About five years ago, I made a delicious strawberry bread from a recipe a friend shared with me. After the first bite, I was instantly hooked. It was that good. The first loaf I made was gone in about 20 minutes, with the help of family who was visiting. Over the years, I’ve continued to make it as it’s one of the most requested recipes I have and a favorite to make. Especially around Strawberry Festival time here in Florida.
This year I decided to turn it into a strawberry muffin recipe, so I could share them with more people. Since, I definitely don’t need an entire loaf of bread at home for me and I love bringing in treats to work. Because of that, I changed the recipe up a bit this past weekend. Just like the bread, the muffins were a hit too. We immediately started delivering half to neighbors and friends. Then, the other half went to AG’s teachers and work.
AG did all of the mixing of the muffins this weekend and also picked out the liners. That is usually her role in the baking. She doesn’t want a part of the measuring, just the pouring into the bowl and mixing. If only, I could get her to help clean up! And eat the muffins…she’s my picky eater.
If I had to pick my favorite thing about these muffins it’s the crunchy top, thanks to the brown sugar. I didn’t say these were healthy!
They’re toddler approved as well! This little one isn’t as picky as his big sister. He definitely enjoyed the top as well, as that is all he ate before crying for another…of which he only ate the top part as well!
Try them out, let me know what you think!
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- 3 cups flour all purpose
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 4 large eggs beaten
- 1 1/4 cup vegetable oil
- 2 cups sugar
- 1/4 cup brown sugar set aside
- 2 cups fresh strawberries chopped
- 1 cup walnuts optional
- Preheat oven to 350. In large bowl, combine flour, salt, baking soda, sugar and cinnamon.
- Add eggs and oil, mix well.
- Fold in strawberries and walnuts, until they're evenly distributed.
- Divide batter into lined muffin tins. An easy way is using a cupcake scoop or large cookie scoop.
- Sprinkle a few pinches of brown sugar on the top of each muffin. Be generous, this adds the crunchy layer to the top.
- Bake for 18-20 minutes or until a toothpick inserted in center comes out clean.
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