1 ½cupsdiced strawberries(fresh or frozen, not thawed)
Instructions
Preheat the oven to 400 F. Spray a 12-cup muffin tin with nonstick spray, or line the cups with paper liners and spray those with nonstick spray.
In a medium bowl, combine the flour, sugar, baking powder, salt, and cinnamon.
In a large bowl, mix together the cooled butter, eggs, milk, and vanilla. Add the berries to the dry ingredients, then add the flour-berry mixture to the egg mixture in two batches, stirring each batch into the wet mixture just until incorporated; you should still see a few streaks of flour. Do not overmix.
Use a spoon or ice cream scoop to fill the prepared muffin tins 3/4 full.
Bake for 22 to 25 minutes, until a wooden skewer or toothpick inserted into the center of a muffin comes out clean or with just a crumb or two clinging to it.
Cool in the tin on a wire rack for 10 minutes, then turn the muffins out of the tin and finish cooling on the rack. Serve warm or at room temperature.
Notes
Use a light touch: Don’t overmix the batter! You want to see faint streaks of flour and some small lumps in the batter when you stop mixing and scoop it into the muffin tins.
Cut the berries into about 1/2-inch dice. Very small berries can just be cut in half, medium berries can be quartered, and larger berries should be cut into smaller pieces.
Fill the muffin tins 2/3 to 3/4 full. Don’t overfill the cups, or the muffin will flow over the edges
Mix the berries into the flour mixture before combining it with the wet ingredients. This will allow the strawberries to be coated with the dry ingredients, and then they will stay evenly distributed in the muffins and not sink to the bottom.
Lightly spray the muffin tins or the paper liners with nonstick cooking spray so the muffins don’t stick to the liners or the muffin tins.