These bakery style strawberry muffins are moist and fluffy, full of fresh, juicy berries, and finished with a crunchy sugar topping. Whip up a batch for a convenient grab-and-go breakfast, a lovely addition to a brunch buffet, or a sweet make-ahead afternoon snack. They're freezer-friendly, too!
1 c granulated sugar
1 T baking powder
1/2 t salt
1/2 t ground cinnamon
1/4 c vegetable oil
1/4 c salted butter
1 t vanilla extract
2 large eggs
3/4 c whole milk
1 c diced fresh strawberries
coarse sugar ( for sprinkling )
- Preheat oven to 350°F. Lightly grease 15 standard muffin cups or line with paper muffin cups.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
See the full directions on my site