We are a muffin family.
Bart has eaten the same muffins almost every day for breakfast since 2008, and I make different muffins fairly regularly to keep in the freezer for the girls to have for after-nap snacks.
The (super-nice) muffin tin we got for our wedding has definitely gotten more than its fair share of use in our kitchen.
I don’t ask a lot of my muffin recipes, except for two things. I want them to be delicious (good flavor, good texture) and I want them to be easy to make (one bowl, no fussy ingredients, no whipping egg whites or zesting citrus). Okay, so maybe I do ask a lot of my muffins.
Happily, these muffins meet all of my requirements. I love them with frozen strawberries in the winter and in the summer, they are the perfect way to use up strawberries that are starting to look a little past their prime.
The cinnamon makes them a little fun and different and also means your house smells extra amazing when they’re baking.
(P.S. If you’re looking for other super quick and easy muffins, these banana muffins are a total staple around here. I’ve never had a better banana bread or muffin).
Cinnamon Strawberry Muffins
Makes 1 dozen muffins
1½ cups flour (I usually use white wheat)
1 cup sugar
½ tsp salt
½ tsp baking soda
½ tsp ground cinnamon
1/3 cup plain yogurt
1/3 cup oil
1 cup chopped or mashed strawberries (I usually just run them through the blender for about 5 seconds)
Preheat oven to 350.
Grease or line a 12-cup muffin tin and set aside.
Whisk together dry ingredients in a mixing bowl. Add the remaining ingredients and stir until just combined. Divide batter between prepared muffin tin cups
Bake for 28-30 minutes until golden brown or a toothpick comes out cleanly