Fresh strawberry cinnamon muffins. Think of a cinnamon muffin with little bits of strawberry flavor topped with some cinnamon sugar. A great way to start the day.
Based on an allrecipe.com recipe, I added some cinnamon and vanilla to kick up the taste of the muffin. Then sprinkle with a little cinnamon sugar and you have a taste treat. Not much work to surprise the family.
Rating
A nice solid 4 but not as much strawberry pop as I was hoping for. A 4 from my wife also.
Notes: the original recipe would have been a bit bland. The comments had some suggestions and the most common were adding some cinnamon and vanilla to the muffin. I took it one step further with a sprinkle of cinnamon sugar that was really needed.
The strawberries need to be a bit smaller than in my picture. The are moist and will create pockets otherwise.
Preheat oven to 375 conventional. Prep a regular muffin pan with paper muffin liners for 12 muffins.
Clean and chop 1 cup strawberries. Combine wet: 1/4 cup vegetable oil, 1/2 cup milk, 1 egg and 1/2 teaspoon vanilla.
The strawberries here are a little big. Make the pieces about halve this size.
Combine dry: 1 3/4 cup flour, 1/2 cup sugar, 1 tablespoon baking powder, 1/2 teaspoon salt and 1/2 teaspoon cinnamon. Add the chopped strawberries to the dry and stir to coat.
In a small bowl mix 1 tablespoon sugar with 1/2 teaspoon cinnamon.
Add the wet to dry and mix.
Divide it 12 standard size muffin cups. Fill about 2/3 full. Add 1/4 teaspoon of the sugar/cinnamon mixture to the top.
Bake until toothpick comes out clean. About 20 minutes.Move to cooling rack and cool for 10 minutes before serving.
Recipe Card with print function and Ziplist delayed due to technical issues with WordPress update and Ziplist.
Updated
April 21 2014