Mom will be proud of your baking skills with these!
Yes, you can buy strawberry muffin mix and just add water, but why would you do that when this recipe is so easy? We slightly modified Ina Garten’s recipe that originally called for all-purpose flour, baking powder and baking soda instead of self-rising flour, but we thought, “Hey, let’s cut out some ingredients here!” Also, the original baking time was 20-25 minutes, but in our oven, these warm, delicious-smelling muffins were ready in just 16 minutes. Be sure to keep an eye on them and insert a toothpick if you’re unsure if they are done.
Pro tip - use strawberries that are just on the brink of being overripe. Their juices make the muffins even more moist.
Yield: 24 muffins
Prep time: 15 minutes
Cook time: 16 - 20 minutes
Total time: 35 minutes
2 Large Braswell Family Farms eggs, lightly beaten
3 cups self-rising flour
1 1/2 tablespoons ground cinnamon
1 1/4 cups whole milk
1/2 pound (2 sticks) salted butter, melted
2 cups diced strawberries
1 1/2 cups sugar
Preheat oven to 375° F.
Line muffin tins with paper liners.
Combine the flour and cinnamon together in a large bowl until mixed well together.
In a separate bowl, 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 - or until you no longer see any dry ingredients that are not incorporated. There will be some lumps but don't worry, it is better for the batter to be lumpy than to overmix!
Add the strawberries and sugar and stir gently to combine. If your strawberries have created juice after being diced, slightly drain them before adding to the batter.
Using an ice cream scoop or large spoon, drop the batter into the muffin cups to fill the liners, being sure that each cup is filled evenly. Bake for 16 to 20 minutes, until edges begin to brown.