Strawberry Spice Muffins

Strawberry Spice Muffins

These muffins combine refreshing fresh strawberries with warm cinnamon spice. Perfect combination!

These muffins are the result of having a veritable TON of strawberries and the mad scientist I harbor within me.

For several years now, I’ve toyed with the idea of making my own cake and muffin recipes, but I could never find any literature on the most important parts–the leavenings.  So you play, and sometimes play for years.  After some disasters–mind you the disasters tasted good, but unfortunately did not look good–I found a good and workable combination.  These muffins are it.  

Fresh strawberries, warm spice

A basic rule of thumb is using soda when you have something acidic like these strawberries.  In my readings I was also surprised to find that baking soda aids in browning–that I never knew.  OK enough about the scientific part because I realize that some folks aren’t nerdy about this stuff like I am. On to these muffins–

The flavor is very delicate.  There’s no “sock-it-to-me” punch of intense strawberry taste.  That’s because there’s no artificial flavoring in these that would intensify flavor like what’s in a strawberry cake mix.  Instead, it’s a light, refreshing berry taste that combines with a warm hint of spice. I do recommend using very ripe strawberries for the best flavor.

Loaded with fresh strawberries

If you really like cinnamon, add more–maybe up to a tablespoon if you’re really a cinnamon lover.  I wouldn’t recommend adding more nutmeg since that spice is so intense, that’s all the muffins will taste like.  You can even leave that out if you are “iffy” about the flavor.

Strawberry Spice Muffins

• 2 cups flour
• 1 cup sugar
• 1/2 tsp salt
• 1 tsp baking soda
• 1 1/2 tsp cinnamon
• 1/8 tsp nutmeg
• 1 cup diced fresh strawberries
• 2 eggs
• 3/4 cup milk
• 1/4 cup oil
• Topping:
• 1/4 cup quick oats
• 2 tbs flour
• 3 tbs sugar
• 1/2 tsp cinnamon
• 1 tbs butter, melted

Preheat oven to 350 degrees F.  Grease a 6-muffin “Texas” muffin pan (the large muffins) or line with paper cups.  This recipe will also make 12 regular sized muffins.


Mix all topping ingredients.  Set aside.


In a large bowl, combine the first 6 ingredients.  Mix well.  Add the diced strawberries to the dry ingredients, tossing to coat them well.  This will prevent them from sinking to the bottom of the muffin.  Make a well in the center.


In a small bowl, beat the eggs, milk and oil.  Add the milk mixture in the well of the dry ingredients.  Mix ONLY until the dry ingredients are wet.  Resist the urge to beat–it’s ok if there are lumps.


Pour into prepared pan, filling cups 3/4’s full.  Sprinkle topping on top of muffins.


Bake 30-35 minutes or until toothpick inserted in the center of muffins comes out clean.


Remove from oven and cool 10 minutes.  Remove to rack to cool completely.


Makes 6 “Texas” muffins or 12 regular.

Strawberry Spice Muffins

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