Strawberry Muffins with Cinnamon Recipe
These strawberry muffins are moist, fluffy, and warmly spiced with cinnamon, making them an ideal breakfast treat or afternoon snack. With a blend of all-purpose, whole wheat, and almond flours, combined with fresh diced strawberries, they offer a wholesome and flavorful bite that pairs perfectly with coffee or tea.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Total Time: 32 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- ¾ cup + 2 tablespoons all-purpose flour, spooned and leveled
- ¾ cup whole wheat flour, spooned and leveled
- ½ cup + 2 tablespoons almond flour, spooned and leveled
- 1 tablespoon aluminum-free baking powder
- ½ teaspoon cinnamon
- ½ teaspoon sea salt
- ½ teaspoon flour (to dust strawberries)
Wet Ingredients
- 1 cup unsweetened almond milk
- ¼ cup extra-virgin olive oil
- 2 large eggs
- ½ cup cane sugar
- 1 teaspoon vanilla extract
Fruit
- 1¼ cups diced strawberries
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (204°C) and grease a 12-cup muffin tin to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, whole wheat flour, almond flour, baking powder, cinnamon, and sea salt. Stir well to evenly distribute the ingredients.
- Whisk Wet Ingredients: In a large bowl, vigorously whisk together the almond milk, extra-virgin olive oil, eggs, cane sugar, and vanilla extract until fully blended and smooth.
- Prepare the Strawberries: Dust the diced strawberries with ½ teaspoon flour, tossing gently to coat. This step helps prevent the strawberries from sinking when baked.
- Combine Mixtures: Pour the dry ingredients into the bowl with the wet ingredients and stir just until combined. Avoid overmixing to keep the batter light.
- Fold in Strawberries: Gently fold the floured strawberries into the batter to distribute them evenly without crushing.
- Scoop Batter into Tin: Using a ⅓ cup measuring cup, evenly portion the batter into the prepared muffin tin cups.
- Bake: Bake the muffins in the preheated oven for 17 minutes or until the tops spring back when lightly touched and a toothpick inserted into the center comes out clean.
- Cool: Let the muffins cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- Dusting strawberries with flour helps prevent them from sinking to the bottom of the muffin cups.
- Do not overmix the batter to keep the muffins tender and fluffy.
- Use fresh strawberries for the best flavor and texture; frozen strawberries can add extra moisture and may require slight adjustments.
- These muffins can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to a week.
- For a vegan version, substitute eggs with flax eggs and ensure sugar is vegan-friendly.
