Imagine biting into a muffin that tastes like your favorite cinnamon roll, but with a burst of fresh strawberry sweetness that'll make your taste buds dance! These Strawberry Cinnamon Roll Muffins are the ultimate breakfast indulgence that combines the comforting warmth of cinnamon with the bright, juicy flavor of fresh strawberries. Perfect for weekend brunches, quick breakfasts, or when you need a little something special to brighten your morning, these muffins are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 cup fresh strawberries, chopped
- 1 tablespoon cinnamon
- 1/4 cup sugar (for cinnamon mixture)
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it with cooking spray to prevent sticking.
- In a large mixing bowl, combine 2 cups of all-purpose flour, 1/2 cup of sugar, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. Whisk these dry ingredients together until they are well combined.
- In another bowl, whisk together 1/2 cup of milk, 1/4 cup of vegetable oil, and 2 large eggs until the mixture is smooth and fully blended.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together using a spatula or wooden spoon until just combined. Be careful not to overmix; it's okay if there are a few lumps.
- Gently fold in 1 cup of chopped fresh strawberries into the batter, ensuring they are evenly distributed.
- In a small bowl, mix together 1 tablespoon of cinnamon and 1/4 cup of sugar to create the cinnamon-sugar mixture.
- Fill each muffin cup about halfway with the strawberry batter. Then, sprinkle a generous teaspoon of the cinnamon-sugar mixture over the batter in each cup.
- Top each muffin cup with the remaining batter, filling them about three-quarters full. Use the remaining cinnamon-sugar mixture to sprinkle on top of the muffins.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffins from the oven and allow them to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your delicious Strawberry Cinnamon Roll Muffins warm or at room temperature!
Tips
- Use fresh, ripe strawberries for the best flavor and texture. If strawberries are out of season, you can use frozen strawberries (just pat them dry first).
- Be careful not to overmix the batter - this is crucial for keeping your muffins light and tender. Mix just until the ingredients are combined.
- For an extra touch of indulgence, try adding a simple glaze made of powdered sugar and milk drizzled over the top of the cooled muffins.
- Make sure your baking powder is fresh to ensure the muffins rise properly and have a light, fluffy texture.
- If you want to prep ahead, you can mix the dry and wet ingredients separately the night before and combine them just before baking for maximum freshness.
- Let the muffins cool for a few minutes in the pan before removing - this helps them set and makes them easier to take out without breaking.
- Store any leftover muffins in an airtight container at room temperature for up to 2 days, or freeze for up to a month for later enjoyment.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 4g
Fat: 11g
Saturated Fat: 2g
Cholesterol: 40mg
