Ingredients:
- 1/2 cup (1 stick) butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/2 teaspoon vanilla extract
- 1 1/2 cups fresh strawberries, chopped
- 3 teaspoons granulated sugar
- 1/2 teaspoon ground cinnamon
Instructions:
- Preheat your oven to 400°F (200°C). Grease or line a standard muffin tin with paper liners.
- In a large mixing bowl, cream together the softened butter and 3/4 cup of sugar until light and fluffy.
- Add the egg to the butter-sugar mixture and mix until well combined.
- In a separate small bowl, sift together the flour, baking powder, and salt.
- Alternately add the flour mixture and the milk to the butter mixture, beginning and ending with the flour mixture. Stir until just combined.
- Gently fold in the chopped strawberries and vanilla extract until evenly distributed throughout the batter.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- In a small bowl, mix together 3 teaspoons of sugar and 1/2 teaspoon of ground cinnamon.
- Sprinkle the cinnamon-sugar mixture evenly over the tops of the muffins.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Serve and enjoy these delicious fresh strawberry muffins!
Note: These muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.