Mom’s Strawberry Muffins Recipe

Strawberries are my favorite fruits from the berry family. I enjoy them in ice cream, pies, cakes, yogurt, fruit jam, fruit juices, popsicles, etc. When I make a batch of homemade Strawberry Muffins I use my mom’s recipe. They’re easy-to-make and the muffins are moist, not dry.

You can easily double-up the ingredients listed in the recipe to make a double batch. You can freeze any leftover muffins by letting them cool to room temperature and then placing into freezer containers or freezer bags. They will keep for 3-6 months if properly frozen. Just thaw at room temperature or overnight in the refrigerator.

Mom’s Strawberry Muffins Recipe

1/3 cup butter, softened
1/2 cup granulated sugar
1 large egg
1 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. ground cinnamon
1/2 cup milk
3/4 cup fresh strawberries, washed, hulled and sliced

Preheat oven to 350 degrees F.

In a large mixing bowl cream together the softened butter and granulated sugar until light and fluffy. Beat in the large egg and mix well. In a separate mixing bowl sift together the all-purpose flour, baking powder, salt and ground cinnamon.

Mid the dry ingredients into the wet ingredients, alternating with the milk until everything is combined together. Fold-in the sliced strawberries by hand until they are blended throughout the muffin batter.

Lightly spray a muffin pan with non-stick baking spray or line the baking pan with paper liners. Fill the cups 2/3 of the way full. Bake in a preheated 350 degree oven for 15-17 minutes or until done. Remove and let cool.

Serving Suggestions: You can serve them as-is or with a little bit of melted honey butter drizzled over the top. My kids like melted semi-sweet chocolate drizzled over the top too.

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