Spring means in-season strawberries in the South, and I’m always looking for ways to enjoy the fruits of the season. This recipe was created when I decided to toss some chopped strawberries into my favorite cinnamon muffin recipe. However, rather than simply folding the strawberries into the muffin batter, I like to macerate them in sugar while I mix up the remaining ingredients. This makes the flavor and sweetness of the strawberries more intense and creates a muffin with a crispy top. (This is an approach I also use when making banana pancakes or muffins.)
When strawberries are out of season, use fresh blueberries. You won’t need to mix the sugar with the berries before combining them with the batter. Just combine the sugar with the dry ingredients and then fold the berries into the batter.
Jumbo Strawberry Cinnamon Muffins
- 1 1/2 cups sugar
- 2 cups chopped fresh strawberries
- 3 cups flour
- 1 tablespoon baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs, beaten
- 1 cup milk
- 1 cup (1 stick) butter, melted
- 4 teaspoons almond extract
Preheat oven to 450 degrees. Place the strawberries in a small bowl. Stir in the sugar and set aside.
Combine the flour, baking powder, salt and 1 cup of sugar in a mixing bowl. Combine eggs, milk, butter and almond extract in another bowl (the butter will harden up a bit and the mixture will look curdled). Stir the egg mixture into the dry ingredients. Stir until well blended and then gently fold in the strawberries.
Spoon batter jumbo muffin papers or greased muffin tins, filing 3/4 full. Reduce oven temperature to 400 and bake for 25-30 minutes.
Makes 12 jumbo muffins.Note: Muffins can be baked in standard-sized muffin tins. Line cups with paper liners, fill ¾ full and bake for about 20 minutes. Makes approximately 24 muffins.
