Description
Soft and fluffy muffins loaded with fresh strawberries, perfect for breakfast, snacks, or dessert.
Ingredients
Scale
- 3 cups unbleached all-purpose flour
- 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 your oven to 425°F (220°C).
- Combine flour, sugar, baking powder, salt, and cinnamon in a large mixing bowl.
- Mix beaten eggs with canola oil until well blended in another bowl.
- Fold sliced strawberries into the egg mixture.
- Combine the wet ingredients with the dry mixture until just combined; do not overmix.
- Spoon the batter into greased muffin tins, filling each cup nearly full.
- Bake at 425°F for 5 minutes, then lower the temperature to 350°F (175°C) and bake for an additional 15–19 minutes or until a toothpick inserted comes out clean.
Notes
Serve warm; add butter for extra richness. Store in an airtight container at room temperature for up to 2 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg