Description
Delightful muffins combining the essence of French toast and fresh strawberries, perfect for breakfast or brunch.
Ingredients
Scale
- 1 cup strawberries, chopped
- 1½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ cup sugar
- 1 teaspoon ground cinnamon
- 1 cup milk
- 2 large eggs
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners for easy serving.
- Combine flour, baking powder, salt, sugar, and cinnamon in a large mixing bowl. Whisk until blended.
- Whisk together milk, eggs, melted butter, and vanilla extract in another bowl.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined—resist over-mixing!
- Fold in the chopped strawberries carefully.
- Divide the batter evenly among the lined muffin cups, filling each about ¾ full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted comes out clean.
- Cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Notes
Muffins can be prepared the night before; just mix dry ingredients ahead of time.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 6g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg