Strawberry Cinnamon Muffin Recipe
Strawberry Cinnamon Muffins
One day, I decided I was going to bake some kind of strawberry muffins for the first time ever. It started with first thinking about and craving chocolate chip muffins from the grocery store bakery and thinking how long it's been since I've had them.
I got an idea to try to bake them instead, so, I looked up recipes. As I searched for recipes, I came across the Sunny morning muffins recipe from Sunny Anderson from FoodNetwork.com with strawberries, cinnamon, bananas, nutmeg, blueberries, and nuts. It's a great recipe, though being the baker and cooker that I am, I love to experiment and change up recipes, curbing them to what I like. In that muffin combo, I don't like blueberries, nuts and nutmeg, and didn't have any bananas lying around, so, I cut those ingredients out.
I put the strawberries and added a bit more cinnamon than I probably should have. But it was definitely worth it! The result was Strawberry Cinnamon Muffins! They are healthier than chocolate chip ones and they turned out really delicious! Even my beau always looks forward to having a Strawberry Cinnamon Muffin on Monday mornings when he has to travel. He calls it his "Monday Morning Muffin"; he loves it so much!
I've decided to share my experimented muffin recipe, modeled after the Sunny Morning Muffins recipe, that resulted in Strawberry Cinnamon Muffins. Here is the recipe:
- 1 cup of strawberries (About 7 strawberries), chopped - (After rinsing,cut stem off, cut into quarters then cut each in half again)
- 1 cup of sugar, plus 2 tablespoons
- 1 1/2 cups of all-purpose flour
- about 6 shakes of ground cinnamon, (or until bowl is completely covered)
- 1/2 teaspoon baking soda
- 1 teaspoon of salt
- 2 extra large eggs
- 1/4 cup of canola oil
- 1 lemon, zested
Special equipment: muffin tin and muffin liners
Preheat oven to 350 degrees F.
- In a small bowl, mix together strawberries and 2 tablespoons sugar. Let sit 15 minutes until strawberries give off juices.
- In another small bowl, mix together flour, cinnamon, baking soda, and salt.
- In a large bowl, whisk together the eggs, oil, 1 cup sugar, strawberries, and lemon zest.
- Whisk and mix eggs, oil, and sugar first. Then mix in strawberries, juices and all. Then add the lemon zest and mix it all together. You can use a grater or knife depending on what you're comfortable with.
- Mix the dry ingredients into the wet ingredients until combined. Do not over mix.
- Scoop batter (with an ice cream scoop), evenly into muffin cups.
- Bake until a toothpick inserted in center of muffin comes out clean, about 30 minutes.
- Cool to room temperature.
I hope you enjoy them as much as my beau, friends, and family do!
© 2012 Alyssa Scheidemann