I have a thing for strawberries, especially when they’re in season. Ok, so really… I love any fruit in season. This year, we again went strawberry picking and we came home with… a lot of strawberries. We made strawberry ice cream, fresh strawberry pie, strawberry lemonade, ate a whole bunch of them, and more. Somehow, there are still strawberries still remaining (we may have overpicked?), so I’ve been looking for more ways to use them.
I’ve been having a ton of fun baking with them, and I was looking for a creative way to use more of them. If you haven’t noticed, I’ve been on a bit of a cereal kick lately, and I found these new Quaker® Real Medleys® Yogurt Cups. Yes, yogurt in the cereal aisle, as it’s shelf stable.
This also sparked the idea to create something I could enjoy with the Quaker Real Medleys Yogurt Cups for breakfast. The yogurt cups are so incredibly convenient, as you just add cold milk, stir, and eat. To complement them, I wanted something I could make ahead and enjoy. Ergo, homemade strawberry muffins. They take just a half hour to make, and I can grab one to enjoy with my Yogurt Cup and go. Yes, it’s really that easy. The only trick with the Quaker Medleys Yogurt Cups is to ensure you use cold milk. It won’t activate if the milk is warm.
I may have made homemade strawberry muffins to go with my Quaker Medleys, but there are plenty of other options, too.
Homemade Strawberry Muffins Recipe
Preheat your oven to 400 degrees.
Remove the stem, then hull your strawberries before chopping into bite size pieces. Measure a cup of strawberries, so you should have some extra from a full pound.
In a separate bowl, make vanilla cinnamon sugar. I love muffins with that crunchy sugary top. I planned to make vanilla sugar, but Mister Man suggested that we make vanilla cinnamon sugar, as it would pull out more hints of cinnamon from the muffin itself.
Add sugar to a bowl with the vanilla. Using a fork, stir until the vanilla is completely distributed, then add the cinnamon and stir again. Set aside until you’re ready to top your homemade strawberry muffins.
In a bowl, add your dry ingredients. Mix together 2 cups of flour, baking powder, 1 teaspoon of cinnamon, salt, and sugar.
In a separate bowl add milk, oil, 1 teaspoon of vanilla, and eggs. Mix well, ensuring eggs are fully incorporated. Pour your liquid ingredients into your dry ingredients and stir until mostly mixed.
Add your last tablespoon of flour to strawberries and toss to coat. This will help keep your strawberries from sinking to the bottom of your muffins as they bake. Add your strawberries to your muffin batter, then stir gently.
Scoop batter into your muffin tins. I use muffin papers for mine, which helps keep the moisture in. Once you have the batter in your muffin tins, gently sprinkle the vanilla cinnamon sugar over the top of each one. Put your homemade strawberry muffins in your 400 degree oven and bake 20-23 minutes.
Let cool for ten minutes before removing from your muffin tins, and serve immediately. These homemade strawberry muffins will keep on your counter for 2-3 days. Keep the seal loose, or the sugar will absorb humidity.
- 1 c chopped strawberries
- 2 c + 1 T flour
- 1 1/4 t cinnamon, divided
- 2 t baking powder
- 1/2 t salt
- 1 c + 1T sugar
- 1/3 c oil
- 1 1/4 t vanilla, divided
- 1/2 c milk
- 2 eggs
- Preheat oven to 400 degrees
- Hull strawberries and shop to bite size pieces. Set aside.
- In a small bowl, use a fork to mix together 1 tablespoon of sugar and 1/4 teaspoon of vanilla. Once thoroughly combined and an even texture, add 1/4 teaspoon cinnamon and mix again. Set aside to top your muffins.
- In a bowl, add 2 cups of flour, 1 teaspoon cinnamon, baking powder, salt, and sugar. Mix thoroughly to combine.
- In a separate bowl or liquid measuring cup, add your oil, milk, eggs, and vanilla. Mix thoroughly.
- Add wet ingredients to dry ingredients and stir until just combined.
- Toss your strawberries with the remaining 1 tablespoon of flour. Add to your muffin batter and stir gently to distribute.
- Spray a muffin scoop with nonstick spray and drop muffin batter equally into 12 muffin cups lined with papers. Sprinkle the tops of your muffins with the vanilla cinnamon sugar.
- Bake for 20-23 minutes. Cool for 10 minutes, then serve immediately.
- Store on your counter for 2-3 days.
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Nutrition Information:Yield: 18 Serving Size: 1 muffins
Amount Per Serving:Calories: 55 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 21mg Sodium: 130mg Carbohydrates: 2g Fiber: 0g Sugar: 1g Protein: 1g