The boyfriend and I went strawberry picking a couple weekends ago. If you haven’t done it, I highly recommend it. I ended up with an absurd amount of strawberries and my brain was on overload thinking of all the things I could do with them. Not gonna lie – first thing that popped into my head was margaritas. Obviously.
A week or so later, I was staring into my fridge at my overabundance of strawberries that still remained, contemplating how many I could shove in my mouth at once, and I realized I could… I don’t know… bake something. So I started tooling around with ingredients and what I came up with is omnomnomgrrromphhhomomom. (That was me leaning over and shoving a muffin in my face while making Cookie Monster sounds. Shut up – you know you’ve done it, too.)
Cinnamon Strawberry Muffins
[12 regular-size muffins]
1/2 cup butter (softened)
3/4 cup sugar
2 cups flour
2 1/2 teaspoons baking powder
1/2 tsp salt
3/4 cup milk
1 teaspoon vanilla
1 teaspoon cinnamon
2 cups strawberries (chopped)
4 teaspoons sugar
1 teaspoon cinnamon
1) Preheat over to 400 degrees F, and chop up all your delicious, fresh strawberries. Set aside.
2) In large mixing bowl, cream butter and sugar together with electric mixer. Now add egg and mix.
3) In a small bowl, mix flour, baking powder, and salt.
4) Slowly add the dry mix to the wet ingredients and add milk as you go once it gets to tough to mix. You’ll want to finish off with the milk so the mixture is moist, but not runny. It’s going to be similar to the Cake Batter ice cream at Cold Stone Creamery. Yes… I’m a fat kid.
5) Add vanilla and cinnamon and mix well.
6) Fold in your chopped strawberries with a spatula.
7) Spoon batter into muffin pans (with aluminum muffin liners – not paper) to the top. Don’t be like me and just fling batter everywhere because you’re so hungry you consider gnawing on the edge of the kitchen counter.
8) Mix sugar and cinnamon in a pinch bowl and sprinkle the mix over your muffins. I’ve thought about making this more of a crumble topping, so add some butter if you want to do it that way.
9) Bake at 400 degrees F for about 21 minutes. If you want them in longer to be more well done, put them in longer. I’m not your mother. Do what you want.
10) Take them out carefully and don’t try to immediately pour the entire pan’s worth of muffins in your mouth. It won’t work. Instead, place them nicely on a platter…. and then pour the whole platter’s worth of muffins in your mouth. Omnomnomnom.
Should you not consume them all in one sitting, throw them in the fridge because otherwise they’ll get mushy and not-so-appetizing. Enjoy!