Strawberries becoming ripe is one of the first few signs of spring in South Carolina — along with daffodils and pollen, of course. Putting said strawberries into muffin form is perfect for this time of year too because it's still not too hot to bake, and fresh fruit is in season. What a great reward, mother nature!

Every year I stop by the Cottle Farms strawberry stands that pop up all over the Midlands and get a large crate of berries and quarter and freeze a large portion of them. But first, a portion of them always becomes strawberry muffins, and usually mini muffins, at that. I just love the two-bite size of them. It may mean washing two mini muffin pans instead of one large muffin pan but it's worth it.

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Strawberry Muffins

Strawberry muffins with a hint of cinnamon are good in regular size muffin form or as mini muffins. Make them with fresh spring strawberries or frozen strawberries, either way produces the same delicious results.

Course Breakfast

Cuisine American

Keyword muffins, strawberry

Prep Time 15

Cook Time 25

Total Time 40

Author April

Ingredients

2 cups fresh strawberries sliced or diced
3 cups all-purpose flour
1 ½ cups white sugar
1 tbsp ground cinnamon
1 tsp salt
1 tsp baking soda
1 cup vegetable oil
4 eggs beaten

Instructions

Preheat oven to 400 degrees F. Butter and flour muffin tins (two large tins, or one large and two mini, or four or five mini muffin tins).
Slice strawberries, and place in mixing bowl. Sprinkle lightly with sugar, and set aside while preparing dough.
Combine flour, sugar, cinnamon, salt and baking soda in large bowl and mix well. Pour oil and eggs into strawberries. Make sure all flour incorporates.
Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened.
Divide batter into pans.
Bake for 15-20 minutes for mini muffins, or 25-30 for large muffins, or until knife inserted comes out clean.
Let cool in pans on wire rack for 10 minutes. Turn muffins out, and cool completely.

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