Strawberry Muffin Recipe

Brody decided yesterday that he wanted to make strawberry muffins. He loves himself some strawberries. So I did a quick search online while he was napping to find a recipe that I had all the ingredients for. I found one by Ina and knew that would be the one! As I looked through the ingredients I realize this is more like a dessert muffin with 2 sticks of butter and a lot of sugar, but I make it anyway. And it was delicious. Of course. How could it not be?? Several of you asked for the recipe when I posted a picture of them on my instastories. They would be perfect for an Easter brunch too!

via Ina Garten

Ingredients

3 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 1/2 tablespoons ground cinnamon

1 1/4 cups milk

2 extra-large eggs, lightly beaten

1/2 pound (2 sticks) unsalted butter, melted

2 cups diced fresh strawberries

1 1/2 cups sugar

Preheat the oven to 375 degrees. Line muffin tins with paper liners.

Sift the flour, baking powder, baking soda, salt, and cinnamon together in a large bowl. Stir with your hand to be sure the ingredients are combined. In a 2-cup glass measure, combine the milk, eggs, and melted butter. Make a well in the middle of the dry mixture, pour the wet mixture into the well, and stir until just combined. There will be some lumps but don’t overmix the batter! Add the strawberries and sugar and stir gently to combine.

Using a 2 1/4-inch ice cream scoop, spoon the batter into the muffin cups to fill the liners. Bake for 20 to 25 minutes, until a cake tester comes out clean and the tops are nicely browned.