Last week it was finally strawberry season here in Illinois! My husband was out of town for the week on a fishing trip with his dad, so the girls and I decided to head to our local strawberry farm to pick some fresh berries.
At the farm they give each child their own small basket and then they give each adult a larger basket. It's not a fancy place, but it was just the perfect place for this mama and two little ladies.
The girls were very busy picking their berries. Savannah stayed very focused and picked a ton. Matilda, however, eventually decided it was best just to eat all the berries she was picking that way her basket would be empty and she could wear it as a hat.
We ended up with a huge basket of berries. Both the girls started just filling up mama's basket and we filled it to the brim!
Once we had all our berries picked, it was time to head home and figure out what to do with all these gorgeous little red berries.
Cinnamon Strawberry Muffins
Makes 18-24 muffins
So we had picked all of these berries and I knew we needed to make something with them because, especially with my husband being away, there was no way we were going to eat this whole basket. I thought about strawberry scones and strawberry cake, but settled on strawberry muffins. I added some cinnamon to make these a little different than your average muffin and oh.my.goodness - they are delicious.
If you have any berries lying around, give this recipe a try. It's heavy on the cinnamon and heavy on the sugar - two of my favorite things. And the tops get super-crunchy and delicious. You're going to love it!
Ingredients:
1 lb. fresh strawberries, hulled and cut in half
3 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
3 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 1/2 tablespoons cinnamon
1 1/4 cups sugar
2 sticks butter, melted
1 1/4 cup milk
2 eggs
1 1/4 cups sugar
2 sticks butter, melted
1 1/4 cup milk
2 eggs
Preheat your oven to 375 degrees.
Prep your strawberries by taking the tops off and cutting them in half. Some of our berries were pretty tiny so I just left those whole.
Combine all dry ingredients in a bowl, except for the sugar. In a separate bowl, combine all wet ingredients. Add wet ingredients to dry ingredients and combine. Toss your strawberries with the sugar.
Add strawberry/sugar mixture to the muffin mixture and fold in gently to combine.
Spray two muffin pans with non-stick cooking spray (you could also use muffin liners, if you prefer). Use a 1/4 cup measuring cup and fill each muffin tin just about to the top.
Place in oven and bake for 25 minutes or until the tops are golden brown and a toothpick inserted into the muffins comes out clean.
Allow muffins to cool and then remove from pan. If you do not plan to eat your muffins that day, I suggest freezing them. Strawberries tend to make baked goods kind of soggy if they sit too long.
Place them in a freezer bag and lay them flat in your freezer for the initial freeze. You can pull the muffins out one at a time when you are ready to eat them, microwave for about 45 seconds and they literally taste like you just pulled them out of the oven. This is also a great technique if you have guests coming for a visit and you want to bake prior to their arrival or for a quick breakfast before work or school.
We only have one of these muffins left and looking at this picture is making me think, I need to walk immediately into the kitchen and pull it out of the freezer. YUM!
