I love to cook and bake, and I enjoy the process of creating and modifying recipes.
One day, I decided to bake strawberry muffins for the first time ever. It started with a craving for the chocolate chip muffins I'd seen in the grocery store bakery, which led me to think about how long it's been since I've had them.
I decided to bake them myself rather than buying them at the store, so I started searching for recipes. I came across one on the Food Network from Sunny Anderson called Sunny morning muffins, which called for strawberries, cinnamon, bananas, nutmeg, blueberries, and nuts. It looked like a great recipe, though being the baker and cook that I am I love to experiment and change up recipes, customizing them to my preferences. I don't like blueberries, nuts, or nutmeg—and I didn't have any bananas lying around—so I cut those ingredients out.
Instead, I added strawberries and added a bit more cinnamon than I probably should have. But it was definitely worth it. The result was these strawberry cinnamon muffins. They are healthier than chocolate chip muffins and they turned out really delicious! Even my significant other loves them.
|Prep time||Cook time||Ready in||Yields|
- 1 cup strawberries (about 7 strawberries), washed, stems removed, and cut into eighths
- 1 cup sugar, plus 2 tablespoons
- 1 1/2 cups all-purpose flour
- about 6 shakes ground cinnamon, (or until bowl is completely covered)
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 extra large eggs
- 1/4 cup canola oil
- 1 lemon, zested
- Preheat oven to 350°F. In a small bowl, mix together strawberries and 2 tablespoons sugar. Let sit for 15 minutes until the strawberries give off juices.
- In another small bowl, mix together flour, cinnamon, baking soda, and salt.
- In a large bowl, whisk together the eggs, oil, 1 cup sugar, strawberries, and lemon zest.
- Whisk and mix eggs, oil, and sugar first. Then mix in strawberries, juices and all. Then add the lemon zest and mix it all together. You can use a grater or knife depending on what you're comfortable with.
- Mix the dry ingredients into the wet ingredients until combined. Do not overmix.
- Scoop batter (with an ice cream scoop) evenly into muffin cups.
- Bake until a toothpick inserted in center of muffin comes out clean, about 30 minutes.
- Cool to room temperature.
I hope you enjoy them as much as my significant other, friends, and family do!
© 2012 Alyssa Scheidemann