It’s a running joke that whenever I whip up this recipe, there’s never a single bite remaining for the next day

Ingredients:

2 cups all-purpose flour

1/2 cup softened butter

3/4 cup granulated sugar

1 egg

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup milk

1/2 teaspoon vanilla extract

1 1/2 cups diced strawberries

3 teaspoons granulated sugar (for topping)

1/2 teaspoon ground cinnamon (for topping)

Instructions:

Preheat your oven to 400°F (200°C). Grease a muffin tin or line it with muffin cups.

In a mixing bowl, cream together the softened butter and 3/4 cup sugar until light and fluffy. Beat in the egg thoroughly.

In another bowl, mix the flour, baking powder, and salt.

Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix just until combined.

Gently fold in the diced strawberries.

In a small bowl, combine the remaining 3 teaspoons of sugar with the cinnamon.

Spoon the batter into the muffin tin, filling each cup about two-thirds full.

Sprinkle the cinnamon-sugar mixture over each muffin.

Bake in the preheated oven until a toothpick inserted into a muffin comes out clean (usually about 20-25 minutes).

Let the muffins cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.

These Strawberry Muffins, with their alluring red hue and delectable flavor, are a feast for the senses. Next time you’re blessed with a bounty of fresh strawberries or in search of a tasty breakfast treat, remember this recipe. It’s not just a muffin; it’s a bite of joy and nostalgia!