2gSugar 14gProtein 4g
Looking for more things to bake?
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- Quick Bread Recipes
- Cookie Recipes
- Easy Cake Recipes
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- Treat Recipes
- Strawberry Recipes
This recipe was slightly adapted from MondaySunday’s Strawberry Shortcake Muffins Recipe.