Strawberry Cinnamon Muffins

The challenge: to create a simple, fruit muffin that could be served nude(!). As much as I love butter on a warm muffin, I understand the need for a muffin's flavor to stand on its own. These do just that.

This breakfast / snack / dessert has a delicious flavor, with a hint of sweetness from the strawberries. Just to be sure, Dan and I tested several, both warm and cool, and they were all consistently good. If you feel inspired, give it a try with other berries, like fresh red raspberries.

Adapted from this recipe.

Ingredients - makes 15-18 cupcake-sized muffins

• 2/3 cup sugar
• 6 Tbsp salted butter, melted
• 2 eggs
• 1 tsp vanilla
• 2 cups flour
• 1 Tbsp baking powder
• 1/4 tsp ground nutmeg
• 1/2 tsp ground cinnamon
• 3/4 - 1 cup milk
• 1 pint fresh strawberries, hulled and chopped into small pieces

Directions

1. Preheat oven to 400 degrees.
2. Line cupcake tins with papers.
3. In a bowl, mix together sugar and melted butter. Add in eggs, one at a time, and vanilla.
4. In a separate bowl, mix together flour, baking powder, nutmeg, and cinnamon. 
5. While stirring, add flour mixture to butter / sugar mixture.
6. While stirring, slowly pour in milk until batter is wet but not thin.
7. Gently mix in chopped strawberries until just incorporated.
8. Spoon batter into cupcake papers, each about half full.
9. Bake at 400 degrees for 18-20 minutes.
10. Let cool on cooling rack for at least 5 minutes.