INGREDIENTS
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 tablespoons ground cinnamon
1 1/4 cups milk
2 extra-large eggs, lightly beaten
1/2 pound (2 sticks) unsalted butter, melted
2 cups diced fresh strawberries
1 1/2 cups sugar
Preparation
Preheat your oven to 375 degrees. Place muffin tin with paper liner.
Sift the flour, baking powder, baking soda, salt, and cinnamon together in a large bowl. Stir to be sure the ingredients are all combined. In a glass bowl , combine the milk, eggs, and melted butter. Make a well in the middle of the dry mixture, pour the wet mixture into it, stir until just combined. There will be some lumps but don’t overmix the batter! Add the strawberries and sugar. Stir gently to combine.
Spoon the batter into the muffin cups to fill the liner about half way up. Bake for 20 to 25 minutes, test until a toothpick comes out clean and the tops are nicely browned.
You can also try with blueberries and blackberries.
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