My freezer is full of berries from our berry picking adventures of last summer. Despite how much I seem to add to smoothies or baked goods, it’s taking a while for the stash to disappear. Not that I’m complaining much, but soon enough there will be more berry picking to come and I kinda want my freezer space back.
These muffins are light and cakey and would make a perfect item for a lazy weekend brunch. Quick to put together and very delicious, they helped to make a tiny a dent into my strawberry stash. With a strong cup of coffee and half a grapefruit, these muffins made my weekday breakfast into something really special.
Elsewhere, visit Under the Highchair for more Easter brunch ideas, Coconut & Lime‘s ham & dill deviled eggs, Hungry Bruno‘s savory cilantro cake or this fantastic looking lime coconut cake from Pinch my Salt. Enjoy the long holiday weekend!
strawberry muffins topped with cinnamon sugar
(recipe adapted from Eggs on Sunday)
2 c all-purpose flour
1 T baking powder
1/2 t baking soda
1/2 t salt
1/2 t ground nutmeg
1 t ground cinnamon
2/3 c sugar
zest of 1 orange
1 c yogurt
1 t vanilla
6 T unsalted butter, melted
1 c diced strawberries (frozen is fine)
cinnamon sugar, for sprinkling on top
1. Preheat oven to 400F. Grease muffin tins or use paper liners. In a medium sized bowl, combine the flour, baking powder, baking soda, salt, and spices together. In a small bowl, mix together the zest and sugar with your hands until fragrant.
2. In a large bowl, mix together the sugar and zest until fragrant. Add in the eggs, yogurt, butter and vanilla and beat until creamy. Stir in the flour mixture, mixing until a batter forms. Do not over mix. Gently fold in the strawberries until evenly distributed.
3. Add batter to prepared muffin tins, filling each cup to 3/4 full. Sprinkle with cinnamon sugar and bake for about 20 minutes or until cake tester comes clean and the tops are lightly golden brown. Cool on a wire rack.