Strawberry Cinnamon Muffins

If you have leftovers (which I sincerely doubt!), store them in the freezer. Use resealable bags, in order to be able to take them out one by one. For a quick breakfast, simply reheat the strawberry muffins in the oven at 350°F/175°C for 10 minutes.

Ingredients – Serves 12
2 eggs
2/3 cup sugar
1/2 cup milk
1/4 cup plain yogurt
1 teaspoon vanilla
1/2 stick butter, melted and cooled
2 cups flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 1/2 cups strawberries, hulled and cut in chunks


  1. Preheat oven to 375°F/200°C. Grease muffin tins or line with paper cups.
  2. In a large mixing bowl, whisk together eggs and sugar until light.
  3. Add milk, yogurt, vanilla, and melted butter. Gently whisk.
  4. In another bowl, combine flour, baking powder, salt, and cinnamon.
  5. Add to milk mixture and stir just until flour disappears.
  6. Gently stir in berries.
  7. Spoon thick batter into muffin cups to the top. Bake about 25 minutes, until skewer comes out clean. Invert and cool on rack.
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