I was craving a muffin…a nice, fresh, light muffin. You know I’m not opposed to muffins out of a box (I love them actually!) but this time, I wanted one from scratch. But when I say scratch, I mean easy enough to whip up with two toddlers sitting on the kitchen counter helping. This recipe just fit the bill. My daughter asked why we didn’t put frosting on a muffin? Hmmm…good question…I won’t tell if you don’t. A little vanilla frosting could only make things better :).
1 1/2 cups strawberries, chopped
3/4 cup sugar, divided
1/4 cup butter, softened
1 teaspoon vanilla
1 3/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
Preheat oven to 425 degrees.
Line a 12 cup muffin tin with liners. Combine strawberries and 1/2 cup sugar in a bowl and let it sit together at least one hour (this will allow the strawberries to get all juicy and yummy).
In a mixing bowl, cream together butter and remaining 1/4 cup sugar until fluffy. Slowly beat in eggs one at a time. Stir in vanilla. In a separate bowl, combine the flour, baking soda, salt and cinnamon. Slowly stir flour mixture into butter mixture until incorporated. Fold in strawberries and all the liquid from the reserved bowl. Spoon into prepared muffin tin.
Bake 18-20 minutes or until toothpick inserted in the middle comes out clean. Allow to rest in pan 5-10 minutes before removing.